spanakopita
Spanakopita is a Greek spinach pie with feta and herbs wrapped in flaky phyllo—discover an irresistible, healthy savory snack!
Ingredients
Method
Prepare the filling
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in a large skillet over medium heat. Saute the onion for 2-3 minutes, then add the garlic and cook for 1 minute more.
- Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt, pepper, and nutmeg. Transfer to a colander and cool slightly. Squeeze out any excess liquid.
- In a large bowl, combine the spinach mixture with feta, ricotta, eggs, and dill. Mix until well incorporated.
Assemble and bake
- Brush a baking dish with olive oil or melted butter.
- Layer 5 sheets of phyllo in the dish, brushing each sheet lightly with oil or butter before adding the next.
- Evenly spread the spinach and cheese filling over the phyllo base.
- Cover with the remaining 5 sheets of phyllo, brushing each with oil or butter as before.
- Score the top layers gently with a sharp knife into portions to make cutting easier after baking.
- Bake for 40-45 minutes, until the phyllo is golden and crisp. Let rest for 10 minutes before slicing and serving.
Notes
Spanakopita is a beloved staple of Greek cuisine, renowned for its savory blend of spinach, creamy feta, and flaky phyllo pastry. Its versatility shines whether you want a hearty main for lunch or a crowd-pleasing appetizer at gatherings. Home cooks love spanakopita for its flavor depth and adaptability to personal preferences or what’s available in the fridge.
Tips and Tricks for Perfect Spanakopita
- Drain the spinach thoroughly—excess moisture can lead to a soggy pie. If you’re using frozen spinach, squeeze it well with your hands or a kitchen towel after thawing.
- Work quickly with phyllo pastry. It dries out fast, so cover unused sheets with a damp cloth as you assemble to keep them pliable.
- Don’t skip brushing each phyllo layer with olive oil or melted butter. This is crucial for achieving that irresistible golden, crispy finish.
- If you’re out of fresh dill, try using scallions or even a bit of chopped mint for a different aromatic twist.
- For an even richer filling, stir in a spoonful of cream cheese along with the feta and ricotta.
Pro Techniques and Preparation Advice
- Chill your filling before assembling—a cooler filling helps keep the phyllo firm and crisp during baking.
- Gently score the top layers of the unbaked pie before it goes in the oven. This makes slicing easier once baked and keeps the delicate pastry layers from shattering.
- If you’re pressed for time, spanakopita can be assembled ahead, refrigerated overnight, and baked fresh when needed.
Pairings, Variations, and Serving Suggestions
- Serve your spanakopita alongside a crisp Greek salad with tomatoes, cucumbers, and olives for a balanced meal that’s both vibrant and refreshing.
- For a party platter, cut the pie into small triangles and serve as finger food—they’re always a hit at gatherings.
- Switch out the spinach for chard or beet greens if you want to try a twist on the classic.
