Spanakopita (Greek Spinach and Feta Pie)

Spanakopita (Greek Spinach and Feta Pie)

Description

Spanakopita is a classic Greek savory pie made with layers of crispy golden phyllo pastry and a rich filling of spinach, feta cheese, herbs, and eggs. It’s crispy on the outside, soft and flavorful inside — perfect as a main course, side dish, or appetizer.

Ingredients

For the Filling

• 1 lb (450 g) fresh spinach, washed, drained, and chopped (or 10 oz frozen spinach, thawed and drained well)

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 green onions, chopped

• 2 cloves garlic, minced

• ½ cup fresh parsley, chopped

• 2 tbsp fresh dill (or 1 tsp dried dill)

• 8 oz (225 g) feta cheese, crumbled

• ½ cup ricotta cheese or cottage cheese (optional for creaminess)

• 2 eggs, lightly beaten

• Salt and pepper to taste

For the Pastry

• 1 package (16 oz / 450 g) phyllo dough, thawed

• ½ cup (1 stick) melted butter or olive oil for brushing

Instructions

Step 1: Prepare the Filling

1. Heat olive oil in a skillet over medium heat.

2. Add chopped onion and sauté until soft (about 3 minutes).

3. Add green onions and garlic, cooking another minute.

4. Stir in spinach and cook until wilted. Drain any excess moisture.

5. Transfer mixture to a bowl and let it cool slightly.

6. Stir in feta, ricotta (if using), parsley, dill, eggs, salt, and pepper. Mix well.

Step 2: Assemble the Pie

1. Preheat oven to 350°F (175°C).

2. Brush a 9×13-inch baking dish with melted butter or olive oil.

3. Layer 6 sheets of phyllo, brushing each layer with butter before adding the next.

4. Spread the spinach mixture evenly over the top.

5. Add another 6 sheets of phyllo on top, again brushing each with butter.

6. Tuck in edges neatly and brush the top layer generously with butter.

Step 3: Bake

• Bake uncovered for 35–45 minutes, or until golden brown and crispy on top.

• Let cool for 10 minutes before slicing into squares or triangles.

Step 4: Serve

Serve warm or at room temperature — perfect with Greek yogurt, tzatziki sauce, or a fresh green salad.

Servings

• Serves 6–8 people

Nutritional Information (Per Serving)

(Values may vary depending on cheese type and butter amount.)

Notes & Tips

• Don’t skip draining the spinach! Too much water makes the pie soggy.

• Keep phyllo dough covered with a damp towel while working to prevent drying out.

• Substitute kale or Swiss chard for spinach if desired.

• You can make mini spanakopita triangles using the same filling for appetizers.

• For a lighter version, use olive oil instead of butter and low-fat feta.

Health Benefits

• Rich in iron and calcium from spinach and feta.

• Good source of protein and healthy fats.

• High in antioxidants and vitamins A, C, and K.

• Supports bone and eye health thanks to leafy greens and dairy.

• Can be made vegetarian-friendly (no meat required).

Q&A Section

Q1: Can I use frozen spinach?
👉 Yes! Thaw completely and squeeze out all the moisture before using.

Q2: Can I make this ahead of time?
👉 Yes! Assemble, cover, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 2 months.

Q3: Can I reheat leftovers?
👉 Yes! Reheat in a 350°F (175°C) oven for 10–15 minutes until crisp. Avoid microwaving, as it softens the phyllo.

Q4: Can I use puff pastry instead of phyllo?
👉 You can, but the texture will be heavier and less flaky — still delicious!

Q5: What can I serve with spanakopita?
👉 Try a Greek salad, lemon rice, or roasted potatoes for a full Mediterranean meal.