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Spanakopita

spanakopita

Spanakopita, the Greek spinach pie, wins new fans with its lighter, healthy version, rich in flavor and super easy to make.
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Total Time 1 hour 1 minute
Servings: 8 servings
Course: Savory Pie
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 500 g fresh spinach leaves washed and roughly chopped
  • 1 unit medium onion finely chopped
  • 2 unit garlic cloves minced
  • 200 g feta cheese crumbled
  • 150 g cottage cheese low-fat preferred
  • 2 unit eggs beaten
  • 8 unit phyllo dough sheets thawed if frozen
  • 2 tablespoons olive oil plus extra for brushing
  • 1 tablespoon fresh dill chopped (optional)
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt adjust to taste
  • 1 teaspoon lemon zest (optional, for freshness)

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Wash and chop the spinach leaves roughly.
  3. Heat olive oil in a large skillet over medium heat. Sauté the onions until translucent. Add garlic and cook for 1 minute more.
  4. Add chopped spinach and cook until wilted. Let all liquid evaporate. Remove from heat and cool slightly.
  5. In a bowl, combine the spinach mixture, crumbled feta, cottage cheese, beaten eggs, dill, pepper, salt, and lemon zest. Mix until fully incorporated.
  6. Lightly grease a baking dish with olive oil. Place one phyllo dough sheet at the base and brush lightly with olive oil. Repeat the process for half the sheets, layering and brushing each one.
  7. Spread the spinach filling evenly over the layered dough.
  8. Cover with the remaining phyllo sheets, again brushing each one with olive oil. Tuck the edges in for a neat finish.
  9. Score the top into squares with a sharp knife, being careful not to cut through all the layers.
  10. Bake for 35–40 minutes or until golden and crisp. Rest 10 minutes before serving.

Notes

Spanakopita is a beloved Greek classic that shines at family gatherings, festive tables, or as a cozy homemade meal. Its delightful layers of crisp phyllo and savory spinach filling make it a versatile option—enjoy as a main dish with a fresh salad, or offer smaller portions as delicious party appetizers.

Smart Tips for Perfect Spanakopita

Phyllo dough can dry out quickly, so keep sheets covered with a clean, damp towel as you work. Brush each layer lightly with olive oil for the crispiest texture without oversaturating and making it soggy.
For the filling, wilt spinach thoroughly and squeeze out excess moisture to avoid a runny pie. Feel free to swap the feta for ricotta to soften the flavor, or add a bit of cream cheese for extra creaminess.

Technique and Serving Suggestions

Chop your spinach roughly for rustic texture, or finely for a smoother bite. Try adding chopped scallions or fresh mint alongside dill for a more aromatic filling. If you prefer a gluten-free version, look for gluten-free phyllo options or use a potato crust.
Serve warm or at room temperature—the flavors blend beautifully as the spanakopita rests. Pair it with tzatziki, a Greek salad, or roasted vegetables for a more complete meal. For lunchboxes, slices hold up well the next day and are equally tasty cold!
Experiment with your favorite greens, such as Swiss chard or kale, and don't hesitate to toss in pine nuts or walnuts for crunch. With these practical ideas, your spanakopita will impress every time!