Spanakopita Recipe (Greek Spinach Pie) Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to ensure it’s ready for baking the pie evenly.
- Prepare Spinach: Thoroughly drain the thawed spinach by squeezing out any excess liquid by hand to avoid soggy filling.
- 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.
- Prep Phyllo Sheets: Unroll the phyllo dough sheets carefully and keep them covered between two slightly damp kitchen cloths to prevent drying out.
- Prepare Baking Dish: Lightly brush a 9 1/2″ x 13″ baking dish with olive oil on the bottom and sides to prevent sticking.
- 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.
- Add Filling: Spread the spinach and feta mixture evenly over the layered phyllo base in the baking dish.
- 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.
- 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.
- 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.
- 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
