Spanakopita (Greek Spinach Pie) Recipe

Spanakopita is a traditional Greek dish that combines the earthy flavors of spinach and feta cheese with the crispy layers of phyllo dough. This dish, rich with Mediterranean flavors, is a perfect addition to any meal or as a standalone snack.

Photos of Spanakopita Recipe

While most of the ingredients are pretty standard, you might need to find phyllo dough and feta cheese. Phyllo dough is a paper-thin dough used in many Mediterranean and Middle Eastern recipes and can usually be found in the freezer section of your local supermarket. Feta cheese, a tangy and crumbly cheese, is a staple in Greek cuisine and is usually found in the cheese section.

Ingredients for Classic Greek Spanakopita

Chopped spinach: A leafy green vegetable packed with vitamins A and C. Be sure to squeeze out the excess water to prevent a soggy spanakopita.

Olive oil: A Mediterranean kitchen staple used for sautéing and adding extra flavor.

Scallions: Also known as green onions, they provide a mild onion flavor.

Eggs: Help bind the ingredients together.

Feta cheese: Gives the spanakopita its classic tangy flavor.

Ricotta: Provides a creamy texture and mild flavor.

Dill: An aromatic herb that adds a burst of freshness.

Parsley: Another fresh herb, parsley adds a light, balanced flavor.

Kosher salt: Enhances the flavors of the other ingredients.

Unsalted butter: Used to brush on the phyllo dough for a golden, crispy crust.

Phyllo dough: Provides the delicious, flaky layers that make spanakopita so unique.

One reader, Hogan Viera says:

This classic Greek spanakopita recipe is a game-changer! The combination of spinach, feta, and flaky phyllo dough is simply divine. The flavors are authentic and the dish is a crowd-pleaser. It's a must-try for anyone who loves Greek cuisine. I highly recommend it!

Hogan Viera

Essential Techniques for Making Spanakopita

How to prepare the spinach: Thaw the frozen chopped spinach and then squeeze out the excess moisture using a towel or by hand. It's important to remove as much liquid as possible to prevent the spanakopita from becoming soggy.

How to layer the phyllo dough: Unwrap the phyllo dough and work quickly to prevent it from drying out. Brush each sheet with melted butter and layer them in the baking dish, ensuring the bottom and sides are covered before adding the filling.

How to cut the spanakopita: After baking, use a sharp knife to cut through the top layers of phyllo and the filling to form 12 squares, ensuring not to cut too deeply into the filling. This will make it easier to serve once baked.

How To Make Spanakopita

Savor a Greek-style vegetarian dish with this spanakopita recipe. This spinach pie is made with feta and ricotta packed in buttery golden phyllo.

Preparation: 30 minutes

Cooking: 40 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

32ozfrozen chopped spinach,(2 pkg), thawed
1tbspolive oil
1bunchscallions,thinly sliced, including some of the green part
3large eggs,lightly beaten
8ozcrumbled feta,(about 1½ cups)
8ozwhole milk ricotta,(1 cup)
3tbspfresh dill,chopped
⅓cupfresh parsley,chopped
½tspkosher salt
8ozunsalted butter,(2 sticks), melted
1lbphyllo (filo) dough,(about 18 sheets), defrosted in the refrigerator

Instructions

Center a rack in the middle of the oven and preheat the oven to 375 degrees F.
Squeeze the excess moisture from the spinach in a towel or with hands. Make sure to get as much liquid out of the spinach as possible. Set aside.
In a small saucepan over medium heat, heat the oil. Add the scallions and cook, stirring, for 2 minutes, or until soft but not brown. Cool briefly.
In a large bowl, lightly beat the eggs. Add the scallions, feta, ricotta, dill, parsley, salt, and squeezed spinach. Stir to combine.
Brush the bottom and sides of a 9×13-inch baking dish with melted butter.
Unwrap the phyllo and set the stack of sheets next to the pan. Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan.
Repeat buttering and layering the phyllo with 8 more sheets.
Spread the filling evenly over the phyllo. Butter a phyllo sheet and place it on top of the filling. Repeat with 8 more sheets, as before.
With a sharp knife, trim the excess phyllo so the edges of the dough are flush with the inside edges of the pan.
Position the baking dish with the long edge parallel to the counter. Without cutting too deeply into the filling, make 4 vertical cuts and 3 horizontal cuts through the top phyllo sheets to form 12 squares.
Bake for 35 to 40 minutes, or until the phyllo is golden brown.

Nutrition

Calories: 739.22kcal
Fat: 51.54g
Saturated Fat: 30.05g
Trans Fat: 1.25g
Monounsaturated Fat: 14.27g
Polyunsaturated Fat: 3.55g
Carbohydrates: 47.80g
Fiber: 5.97g
Sugar: 3.49g
Protein: 24.52g
Cholesterol: 227.19mg
Sodium: 1005.99mg
Calcium: 515.08mg
Potassium: 1106.06mg
Iron: 7.67mg
Vitamin A: 1124.80µg
Vitamin C: 50.70mg

Crucial Technique Tip for Perfect Spanakopita

When working with phyllo dough, it's important to keep it from drying out as it can become brittle and difficult to handle. A damp, but not wet, kitchen towel can be used to cover the unused sheets while you're working. This will help maintain the dough's moisture and flexibility, making it easier to layer in the dish.

Time-Saving Tips for Making Classic Greek Spanakopita

Prep ahead: You can prepare the filling and store it in the refrigerator a day in advance, saving time on the day of baking.

Use pre-made phyllo dough: Opt for store-bought phyllo dough instead of making it from scratch to cut down on preparation time.

Double the batch: Make a larger quantity and freeze individual portions for future use, reducing the need to prepare the dish from scratch each time.

Organize ingredients: Before starting, ensure all ingredients are measured and ready to use, streamlining the cooking process.

Follow the assembly order: Stick to the order of layering the phyllo sheets and filling to avoid confusion and save time during the preparation process.

Substitute Ingredients For Spanakopita Recipe

frozen chopped spinach - Substitute with fresh spinach: Fresh spinach can be used as a substitute for frozen spinach. Simply blanch the fresh spinach and chop it finely before using it in the recipe.
olive oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for olive oil in this recipe. It has a neutral flavor and will work well with the other ingredients.
scallions - Substitute with chives: Chives can be used as a substitute for scallions. They have a similar mild onion flavor and can be used in the same way as scallions in the recipe.
large eggs - Substitute with flax eggs: Flax eggs can be used as a substitute for regular eggs in this recipe. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken.
crumbled feta - Substitute with goat cheese: Goat cheese can be used as a substitute for feta. It has a similar tangy flavor and creamy texture that will work well in the spanakopita.
whole milk ricotta - Substitute with cottage cheese: Cottage cheese can be used as a substitute for ricotta in this recipe. It has a similar creamy texture and mild flavor that will work well in the filling.
fresh dill - Substitute with dried dill: Dried dill can be used as a substitute for fresh dill. Use half the amount of dried dill called for in the recipe.
fresh parsley - Substitute with dried parsley: Dried parsley can be used as a substitute for fresh parsley. Use half the amount of dried parsley called for in the recipe.
kosher salt - Substitute with sea salt: Sea salt can be used as a substitute for kosher salt. Use the same amount called for in the recipe.
unsalted butter - Substitute with margarine: Margarine can be used as a substitute for unsalted butter in this recipe. Make sure to use a high-quality margarine for the best results.
phyllo (filo) dough - Substitute with puff pastry: Puff pastry can be used as a substitute for phyllo dough in this recipe. It will provide a similar flaky texture and can be used in the same way as phyllo dough.

How to Beautifully Present Spanakopita

Elevate the phyllo layers: Create a visually stunning presentation by ensuring the phyllo layers are perfectly golden and flaky, showcasing the skill and precision in the preparation.
Garnish with fresh herbs: Sprinkle a delicate arrangement of fresh dill and parsley on top of the spanakopita to add a pop of color and a burst of fresh flavor.
Incorporate a decorative pattern: Use a sharp knife to create an intricate decorative pattern on the top layer of phyllo, showcasing attention to detail and adding an artistic touch to the dish.
Present individual servings: Serve the spanakopita in individual portions, plated with elegance and precision to showcase the layers and textures of the dish.
Accompany with a vibrant side salad: Serve the spanakopita alongside a vibrant and colorful side salad, adding a refreshing and visually appealing element to the presentation.
Use a high-quality serving platter: Present the spanakopita on a beautiful, high-quality serving platter to elevate the overall presentation and create a sense of sophistication.
Add a drizzle of olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the spanakopita to enhance the flavors and add a touch of culinary finesse.
Garnish with edible flowers: For an extra touch of elegance, garnish the plate with delicate, edible flowers to add a visually stunning and sophisticated element to the presentation.

Essential Tools for Making Classic Greek Spanakopita

Food processor: A food processor is a versatile kitchen appliance that can be used to chop, blend, puree, and mix ingredients. It's great for quickly and efficiently processing the spinach and other ingredients for the spanakopita filling.
Mixing bowl: A mixing bowl is essential for combining the eggs, scallions, feta, ricotta, dill, parsley, salt, and spinach to create the spanakopita filling.
Baking dish: A baking dish is used to assemble and bake the spanakopita. It provides a sturdy and heat-resistant vessel for the dish.
Pastry brush: A pastry brush is used to brush melted butter between layers of phyllo dough, helping to create a crispy and golden crust for the spanakopita.
Sharp knife: A sharp knife is needed to trim the excess phyllo dough and to cut the spanakopita into individual portions before baking.

Storing and Freezing Classic Greek Spanakopita

Let the spanakopita cool completely before storing or freezing. This will prevent the phyllo from becoming soggy.
To store in the refrigerator, wrap the cooled spanakopita tightly in plastic wrap or aluminum foil. It will keep well in the fridge for up to 3-4 days.
To freeze, wrap the cooled spanakopita tightly in plastic wrap, then in aluminum foil. Label the package with the date and contents. Frozen spanakopita will keep well for up to 2-3 months.
To reheat refrigerated spanakopita, remove the wrapping and place it in a preheated 350°F (175°C) oven for about 15-20 minutes, or until heated through and crispy.
To reheat frozen spanakopita, do not thaw. Remove the wrapping and place the frozen spanakopita in a preheated 350°F (175°C) oven for about 30-40 minutes, or until heated through and crispy.
For best results, reheat spanakopita uncovered to maintain the crispy texture of the phyllo.
If you want to freeze individual portions, cut the cooled spanakopita into squares and wrap each piece separately in plastic wrap and foil before freezing. This way, you can easily reheat only the number of pieces you need.

How To Reheat Spanakopita Leftovers

Preheat your oven to 350°F (175°C). Place the leftover spanakopita on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the phyllo is crispy and the filling is heated through. This method will help restore the crispy texture of the phyllo while evenly heating the spinach and cheese filling.
If you prefer a quicker reheating method, you can use a microwave. Place a single serving of spanakopita on a microwave-safe plate and heat it on high power for 1-2 minutes, or until the filling is heated through. However, keep in mind that the phyllo may become slightly soggy when microwaved.
For a crispy exterior and a warm, gooey interior, try reheating your spanakopita in an air fryer. Preheat the air fryer to 350°F (175°C) and place the leftover spanakopita in the basket. Cook for 3-5 minutes, or until the phyllo is crispy and the filling is heated through. This method is perfect for achieving a texture similar to freshly baked spanakopita.
If you have a toaster oven, you can use it to reheat your leftover spanakopita. Preheat the toaster oven to 350°F (175°C) and place the spanakopita on the wire rack. Heat for 5-7 minutes, or until the phyllo is crispy and the filling is warmed through. This method is ideal for small portions and offers a quick and easy way to enjoy your leftover spanakopita.

Interesting Fact About Spanakopita

Spanakopita is a traditional Greek dish that is often served as an appetizer or a main course. It is made with layers of crispy phyllo dough and a savory filling of spinach, feta, and herbs. This dish is a popular choice for vegetarian meals and is a great way to incorporate leafy greens into your diet. Spanakopita is also a versatile dish that can be enjoyed hot or cold, making it perfect for picnics or parties.

Is Making Spanakopita at Home Cost-Effective?

This classic Greek spanakopita recipe is quite cost-effective for a household. The main ingredients, such as spinach, feta cheese, and phyllo dough, are relatively affordable and readily available. The dish is also quite filling, making it a budget-friendly option for feeding a family of four. With a rating of 9/10 for cost-effectiveness, this recipe costs approximately $15 to make, making it an economical choice for a delicious and satisfying meal.

Is Classic Greek Spanakopita Healthy or Unhealthy?

The classic Greek spanakopita recipe is a delicious and comforting dish, but it may not be the healthiest option due to several factors:

High in saturated fat: The recipe uses a significant amount of butter and full-fat dairy products like feta and ricotta, which can contribute to high levels of saturated fat.
Processed phyllo dough: Store-bought phyllo dough often contains unhealthy additives and preservatives.
Low in fiber: While spinach is a good source of fiber, the overall dish may not provide a substantial amount due to the proportion of other ingredients.

However, the recipe does include some nutritious elements, such as:

Spinach: A nutrient-dense leafy green rich in vitamins, minerals, and antioxidants.
Herbs: Fresh dill and parsley add flavor and provide additional vitamins and minerals.
Eggs: A good source of protein and essential nutrients.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of butter used and opt for a healthier alternative like olive oil spray to brush the phyllo sheets.
Use low-fat versions of feta and ricotta to decrease the overall saturated fat content.
Increase the amount of spinach and other vegetables in the filling to boost the fiber and nutrient content.
Make your own whole wheat phyllo dough to avoid processed ingredients and additives.
Serve the spanakopita with a side salad or roasted vegetables to balance out the meal and add more nutrients.

By making these adjustments, you can enjoy a healthier version of this classic Greek dish without compromising on taste.

Editor's Opinion on This Spanakopita Recipe

The classic Greek spanakopita recipe you provided is a delightful blend of flavors and textures. The combination of spinach, feta, and ricotta creates a creamy and savory filling, while the layers of buttery phyllo dough add a satisfying crunch. The use of fresh herbs like dill and parsley elevates the dish with a burst of freshness. The instructions are clear and easy to follow, making this recipe accessible for both novice and experienced cooks. When baked to golden perfection, the spanakopita is a crowd-pleaser, perfect for gatherings or as a satisfying snack.

Enhance Your Spanakopita Recipe with These Unique Side Dishes:

Greek Salad: A refreshing Greek salad with juicy tomatoes, crisp cucumbers, tangy feta, and kalamata olives, drizzled with a zesty lemon vinaigrette.

Lamb Gyros: Tender, seasoned lamb wrapped in warm pita bread with creamy tzatziki sauce, diced tomatoes, and onions for a satisfying and flavorful meal.

Baklava: Layers of flaky phyllo dough, chopped nuts, and sweet honey syrup come together to create a decadent and irresistible dessert that pairs perfectly with the spanakopita.

Delicious Alternatives to Classic Greek Spanakopita

Mediterranean Stuffed Peppers: Use a mixture of ground lamb, rice, tomatoes, and Mediterranean spices to stuff bell peppers, then bake until tender.

Lemon Garlic Roasted Chicken: Marinate a whole chicken in a mixture of lemon, garlic, and herbs, then roast until golden and juicy for a flavorful main dish.

Berry Chia Seed Pudding: Combine chia seeds with almond milk, honey, and mixed berries to create a healthy and delicious pudding that can be enjoyed for breakfast or dessert.

Appetizers and Desserts That Complement Spanakopita

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing large mushrooms with a mixture of cream cheese, garlic, and herbs. Top with a sprinkle of breadcrumbs for a crispy finish.

Bruschetta: Serve up a classic Italian appetizer by topping toasted baguette slices with a mixture of diced tomatoes, garlic, basil, and balsamic glaze. The combination of flavors and textures will leave your guests wanting more.

Desserts:

Tiramisu: Create a luscious and creamy Italian dessert featuring layers of coffee-soaked ladyfingers and a rich mascarpone cheese mixture. Garnish with a dusting of cocoa powder for an elegant finish.

Panna Cotta: Indulge in a silky and smooth Italian dessert made with sweetened cream and gelatin. Serve with a vibrant berry compote for a burst of fruity flavor.

Why trust this Spanakopita Recipe:

This classic Greek Spanakopita recipe is a tried and true favorite, featuring feta and ricotta for a creamy and tangy filling. The combination of spinach, dill, and parsley adds a burst of fresh flavors, while the layers of crispy phyllo dough provide the perfect crunch. With a meticulous process of squeezing out excess moisture from the spinach and layering the phyllo with melted butter, this recipe ensures a delightful texture and taste. Trust in the traditional ingredients and precise instructions to create an authentic and irresistible Greek dish.

Share your thoughts and experiences with making Spanakopita in the Recipe Sharing forum section.

FAQ:

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach instead of frozen. Simply blanch the fresh spinach in boiling water for a few minutes, then drain and squeeze out the excess moisture before using it in the recipe.

Can I prepare the spanakopita ahead of time and bake it later?

Absolutely! You can prepare the spanakopita ahead of time, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. This makes it a convenient dish for entertaining or meal prep.

Can I freeze the spanakopita?

Yes, you can freeze the spanakopita either before or after baking. If freezing before baking, assemble the spanakopita, wrap it well in plastic wrap and foil, and freeze for up to 1 month. If freezing after baking, allow it to cool completely, then wrap and freeze for up to 2 months. To reheat, simply bake from frozen until heated through.

Can I substitute the dill and parsley with other herbs?

Absolutely, feel free to customize the herbs to your preference. You can use other herbs such as mint, oregano, or basil to add your own twist to the spanakopita.

How do I store leftover spanakopita?

Store any leftover spanakopita in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a 350°F oven until warmed through.