Spanakopita Recipe (Greek Spinach Pie) Recipe

Introduction

Spanakopita is a classic Greek spinach pie that combines flaky phyllo dough with a savory filling of spinach, feta, and fresh herbs. This delicious dish is perfect as an appetizer, side, or light meal. Crispy on the outside and tender inside, it’s sure to become a favorite in your kitchen.

Ingredients

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper, to taste
• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

1. Step 1: Preheat the oven to 325 degrees F.
2. Step 2: Make sure the thawed spinach is very well drained by squeezing out any excess liquid by hand.
3. Step 3: In a mixing bowl, combine the spinach, parsley, onion, garlic, 2 tablespoons of olive oil, eggs, crumbled feta, dried dill weed, and freshly-ground black pepper. Stir well until all ingredients are evenly mixed.
4. Step 4: Unroll the phyllo sheets and keep them between two slightly damp kitchen cloths to prevent drying out.
5. Step 5: Lightly brush the bottom and sides of a 9 1/2″ x 13″ baking dish with olive oil.
6. Step 6: Line the dish with two sheets of phyllo dough, letting the edges hang over the sides. Brush these sheets with olive oil. Repeat twice more, layering two sheets at a time and brushing each with olive oil, until about two-thirds of the phyllo sheets are used.
7. Step 7: Spread the spinach and feta filling evenly over the phyllo layers.
8. Step 8: Cover the filling with two more phyllo sheets, brushing with olive oil. Continue layering two sheets at a time and brushing with olive oil until all phyllo sheets are used.
9. Step 9: Brush the top layer generously with olive oil and sprinkle with a few drops of water. Fold the overhanging edges inward, crumpling slightly, and brush these edges with olive oil. Partially cut the pie into squares now or after baking.
10. Step 10: Bake in the preheated oven for about 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven, finish cutting if needed, and serve warm. Enjoy!

Tips & Variations

• Make sure to keep the phyllo sheets covered with a damp cloth to prevent them from drying out.
• Use freshly chopped dill instead of dried for a brighter herb flavor.
• You can substitute parsley with fresh mint or basil for a different twist.
• Brush each phyllo layer generously with olive oil to ensure a crispy and golden crust.
• For a vegetarian option, stick with this recipe; for a non-vegetarian twist, add cooked, crumbled sausage into the filling.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a preheated oven at 325 degrees F for about 10-15 minutes to restore crispiness. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Make sure to sauté it first to remove excess moisture and then squeeze out all the liquid before using it in the filling.

Can I prepare spanakopita in advance?

Absolutely. You can assemble the pie a day ahead and refrigerate it covered. Bake it fresh the next day for the best texture and flavor.

Spanakopita Recipe (Greek Spinach Pie) Recipe

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★★★★★

4.9 from 77 reviews

This traditional Greek Spanakopita recipe features a savory pie filled with spinach, feta cheese, fresh parsley, onions, and dill, all layered between crispy, flaky phyllo dough sheets and baked to golden perfection. Perfect as a hearty appetizer or main dish, it combines fresh, vibrant flavors with a delightfully crisp texture.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper, to taste

Phyllo Dough & Assembly

• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed for brushing

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the spanakopita.
2. Prepare Spinach: Ensure that the thawed spinach is very well drained by squeezing out any excess liquid by hand to avoid a soggy filling.
3. Make Filling: In a mixing bowl, combine the well-drained spinach with chopped parsley, finely chopped onion, minced garlic, 2 tablespoons olive oil, beaten eggs, crumbled feta cheese, dried dill weed, and freshly-ground black pepper. Stir until thoroughly mixed.
4. Handle Phyllo Dough: Unroll the phyllo sheets and keep them covered between two slightly damp kitchen cloths to prevent drying out during assembly.
5. Prepare Baking Dish: Lightly brush the bottom and sides of a 9 1/2″ x 13″ baking dish with olive oil.
6. Layer Phyllo Dough Base: Line the dish with two sheets of phyllo, letting them hang over the sides. Brush with olive oil. Repeat placing two sheets at a time, brushing each layer generously, until about two-thirds of the phyllo sheets are used.
7. Add Filling: Spread the spinach and feta filling evenly over the phyllo base layer.
8. Top Layers: Place two more phyllo sheets on top of the filling, brush with olive oil, then continue layering two sheets at a time with olive oil brushing until all sheets are used. Brush the very top layer with olive oil and sprinkle lightly with a few drops of water to help it crisp.
9. Fold Edges and Cut: Fold any overhanging phyllo flaps into the dish, brushing with olive oil, and crumbling slightly if desired. Partially cut the spanakopita into squares to make slicing easier after baking, or leave it whole to cut later.
10. Bake: Bake in the preheated oven for 1 hour, until the phyllo crust is crisp and golden brown.
11. Serve: Remove from oven, finish cutting into squares if not done earlier, and serve warm. Enjoy your homemade Greek spanakopita!

Notes

• Make sure to squeeze out as much liquid as possible from the spinach to prevent a soggy pie.
• Keep phyllo sheets covered with a damp cloth to prevent drying while assembling.
• You can substitute fresh spinach for frozen, but be sure to wilt it and drain thoroughly before use.
• Feel free to add a pinch of nutmeg or lemon zest to the filling for added depth of flavor.
• Spanakopita can be served warm or at room temperature and pairs well with a light Greek salad.

Keywords: spanakopita, Greek spinach pie, spinach feta pie, phyllo pastry, vegetarian Greek recipe, traditional Greek pie, spinach and cheese pie