Imagine the flaky layers of golden phyllo dough giving way to a creamy, savory spinach and feta filling, infused with fresh herbs and a touch of garlic. Every bite is a celebration of classic Greek flavors that transport you straight to the Mediterranean. This is Spanakopita, the beloved Greek spinach pie that is as comforting as it is satisfying.
Whether you’re serving it as an appetizer, a side dish, or a light main course, this dish is perfect for any occasion. And the best part? It’s easier to make than you might think! Let’s dive into the details and bring this Greek favorite to life in your kitchen.
What is Spanakopita?
Spanakopita is a traditional Greek dish made with spinach, feta cheese, eggs, and herbs encased in layers of delicate phyllo dough. Known for its crispy, buttery crust and savory filling, it’s a versatile dish that can be served warm or at room temperature. Popular in Greek households and restaurants, it’s a celebration of fresh ingredients and bold flavors.
Why You’ll Love This Recipe
- Authentic Greek Flavor: This recipe uses classic ingredients like dill, feta, and spinach for a true Mediterranean experience.
- Easy to Customize: You can adapt it to your preferences, making it vegan, gluten-free, or heartier with added proteins.
- Perfect for Any Occasion: Serve it at brunch, dinner parties, or even as a snack.
- Make-Ahead Friendly: Assemble it in advance and bake when ready.
Ingredients for Spanakopita
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing the onions. |
| Onion | 1 cup, chopped | Adds a sweet, aromatic base. |
| Spinach | 2 lbs fresh or 15 oz frozen | If using frozen, squeeze out the water. |
| Dill | ¼ cup, fresh, chopped | Adds a signature Greek flavor. |
| Eggs | 4 large | Helps bind the filling. |
| Feta cheese | 8 oz, crumbled | Brings creamy and tangy richness. |
| Parmesan cheese | 2 tablespoons, grated | Adds extra savory depth. |
| Kosher salt | ¾ teaspoon | Enhances the flavor of the filling. |
| Unsalted butter | 8 tablespoons, melted | For brushing the phyllo dough. |
| Phyllo dough | 1 lb | Thawed and softened for layering. |
How to Make Spanakopita: Step-by-Step Instructions
1. Prepare the Phyllo Dough
Remove the phyllo dough from the freezer and thaw it according to package instructions. Once thawed, leave it at room temperature for about an hour.
2. Sauté the Onion
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Remove from heat.
3. Prepare the Spinach Filling
If you’re using fresh spinach, wash, chop, and sauté it in a dry skillet to remove excess moisture. For frozen spinach, make sure to squeeze out all the water. In a large mixing bowl, combine the spinach, sautéed onion, dill, eggs, feta, Parmesan cheese, and salt. Mix everything together until it forms a cohesive filling.
4. Grease the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with melted butter to prevent sticking.
5. Layer the Phyllo Dough
Carefully unroll the phyllo dough and cover it with a damp kitchen towel to keep it from drying out. Place a sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat with 7 more sheets, brushing each layer with butter as you go.
6. Add the Filling
Spread the spinach and feta filling evenly over the phyllo base, smoothing it out with a spatula.
7. Top with Phyllo Layers
Layer another 8 sheets of phyllo dough on top of the filling, brushing each sheet with melted butter. Tuck in the edges to create a neat seal.
8. Score the Pastry
Using a sharp knife, score the top layers of phyllo into squares or triangles. This will make it easier to cut after baking and prevent the pastry from cracking.
9. Bake
Place the baking dish in the oven and bake for 45–50 minutes, or until the top is golden brown and crisp.
10. Cool and Serve
Let the Spanakopita cool slightly before cutting along the scored lines. Serve warm or at room temperature with a side of tzatziki or Greek salad.
Tips for Success
- Handle Phyllo Dough with Care: Keep the dough covered with a damp towel to prevent it from drying out and tearing.
- Drain the Spinach: Whether you’re using fresh or frozen spinach, make sure to remove as much water as possible to avoid a soggy filling.
- Use Good-Quality Feta: Authentic Greek feta gives the filling its signature flavor.
- Score Before Baking: This ensures clean slices and prevents the phyllo from shattering when you cut it.
- Bake Until Golden: A perfectly baked Spanakopita should have a deep golden-brown crust.
Pairing Suggestions
- Side Dishes: Serve with lemon rice, a fresh cucumber salad, or roasted vegetables.
- Sauces: Pair it with creamy tzatziki or a simple yogurt sauce.
- Beverages: A crisp white wine or sparkling water with lemon complements the flavors beautifully.
Variations You’ll Love
- Add Protein: Mix in cooked ground lamb or chicken for a heartier version.
- Make It Vegan: Use vegan feta, skip the eggs, and replace butter with olive oil.
- Herb Substitutions: Swap dill for parsley or mint for a different flavor profile.
- Gluten-Free Option: Use gluten-free phyllo dough to make it suitable for those with dietary restrictions.
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 300 |
| Protein | 8g |
| Carbohydrates | 20g |
| Fat | 22g |
| Fiber | 3g |
FAQ Section
1. Can I make Spanakopita in advance?
Yes, you can assemble it a day ahead and refrigerate it unbaked. Bake it fresh when ready to serve.
2. How do I store leftovers?
Store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven to retain crispiness.
3. Can I freeze Spanakopita?
Absolutely! Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake it straight from frozen, adding 10–15 minutes to the cooking time.
4. What can I use instead of phyllo dough?
Puff pastry or crescent roll dough can work as alternatives, though the texture will be different.
5. Can I make it without cheese?
Yes, you can omit the cheese or use a dairy-free alternative for a vegan version.
6. How do I prevent sogginess?
Make sure the spinach is well-drained and don’t skimp on butter between phyllo layers to keep them crisp.
Why You’ll Love Spanakopita
This flaky, golden pie filled with creamy, herbed spinach and tangy feta is the epitome of Greek comfort food. It’s a perfect combination of textures and flavors that’s simple to make but elegant enough to serve to guests.
Conclusion
With this Spanakopita (Greek Spinach Pie) recipe, you’ll bring the magic of Mediterranean cooking into your home. It’s a dish that’s easy to prepare, endlessly versatile, and always delicious. Whether you’re cooking for a crowd or treating yourself, this flaky, savory pie is sure to impress.
Spanakopita (Greek Spinach Pie): A Taste of Greece at Your Table
Ingredients
- Olive oil: 2 tablespoons for sautéing onions
- Onion: 1 cup finely chopped
- Spinach: 2 lbs fresh or 15 oz frozen squeeze out excess water if using frozen
- Dill: ¼ cup chopped fresh
- Eggs: 4 large to bind the filling
- Feta cheese: 8 oz crumbled
- Parmesan cheese: 2 tablespoons grated
- Kosher salt: ¾ teaspoon
- Unsalted butter: 8 tablespoons melted (plus extra for greasing the pan)
- Phyllo dough: 1 lb thawed and softened
Instructions
- Prepare the Phyllo Dough: Thaw phyllo dough according to the package instructions. Once thawed, set it at room temperature for about an hour.
- Sauté the Onion: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 5 minutes until softened. Remove from heat.
- Prepare the Spinach Filling: For fresh spinach, wash and chop it, then sauté in a dry skillet to remove excess moisture. If using frozen spinach, squeeze out all the water. Combine spinach, sautéed onions, dill, eggs, feta, Parmesan, and salt in a mixing bowl. Stir until fully combined.
- Grease the Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with melted butter.
- Layer the Phyllo Dough: Unroll the phyllo dough and cover it with a damp towel to prevent drying. Lay one sheet in the baking dish and brush with melted butter. Repeat this process with 7 more sheets.
- Add the Filling: Spread the spinach and feta mixture evenly over the phyllo layers.
- Top with More Phyllo Layers: Add another 8 sheets of phyllo dough on top, brushing each with butter. Tuck the edges in for a neat finish.
- Score the Pastry: Use a sharp knife to lightly score the top layers of phyllo into squares or triangles for easy slicing after baking.
- Bake the Spanakopita: Bake for 45–50 minutes, or until the phyllo is golden brown and crispy.
- Cool and Serve: Allow the pie to cool slightly, then slice along the scored lines. Serve warm or at room temperature with tzatziki or a fresh Greek salad.