Spanakopita (Greek Spinach Pie)

Why Make This Recipe

Spanakopita is a delicious and traditional Greek dish that combines flaky phyllo dough with a rich spinach and feta filling. It’s perfect for appetizers, snacks, or even a light meal. Not only is it tasty, but it also brings a touch of Mediterranean flair to your table. Making spanakopita at home allows you to enjoy its fresh flavors and customize it to your own taste.

How to Make Spanakopita

Ingredients

• 11 ounces phyllo dough (16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use.)
• 2 pounds fresh spinach (substitute frozen)
• 2 tablespoons olive oil (extra virgin)
• 3 green onions
• 1 leek
• ½ cup parsley (fresh)
• ¼ cup dill (fresh)
• ¼ cup mint (fresh)
• 1 pound feta cheese
• 2 large eggs
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Directions

1. Cook Greens: In a large skillet, sauté 1 leek and 3 chopped green onions in 2 tablespoons of olive oil for about 5 minutes until soft. Add 2 pounds of fresh spinach, along with ½ teaspoon of salt and ⅛ teaspoon of black pepper. Cook for a few minutes until most of the water from the spinach has evaporated.

2. Make Filling: Transfer the cooked greens to a bowl and let them cool for 10 minutes. Once cooled, add 1 pound of crumbled feta cheese, 2 beaten large eggs, ½ cup of chopped parsley, ¼ cup of chopped dill, and ¼ cup of chopped mint. Mix everything well and set aside.

3. Fill Pie: Oil your baking pan and line it with 8 sheets of phyllo dough. Let some dough hang over the edges, and drizzle olive oil between each sheet. Crinkle the dough slightly to help the heat circulate during baking. Add the spinach filling and spread it evenly.

4. Top and Tuck In: Cover the filling with another 8 layers of phyllo dough, drizzling oil between each layer as before. Tuck the hanging dough back into the pan to create a rim. Brush the top layer and the rim with oil, then cut the top layers into squares without cutting all the way through.

5. Bake and Serve: Bake in a preheated oven at 340°F (170°C) for 1 hour until golden brown and crispy. Allow it to cool for 10 minutes before cutting into squares, then enjoy!

How to Serve Spanakopita

Serve spanakopita warm or at room temperature. It can be enjoyed on its own or with a side of yogurt or a fresh salad. This dish works great as an appetizer for gatherings or as a comforting snack any time of day.

How to Store Spanakopita

If you have leftovers, store them in an airtight container in the refrigerator. It’s best consumed within a few days. You can also freeze spanakopita before baking it. Wrap it well in plastic wrap and foil, then store it in the freezer. When ready to eat, bake it straight from the freezer; just give it a little extra time in the oven.

Tips to Make Spanakopita

• Make sure your phyllo dough is defrosted and moist to avoid tearing.
• Drizzling olive oil between the layers keeps the phyllo crisp and adds flavor.
• Don’t skip the cooling step for the filling, as it helps prevent the phyllo from getting soggy.

Variation

For a different twist, add other ingredients to your filling, like grated zucchini or cooked ground meat, according to your taste preference.

FAQs

1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach is a great substitute. Just make sure to thaw and drain it well to remove excess moisture before using it in the filling.

2. How can I make Spanakopita vegan?
For a vegan version, substitute feta with a pre-made vegan cheese or crumbled tofu mixed with nutritional yeast. Use flax eggs or a vegan egg substitute instead of traditional eggs.

3. Can I prepare Spanakopita ahead of time?
Absolutely! You can assemble the spanakopita and freeze it unbaked. Just bake it when you’re ready to enjoy. If refrigerated, it’s best to bake within a day or two for optimal freshness.

Spanakopita

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• Author: ikramnihad
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A traditional Greek dish combining flaky phyllo dough with a rich spinach and feta filling, ideal for appetizers or light meals.

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Ingredients

Scale 1x2x3x

• 11 ounces phyllo dough (16 sheets)
• 2 pounds fresh spinach (frozen is a substitute)
• 2 tablespoons olive oil (extra virgin)
• 3 green onions
• 1 leek
• ½ cup fresh parsley
• ¼ cup fresh dill
• ¼ cup fresh mint
• 1 pound feta cheese
• 2 large eggs
• ½ teaspoon salt
• ⅛ teaspoon black pepper

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Instructions

1. In a large skillet, sauté 1 leek and 3 chopped green onions in 2 tablespoons of olive oil for about 5 minutes until soft. Add 2 pounds of fresh spinach, along with ½ teaspoon of salt and ⅛ teaspoon of black pepper. Cook until most of the water has evaporated.
2. Transfer the cooked greens to a bowl and let them cool for 10 minutes. Add 1 pound of crumbled feta cheese, 2 beaten large eggs, ½ cup of chopped parsley, ¼ cup of chopped dill, and ¼ cup of chopped mint. Mix well and set aside.
3. Oil your baking pan and line it with 8 sheets of phyllo dough, letting some hang over the edges. Drizzle olive oil between the layers. Add the spinach filling and spread it evenly.
4. Cover the filling with another 8 layers of phyllo dough, drizzling oil between each layer. Tuck the hanging dough into the pan to create a rim. Brush the top layer with oil and cut into squares without cutting all the way through.
5. Bake in a preheated oven at 340°F (170°C) for 1 hour until golden brown and crispy. Cool for 10 minutes before serving.

Notes

Serve warm or at room temperature, great with yogurt or salad. Store leftovers in an airtight container in the fridge or freeze unbaked.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 square
• Calories: 350
• Sugar: 3g
• Sodium: 400mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 60mg

Keywords: spanakopita, Greek, phyllo, appetizer, vegetarian