spanakopita
Spanakopita: traditional Greek spinach pie with a lighter twist. Discover the authentic flavor and smart swaps to create this classic!
Ingredients
Method
Filling preparation
- Preheat the oven to 180°C (356°F).
- Heat 1 tablespoon of olive oil in a large skillet. Add the onion and sauté until soft, about 3 minutes.
- Add the garlic and stir for 1 minute until fragrant.
- Add the chopped spinach and cook until wilted and any excess moisture evaporates. Remove from heat and let cool slightly.
- In a bowl, combine the cooled spinach mixture, feta cheese, ricotta, dill, egg, salt, and pepper. Mix until well incorporated.
Assembly and baking
- Brush a baking dish with olive oil. Lay the first phyllo sheet in the dish, letting the edges hang over. Brush lightly with oil. Repeat with half the sheets, brushing each with oil.
- Spread the spinach filling evenly over the layered phyllo.
- Place the remaining phyllo sheets on top, brushing each with oil as before. Fold in the overlapping edges for a neat finish.
- Score the top gently into portions with a sharp knife. Sprinkle with sesame seeds if desired.
- Bake for 40–45 minutes or until the top is golden and crispy. Cool slightly, then slice and serve warm.
Notes
Spanakopita stands out as one of Greece’s most beloved savory pies, cherished for its crispy pastry and creamy, herby spinach filling. What makes this classic so versatile is its ability to shine whether served as a main dish, a side, or a festive appetizer—perfect for picnics, brunches, or elegant dinners.
Practical Tips and Ingredient Swaps
- Phyllo care: Always keep phyllo dough covered with a slightly damp towel while working; it dries out quickly and can become brittle. Handle gently and avoid over-brushing with oil, as too much can make the pie heavy.
- Substitutions: Out of feta? Try a mix of cottage cheese and parmesan for a similar tang. No fresh spinach? Well-drained frozen spinach works too—just squeeze out all excess moisture to avoid a soggy filling.
- Herbs: While dill is traditional, fresh parsley or chives add a pleasant twist. For a touch of freshness, a bit of lemon zest in the filling goes a long way.
Technique Insights
- Even moisture is key: Sauté and cool the spinach properly; excess liquid in the filling can ruin the crispiness of the pastry layers.
- Layering the dough: Don’t rush the phyllo sheets—brush each lightly with oil for a flaky, golden finish. There’s no need for perfection; rustic edges give it homemade charm!
Serving and Pairing Suggestions
- Serving: Spanakopita is delicious both hot and at room temperature. Serve with a Greek salad, tzatziki sauce, or a side of lemon-roasted potatoes for a balanced meal.
- Variations: Add sautéed mushrooms or a handful of sun-dried tomatoes for more depth. Swapping in kale or Swiss chard for spinach gives new character to the classic recipe.
