Greek Spinach Pie (Spanakopita) Recipe
If you are on the hunt for a delightful dish that captures the essence of Greek cuisine, then this Greek Spinach Pie (Spanakopita) Recipe is a must-try. It brings together flaky, buttery phyllo pastry enveloping a savory filling of spinach, fresh herbs, feta cheese, and just the right blend of spices. Every bite offers a perfect balance of textures and flavors that feels like a warm embrace from the Mediterranean sun, making it an irresistible dish to share with family and friends.
Ingredients You’ll Need
The beauty of this Greek Spinach Pie (Spanakopita) Recipe lies in its simple yet essential ingredients, each playing a crucial role in building layers of flavor, texture, and that signature vibrant color. From the earthy spinach and aromatic herbs to the creamy feta and crisp phyllo, these ingredients come together effortlessly.
- One pound frozen chopped spinach: Thawed and well drained to prevent sogginess and maintain a fresh, vibrant taste.
- One tablespoon olive oil: Adds a subtle richness and helps soften the onions for depth of flavor.
- One medium yellow onion: Finely diced to bring natural sweetness and texture to the filling.
- Three green onions: Sliced for a mild, fresh onion punch that complements the herbs.
- Three cloves garlic: Minced to infuse the filling with a gentle, aromatic bite.
- One half cup chopped fresh dill: Offers a bright, slightly tangy flavor characteristic of Spanakopita.
- One half cup chopped fresh parsley: Adds a fresh green brightness and balances the richness.
- Eight ounces feta cheese: Crumbled for a salty, creamy texture that’s an absolute must.
- Two large eggs: Lightly beaten to bind the filling together perfectly.
- One half teaspoon salt: Enhances all the other flavors without overpowering them.
- One quarter teaspoon black pepper: Adds just a gentle kick and warmth.
- One quarter teaspoon nutmeg: A subtle hint of spice that complements the spinach beautifully.
- One 16 ounce package phyllo dough: Thawed carefully for that iconic, flaky crust.
- One half cup unsalted butter: Melted and brushed between the phyllo layers for irresistible crispness and golden color.
How to Make Greek Spinach Pie (Spanakopita) Recipe
Step 1: Prepare the Baking Dish and Vegetables
Start by preheating your oven to 350°F and lightly greasing a 9×13 inch baking dish to prevent sticking and ensure easy cleanup. Heat olive oil in a large skillet over medium heat, then add your finely diced yellow onion and sliced green onions. Let them cook for about five minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute to release its fragrant aroma without burning.
Step 2: Mix the Filling
Transfer the softened onions and garlic mix into a large bowl, then add the well-drained spinach, chopped dill, parsley, crumbled feta, and lightly beaten eggs. Season with salt, black pepper, and nutmeg. Mix everything gently but thoroughly to combine the flavors without mashing the ingredients too much — you want the feta to remain a bit crumbly for texture.
Step 3: Layer the Phyllo Dough
Unroll your phyllo dough and keep it covered with a slightly damp towel to prevent it from drying out, as it becomes brittle quickly. Begin layering the dough sheets in your prepared baking dish, brushing each of the first eight sheets lightly with melted butter. This butter layering is what leads to that irresistible crisp and golden finish.
Step 4: Add the Spinach Filling
Spread the spinach and feta mixture evenly over the phyllo base. Be sure to distribute it uniformly to ensure every slice has the perfect filling-to-crust ratio. This is where the flavors truly come together, so take a moment to admire the vibrant, fresh look of the filling.
Step 5: Finish the Top Layers and Bake
Continue layering the remaining phyllo sheets on top, brushing each one with the melted butter as you go. Generously brush the very top layer as well, helping it achieve a golden, crispy finish. Score the top into squares or diamonds with a sharp knife – this helps cut the pie easily after baking. Pop it in the oven and bake for 40 to 50 minutes until you get that glorious golden brown color and crisp texture. Let it cool for about 10 minutes before serving to allow the filling to set.
How to Serve Greek Spinach Pie (Spanakopita) Recipe
Garnishes
When serving this Greek Spinach Pie (Spanakopita) Recipe, a sprinkle of freshly chopped parsley adds a burst of color and fresh aroma that perfectly complements the rich pie layers. A light drizzle of extra virgin olive oil or a wedge of lemon on the side can also brighten each savory bite beautifully.
Side Dishes
This savory pie pairs wonderfully with a crisp Greek salad featuring tomatoes, cucumbers, kalamata olives, and red onions dressed simply with lemon juice and olive oil. For heartier meals, you can serve it alongside roasted vegetables or a refreshing tzatziki dip to keep the Mediterranean theme going strong.
Creative Ways to Present
For a fun twist, try rolling the filling inside individual phyllo triangles to create spanakopita hand pies – perfect for parties or picnics. Alternatively, cut the pie into bite-size squares to serve as flavorful appetizers at your next gathering. No matter the presentation, this pie never fails to impress guests with its inviting layers and savory charm.
Make Ahead and Storage
Storing Leftovers
You can store leftover Greek Spinach Pie (Spanakopita) Recipe in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even more, and the pie can be enjoyed cold or reheated.
Freezing
Spanakopita freezes incredibly well. Wrap leftovers tightly in plastic wrap and aluminum foil before placing in the freezer for up to 2 months. When ready to enjoy, bake from frozen by adding 10 to 15 minutes to the usual cooking time, ensuring the pastry stays perfectly crisp.
Reheating
To reheat, place slices on a baking sheet in a preheated 350°F oven for about 10 to 15 minutes or until warmed through and crisp again. Avoid microwaving, which can make the phyllo soggy and less enjoyable.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to thoroughly wash, steam, or sauté the fresh spinach and then squeeze out as much moisture as possible before using it in the filling to prevent sogginess.
What’s the best way to keep phyllo dough from drying out?
Keep the phyllo covered with a slightly damp kitchen towel while working, and only unroll and handle one sheet at a time to avoid it drying and breaking.
Is there a vegetarian or vegan version of this Greek Spinach Pie recipe?
Yes, the traditional recipe is vegetarian. For a vegan twist, replace feta with a plant-based cheese and use flax eggs or another egg substitute to bind the filling.
Can I substitute other cheeses for feta?
Feta is traditional and gives the pie its signature tang, but you can mix half feta with ricotta for a creamier texture or try a crumbly goat cheese for a different flavor profile.
How long does Spanakopita keep in the fridge after baking?
Spanakopita stays fresh for up to 3 days when stored properly in an airtight container in the refrigerator.
Final Thoughts
This Greek Spinach Pie (Spanakopita) Recipe is one of those comforting, timeless dishes that you’ll find yourself making again and again. With its flaky layers, hearty spinach filling, and mouthwatering aroma, it’s perfect for sharing during any occasion. I promise once you try making it yourself, you’ll be hooked on this little piece of Greek heaven.
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Greek Spinach Pie (Spanakopita) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 to 12 pieces 1x
- Diet: Vegetarian
Description
Spanakopita is a classic Greek appetizer featuring a flavorful filling of spinach, fresh herbs, feta cheese, and eggs, all encased in layers of crisp, buttery phyllo pastry. This savory spinach pie is baked to golden perfection, offering a delightful combination of flaky texture and wholesome ingredients that make it perfect for gatherings or a satisfying snack.
Ingredients
Filling
- 1 pound frozen chopped spinach, thawed and well drained
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 green onions, sliced
- 3 cloves garlic, minced
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Pastry
- 1 (16 ounce) package phyllo dough, thawed
- ½ cup unsalted butter, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook aromatics: In a large skillet, heat the olive oil over medium heat. Add the yellow onion and green onions, cooking for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute to release fragrant flavors.
- Combine filling ingredients: Transfer the cooked onions and garlic to a large mixing bowl. Add the well-drained spinach, fresh dill, parsley, crumbled feta cheese, beaten eggs, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are evenly combined.
- Prepare phyllo layers: Unroll the phyllo dough carefully and keep it covered with a slightly damp towel to prevent it from drying out. In the prepared baking dish, lay one sheet of phyllo and brush it lightly with melted butter. Repeat this process, layering and buttering eight sheets to create a sturdy base.
- Add the filling: Spread the spinach and feta mixture evenly over the phyllo base, ensuring an even layer for balanced flavor in each serving.
- Top with phyllo sheets: Cover the filling with the remaining phyllo sheets, brushing each sheet with melted butter as you layer them on top. Be generous with the butter on the final layer to achieve a beautifully golden crust.
- Score the top: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes; this makes cutting the spanakopita easier after baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the pastry is crisp and golden brown.
- Cool and serve: Remove the spanakopita from the oven and allow it to cool for at least 10 minutes before slicing along the scored lines. Serve warm or at room temperature.
Notes
- Ensure spinach is thoroughly drained to avoid a soggy filling.
- For a creamier texture, substitute half of the feta cheese with ricotta cheese.
- Spanakopita freezes well; bake it from frozen, extending the bake time by 10 to 15 minutes to ensure it is cooked through.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
