Spanakopita (Greek Spinach Pie) is a delightful dish that combines layers of flaky phyllo dough with a savory filling of spinach and feta cheese. Its crispy exterior contrasts beautifully with the tender, cheesy interior, making it perfect for various occasions—from appetizers at a party to a main course for family dinners. This classic Greek recipe is not only flavorful but also versatile and easy to make, appealing to both seasoned cooks and beginners alike.
Why You’ll Love This Recipe
- Crispy and Flaky Texture: The layers of phyllo dough create a delightful crunch that enhances every bite.
- Flavorful Filling: A mix of spinach, feta, and fresh herbs makes each slice packed with flavor.
- Versatile Dish: Enjoy Spanakopita as an appetizer, side dish, or even a main course—perfect for any meal.
- Easy to Prepare: With simple steps, this recipe is accessible for cooks of all skill levels.
- Healthy Ingredients: Packed with greens and protein from eggs and feta, it’s a nutritious choice.
Tools and Preparation
Before you start making Spanakopita, gather your essential tools. Having the right kitchen equipment will ensure your cooking process goes smoothly.
Essential Tools and Equipment
- Baking pan
- Large skillet
- Mixing bowl
- Pastry brush
- Knife
Importance of Each Tool
- Baking pan: Ensures even cooking and provides the right shape for your Spanakopita.
- Large skillet: Perfect for sautéing vegetables evenly without overcrowding.
- Mixing bowl: Allows you to combine ingredients thoroughly for the filling.
- Pastry brush: Ideal for applying olive oil between phyllo layers for extra crispiness.
Ingredients
For the Dough
- 11 ounces phyllo dough (16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use.)
For the Filling
- 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
How to Make Spanakopita (Greek Spinach Pie)
Step 1: Cook Greens
In a large skillet, sauté 1 leek and 3 finely chopped green onions in 2 tablespoons of olive oil for about 5 minutes or until softened. Add in 2 pounds of fresh spinach, season with ½ teaspoon salt and ⅛ teaspoon black pepper. Cook until most of the water has evaporated.
Step 2: Make Filling
Transfer the cooked greens to a mixing bowl and let cool for about 10 minutes. Then add 1 pound of crumbled feta cheese, 2 beaten eggs, ½ cup chopped parsley, ¼ cup chopped dill, and ¼ cup chopped mint. Mix everything well until combined.
Step 3: Fill Pie
Oil your baking pan using some olive oil. Cover it with 8 sheets of phyllo dough, allowing some overhang on the edges. Drizzle olive oil between each sheet to enhance flakiness. Add the spinach filling into the pan, spreading it out evenly.
Step 4: Top and Tuck In
Cover the filling with another layer of 8 phyllo sheets, drizzling oil between them as before. Tuck any overhanging dough into the pan’s edges to form a rim. Brush the top with olive oil and cut into squares on top without cutting through to the bottom.
Step 5: Bake and Serve
Preheat your oven to 340°F (170°C). Bake for approximately 1 hour or until golden brown and crisp. Allow it to cool for about 10 minutes before cutting into squares. Enjoy your delicious homemade Spanakopita!
How to Serve Spanakopita (Greek Spinach Pie)
Spanakopita is a delightful dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or looking for a quick snack, these serving suggestions will elevate your experience.
As an Appetizer
- Serve warm or at room temperature for a delicious starter.
- Pair with a light dipping sauce, such as tzatziki, for added flavor.
With a Salad
- Combine with a fresh Greek salad to create a balanced meal.
- Use ingredients like cucumbers, tomatoes, and olives to complement the flavors of the pie.
Alongside Yogurt
- A dollop of plain yogurt drizzled with olive oil makes a refreshing accompaniment.
- The creaminess of yogurt contrasts nicely with the flaky pastry.
For Brunch
- Spanakopita can be served as part of a brunch spread.
- Add fruit and pastries to create an inviting buffet-style table.
As Leftovers
- Reheat in the oven for crispy texture or enjoy cold straight from the fridge.
- Pair with leftover salad or dips to make it more exciting.
How to Perfect Spanakopita (Greek Spinach Pie)
Creating the perfect Spanakopita requires attention to detail. Here are some tips to help you achieve that crispy, golden crust and flavorful filling.
- Use Fresh Ingredients: Fresh spinach and herbs enhance flavor significantly compared to frozen options.
- Layer Phyllo Carefully: Ensure each phyllo layer is brushed with olive oil; this adds richness and helps achieve that flaky texture.
- Don’t Overfill: Keep the filling within reasonable limits to prevent soggy dough and ensure even cooking.
- Let It Cool: Allow the pie to cool for at least 10 minutes after baking; this helps set the filling and makes cutting easier.
- Experiment with Herbs: Feel free to add other fresh herbs like basil or oregano for a unique twist on traditional recipes.
Best Side Dishes for Spanakopita (Greek Spinach Pie)
Pairing side dishes with your Spanakopita can create a well-rounded meal. Here are some delicious options to consider.
- Greek Salad: A mix of cucumbers, tomatoes, red onions, olives, and feta tossed in olive oil and lemon juice.
- Roasted Vegetables: Seasonal veggies like zucchini, bell peppers, and eggplant drizzled with olive oil and herbs make an excellent side.
- Hummus Platter: Serve with pita bread and assorted veggies for dipping; it adds protein and complements the flavors well.
- Chickpea Stew: A hearty stew made with chickpeas, tomatoes, and spices offers a comforting contrast.
- Lentil Soup: A warm bowl of lentil soup provides warmth and pairs well with the flaky texture of Spanakopita.
- Olive Tapenade: This rich spread made from olives enhances flavors when served alongside slices of toasted bread.
Common Mistakes to Avoid
Making Spanakopita can be a delightful experience, but there are common pitfalls to watch out for.
Boldly ignoring the phyllo dough: Many newcomers forget to properly handle phyllo dough. Make sure to keep it covered with a damp cloth while you work to prevent it from drying out.
Boldly skimping on seasoning: Neglecting to season the filling can lead to bland Spanakopita. Ensure you add enough salt and spices to enhance the flavor of your dish.
Boldly overfilling the pie: Adding too much filling can cause the phyllo dough to break. Stick to the recommended amount for a perfect balance.
Boldly skipping the oil layers: Failing to drizzle olive oil between layers of phyllo will result in a less crispy texture. Be generous with oil for a delightful crunch.
Boldly rushing the baking time: Not allowing enough baking time can leave your Spanakopita soggy. Bake until golden brown for that crispy finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Spanakopita in an airtight container.
- It will last for up to 3 days in the refrigerator.
Freezing Spanakopita (Greek Spinach Pie)
- Wrap individual squares tightly in plastic wrap or foil.
- Store in a freezer-safe container for up to 2 months.
Reheating Spanakopita (Greek Spinach Pie)
- Oven: Preheat your oven to 350°F (175°C) and reheat for about 15-20 minutes until warm and crispy.
- Microwave: Heat on medium power for about 1-2 minutes, but this may make it soggy.
- Stovetop: Place in a skillet over low heat; cover and heat for about 5-7 minutes until warmed through.
Frequently Asked Questions
Here are some common questions regarding Spanakopita.
What is Spanakopita?
Spanakopita is a traditional Greek spinach pie made with flaky phyllo dough and a delicious filling of spinach, cheese, and herbs.
Can I use frozen spinach for Spanakopita?
Yes! Frozen spinach is a great alternative. Just make sure to thaw and drain it well before adding it to your filling.
How do I make Spanakopita gluten-free?
To make gluten-free Spanakopita, use gluten-free phyllo dough available at most grocery stores or online.
What can I serve with Spanakopita?
Spanakopita pairs beautifully with a fresh salad or tzatziki sauce. You can also enjoy it as part of a mezze platter!
Final Thoughts
Spanakopita is not only delicious but also incredibly versatile. You can customize it by adding additional vegetables or herbs based on your preferences. This Greek spinach pie is perfect for appetizers, main courses, or even as a side dish—so why not give it a try?
Spanakopita (Greek Spinach Pie)
Spanakopita, the beloved Greek spinach pie, is a delightful culinary creation that features layers of crispy phyllo dough enveloping a savory filling of fresh spinach and creamy feta cheese. This dish perfectly balances a flaky exterior with a tender, flavorful interior, making it an excellent choice for any gathering—from appetizers to main courses. Easy to prepare, Spanakopita appeals to both novice cooks and seasoned chefs alike. Packed with nutritious greens and rich in flavor from fresh herbs, this recipe is sure to become a favorite in your culinary repertoire.
- Total Time: 1 hour 30 minutes
- Yield: Serves approximately 8
Ingredients
- 11 ounces phyllo dough
- 2 pounds fresh or frozen spinach
- 2 tablespoons extra virgin olive oil
- 3 green onions
- 1 leek
- ½ cup parsley
- ¼ cup dill
- ¼ cup mint
- 1 pound feta cheese
- 2 large eggs
- Salt and black pepper
Instructions
- Sauté sliced leek and chopped green onions in olive oil until softened (about 5 minutes). Add spinach, salt, and pepper; cook until water evaporates.
- Transfer greens to a mixing bowl; cool for 10 minutes. Mix in crumbled feta, beaten eggs, parsley, dill, and mint until well combined.
- Grease a baking pan with olive oil. Layer half of the phyllo sheets (8) in the pan, brushing olive oil between each sheet. Spread the filling evenly over the phyllo.
- Layer the remaining phyllo sheets on top, brushing oil again between layers. Tuck edges into the pan and brush the top with olive oil. Cut into squares without cutting through.
- Bake at 340°F (170°C) for about 1 hour or until golden brown. Cool for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square (75g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Use fresh herbs for enhanced flavor. Keep phyllo covered with a damp cloth while working to prevent drying. Experiment with different greens or cheeses for variations.
