Spanakopita
KI-generiertes Bild
Vegetarisch Greek

Spanakopita

A crisp, golden Greek spinach-and-feta pie layered with buttery phyllo and scented with dill, scallions, and lemon. The filling is cooked briefly to remove excess moisture, keeping the pastry flaky rather than soggy.

80 min 6 Portionen Medium
Alle Rezepte

Zubereitung

1
Heat the oven to 190°C. Lightly oil a 23 cm by 33 cm baking dish and place the thawed phyllo, spinach, feta, eggs, herbs, lemon, and seasonings within reach.
2
Heat 30 ml of the olive oil in a large skillet over medium heat. Add the onion and scallions and sauté for 4 to 5 minutes, until softened but not browned. Add the garlic and cook for 30 seconds.
3
Add the spinach in handfuls, seasoning with the salt, and cook until wilted. Pour in 60 ml water, cover, and simmer for 2 minutes; the greens should be tender and the pan nearly dry.
4
Transfer the spinach mixture to a colander and cool for 10 minutes. Press firmly with the back of a spoon until no more liquid drains, then chop the greens roughly.
5
In a large bowl, mix the drained spinach with the feta, beaten eggs, dill, lemon zest, 15 ml lemon juice, black pepper, and the remaining 30 ml olive oil. Taste and adjust salt only if needed; the feta may already be salty.
6
Brush the prepared dish with a little olive oil. Lay one phyllo sheet in the dish with the edges overhanging, brush it lightly with oil, and repeat with 5 more sheets, rotating each sheet so the overhang is evenly distributed. Keep the pastry covered between uses so it stays flexible.
7
Spread the spinach filling evenly over the phyllo. Fold the overhanging pastry over the filling, then layer the remaining phyllo sheets on top, brushing each with oil and tucking the edges neatly into the dish. Score the top into 12 squares without cutting through the filling.
Unbaked spanakopita with scored phyllo layers KI-generiertes Bild
8
Bake on the middle rack for 40 to 45 minutes, rotating once, until the phyllo is deeply golden and crisp and the center reaches at least 74°C from the cooked egg filling.
Golden baked spanakopita cut into crisp squares KI-generiertes Bild
9
Rest the pie for 15 minutes so the filling sets, then cut through the score marks and serve warm or at room temperature with lemon wedges.

Warum dieses Rezept gelingt

Briefly simmering the spinach concentrates its flavor and removes water, while feta, herbs, and lemon create a bright, salty filling. Layered phyllo supplies the delicate crackle that contrasts with the tender center.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool completely, cover, and refrigerate for up to 3 days. For longer storage, wrap individual baked portions tightly and freeze for up to 1 month.

So wärmst du es auf

Reheat uncovered on a baking sheet at 180°C until hot and crisp, about 12 to 15 minutes. Avoid microwaving, which softens the phyllo.

Nährwerte / Portion

494kcal
18,52 gEiweiß
50,16 gKohlenhydrate
25,91 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 20 Aug. 2026 · aktualisiert 21 Aug. 2026