Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Description

Spanakopita is a savory Greek pie layered with crisp, golden-brown phyllo dough and a creamy spinach and feta cheese filling. It’s perfect as a main dish, side, or appetizer, enjoyed warm or at room temperature.

Ingredients

For the Filling:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3–4 green onions, chopped

• 2 cloves garlic, minced

• 500 g (1 lb) fresh spinach (or 400 g frozen spinach, thawed and drained)

• 200 g (7 oz) feta cheese, crumbled

• 100 g (3.5 oz) ricotta cheese (optional for creaminess)

• 2 large eggs, lightly beaten

• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)

• Salt and black pepper, to taste

For the Pastry:

• 10–12 sheets phyllo dough, thawed

• 100 g (1/2 cup) butter, melted (or olive oil for brushing)

Instructions

1. Prepare the Filling:

   • Heat olive oil in a skillet over medium heat.

   • Add onion and sauté until soft, about 3–4 minutes.

   • Stir in garlic and green onions; cook 1 more minute.

   • Add spinach and cook until wilted and moisture evaporates. Cool slightly.

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

2. Assemble the Pie:

   • Preheat oven to 180°C (350°F).

   • Grease a baking pan (about 9×13 inches).

   • Layer 6 phyllo sheets on the bottom, brushing each with melted butter.

   • Spread spinach mixture evenly over the phyllo.

   • Top with the remaining 6 phyllo sheets, buttering each layer.

   • Score the top into squares or diamonds for easy cutting later.

3. Bake:

   • Bake for 40–50 minutes, until golden brown and crisp.

   • Let cool slightly before cutting and serving.

Notes & Tips

• Phyllo handling: Keep unused sheets covered with a damp towel to prevent drying out.

• Spinach moisture: Ensure spinach is well-drained to avoid a soggy pie.

• Cheese substitutes: Try goat cheese or cottage cheese instead of feta.

• Make-ahead: Assemble and refrigerate up to 1 day before baking, or freeze unbaked pie for up to 2 months.

Servings

• Makes about 6–8 servings (main dish) or 12 appetizer portions.

Nutritional Info (per serving, 1/8 pie)

(Approximate values)

• Calories: 320 kcal

• Protein: 10 g

• Fat: 22 g

• Carbohydrates: 20 g

• Fiber: 2 g

• Sodium: 480 mg

Health Benefits

• 🥬 Rich in iron, calcium, and antioxidants from spinach.

• 🧀 Good protein source from feta and eggs.

• 💪 Supports bone health (calcium, vitamin K).

• ❤️ Mediterranean-friendly — made with olive oil and leafy greens.

Q&A

Q1: Can I make Spanakopita without phyllo dough?
Yes! You can use puff pastry for a flakier version, though it will differ slightly in texture.

Q2: How do I store leftovers?
Store in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes to crisp up.

Q3: Can I freeze Spanakopita?
Absolutely. Wrap tightly in foil or plastic and freeze baked or unbaked for up to 2 months.

Q4: Can I make it vegan?
Yes — use vegan phyllo, olive oil instead of butter, and substitute feta with tofu or vegan cheese.

Q5: What can I serve with Spanakopita?
It pairs beautifully with Greek salad, tzatziki, or lentil soup.