Spanakopita Recipe (Greek Spinach Pie) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the spanakopita.
- Prepare Spinach: Ensure that the thawed spinach is very well drained by squeezing out any excess liquid by hand to avoid a soggy filling.
- 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.
- Handle Phyllo Dough: Unroll the phyllo sheets and keep them covered between two slightly damp kitchen cloths to prevent drying out during assembly.
- Prepare Baking Dish: Lightly brush the bottom and sides of a 9 1/2″ x 13″ baking dish with olive oil.
- 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.
- Add Filling: Spread the spinach and feta filling evenly over the phyllo base layer.
- 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.
- 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.
- Bake: Bake in the preheated oven for 1 hour, until the phyllo crust is crisp and golden brown.
- 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
