Classic Spanakopita: Greek Spinach and Feta Pie

Why You’ll Love This Recipe

Spanakopita is a dish that’s both simple and sophisticated, offering layers of flaky phyllo dough filled with a delicious spinach and feta mixture. The crispy layers of dough provide the perfect contrast to the creamy filling. The flavors of spinach, feta, and fresh herbs come together in a way that’s incredibly satisfying yet light. Whether you’re making it for a family dinner, a party, or a holiday gathering, Spanakopita is sure to be a crowd-pleaser.

Ingredients

• 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 package phyllo dough, thawed
• ½ cup melted butter (or olive oil, for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the chopped spinach and cook until wilted and any excess moisture evaporates, about 5-7 minutes. Remove from heat and let it cool.
5. In a large mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, dill, salt, and pepper. Stir until everything is well incorporated.
6. Brush a 9×13-inch baking dish with melted butter. Place a sheet of phyllo dough in the dish, and brush it lightly with butter. Repeat this process, layering about 8-10 sheets of phyllo dough, brushing each sheet with butter as you go.
7. Once you have layered the phyllo, spread the spinach and feta filling evenly over the dough.
8. Continue layering more phyllo sheets over the filling, brushing each one with butter. Aim for at least 8 more layers, making sure the filling is fully covered by the dough.
9. Once the spanakopita is fully assembled, tuck in the edges of the phyllo to seal the pie and brush the top with more butter.
10. Using a sharp knife, lightly score the top of the spanakopita into squares to help with cutting later.
11. Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
12. Let the Spanakopita cool for a few minutes before slicing and serving.

Servings and Timing

• Servings: 6-8
• Preparation time: 20 minutes
• Cooking time: 50 minutes
• Total time: 1 hour 10 minutes

Variations

• Add herbs: Fresh parsley, oregano, or basil can be added to the filling for a more herby flavor.
• Make it vegan: Substitute the eggs and feta with vegan alternatives like tofu and vegan cheese. Use olive oil in place of butter for a fully plant-based option.
• Add nuts: Some variations of Spanakopita include pine nuts or walnuts in the filling for added texture and flavor.
• Use other greens: While spinach is traditional, you can also use a mix of other greens like kale, chard, or arugula for a slightly different flavor.

Storage/Reheating

• Storage: Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the Spanakopita in the oven at 350°F (175°C) for about 10-15 minutes, until the phyllo is crispy again. You can also reheat individual slices in the microwave for a quick option, though the crust may lose some of its crispiness.

FAQs

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 any excess moisture before using it in the filling.

Can I prepare Spanakopita in advance?

Yes, Spanakopita can be prepared in advance. You can assemble the pie a day ahead and refrigerate it, then bake it the next day. This can even improve the flavors as they have time to meld.

Can I freeze Spanakopita?

Yes, Spanakopita freezes well. To freeze, prepare the pie but do not bake it. Cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 2 months. When ready to bake, remove it from the freezer and bake it at 375°F (190°C) for about 60 minutes or until golden and crisp.

What can I serve with Spanakopita?

Spanakopita pairs wonderfully with a simple Greek salad, tzatziki sauce, or even some roasted vegetables. It’s also great as part of a meze platter with other Mediterranean appetizers.

Can I make this dish gluten-free?

Unfortunately, traditional phyllo dough contains gluten. However, there are gluten-free phyllo dough options available at specialty stores, or you can use gluten-free puff pastry as an alternative.

Can I make Spanakopita without phyllo dough?

Phyllo dough is essential to achieve the crispy, flaky texture of Spanakopita. However, if you’re looking for a shortcut, you can try making a crust using a puff pastry or pie dough, though it will alter the dish’s traditional texture.

How do I prevent the phyllo dough from drying out while working with it?

Phyllo dough dries out quickly, so make sure to cover the sheets with a damp towel while you work. This will keep the dough pliable and prevent it from cracking.

How do I know when Spanakopita is done?

The Spanakopita is done when the phyllo dough is golden brown and crispy. The filling should be set, and the edges should be slightly crispy as well.

Can I make Spanakopita without feta cheese?

Feta cheese is a key ingredient for flavor, but if you prefer, you can use ricotta or cream cheese as a substitute. The flavor will change, but it can still be delicious.

Can I make Spanakopita without eggs?

Yes, you can omit the eggs. Some versions of Spanakopita use a combination of ricotta cheese and breadcrumbs to bind the filling instead.

Conclusion

Classic Spanakopita is a dish that’s full of flavor and tradition, offering a perfect balance of crispy phyllo dough and creamy spinach and feta filling. It’s an incredibly versatile dish that can be served for any occasion, whether it’s a light lunch, dinner, or appetizer. The layers of flaky pastry combined with the savory filling make every bite an enjoyable experience. Easy to prepare, delightful to eat, and full of Greek flavor, Spanakopita is bound to be a hit at your next meal.

Classic Spanakopita: Greek Spinach and Feta Pie

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Spanakopita is a traditional Greek spinach and feta pie made with flaky phyllo dough, filled with a creamy spinach and feta mixture. This dish is both savory and satisfying, perfect as a main course or appetizer.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6-8 servings
• Category: Main Course, Appetizer
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

1. 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
2. 1 medium onion, finely chopped
3. 2 cloves garlic, minced
4. 1 cup crumbled feta cheese
5. 2 large eggs, beaten
6. 2 tablespoons olive oil
7. 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
8. 1 teaspoon salt
9. ½ teaspoon black pepper
10. 1 package phyllo dough, thawed
11. ½ cup melted butter (or olive oil, for brushing)

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Instructions

Preheat your oven to 375°F (190°C).

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the chopped spinach and cook until wilted and any excess moisture evaporates, about 5-7 minutes. Remove from heat and let it cool.
4. In a large mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, dill, salt, and pepper. Stir until everything is well incorporated.
5. Brush a 9×13-inch baking dish with melted butter. Place a sheet of phyllo dough in the dish, and brush it lightly with butter. Repeat this process, layering about 8-10 sheets of phyllo dough, brushing each sheet with butter as you go.
6. Once you have layered the phyllo, spread the spinach and feta filling evenly over the dough.
7. Continue layering more phyllo sheets over the filling, brushing each one with butter. Aim for at least 8 more layers, making sure the filling is fully covered by the dough.
8. Once the spanakopita is fully assembled, tuck in the edges of the phyllo to seal the pie and brush the top with more butter.
9. Using a sharp knife, lightly score the top of the spanakopita into squares to help with cutting later.
10. Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
11. Let the Spanakopita cool for a few minutes before slicing and serving.

Notes

• Frozen spinach can be used as a substitute for fresh. Make sure to thaw and drain it well to remove excess moisture.
• Spanakopita can be prepared in advance. You can assemble the pie a day ahead, refrigerate it, and bake it the next day.
• Spanakopita freezes well. To freeze, assemble the pie but do not bake it. Cover tightly and freeze for up to 2 months. Bake at 375°F (190°C) for about 60 minutes when ready to serve.
• If you’re making it gluten-free, look for gluten-free phyllo dough or use puff pastry as a substitute.
• Phyllo dough dries out quickly, so cover it with a damp towel while you work to keep it pliable.
• For a vegan option, replace eggs and feta with plant-based alternatives and use olive oil instead of butter.
• Additional herbs like parsley, oregano, or basil can be added to the filling for varied flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 3g
• Sodium: 450mg
• Fat: 19g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 45mg