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Spanakopita

spanakopita

Spanakopita recipe, the classic Greek spinach pie prepared in a lighter way. Perfect for a quick, healthy and flavorful meal!
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Total Time 1 hour 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 500 g fresh spinach washed and chopped
  • 1 cup cottage cheese can substitute for ricotta
  • 1 cup feta cheese crumbled
  • 1 unit onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 units eggs beaten
  • 1 tablespoon fresh dill chopped (optional)
  • 8 sheets phyllo dough whole wheat, if available
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons sesame seeds for topping (optional)

Method
 

Preparation
  1. Preheat your oven to 180°C (356°F). Prepare a baking pan by lightly brushing it with olive oil.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for 1 more minute.
  3. Add the chopped spinach and cook, stirring, until wilted and any released water has evaporated. Let the mixture cool slightly.
  4. In a large bowl, combine the cooked spinach mixture, cottage cheese, crumbled feta cheese, beaten eggs, fresh dill (optional), salt, and black pepper. Mix well.
  5. Lay one sheet of phyllo dough in the prepared pan, brush lightly with olive oil, and repeat with half of the sheets, layering them.
  6. Spread the spinach filling evenly over the layered phyllo sheets.
  7. Place the remaining sheets of phyllo dough on top, one at a time, brushing each with olive oil. Brush the top sheet well for crispness.
  8. Sprinkle sesame seeds on top, if desired. Score the pie into squares with a sharp knife to make it easier to slice after baking.
  9. Bake for 35–40 minutes, or until the top is golden brown and crispy. Let it cool slightly before serving.

Notes

Spanakopita is a beloved Greek classic, celebrated for its savory blend of spinach and cheese wrapped in crisp, golden phyllo. Its versatility extends from an everyday dinner to festive occasions. The lightness and rich flavors make it a family favorite in many homes—and it’s surprisingly easy to adapt to various tastes and diets.

Handy Tips for Perfect Spanakopita

  • Phyllo Handling: Keep your phyllo dough covered with a damp towel while assembling to prevent it from drying out and tearing. Always brush each sheet lightly with olive oil for that signature flakiness.
  • Greens Swaps: Out of fresh spinach? Mix in swiss chard, kale, or even a blend. Just make sure to cook and drain any excess liquid—otherwise, the pie’s texture will be soggy.
  • Cheese Choices: Cottage and feta are traditional, but ricotta or goat cheese offers a creamy twist. For richer flavor, add a little grated parmesan.
  • Seasoning: Taste your filling before assembling. With feta’s saltiness, you might need less added salt. A sprinkle of nutmeg or a pinch of chili flakes can add an extra layer of flavor.

Preparation Techniques for Best Results

After sautéing the spinach, let it cool and squeeze out excess moisture—this prevents a soggy bottom. Always use a sharp knife to score the pie before baking. This facilitates neater slices and an even bake throughout.

Serving Suggestions and Variations

  • Serve spanakopita warm or at room temperature, paired with a fresh Greek salad or a bowl of tzatziki for a complete Mediterranean meal.
  • Feeling adventurous? Stir in chopped herbs like dill, mint, or parsley to brighten up the filling.
  • Looking for a hand-held appetizer? Make mini spanakopita triangles by cutting the phyllo sheets and filling them individually instead of layering.
  • To turn this pie into a hearty main, add cooked quinoa or brown rice to the filling for extra protein and texture.
With these tips and options, your spanakopita will not only impress but can also be personalized to match your craving for traditional flavor or creative home twists!