Explore how to create Spanakopita, a beloved Greek spinach and feta pie, with this detailed recipe guide

Spanakopita, or spinach pie, is a staple in Greek cuisine and a dish I grew up helping my grandmother prepare in her kitchen. The flaky phyllo pastry, combined with a rich filling of spinach, feta cheese, and herbs, makes it a flavorful and satisfying meal or appetizer. This dish embodies the essence of Greek cooking—using simple, fresh ingredients to produce food that is both nourishing and deeply flavorful. Learning to make Spanakopita during family gatherings not only fueled my passion for cooking but also taught me the importance of culinary traditions.

Why Spanakopita is Admired

Spanakopita is admired for its delightful contrast of textures and flavors. The crispy, golden layers of phyllo dough encase a moist and savory filling that is both tangy and earthy, thanks to the feta cheese and spinach. This dish is versatile enough to serve as a main dish, a light lunch, or a side, and it’s a popular choice for all occasions, from daily meals to festive celebrations.

Ingredients List

For a classic Spanakopita, you will need:

• Phyllo Dough: 1 package, thawed if frozen
• Spinach: 1 kg (about 2.2 pounds), fresh or frozen (thawed and well-drained)
• Feta Cheese: 300 grams, crumbled
• Onions: 2 large, finely chopped
• Green Onions: 5, chopped
• Garlic: 3 cloves, minced
• Eggs: 3, beaten
• Fresh Dill: 1/4 cup, chopped
• Fresh Parsley: 1/4 cup, chopped
• Olive Oil: For sautéing and brushing the phyllo
• Nutmeg: A pinch, grated
• Salt and Pepper: To taste

Cooking Time and Serving Information

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Serves: 6 to 8 people

Cooking Tools Needed

• Large Sauté Pan
• Mixing Bowls
• Baking Dish: Approximately 9×13 inches
• Pastry Brush
• Sharp Knife

Step-by-Step Cooking Instructions

1. Prepare the Spinach:

• If using fresh spinach, wash it thoroughly and chop roughly. Blanch quickly in boiling water, then drain and squeeze out as much water as possible.
• If using frozen spinach, ensure it’s completely thawed and thoroughly drained, pressing out excess water.

2. Sauté the Aromatics:

• Heat a few tablespoons of olive oil in a large sauté pan over medium heat.
• Add the onions and green onions, sautéing until they are soft and translucent. Add the garlic and cook for an additional minute until fragrant.

3. Combine the Filling Ingredients:

• In a large mixing bowl, combine the sautéed onion mixture with the spinach, crumbled feta, beaten eggs, dill, parsley, a pinch of nutmeg, and season with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed.

4. Assemble the Pie:

• Preheat your oven to 350°F (175°C).
• Brush the bottom and sides of the baking dish with olive oil.
• Lay a sheet of phyllo dough in the baking dish, allowing it to overhang the sides slightly; brush with olive oil. Repeat with more sheets, layering them and brushing each with oil, until you have about 10 layers.
• Spread the spinach and feta mixture evenly over the phyllo base. Fold the overhanging dough over the filling.
• Continue layering and oiling the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil. Tuck any overhanging dough neatly into the sides of the dish to seal the filling inside.

5. Bake the Pie:

• Before baking, use a sharp knife to score the top layers of phyllo (do not cut all the way through) to make it easier to cut the pie after baking.
• Bake in the preheated oven for about 45 minutes, or until the phyllo is golden brown and crispy.

6. Serve:

• Allow the Spanakopita to cool slightly in the dish on a wire rack before cutting into squares or slices.
• Serve warm or at room temperature, ideally with a side of Greek salad or some extra olives and lemon wedges.

Nutritional Information

Spanakopita provides a balanced array of nutrients:

• Calories: Approximately 300-400 per serving, depending on the size.
• Protein: High in protein from the feta cheese and eggs.
• Carbohydrates: Primarily from the phyllo dough.
• Fats: Healthy fats from olive oil, which is a staple in Mediterranean cooking.
• Fiber: High in fiber from the spinach, which also provides vitamins and minerals.

Frequently Asked Questions (FAQs)

Can I make Spanakopita ahead of time?

• Yes, you can assemble Spanakopita ahead of time and refrigerate it before baking. Just cover it tightly with plastic wrap to prevent the phyllo from drying out. Add an extra few minutes to the baking time if it goes into the oven cold.

How can I keep the phyllo from drying out?

• Keep the phyllo dough covered with a damp towel while working to prevent it from drying out. Work quickly and keep any unused sheets covered.

Is there a gluten-free version of Spanakopita?

• For a gluten-free version, you can use gluten-free phyllo dough or experiment with layering gluten-free wraps or sheets. Adjust baking times accordingly.

Tips for Perfect Spanakopita Every Time

1. Ensure Dry Spinach: Be sure to drain the spinach well to prevent a soggy pie.
2. Generous Oil Application: Liberal use of olive oil between phyllo layers ensures a crisp, golden finish.
3. Room Temperature Ingredients: Bring eggs and feta to room temperature before mixing to ensure they blend smoothly.

Spanakopita is a delightful dish that beautifully showcases the flavors of Greece. Whether you’re preparing it for a family dinner or a festive gathering, its flaky pastry and rich filling are sure to impress. Enjoy the process of creating this classic Greek pie and the delicious results that follow.

Spanakopita: Greek Spinach and Feta Pie

Stacy – GlobalRecipes4u

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Greek

Servings 6 people

Equipment

• Large Sauté Pan
• Mixing Bowls
• Baking Dish
• Pastry Brush
• Sharp Knife

Ingredients

  

• 1 package of phyllo dough: thawed if frozen
• 1 kg about 2.2 pounds of spinach, fresh or frozen (thawed and well-drained)
• 300 grams of feta cheese crumbled
• 2 large white onions finely chopped
• 5 green onions chopped
• 3 garlic cloves minced
• 3 eggs beaten
• 1/4 cup of fresh dill chopped
• 1/4 cup of fresh parsley chopped
• Olive Oil: For sautéing and brushing the phyllo
• A pinch of nutmeg grated
• Salt and Pepper: To taste

Instructions

 

• If using fresh spinach, wash it thoroughly and chop roughly. Blanch quickly in boiling water, then drain and squeeze out as much water as possible.
• Heat a few tablespoons of olive oil in a large sauté pan over medium heat.
• Add the onions and green onions, sautéing until they are soft and translucent. Add the garlic and cook for an additional minute until fragrant.
• In a large mixing bowl, combine the sautéed onion mixture with the spinach, crumbled feta, beaten eggs, dill, parsley, a pinch of nutmeg, and season with salt and pepper to taste. Mix well to ensure all ingredients are evenly distributed.
• Preheat your oven to 350°F (175°C).
• Brush the bottom and sides of the baking dish with olive oil.
• Lay a sheet of phyllo dough in the baking dish, allowing it to overhang the sides slightly; brush with olive oil. Repeat with more sheets, layering them and brushing each with oil, until you have about 10 layers.
• Spread the spinach and feta mixture evenly over the phyllo base. Fold overhanging dough over the filling.
• Continue layering and oiling the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil. Tuck any overhanging dough neatly into the sides of the dish to seal the filling inside.
• Before baking, use a sharp knife to score the top layers of phyllo (do not cut all the way through) to make it easier to cut the pie after baking.
• Bake in the preheated oven for about 45 minutes, or until the phyllo is golden brown and crispy.
• Allow the Spanakopita to cool slightly in the dish on a wire rack before cutting into squares or slices.
• Serve warm or at room temperature, ideally with a side of Greek salad or some extra olives and lemon wedges.

Notes

Tips for Perfect Spanakopita Every Time

1. Ensure Dry Spinach: Be sure to drain the spinach well to prevent a soggy pie.
2. Generous Oil Application: Liberal use of olive oil between phyllo layers ensures a crisp, golden finish.
3. Room Temperature Ingredients: Bring eggs and feta to room temperature before mixing to ensure they blend smoothly.

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