Light & Easy Spanakopita (Greek Spinach Pie)

Side view of cut pieces of spanakopita on a serving tray.

Light & Easy Spanakopita (Greek Spinach Pie)

Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry layered with spinach, onions, feta, lemon, and herbs - with all of the flavor and half the fat of the original!

Course Lunch, Main Dish, Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 40

Cook Time 45

Total Time 1 15

Servings large servings

Calories 321kcal

Author Renee

Equipment

Ingredients

2 tablespoons vegetable oil
1 large onion chopped
2 cloves garlic minced
1 pound frozen spinach thawed & thoroughly drained
2 tablespoons fresh dill chopped; or 1 tablespoon dried dill
2 tablespoons flour I use Wondra
8 ounces feta cheese crumbled
1 medium lemon zest & juice
4 large eggs lightly beaten
1 teaspoons Cavender's Greek Seasoning or Salt & Pepper, to taste
15 sheets phyllo dough
Olive oil or non-stick cooking spray
3-4 tablespoons butter melted

US Customary - Metric

Instructions

Thaw the phyllo dough overnight in the refrigerator.
Defrost the spinach in the microwave. Allow the defrosted spinach to cool until it is safe to handle, then squeeze it until most of the liquid has been removed. Set aside.
Preheat the oven to 350°F (175°C). Spray the bottom of a 9x13-inch baking dish with cooking spray and set aside.
Heat vegetable oil in a large, heavy skillet over medium heat.
Add the onions to the pan and slowly cook until softened; about 8 minutes.
Add the minced garlic and cook one minute more. Mix in the drained spinach and fresh dill.
Sprinkle flour over the top of the spinach mixture and stir to combine.
Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
Add the lemon juice and zest to the spinach mixture and stir. Set aside.
In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine. Set aside.
Assembly:
Lay one sheet of phyllo dough flat in the prepared 9x13-inch baking dish.
Dip a pastry brush ½" or less into the melted butter: you don't want to overload it.
Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter.
Add another sheet of phyllo dough and repeat the buttering process until you have five sheets total.
Spread half the spinach mixture over the buttered phyllo dough layers.
Layer on 5 more sheets of phyllo, buttering lightly in between each layer, and then spread on remaining spinach mixture.
Top with the last 5 sheets of phyllo, buttering lightly between each layer.
Bake in the preheated 350°F (175°C) oven for 45-50 minutes, or until golden brown.

Notes

Tips for Handling Phyllo Dough

If phyllo dough intimidates you, you aren't alone. It seems so fragile, and many recipes offer warnings about how to handle it, dramatically demanding that you keep it covered at all times like a sickly newborn.

Well, I am here to tell you, don't worry! Phyllo dough is very forgiving, and if you follow a few simple guidelines, you are sure to succeed.

Prepare all your ingredients and have everything ready to go before you open the phyllo dough package!
Make sure your hands are dry when you handle the dough.
When you unroll phyllo, cover it with wax paper or kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.
Work fast when it is uncovered, and don't get distracted. (Phyllo dough doesn't care about your phone.)
If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week.

You can keep unopened, thawed phyllo in the fridge for up to a month.

Nutrition