If you adore Greek cuisine and crave a delightful, flaky, and savory pie packed full of vibrant greens and tangy cheese, then this Spanakopita Recipe is an absolute must-try. This traditional Greek spinach pie perfectly balances the crunch of golden phyllo dough with a luscious filling of spinach, feta, and fresh herbs. Every bite bursts with flavor and tradition, offering both a comforting meal and an impressive dish to share with friends and family. Whether served as a satisfying entree or an elegant appetizer, Spanakopita is sure to become one of your go-to recipes.
Ingredients You’ll Need
Creating this Spanakopita Recipe is wonderfully straightforward, relying on fresh, vibrant ingredients that each bring their own magic to the dish. From the earthy spinach to the crumbly feta and the delicate phyllo, every component plays an essential role in building the perfect balance of texture and flavor.
- Fresh spinach (1 pound) or frozen spinach (10 ounces): Provides a bright, earthy base packed with nutrients and color.
- Olive oil (1 tablespoon): Adds a subtle richness and helps sauté the veggies to tender perfection.
- Small onion (finely chopped): Brings a mild sweetness that complements the savory filling.
- Garlic cloves (2, minced): Infuses a fragrant warmth that awakens the senses.
- Green onions (1/2 cup, chopped): Offer a fresh, slightly pungent bite that enhances the overall flavor profile.
- Fresh dill (1/4 cup) or dried dill (1 tablespoon): Introduces a classic herbaceous note that defines authentic Spanakopita.
- Large eggs (2, lightly beaten): Bind the filling together, adding richness and structure.
- Feta cheese (1 cup, crumbled): Delivers that signature tangy creaminess essential to Greek pies.
- Grated Parmesan cheese (1/4 cup, optional): Elevates the cheesy depth with a nutty undertone.
- Salt and black pepper: Essential seasoning to bring all ingredients into harmony.
- Phyllo dough (8–10 sheets, thawed): Creates the irresistible crisp, flaky layers that define the dish’s texture.
- Unsalted butter (1/3 cup, melted) or olive oil: Used to brush the phyllo sheets, ensuring golden, crunchy perfection.
How to Make Spanakopita Recipe
Step 1: Preparing the Spinach Filling
Start by warming up a skillet over medium heat and adding the olive oil. Toss in the finely chopped onion and minced garlic, cooking them gently until they soften and release their delicious aromas, about 3 to 4 minutes. Stir in the green onions and spinach, cooking just until any excess moisture has evaporated to avoid sogginess in the final pie. Remove the pan from heat and mix in the fresh or dried dill, which brings that unmistakable flavor that sets Spanakopita apart.
Step 2: Combining the Filling Ingredients
Once the spinach mixture has cooled just a bit to avoid curdling the eggs, transfer it to a large bowl. Add the lightly beaten eggs, crumbled feta cheese, grated Parmesan if using, and season generously with salt and black pepper. Stir everything until it’s perfectly combined, ensuring every bite will be flavorful and rich.
Step 3: Layering the Phyllo Dough
Prepare your baking dish by greasing it lightly. Lay down the first phyllo sheet and brush it generously with melted butter or olive oil. Continue layering, brushing each sheet with the butter or oil to achieve that signature golden flakiness. Use at least 4 to 5 sheets to build the bottom crust, which will support the filling beautifully without becoming soggy.
Step 4: Adding the Filling and Final Layers
Spread the spinach and cheese mixture evenly over the phyllo base. Then, layer 4 to 5 more phyllo sheets on top, brushing each one as carefully as before. Tuck in any overhanging edges or trim them for a clean finish. Gently score the top layer into squares or diamond shapes to make slicing easier after the pie is baked, and be careful not to cut all the way through.
Step 5: Baking to Golden Perfection
Slide the pan into your preheated 375°F (190°C) oven and bake the Spanakopita for 30 to 40 minutes. The top should turn a gorgeous golden brown and become crisp to the touch. Once out of the oven, allow the pie to cool for about 10 minutes before slicing, so it holds together perfectly for serving.
How to Serve Spanakopita Recipe
Garnishes
Serving Spanakopita is a joy all on its own, but a sprinkle of fresh dill or a dusting of crumbled feta on top can add an inviting pop of color and extra flavor. A squeeze of fresh lemon juice over each slice just before serving brightens the dish and balances the richness beautifully.
Side Dishes
Because Spanakopita is so rich and flavorful, pairing it with lighter sides works wonderfully. Think crisp Greek salad with tomatoes, cucumbers, olives, and a tangy vinaigrette or a simple lemony tzatziki sauce for dipping. Roasted vegetables or a bowl of hearty lentil soup also complement the flaky pie perfectly.
Creative Ways to Present
You can make Spanakopita in one large pan as described, or turn it into individual triangles for an elegant appetizer platter. Using muffin tins to bake mini Spanakopita cups creates an impressive finger food perfect for parties or casual get-togethers. Whichever presentation you choose, it’s bound to steal the show.
Make Ahead and Storage
Storing Leftovers
Spanakopita keeps wonderfully in the refrigerator for up to 3 days. Store leftovers in an airtight container to preserve the crispness of the phyllo as much as possible, though it may soften slightly in the fridge. Reheating properly can bring back some of that glorious crunch.
Freezing
This Spanakopita Recipe also freezes beautifully. Wrap the whole pie or individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
To reheat, place leftover Spanakopita on a baking sheet in a preheated 350°F (175°C) oven for about 15 to 20 minutes. This process crisps up the phyllo again and warms the filling evenly, restoring that fresh-baked feel that makes this dish so irresistible.
FAQs
Can I use frozen spinach instead of fresh in this Spanakopita Recipe?
Absolutely! Frozen spinach works fine as long as you thaw it fully and squeeze out all excess water. This ensures your filling won’t be soggy and keeps the flavors bright and well-balanced.
Is there a way to make Spanakopita without phyllo dough?
While phyllo dough is traditional and gives the signature flaky texture, you could experiment with puff pastry for a different, but still delicious, twist. However, the classic crisp layers come from the phyllo’s thin, layered sheets.
Can I prepare the spinach filling in advance?
Yes, preparing the filling a day before saves time. Store it in the refrigerator and assemble the pie just before baking to maintain freshness and prevent the phyllo from drying out too soon.
How can I make Spanakopita vegan?
To make a vegan version, substitute the feta cheese with a plant-based cheese alternative and replace the eggs with a flaxseed or chia seed egg replacement. Use olive oil instead of butter for brushing the phyllo as well.
What is the best way to cut Spanakopita after baking?
To get clean slices, use a sharp knife and follow the scoring lines made before baking. Letting the pie cool for 10 minutes before cutting helps it hold together nicely and prevents the filling from spilling out.
Final Thoughts
There’s something truly special about making and sharing Spanakopita Recipe with loved ones. This dish embodies the warmth and spirit of Greek cooking with its perfect blend of flaky, crispy phyllo and rich, herby filling. Whether you’re introducing this classic to your family or revisiting a beloved favorite, I can’t wait for you to dive into the deliciousness and turn this recipe into a treasured staple in your kitchen.
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Spanakopita Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Classic Greek spanakopita is a savory spinach and feta cheese pie wrapped in crispy layers of phyllo dough. This vegetarian recipe features sautéed fresh spinach, aromatic herbs, and a rich cheese filling baked to golden perfection. Perfect as a main course or appetizer, spanakopita combines flaky texture with a flavorful spinach and feta filling for a delightful Mediterranean dish.
Ingredients
Filling
- 1 pound fresh spinach (chopped and sautéed) or 10 ounces frozen chopped spinach (thawed and drained)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup chopped green onions
- 1/4 cup fresh dill (chopped) or 1 tablespoon dried dill
- 2 large eggs (lightly beaten)
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
Phyllo Layers
- 8–10 sheets phyllo dough (thawed)
- 1/3 cup unsalted butter (melted) or olive oil (for brushing)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized pan to prevent sticking.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3–4 minutes. Stir in chopped green onions and spinach, cooking until any excess moisture evaporates. Remove from heat and mix in chopped dill. Allow the mixture to cool slightly.
- Combine Filling Ingredients: In a large bowl, combine the cooled spinach mixture with the lightly beaten eggs, crumbled feta cheese, Parmesan cheese if using, and season with salt and black pepper to taste. Mix well to incorporate all ingredients evenly.
- Layer Phyllo Dough: Lay 4–5 sheets of phyllo dough in the greased baking dish, brushing each sheet lightly with melted butter or olive oil to keep them moist and crispy upon baking.
- Add Filling: Evenly spread the spinach and cheese mixture over the layered phyllo base.
- Top with Phyllo Sheets: Cover the filling with another 4–5 sheets of phyllo dough, brushing each sheet with melted butter or oil. Trim or tuck in any overhanging edges to create a neat pie.
- Score the Top Layer: Use a sharp knife to score the top phyllo layer into squares or diamond shapes. This step helps cut the spanakopita easily after baking.
- Bake: Place the dish in the preheated oven and bake for 30–40 minutes or until the top is golden brown and crisp.
- Cool and Serve: Remove from the oven and let the spanakopita cool for about 10 minutes before slicing along the scored lines. Serve warm.
Notes
- Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
- Spanakopita can be prepared as a large pie in a baking dish or folded into individual triangle-shaped pastries for appetizers.
- You can substitute frozen spinach for fresh, but ensure it is fully thawed and well-drained to avoid soggy filling.
- To make this dish gluten-free, use gluten-free phyllo dough if available.
