spanakopita
Spanakopita recipe reinvented: enjoy a healthy Greek spinach pie with whole wheat and feta. It’s soft, comforting and lighter!
Ingredients
Method
Filling preparation
- Preheat the oven to 180°C (356°F).
- In a large pan, wilt the spinach over medium heat until all liquid evaporates. Let it cool and squeeze out excess moisture.
- In a bowl, combine wilted spinach, feta cheese, parsley, green onions, dill, lemon zest, nutmeg, eggs, salt, and black pepper. Mix until well incorporated.
Assembling the Spanakopita
- Lightly grease a medium baking dish with olive oil. Place a sheet of phyllo dough, brush with olive oil, and repeat until half the sheets are used.
- Spread the spinach filling evenly over the phyllo layers.
- Layer the remaining phyllo sheets on top, brushing each with olive oil. Tuck in the edges neatly.
- Score the top layers carefully into squares or diamonds with a sharp knife, avoiding cutting through to the bottom.
Baking
- Bake for 35–40 minutes, or until golden and crisp on top.
- Let it cool for 15 minutes before slicing. Serve warm or at room temperature.
Notes
Spanakopita is a beloved classic of Greek cuisine, celebrated for its remarkable versatility and vibrant flavors. This savory spinach pie is perfect for brunch, lunch, or as a light dinner, and it doubles as an impressive dish for parties and picnics. The flaky phyllo and creamy feta filling make it both comforting and satisfying—and once you master the basics, you’ll find endless ways to adapt it to your taste.
Practical Tips and Substitutions
- Keep phyllo dough covered with a slightly damp towel while working, as it dries out very quickly and becomes difficult to handle.
- For a lighter version, replace some feta with ricotta or cottage cheese—these still deliver creaminess and reduce sodium and fat.
- No fresh spinach? Frozen spinach is a great alternative. Make sure to thaw and squeeze out every bit of excess moisture so your filling doesn’t get soggy.
- Experiment by adding chopped sun-dried tomatoes or sautéed mushrooms for extra flavor and texture.
- If you want a sturdier crust, double up phyllo sheets between layers, brushing each with olive oil for extra crispness.
Preparation Techniques That Make a Difference
- Sauté your spinach before assembling—wilted spinach shrinks significantly, and cooking it first ensures your pie isn’t watery. Let it cool and squeeze thoroughly.
- A touch of lemon zest brightens the flavor and complements the savory notes of feta and greens.
- Don’t skip scoring the top layers with a sharp knife before baking; this makes serving easier and creates beautiful, even portions.
Serving & Pairing Ideas
- Spanakopita is delicious both warm and at room temperature, making it a great make-ahead option.
- Pair with a crisp Greek salad or a simple tomato and cucumber mix dressed in olive oil and oregano for a complete Mediterranean meal.
- For extra protein, serve alongside grilled chicken, lamb skewers, or marinated chickpeas.
- Looking for variation? Add fresh mint or a touch of chili flakes for new dimensions of flavor.
