Spanakopita
Image générée par IA
Végétarien 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 portions Medium
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Comment préparer

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 Image générée par IA
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 Image générée par IA
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.

Pourquoi cette recette fonctionne

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.

Conservation et réchauffage

Comment la conserver

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.

Comment la réchauffer

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

Nutrition / portion

494kcal
18,52 gprotéines
50,16 gglucides
25,91 glipides
P
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Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 20 août 2026 · mise à jour le 21 août 2026