spanakopita
Spanakopita is a delicious Greek spinach pie with cheese and herbs. Try this tasty, healthy, and practical recipe at home today!
Ingredients
Method
- Preheat the oven to 180°C (350°F). Grease a medium rectangular baking dish.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft. Add the minced garlic and cook for 1 more minute.
- Add the chopped spinach to the pan. Cook, stirring, until wilted and the water evaporates. Transfer to a bowl and let cool slightly.
- Stir in the crumbled feta cheese, ricotta cheese, beaten eggs, chopped dill, grated nutmeg, salt, and black pepper. Mix well until the filling is creamy and well combined.
- Unroll the phyllo dough and cover with a damp cloth to prevent drying. Place one sheet in the baking dish and brush with olive oil. Repeat, layering and brushing with oil, until half the sheets are used.
- Spread the spinach filling evenly over the phyllo base.
- Layer the remaining phyllo sheets over the filling, brushing each with olive oil. Tuck the edges neatly inside the dish.
- Score the top gently with a sharp knife to mark pieces. Bake for 35–40 minutes or until golden and crisp.
- Let cool for a few minutes before slicing and serving your spanakopita.
Notes
Spanakopita shines as one of Greece’s most beloved dishes—not just for its incredible flavor, but for its wonderful versatility. Whether served as a main for a light meal or sliced into small squares for an appetizer at gatherings, this spinach and cheese pie always feels at home on the table.
Practical Tips for Perfect Spanakopita
- Keep phyllo dough covered with a damp towel when assembling. Phyllo dries out and cracks very quickly, making it difficult to work with if left uncovered.
- If you can't find traditional feta cheese, try using a mix of mild goat cheese and ricotta for a creamy and tangy twist. Chopped chard or kale are tasty spinach substitutes if you want to change things up a bit.
- Drain excess liquid from the cooked spinach before mixing it with the cheeses. Excess moisture can make the pie soggy instead of crispy.
Preparation Know-How
- Work quickly but gently when layering the phyllo sheets. Use a soft pastry brush for the olive oil, ensuring each layer is well-coated for that golden, crisp finish.
- Let the baked spanakopita rest for at least 10 minutes before cutting. This helps the filling set for cleaner, prettier slices.
Serving and Pairing Suggestions
- Serve spanakopita warm or at room temperature—it’s just as tasty either way.
- Pair with a crisp Greek salad, tzatziki sauce, or a simple tomato soup to turn this snack into a satisfying meal.
- Try adding a handful of fresh herbs—like parsley, mint, or green onions—to the filling for more aroma and complexity.
