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spanakopita

spanakopita

Spanakopita is a Greek spinach pie with feta and herbs wrapped in flaky phyllo—discover an irresistible, healthy savory snack!
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Total Time 1 hour 21 minutes
Servings: 8 slices
Course: Savory Pie
Cuisine: Greek
Calories: 240
Ingredients Method Notes

Ingredients
  

Filling
  • 500 g fresh spinach, chopped or frozen, thawed and drained
  • 1 unit onion, finely chopped
  • 2 cloves garlic, minced
  • 200 g feta cheese, crumbled
  • 100 g ricotta cheese
  • 2 unit large eggs lightly beaten
  • 0.5 cup fresh dill, chopped
  • 2 tablespoons olive oil
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg, grated
  • 0.5 teaspoon salt
Crust/Assembly
  • 10 sheets phyllo pastry
  • 0.25 cup olive oil or melted butter for brushing

Method
 

Prepare the filling
  1. Preheat the oven to 180°C (350°F).
  2. Heat the olive oil in a large skillet over medium heat. Saute the onion for 2-3 minutes, then add the garlic and cook for 1 minute more.
  3. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt, pepper, and nutmeg. Transfer to a colander and cool slightly. Squeeze out any excess liquid.
  4. In a large bowl, combine the spinach mixture with feta, ricotta, eggs, and dill. Mix until well incorporated.
Assemble and bake
  1. Brush a baking dish with olive oil or melted butter.
  2. Layer 5 sheets of phyllo in the dish, brushing each sheet lightly with oil or butter before adding the next.
  3. Evenly spread the spinach and cheese filling over the phyllo base.
  4. Cover with the remaining 5 sheets of phyllo, brushing each with oil or butter as before.
  5. Score the top layers gently with a sharp knife into portions to make cutting easier after baking.
  6. Bake for 40-45 minutes, until the phyllo is golden and crisp. Let rest for 10 minutes before slicing and serving.

Notes

Spanakopita is a beloved staple of Greek cuisine, renowned for its savory blend of spinach, creamy feta, and flaky phyllo pastry. Its versatility shines whether you want a hearty main for lunch or a crowd-pleasing appetizer at gatherings. Home cooks love spanakopita for its flavor depth and adaptability to personal preferences or what’s available in the fridge.

Tips and Tricks for Perfect Spanakopita

  • Drain the spinach thoroughly—excess moisture can lead to a soggy pie. If you’re using frozen spinach, squeeze it well with your hands or a kitchen towel after thawing.
  • Work quickly with phyllo pastry. It dries out fast, so cover unused sheets with a damp cloth as you assemble to keep them pliable.
  • Don’t skip brushing each phyllo layer with olive oil or melted butter. This is crucial for achieving that irresistible golden, crispy finish.
  • If you’re out of fresh dill, try using scallions or even a bit of chopped mint for a different aromatic twist.
  • For an even richer filling, stir in a spoonful of cream cheese along with the feta and ricotta.

Pro Techniques and Preparation Advice

  • Chill your filling before assembling—a cooler filling helps keep the phyllo firm and crisp during baking.
  • Gently score the top layers of the unbaked pie before it goes in the oven. This makes slicing easier once baked and keeps the delicate pastry layers from shattering.
  • If you’re pressed for time, spanakopita can be assembled ahead, refrigerated overnight, and baked fresh when needed.

Pairings, Variations, and Serving Suggestions

  • Serve your spanakopita alongside a crisp Greek salad with tomatoes, cucumbers, and olives for a balanced meal that’s both vibrant and refreshing.
  • For a party platter, cut the pie into small triangles and serve as finger food—they’re always a hit at gatherings.
  • Switch out the spinach for chard or beet greens if you want to try a twist on the classic.
Whether you enjoy it hot out of the oven or at room temperature, this spanakopita recipe brings a taste of Greece to your table, making it a reliable go-to for both everyday dining and festive occasions.