Spanakopita is one of those dishes that feels both light and deeply satisfying. Crisp layers of phyllo give way to a soft, savory filling of spinach, herbs, and cheese a balance of textures that has made this dish a staple across generations. It’s food that feels thoughtful, made with care rather than speed.
Traditionally prepared for family meals and gatherings, spanakopita is often made in large pans, cut into generous pieces, and shared. Spinach, a vegetable that grows abundantly and cooks down gently, becomes the heart of the dish. Paired with herbs and cheese, it turns something simple into something memorable.
In the Let’s Veg lifestyle, spanakopita represents how vegetables can take center stage without effort or explanation. It’s familiar, comforting, and welcoming proof that vegetables don’t need to be hidden to be loved. When cooked well, they naturally belong.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Spanakopita
Ingredients
Equipment
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and cook 5-6 minutes, until soft.
- Add spinach and cook until wilted (or warmed through if frozen).
- Remove from heat and let cool slightly.
- Stir in eggs, feta, herbs, salt, and pepper.
- Preheat oven to 375°F (190°C).
- Brush a baking dish with olive oil.
- Layer 6-8 sheets of phyllo, brushing lightly with oil between each.
- Spread spinach mixture evenly over the phyllo.
- Top with remaining phyllo sheets, brushing each with oil.
- Score the top layers into squares or triangles.
- Bake 40-45 minutes, until golden and crisp.
- Let rest 10 minutes before cutting and serving.