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spanakopita

spanakopita

Spanakopita: traditional Greek spinach pie, lighter and full of flavor. Discover how to make a fit, practical recipe at home!
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Total Time 1 hour 6 minutes
Servings: 8 servings
Course: Savory Pie
Cuisine: Greek Cuisine
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 unit onion finely chopped
  • 2 cloves garlic minced
  • 500 g fresh spinach washed and chopped
  • 1 unit zucchini grated, excess water squeezed (optional, for volume and lightness)
  • 200 g cottage cheese
  • 150 g feta cheese crumbled
  • 2 units eggs
  • 3 tablespoons fresh dill chopped
  • 1 tablespoon mint chopped (optional)
  • 1 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 pack whole wheat phyllo dough about 8 sheets
  • 1 tablespoon olive oil to brush the dough

Method
 

Filling Preparation
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute, until fragrant.
  2. Add the chopped spinach (and optional grated zucchini) to the pan. Cook, stirring, until all liquid has evaporated and the vegetables are soft. Remove from heat and let cool.
  3. In a bowl, combine the cooled spinach mixture, cottage cheese, crumbled feta, eggs, chopped dill, mint (if using), pepper, and salt. Mix until well combined.
Assembly and Baking
  1. Preheat your oven to 180°C (350°F).
  2. Brush a baking pan with olive oil. Lay a sheet of whole wheat phyllo dough on the pan and lightly brush with olive oil. Repeat, layering and brushing each sheet, using about half the package.
  3. Spread the filling evenly over the phyllo base.
  4. Cover the filling with the remaining phyllo sheets, brushing each with olive oil as you layer. Tuck in the edges to seal.
  5. With a sharp knife, score the top of the pastry into portions (do not cut all the way through).
  6. Bake for 40 to 45 minutes, or until the top is golden and crisp. Let cool for a few minutes before cutting and serving.

Notes

Spanakopita stands out as one of the most beloved highlights of Greek cuisine—super versatile and perfect for anyone looking for a comforting dish with a healthy twist. Whether you're serving it as an appetizer, a light lunch, or even part of a brunch spread, its flaky layers and creamy filling always impress guests and family alike.

Practical Tips & Ingredient Swaps

  • Phyllo Dough Care: Phyllo dries out quickly. Always keep unused sheets covered with a slightly damp kitchen towel while assembling. This keeps them pliable and prevents tearing.
  • Lighten or Enrich the Filling: Want a richer filling? Replace cottage cheese with ricotta or increase the amount of feta for an even stronger flavor. For extra fiber and lightness, shredded zucchini (squeezed well) blends in beautifully with spinach.
  • Fresh vs. Frozen Spinach: If fresh spinach isn't available, frozen works well—just make sure to thaw and squeeze out all excess water to avoid a soggy pie.

Perfecting Technique

  • Layering for Flakiness: Be generous with olive oil between phyllo sheets. This is key to the iconic crispy golden crust.
  • Cool the Filling: Allow the spinach mixture to cool before mixing in eggs and cheese, as hot spinach can scramble the eggs or melt the cheese prematurely.

Serving and Variations

  • Perfect Pairings: Spanakopita is delicious both warm or at room temperature. Serve with a simple Greek salad, tzatziki, or a tomato soup for a Mediterranean combo.
  • Mini Spanakopita: To create appetizers, use the filling in small phyllo triangles or muffin tins for individual portions—great for parties!
  • Add a Protein: For a heartier dish, consider adding shredded cooked chicken or smoked salmon to the filling for a unique twist.
Embrace these tips the next time you bake spanakopita and enjoy a dish that's as fun to prepare as it is to share.