How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven until warmed through.

Can I freeze spinach feta filo pie?

You sure can! Spinach feta filo pie will last for up to 3 months in the freezer. When ready to consume, thaw in the refrigerator for 24 hours. Then reheat in the oven until warmed through.

Can I make this ahead?

This is a great dish to make one day in advance. Assemble the pie as directed through step 8 on, cover, and refrigerate. When ready to bake off, proceed to step 9 and bake according to directions.

Can spanakopita be made in a 12 by 13 rectangular casserole dish?

Of course! Follow directions on the recipe card except you will layer the filo in the casserole dish without rotating it as you would for the circular dish. Instead, layer each set of two directly aligned on the butter brushed layer before. To seal off, either roll the edges or ruffle them along the edge of the dish. Bake for 55 minutes.

Super Easy Spinach and Feta Filo Pie

Name: Spinach Feta Filo Pie
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 3 cloves garlic, minced; 1 small onion, finely diced; 1 cup chopped parsley; 4 large eggs; 1 ½ cup crumbled feta cheese (6 ounces); ¼ cup chopped mint; 1 teaspoon dried dill weed or 1 tablespoon fresh chopped dill; ¼ teaspoon salt; ½ teaspoon ground pepper (preferably white pepper); 1/8 teaspoon nutmeg; 2 16-ounce packages frozen spinach, thawed, drained and squeezed dry (or 3 10-ounce bags); One 16-ounce box filo pastry (13 by 17-inches), thawed; 8 tablespoons melted unsalted butter (1/2 cup or 1 stick)

Description

Spinach and Feta Filo Pie is the perfect vegetarian main course for a special occasion, a holiday, or a Sunday supper. This show-stopping dish with its perfectly flaky crust is perfectly spiced and full of spinach, feta, fresh mint, and parsley. This dish is one that your whole family is going to love!

Ingredients

Scale

1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, finely diced
1 cup chopped parsley
4 large eggs
1 ½ cup crumbled feta cheese (6 ounces)
¼ cup chopped mint
1 teaspoon dried dill weed or 1 tablespoon fresh chopped dill
¼ teaspoon salt
½ teaspoon ground pepper (preferably white pepper)
1/8 teaspoon nutmeg
2 16-ounce packages frozen spinach, thawed, drained and squeezed dry (or 3 10-ounce bags)
One 16-ounce box filo pastry (13 by 17-inches), thawed
8 tablespoons melted unsalted butter (1/2 cup or 1 stick)

Instructions

Preheat oven to 350 degrees F.
Heat oil in a medium skillet over medium-high heat. Add garlic and onion, and cook, stirring often until the onion is softened, 3 to 5 minutes. Scrape into a large bowl.
Add the parsley, eggs, feta, mint, dill, salt, pepper and nutmeg to the bowl and stir to combine. Squeeze any remaining moisture from spinach, and it to the bowl. Stir until thoroughly combined.
Unfold filo and set on a slightly damp cloth. Layer a second slightly damp cloth over it to prevent the filo from drying out as you work. Coat a deep-dish pie plate with cooking spray (or brush with butter.)
Place two sheets of filo into the pie plate, pressing it into the corners of the pie plate. Brush with butter. Repeat with a second sheet of filo, placing it down about 45 degrees from the previous sheet. Brush with butter. Continue adding sheets and buttering until all but 4 sheets are in the bottom of the pie plate.
Spread the filling into the filo shell.
Layer and butter the remaining four filo sheets over the pie, offsetting them as before.
Roll the edges of the pie up along the edges to form a ruffled 2-inch-wide lip along the edge of the pie plate. Brush it and the top of the pie with any remaining butter.
Bake until the crust is deeply golden brown, and an instant read thermometer registers 165 degrees F in the center of the pie, 1 hour 10 minutes. Let cool 20 minutes before slicing into wedges and serving.

Notes

To Make In A 9 by 13-inch Casserole Dish

Layer the filo in the casserole dish without rotating the sheets as you would for the round version. Instead, layer each set of two directly aligned on the butter brushed layer before. Roll the edges or ruffle them along the edge of the dish. Bake for 55 minutes.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Main Course
Method: Baked
Cuisine: Greek

Nutrition

Serving Size: 1/8 pie
Calories: 407
Fat: 23 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 13 g

Keywords: Spanakopita Recipe, Greek Spinach Pie,Spinach Feta FIlo Pie