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Spanakopita

spanakopita

Spanakopita: classic Greek spinach pie with feta and filo dough, now lighter and more practical for your daily routine.
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Total Time 1 hour 1 minute
Servings: 6 servings
Course: Lunch or Dinner
Cuisine: Greek
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 400 g fresh spinach, washed and chopped
  • 1 unit onion, finely chopped
  • 2 unit cloves of garlic, minced
  • 150 g feta cheese, crumbled
  • 150 g ricotta cheese
  • 10 sheets filo dough
  • 2 unit eggs, lightly beaten
  • 2 tablespoon olive oil
  • 0.25 teaspoon nutmeg, ground
  • 0.5 teaspoon salt (or to taste)
  • 0.5 teaspoon black pepper, ground
  • 1 tablespoon sesame seeds Optional, for topping

Method
 

Filling preparation
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 3 minutes.
  3. Add the minced garlic and cook for 1 minute, stirring constantly.
  4. Stir in the chopped spinach and cook until wilted and most of the liquid evaporates. Remove from heat and let cool slightly.
  5. 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
  1. Preheat the oven to 180°C (350°F). Grease a rectangular baking dish with olive oil.
  2. 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.
  3. Spread the spinach and cheese filling evenly over the filo base.
  4. Top the filling with 5 more filo sheets, brushing each with olive oil, including the top layer.
  5. Cut through the top layers with a sharp knife to create squares or diamonds for easier serving after baking.
  6. If desired, sprinkle sesame seeds on top for extra crunch.
  7. Bake for 35-40 minutes or until the top is deeply golden and crisp.
  8. 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.

Serving & Pairing Suggestions

Cut spanakopita into small squares for appetizers, or larger pieces with a side salad for a satisfying meal. It's delicious both warm or at room temperature, making it ideal for picnics and potlucks. Try serving with a Greek salad, a bowl of yogurt with fresh herbs, or roasted vegetables for a Mediterranean feast. For a variation, add chopped sun-dried tomatoes or olives to the filling for a salty tang. Enjoy experimenting and making it your own!