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Spanakopita

spanakopita

Spanakopita, the Greek spinach pie, comes revamped in this lighter version—flaky, flavorful, and full of Mediterranean charm. Taste and health together!
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Total Time 1 hour 1 minute
Servings: 8 servings
Course: Appetizer
Cuisine: Greek
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 500 g fresh spinach washed and roughly chopped
  • 1 unit large onion finely diced
  • 2 cloves garlic minced
  • 200 g feta cheese crumbled
  • 200 g ricotta cheese light, drained
  • 2 unit large eggs lightly beaten
  • 2 tbsp fresh dill chopped
  • 0.25 tsp nutmeg
  • 1 tbsp olive oil
  • 8 sheets phyllo dough thawed as per package
  • 2 tbsp extra virgin olive oil for brushing
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Method
 

Filling preparation
  1. Preheat the oven to 180°C (356°F).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
  3. Add the chopped spinach to the skillet. Cook, stirring, until wilted and most of the moisture has evaporated, about 5 minutes. Remove excess water if needed.
  4. Transfer the spinach mixture to a bowl. Let it cool slightly, then add feta, ricotta, eggs, dill, nutmeg, salt, and pepper. Mix well until fully combined.
Assembling and baking
  1. Brush a baking dish or pan with a little olive oil.
  2. Carefully layer half the phyllo sheets, one at a time, in the dish. Brush each sheet with olive oil before adding the next.
  3. Evenly spread the spinach filling over the phyllo base.
  4. Cover with the remaining phyllo sheets, brushing every sheet, including the top, with olive oil.
  5. Using a sharp knife, score the top into serving pieces to make cutting easier after baking.
  6. Bake for 36-41 minutes, or until the top is golden and crisp.
  7. Allow to cool for 10 minutes before serving. Serve warm or at room temperature.

Notes

Spanakopita stands out as one of Greece’s most beloved savory pies, renowned for its flaky phyllo layers and rich, flavorful spinach and cheese filling. Its versatility makes it a hit for holiday gatherings, friendly brunches, or even as a make-ahead lunch. This lighter version ensures you can enjoy all its Mediterranean goodness without losing out on flavor or texture.

Tips and Tricks for the Best Spanakopita

  • Phyllo care: Phyllo dries out quickly, so always keep unused sheets covered with a slightly damp towel while assembling. Work gently, as phyllo can tear, but remember—layers hide imperfections beautifully!
  • Spinach matters: If using fresh spinach, cook until the water evaporates. Squeeze out excess moisture to avoid a soggy pie. Frozen spinach works well too—just thaw and drain thoroughly.
  • Cheese substitutions: Crumbled goat cheese can stand in for feta for a tangier note. For a lower-fat version, use part-skim ricotta or cottage cheese.
  • Flavor boost: Fresh herbs like dill or parsley add depth. A pinch of mint, or scallions, can offer an authentic Greek touch.

Extra Preparation Insights

  • Layering technique: Don’t skimp on brushing olive oil between phyllo sheets. This step ensures a crisp, golden crust and is key to that irresistible bite.
  • Make-ahead: Prepare the assembled pie and keep it chilled, unbaked, for up to 24 hours—just bake fresh when ready to serve.
  • Cutting tip: Score the top before baking for cleaner slices and an attractive finish.

Serving and Variations

  • Serve warm or at room temperature. Spanakopita pairs beautifully with a Greek salad, tzatziki, or a bright tomato-cucumber salad for a satisfying Mediterranean spread.
  • For added protein, sprinkle cooked, shredded chicken into the filling. To make it vegan, swap cheese and eggs for plant-based alternatives.
  • Try mini spanakopita triangles or roll-ups for party-friendly appetizers.
These thoughtful tweaks and approaches help you master spanakopita at home and bring a taste of Greece right to your table.