Classic Greek Spinach Pie (Spanakopita)

Short Description

Greek Spinach Pie, or Spanakopita, is a beloved Mediterranean dish featuring flaky, golden-brown phyllo dough filled with a savory mixture of spinach, feta cheese, and aromatic herbs. This classic recipe boasts a perfect balance of crispiness and creaminess, making it an irresistible dish for any occasion. Whether served as an appetizer, side dish, or main course, Spanakopita offers a delicious and nutritious experience packed with flavor.

Why You’ll Love This Recipe

• Authentic Greek flavors: This recipe captures the traditional taste of Greek cuisine with its blend of feta cheese, spinach, and fresh herbs.
• Crispy and flaky texture: The delicate phyllo dough bakes to golden perfection, offering a satisfying crunch with every bite.
• Nutrient-packed: Spinach is rich in iron, vitamins, and antioxidants, making this dish a healthy addition to your meal rotation.
• Versatile serving options: Serve it warm or at room temperature as an appetizer, snack, or main dish.
• Make-ahead friendly: Prepare and freeze in advance for a convenient, ready-to-bake meal.

Ingredients

• Fresh spinach
• Feta cheese
• Ricotta or cottage cheese (optional)
• Eggs
• Onion
• Garlic
• Green onions
• Fresh dill
• Olive oil
• Butter
• Phyllo dough
• Salt
• Black pepper
• Nutmeg (optional)
• Lemon zest (optional)

Directions

1. Preheat the oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
2. Prepare the filling: In a large pan, heat olive oil over medium heat. Sauté the onions, green onions, and garlic until soft and fragrant.
3. Add spinach: Stir in the fresh spinach and cook until wilted. Remove from heat and allow to cool slightly.
4. Mix with cheese: In a mixing bowl, combine the cooked spinach mixture with crumbled feta, ricotta (if using), eggs, dill, salt, pepper, and nutmeg.
5. Layer the phyllo dough: Brush a sheet of phyllo dough with melted butter and place it in the baking dish. Repeat, layering several sheets to create a sturdy base.
6. Add the filling: Spread the spinach and cheese mixture evenly over the phyllo layers.
7. Top with more phyllo: Layer additional sheets of phyllo dough on top, brushing each layer with butter.
8. Bake: Score the top lightly with a sharp knife and bake for 40-45 minutes or until golden brown and crispy.
9. Cool and serve: Allow the spanakopita to cool slightly before slicing and serving.

Variations

• Vegan Option: Use dairy-free feta alternatives and replace eggs with a flaxseed mixture.
• Extra Herbs: Add parsley or mint for a fresh flavor twist.
• Different Cheeses: Try a blend of feta and Parmesan for a richer taste.
• Individual Portions: Make small hand pies by folding the filling into phyllo triangles.
• Gluten-Free Version: Use gluten-free phyllo dough if available.

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap unbaked spanakopita tightly and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.

FAQs

How do I keep phyllo dough from drying out?

Cover the sheets with a damp towel while working to prevent them from drying out and cracking.

Can I use frozen spinach?

Yes, but thaw and squeeze out excess moisture before using to avoid a soggy filling.

What can I serve with Spanakopita?

Pair it with Greek salad, tzatziki sauce, or a bowl of lentil soup for a complete meal.

Can I make this ahead of time?

Yes! Assemble and store in the fridge for a day before baking or freeze for longer storage.

Why is my spanakopita soggy?

Ensure spinach is well-drained, and avoid using too much oil or butter.

Can I use puff pastry instead of phyllo?

Yes, but the texture will be different—flakier and less crispy than traditional spanakopita.

Is spanakopita served hot or cold?

It can be served warm, at room temperature, or even cold, making it great for picnics.

Can I add meat to this recipe?

Yes! Ground lamb or chicken can be mixed into the filling for a heartier version.

What’s the best way to cut spanakopita?

Use a sharp knife and make light scoring cuts before baking to make slicing easier afterward.

Can I use different greens instead of spinach?

Yes, kale or Swiss chard can be used as alternatives, but they may require longer cooking times.

Conclusion

Classic Greek Spanakopita is a delicious and versatile dish that brings authentic Mediterranean flavors to your table. Its flaky phyllo crust and savory spinach-cheese filling make it a perfect choice for appetizers, side dishes, or even a main course. Easy to prepare and store, this recipe is a must-try for anyone who enjoys hearty, homemade meals. Give it a go and enjoy a taste of Greece at home!

Print