If you have ever tasted the delightful flaky layers filled with vibrant greens and tangy feta, then you know why Spanakopita (Greek Spinach Pie) Recipe is such a beloved classic. This dish is a perfect marriage of buttery phyllo pastry and a rich, herb-infused spinach filling that makes every bite a joyful experience. Whether it’s served as a snack, appetizer, or light meal, the combination of textures and flavors in this Spanakopita (Greek Spinach Pie) Recipe is simply irresistible and will quickly become a staple in your kitchen rotation.
Ingredients You’ll Need
Gathering the ingredients for this Spanakopita (Greek Spinach Pie) Recipe is refreshingly straightforward, yet each one plays a crucial role in delivering that perfect balance of flavor, texture, and color you crave in every bite.
- Frozen chopped spinach (1 pound): Make sure it’s thawed and well drained to keep the filling from becoming soggy.
- Olive oil (1 tablespoon): Provides a subtle richness and helps soften the onions.
- Medium yellow onion (1, finely diced): Adds a sweet and savory base flavor.
- Green onions (3, sliced): Bring a gentle sharpness and freshness.
- Garlic (3 cloves, minced): Infuses the filling with a warm, aromatic punch.
- Fresh dill (½ cup, chopped): Offers a bright, herbaceous note that’s signature to Greek cooking.
- Fresh parsley (½ cup, chopped): Boosts the green color and adds mild bitterness for balance.
- Feta cheese (8 ounces, crumbled): The star of the filling, delivering a salty creaminess that complements the spinach perfectly.
- Eggs (2 large, lightly beaten): Bind the ingredients and add richness to the mixture.
- Salt (½ teaspoon): Enhances all the other flavors without overpowering.
- Black pepper (¼ teaspoon): Adds subtle warmth and complexity.
- Nutmeg (¼ teaspoon): A hint of spice that rounds out the filling beautifully.
- Phyllo dough (16 ounces, thawed): Thin, delicate layers that bake into crisp, flaky perfection.
- Unsalted butter (½ cup, melted): Brushed over the phyllo sheets to create that golden, irresistible crust.
How to Make Spanakopita (Greek Spinach Pie) Recipe
Step 1: Prepare the Filling
Start by heating the olive oil in a large skillet over medium heat. Add your finely diced yellow onion and sliced green onions, cooking gently for about 5 minutes until they soften into a sweet, fragrant base. Stir in the minced garlic and cook for another minute to release its flavor. Once your onions and garlic are perfectly tender, transfer them to a large mixing bowl and combine with the well-drained spinach, fresh dill, parsley, crumbled feta, beaten eggs, salt, pepper, and a touch of nutmeg. Mix it all until every bit is evenly incorporated — this mixture is going to be the luscious center of your pie.
Step 2: Prepare the Phyllo Base
Unroll your thawed phyllo dough carefully, keeping it covered with a slightly damp towel so it doesn’t dry out. Lightly grease a 9×13 inch baking dish then place one sheet of phyllo at the bottom, brushing it generously with melted butter. Repeat this process to layer eight phyllo sheets stacked and brushed—this buttery base will give your Spanakopita layers a crisp, golden foundation that’s just popping with texture.
Step 3: Assemble the Spanakopita
Spread the delicious spinach and feta filling evenly over the prepared phyllo base in your baking dish. Now top the filling with the remaining phyllo sheets, layering each one carefully and brushing each sheet with butter. The top layer should be brushed generously so that golden-brown crust that forms will be irresistible. Using a sharp knife, gently score the top of the pie into squares or diamond shapes—you’ll thank yourself later when it’s easy to serve.
Step 4: Baking
Pop your masterpiece into a preheated 350°F oven and bake for about 40 to 50 minutes, or until the phyllo turns a gorgeous golden brown and crisp. The smell that fills your kitchen at this point is pure magic, making it hard to wait the full time! Once baked, let the Spanakopita cool for about 10 minutes before cutting to help the filling set, making each slice perfect.
How to Serve Spanakopita (Greek Spinach Pie) Recipe
Garnishes
To truly elevate your Spanakopita (Greek Spinach Pie) Recipe, consider garnishing with a few fresh dill sprigs or a light dusting of flaky sea salt. A dollop of creamy Greek yogurt or a squeeze of fresh lemon juice adds brightness and a refreshing tang that pairs wonderfully with the rich filling.
Side Dishes
This pie is versatile enough to be the star or part of a larger spread. Serve alongside a crisp Greek salad with cucumbers, tomatoes, olives, and red onions dressed in olive oil and lemon, or pair with a bowl of tangy tzatziki for dipping. Roasted vegetables or simple lemon potatoes also complement Spanakopita beautifully, rounding out a Mediterranean-inspired meal.
Creative Ways to Present
Looking to impress at your next gathering? Cut the Spanakopita into bite-sized squares and serve as elegant finger food with toothpicks. Alternatively, present it on a rustic wooden board with assorted marinated olives, artichoke hearts, and creamy cheeses for a Mediterranean antipasto style platter. The flaky golden layers make it not just delicious but a feast for the eyes.
Make Ahead and Storage
Storing Leftovers
Leftover Spanakopita is a gift that keeps on giving. Keep any uneaten pieces covered tightly in the refrigerator for up to 3 days. The flavors actually deepen when stored, making the next day’s bites just as delightful.
Freezing
This Spanakopita (Greek Spinach Pie) Recipe freezes remarkably well. Wrap portions tightly in plastic wrap and then foil, or store them in an airtight container. When you’re ready to enjoy, bake the pie from frozen, adding an extra 10 to 15 minutes to the cooking time to ensure that phyllo stays crisp and the filling is warmed through.
Reheating
To reheat, place leftovers in a preheated oven at 350°F for about 15 minutes or until the pastry is crisp again and the filling is warm. Avoid the microwave for reheating phyllo-based dishes as it tends to make the crust soggy, taking away from the beautiful texture of your Spanakopita.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, you’ll want to cook it down until wilted and then squeeze out as much moisture as possible before mixing it into the filling, just like with the frozen spinach, to avoid sogginess.
Is Spanakopita (Greek Spinach Pie) Recipe gluten-free?
Traditional Spanakopita uses phyllo dough, which contains gluten. However, you can find gluten-free phyllo varieties at some specialty stores or online if you want to make a gluten-free version.
Can I make this recipe vegetarian or vegan?
This recipe is naturally vegetarian thanks to the feta and eggs in the filling. To make it vegan, substitute the feta with a plant-based cheese alternative and use a flax or chia egg instead of regular eggs, plus a vegan butter or olive oil for brushing the phyllo.
What can I serve with Spanakopita?
Spanakopita pairs well with fresh salads, tzatziki sauce, or grilled vegetables. It also works beautifully alongside lemony rice or a simple soup for a light meal.
How do I prevent the phyllo from drying out during assembly?
Keep your phyllo sheets covered with a damp kitchen towel while you work to maintain moisture and prevent cracking or tearing. Work quickly but carefully to maintain the delicate texture of the dough.
Final Thoughts
There is something truly magical about making and sharing this Spanakopita (Greek Spinach Pie) Recipe with friends and family. Its flaky layers and flavorful filling make it a dish that feels like a warm hug in every bite. Give it a try—you might just find it becomes your new favorite way to enjoy spinach and cheese wrapped in golden, buttery phyllo.
Print
Spanakopita (Greek Spinach Pie) Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 to 12 pieces
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Spanakopita is a traditional Greek savory pie made with flaky phyllo pastry filled with a flavorful mixture of spinach, fresh herbs, feta cheese, and eggs. This vegetarian appetizer offers a crisp golden crust and a moist, herby filling, perfect for any occasion.
Ingredients
Filling
- 1 pound frozen chopped spinach, thawed and well drained
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 green onions, sliced
- 3 cloves garlic, minced
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Pastry
- 1 (16 ounce) package phyllo dough, thawed
- ½ cup unsalted butter, melted
Instructions
- Preheat and prepare the baking dish: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add the diced yellow onion and sliced green onions and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, then remove from heat.
- Make the filling: Transfer the cooked onion mixture to a large bowl. Add the well-drained spinach, chopped dill, parsley, crumbled feta cheese, beaten eggs, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are well combined.
- Prepare the phyllo layers: Unroll the phyllo dough carefully, keeping it covered with a slightly damp towel to prevent it from drying out. Place one sheet of phyllo into the baking dish and brush it lightly with melted butter. Repeat this process, layering eight sheets in total and brushing each with butter.
- Add the filling: Evenly spread the spinach and feta mixture over the layered phyllo base in the baking dish.
- Top the pie: Layer the remaining phyllo sheets over the filling, brushing each sheet with melted butter as you go. Finish by generously brushing the top layer with butter.
- Score the pastry: Using a sharp knife, score the top layer of phyllo into squares or diamond shapes to make cutting easier after baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the pastry is golden brown and crisp.
- Cool and serve: Allow the spanakopita to cool for 10 minutes before cutting along the scored lines and serving warm.
Notes
- Ensure the spinach is fully drained to avoid a soggy filling, which can affect the texture of the pie.
- For a creamier texture, substitute half the feta cheese with ricotta cheese.
- Spanakopita freezes well; bake directly from frozen, increasing the baking time by 10 to 15 minutes.
