Tastenexa
All recipes
Greek
Spanakopita Spinach Breakfast
60 min total25 prep35 cook8 servings290 cal
VegetarianClassicContains glutenContains dairyContains egg
Flaky Greek spanakopita — spinach and feta wrapped in buttered phyllo and baked until golden. A savory breakfast pie beloved across Greece.
Ingredients
frozen
- 500 gfrozen spinach
dairy
- 300 gfeta cheese
- 2eggs
- 0.5 cupunsalted butter
bakery
- 1 packphyllo dough
produce
- 1onion
- 0.25 cupfresh dill
pantry
- 0.75 tspsalt
- 0.5 tspblack pepper
Steps
- Thaw and drain spinach; squeeze out excess moisture.
- Sauté chopped onion until soft; cool slightly.
- Mix spinach, onion, crumbled feta, eggs, dill, salt, and pepper.
- Melt butter and brush a baking dish.
- Layer half the phyllo, brushing butter between sheets.
- Spread spinach filling evenly.
- Top with remaining phyllo, brushing butter on each layer.
- Score top and bake at 375°F (190°C) 35 minutes until golden.
- Rest 10 minutes before cutting into squares.
Tips
- Drain spinach thoroughly to avoid soggy pastry.
- Brush each phyllo layer with butter for maximum flakiness.
- Score top layers before baking for easy serving.
- Rest 10 minutes after baking so filling sets.
