If you have never tried Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe, you are truly in for a treat. This iconic Greek dish combines flaky, buttery phyllo dough with a rich, flavorful filling of spinach, feta, and herbs, creating a perfect balance of textures and tastes that will have you coming back for seconds. It is a celebration of fresh ingredients and simple techniques that transform into a stunning and satisfying pie, perfect for both casual dinners and special gatherings. Trust me, once you make this recipe, it will quickly become one of your cherished favorites in the kitchen.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in the magic of this dish. From the bright freshness of the spinach and dill to the creamy tang of feta and ricotta, everything comes together for an irresistible filling, while the phyllo adds that signature crispness. You won’t need a long list, just quality ingredients and a bit of love.
- 1 pound fresh spinach or 10 oz frozen spinach: The star leafy green that brings vibrant color and essential nutrients.
- 1 tablespoon olive oil: Used for sautéing and adding a subtle fruity richness.
- 1 small onion: Finely chopped for a gentle sweetness that softens the spinach mixture.
- 2 green onions: Chopped to heighten the savory, fresh onion flavor without overpowering.
- 2 cloves garlic: Minced to infuse a depth of warm, aromatic undertones.
- 1/4 cup fresh dill or 1 tablespoon dried dill: Dill brings a burst of herbaceous brightness that’s classic in Greek cooking.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper: To season and enhance all the natural flavors.
- 2 large eggs: Lightly beaten to bind the filling together for a luscious texture.
- 1 cup crumbled feta cheese: Adds creamy, salty tang that defines Spanakopita’s soul.
- 1/2 cup ricotta cheese (optional): Introduces extra creaminess and mellows out sharp edges.
- 10 sheets phyllo dough: Thawed and ready for layering; this is what creates that irresistible flaky crust.
- 1/3 cup unsalted butter: Melted, used for brushing phyllo to achieve golden crispiness.
- 1 tablespoon olive oil for brushing: Mixed with the butter to give the dough a perfect finish.
How to Make Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
Step 1: Prepare the Spinach Filling
Start by heating olive oil in a skillet over medium heat. Add the finely chopped onion, green onions, and minced garlic, then sauté gently until softened and fragrant—about 3 to 4 minutes. If you’re using fresh spinach, toss it in now and cook for a couple of minutes until it wilts down. Frozen spinach should be thawed and squeezed dry before adding. Remove from heat and let this vegetable medley cool just a bit before mixing it with the rest of your filling ingredients.
Step 2: Combine the Filling Ingredients
In a large bowl, mix together the cooled spinach mixture with fresh dill (or dried, if that’s what you have), salt, and pepper. Then, fold in the beaten eggs, crumbled feta, and ricotta cheese if using. The eggs act like glue, holding the filling together when baked, while the cheeses bring creaminess and that unmistakable tang that characterizes this wonderful Greek pie.
Step 3: Layer the Phyllo Dough
Preheat your oven to 375°F (190°C) and generously grease a 9×9-inch baking dish. Now comes the exciting layering! Carefully lay down one sheet of phyllo dough and brush it lightly with the mixture of melted butter and olive oil. Repeat this process with five sheets, making sure each is brushed so the layers become crisp and golden once baked—handle the dough gently and keep the remaining sheets covered to prevent drying out.
Step 4: Add the Filling and Top Layers
Spread your beautiful spinach and cheese filling evenly over the layered phyllo base. Then, cover the top with the remaining five sheets of phyllo, again brushing each sheet generously with the butter and oil blend. Tuck in or trim any excess dough neatly around the edges for a clean look. To make serving easier, use a sharp knife to score the top into squares or triangles without cutting all the way through.
Step 5: Bake to Perfection
Pop your pie into the oven and bake for 35 to 40 minutes, or until the top is beautifully golden and crisp. The aroma will fill your kitchen with a tempting invitation to taste. When it’s done, allow the pie to rest for about 10 minutes—this pause helps the filling set, making every slice clean and satisfying when you serve it.
How to Serve Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
Garnishes
A sprinkle of freshly chopped dill or parsley over the warm slices adds a fresh herbaceous note and an inviting pop of green. A light drizzle of extra virgin olive oil can enhance the phyllo’s crispiness, while a squeeze of lemon adds brightness that perfectly contrasts the rich filling.
Side Dishes
Spanakopita is a versatile dish that pairs beautifully with many sides. Consider serving it alongside a simple Greek salad packed with juicy tomatoes, cucumber, kalamata olives, and a splash of red wine vinegar or a tangy tzatziki sauce for a cooling contrast. Roasted potatoes or grilled vegetables can also complement this pie for a heartier meal.
Creative Ways to Present
For gatherings, try cutting the pie into small, handheld-sized triangles and serving them as appetizers or finger food. You can also transform this recipe into individual mini-spanakopitas using muffin tins, perfect for parties or lunchboxes. Each variation offers the same authentic taste with fun presentation styles.
Make Ahead and Storage
Storing Leftovers
Leftover spanakopita tastes fantastic when reheated, as the flavors deepen overnight. Store any uneaten portions tightly wrapped or in an airtight container in the refrigerator for up to three days, maintaining the excellent texture and flavor.
Freezing
You can freeze spanakopita either before or after baking. Wrap the unbaked pie tightly in plastic wrap and foil and freeze for up to one month. Bake it from frozen, adding extra time. If freezing after baking, cool completely, then wrap and freeze similarly. This makes it easy to have a delicious homemade Greek treat ready whenever you want.
Reheating
To keep the phyllo layers crisp, reheated spanakopita is best warmed in the oven at 350°F (175°C) for about 10 to 15 minutes rather than the microwave. This method revives its delightful crunch paired with the warm, savory filling inside.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach is a great shortcut and works perfectly as long as you thaw it thoroughly and squeeze out as much liquid as possible to prevent a soggy pie.
Is ricotta cheese necessary for the filling?
Ricotta is optional and adds extra creaminess, but the spanakopita is delicious with just feta. Feel free to skip it if you want a sharper, more traditional taste.
How important is it to handle phyllo dough gently?
Phyllo is delicate and dries out quickly, so handle it carefully and keep unused sheets covered with a damp towel while working to maintain moisture and avoid tears.
Can I make this recipe vegan?
To make a vegan version, replace feta and ricotta with tofu or cashew-based cheese alternatives and use a flaxseed “egg” or another egg substitute. The flavor will shift slightly but still be delicious!
What wine pairs well with Spanakopita?
Light white wines like Assyrtiko or Sauvignon Blanc complement the herbaceous, tangy flavors beautifully. A crisp rosé can work well, too, especially if served as an appetizer.
Final Thoughts
Cooking this Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe is truly a joyful experience that brings the soul of Greece right into your kitchen. With its flaky layers and vibrant filling, it makes for a crowd-pleaser anytime you serve it. I encourage you to give this recipe a try—whether for a cozy dinner or to impress friends, it’s sure to add a touch of Mediterranean magic to your table!
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Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Spanakopita is a traditional Greek spinach pie featuring a delicious blend of spinach, feta cheese, and herbs wrapped in crispy layers of phyllo dough. This savory pastry is perfect as a main dish or appetizer and combines fresh, flavorful ingredients baked to golden perfection.
Ingredients
Filling
- 1 pound fresh spinach (chopped) or 10 oz frozen spinach (thawed and squeezed dry)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 green onions (chopped)
- 2 cloves garlic (minced)
- 1/4 cup fresh dill (chopped) or 1 tablespoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs (lightly beaten)
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional, for creaminess)
Phyllo and Assembly
- 10 sheets phyllo dough (thawed)
- 1/3 cup unsalted butter (melted)
- 1 tablespoon olive oil (for brushing)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion, green onions, and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
- Cook Spinach: Add the chopped fresh spinach (or thawed frozen spinach) to the skillet and cook for 2–3 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
- Mix Filling: In a large bowl, combine the cooked spinach mixture with chopped dill, salt, black pepper, beaten eggs, crumbled feta, and optional ricotta. Stir until well incorporated.
- Layer Phyllo Bottom: Lay 5 sheets of phyllo dough into the prepared baking dish, brushing each sheet lightly with melted butter and olive oil to ensure crispiness and prevent drying.
- Add Filling: Spread the spinach and cheese mixture evenly over the layered phyllo base.
- Layer Phyllo Top: Place the remaining 5 sheets of phyllo on top of the filling, again brushing each sheet with melted butter and olive oil. Tuck or trim any excess edges to fit the dish neatly.
- Score Phyllo: Using a sharp knife, lightly score the top layer of phyllo into squares or triangles to facilitate easier cutting after baking.
- Bake: Bake the assembled spanakopita in the preheated oven for 35–40 minutes, or until the phyllo is golden brown and crisp on top.
- Rest and Serve: Remove from the oven and let the spanakopita rest for 10 minutes before slicing and serving warm.
Notes
- Thaw frozen phyllo dough in the refrigerator overnight and keep it covered with a damp towel while assembling to prevent it from drying out.
- Leftover spanakopita can be reheated in the oven to preserve its crisp texture.
- For a handheld appetizer version, make smaller portions or cut into bite-sized pieces before baking.
