Spanakopita – a Pie Filled with Greens and Sunshine

Sometimes all it takes is the scent of fresh dill or the delicate crackle of pastry to bring you straight to a Greek village kitchen, where breakfast comes not by the clock but by the aroma from the oven.

Spanakopita is that very pie – baked by grandmothers in Corfu and across mainland Greece. It holds everything we love: fresh spinach, salty feta, fragrant herbs, and whisper-thin phyllo dough. Delicious warm or cold, it fits just as well on a picnic as on your quiet afternoon table.

🧄 What You’ll Need:

• 450 g fresh spinach

• 225 g crumbled feta cheese

• ½ cup chopped green onion

• Fresh dill and parsley — generous handfuls

• 2 eggs

• A pinch of salt, pepper, and ground nutmeg

• 12 sheets of phyllo pastry

• Olive oil or melted butter for brushing

🌿 How to Make It:

1. Lightly blanch the spinach, then drain, squeeze and chop.

2. In a bowl, mix spinach with feta, herbs, eggs, spices.

3. Unroll the phyllo carefully — it's delicate.

4. Line a baking dish with 6 phyllo sheets, brushing each with oil or butter.

5. Spread the filling evenly.

6. Top with another 6 phyllo sheets, brushing each layer.

7. Score the top to portion.

8. Bake at 190°C (375°F) for 40–45 minutes until golden and crisp.

9. Let it cool slightly — then serve, share, and enjoy.

✨ Spanakopita is a dish where spring has taken up permanent residence.It’s the kind of food that brings people together. Simple, nourishing, made with care.Just greens, cheese, and pastry — but when made with love, it becomes something unforgettable.