spanakopita
Spanakopita: classic Greek spinach pie with feta and filo dough, now lighter and more practical for your daily routine.
Ingredients
Method
Filling preparation
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Add the minced garlic and cook for 1 minute, stirring constantly.
- Stir in the chopped spinach and cook until wilted and most of the liquid evaporates. Remove from heat and let cool slightly.
- In a large bowl, combine the cooled spinach mixture, feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, and black pepper. Mix well until homogeneous.
Assembly and baking
- Preheat the oven to 180°C (350°F). Grease a rectangular baking dish with olive oil.
- Place a sheet of filo dough on the bottom of the dish and brush with olive oil. Repeat this process for 5 sheets, layering and brushing each with oil.
- Spread the spinach and cheese filling evenly over the filo base.
- Top the filling with 5 more filo sheets, brushing each with olive oil, including the top layer.
- Cut through the top layers with a sharp knife to create squares or diamonds for easier serving after baking.
- If desired, sprinkle sesame seeds on top for extra crunch.
- Bake for 35-40 minutes or until the top is deeply golden and crisp.
- Let it cool slightly before serving. Enjoy your spanakopita warm or at room temperature!
Notes
Spanakopita brings a taste of Greece to any table—this spinach and feta pie isn't just a crowd-pleaser, but also incredibly versatile. It's perfect as a light lunch, an impressive appetizer, or even as part of a brunch spread. Its crispy filo pastry and savory filling make it a standout in both everyday meals and special gatherings.
Pro Tips for Flawless Spanakopita
- Filo dough dries out fast. Keep it covered with a barely damp kitchen towel while layering to prevent cracking.
- Spinach prep is essential: Always squeeze any excess moisture from cooked spinach for a crisp, non-soggy filling. If using frozen spinach, thaw and press it dry in a clean towel.
- No feta? Substitute with goat cheese for a tangy twist or use cottage cheese for a milder flavor, though drain it first to avoid excess liquid.
- Mix in fresh herbs (like dill, mint, or parsley) for a burst of color and aroma.
- Add a touch of lemon zest to the filling for an extra layer of brightness.
Extra Techniques for the Best Results
- Layering is key. Don't rush when brushing each filo sheet with olive oil; it leads to a golden, shatteringly crisp top and bottom.
- Let the baked spanakopita rest for a few minutes out of the oven. This helps the layers settle and makes serving much easier.
- If making ahead, assemble the pie and refrigerate (covered) up to 24 hours before baking fresh.
