Spanakopita Recipe (Greek Spinach Pie) Recipe

Introduction

Spanakopita, a traditional Greek spinach pie, combines flaky phyllo dough with a savory filling of spinach, feta, and herbs. This delicious dish is perfect as a snack, appetizer, or light meal that brings the flavors of the Mediterranean straight to 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: Ensure the spinach is very well drained by squeezing out any excess liquid by hand before mixing the filling.
3. Step 3: In a mixing bowl, combine the spinach, parsley, onion, garlic, 2 tablespoons olive oil, eggs, crumbled feta, dried dill, and freshly ground black pepper. Stir until thoroughly mixed.
4. Step 4: Unroll the phyllo sheets and place them between two slightly damp kitchen cloths to keep them from drying out.
5. Step 5: Brush the bottom and sides of a 9 1/2″ x 13″ baking dish generously with olive oil.
6. Step 6: Line the baking dish with two sheets of phyllo, letting them hang over the sides. Brush lightly with olive oil and repeat adding two more sheets and brushing with olive oil. Continue layering until about two-thirds of the phyllo sheets are used.
7. Step 7: Spread the spinach and feta filling evenly over the phyllo base.
8. Step 8: Cover the filling with two more phyllo sheets, brushing with olive oil, and continue layering two sheets at a time, brushing with olive oil between layers, until all sheets are used.
9. Step 9: Brush the top layer generously with olive oil and sprinkle with a few drops of water. Fold any overhanging phyllo edges inward, brush them with olive oil, and optionally crumple slightly.
10. Step 10: Using a sharp knife, cut the spanakopita part-way into squares to make serving easier after baking.
11. Step 11: Bake in the preheated oven for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from oven, finish cutting into squares if needed, and serve warm. Enjoy!

Tips & Variations

• Make sure to squeeze out as much liquid from the spinach as possible to prevent a soggy crust.
• Substitute fresh spinach for frozen if available, but wilt and drain it thoroughly.
• Add a handful of chopped fresh mint or green onions to the filling for extra brightness.
• Use a pastry brush to generously coat each phyllo layer with olive oil for optimal flakiness and flavor.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350 degrees F oven for 10–15 minutes to restore crispness. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Be sure to cook, cool, and squeeze out excess moisture thoroughly before mixing with the other filling ingredients.

Can I prepare spanakopita in advance?

Absolutely. You can assemble the spanakopita and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if chilled.

Spanakopita Recipe (Greek Spinach Pie) Recipe

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4.8 from 92 reviews

Spanakopita is a traditional Greek savory pie made with a delicious blend of spinach, parsley, feta cheese, and aromatic herbs, all layered between crispy, golden phyllo (fillo) dough sheets and baked to perfection. This recipe offers a rich, flaky texture with a fresh and tangy filling that makes for a delightful appetizer or main dish.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x
• Category: Savory Pie
• 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 and 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 ensure it’s ready for baking the pie evenly.
2. Prepare Spinach: Thoroughly drain the thawed spinach by squeezing out any excess liquid by hand to avoid soggy filling.
3. Make Filling: In a large mixing bowl, combine the well-drained spinach, finely chopped parsley, onion, minced garlic, olive oil, eggs, crumbled feta cheese, dried dill, and freshly ground black pepper. Stir well until all ingredients are evenly mixed.
4. Prep Phyllo Sheets: Unroll the phyllo dough sheets carefully and keep them covered between two slightly damp kitchen cloths to prevent drying out.
5. Prepare Baking Dish: Lightly brush a 9 1/2″ x 13″ baking dish with olive oil on the bottom and sides to prevent sticking.
6. Layer Phyllo – Base: Place two sheets of phyllo into the baking dish, letting the edges overhang the sides. Brush the top of these sheets generously with olive oil. Repeat this layering and brushing process with two more sheets until about two-thirds of the phyllo dough is used.
7. Add Filling: Spread the spinach and feta mixture evenly over the layered phyllo base in the baking dish.
8. Layer Phyllo – Top: Cover the filling with two sheets of phyllo, brush with olive oil, and continue layering two sheets at a time brushing each layer with olive oil until all sheets are used up. Make sure to brush the very top layer well with olive oil and sprinkle with a few drops of water.
9. Fold and Cut: Fold the overhanging phyllo dough over the top to seal the pie edges, crumbling if necessary, and brush the folds with olive oil. Using a sharp knife, score the top layer partway into squares but do not cut all the way through.
10. Bake: Bake the spanakopita in the preheated oven at 325°F for about 60 minutes or until the phyllo crust is crisp and golden brown.
11. Serve: Remove from the oven, finish cutting through all layers into squares, and serve warm. Enjoy your authentic Greek spinach pie!

Notes

• Ensure the spinach is very well drained to prevent excess moisture from making the phyllo soggy.
• Keep phyllo sheets covered with a damp cloth to prevent drying out and tearing.
• Brush each layer generously with olive oil to achieve a crispy, flavorful crust.
• Scoring before baking helps the pie cut easier and prevents flaking.
• Spanakopita can be served as a main dish, side, or appetizer.

Keywords: Spanakopita, Greek spinach pie, phyllo pie, spinach and feta, savory pie, Greek appetizer, vegetarian pie