Classic Spanakopita (Spinach Pie) Recipe
Rich feta and fresh herbs come together in a crisp, buttery pastry for a crowd-pleasing treat.
Spanakopita (Spinach Pie): A Greek Classic
Spanakopita, or Greek spinach pie, is a celebrated staple of Greek cuisine renowned for its crisp, buttery phyllo (filo) layers enveloping a savory mix of spinach, fresh herbs, and tangy feta cheese. This classic comfort food makes for a showstopping appetizer, hearty vegetarian main, or festive side at your next gathering.
What is Spanakopita?
Spanakopita is a Greek pastry dish featuring a rich filling of chopped spinach, creamy cheeses, onions, aromatic herbs, and eggs, all sandwiched between delicate sheets of phyllo dough brushed with melted butter. Baked until the top is golden and shattering crisp, it’s a dish that delivers both comfort and sophistication.
- Main ingredients: Spinach, feta, phyllo dough, fresh herbs, eggs, and butter.
- Texture: Flaky, golden exterior with a creamy, flavorful filling.
- Serving style: Appetizer, side, or light vegetarian meal.
Ingredients for Spanakopita
To make classic spanakopita, you’ll need the following:
| Ingredient | Amount |
|---|---|
| Frozen chopped spinach (thawed) | 2 x 10-ounce packages |
| Unsalted butter | 10 tablespoons (divided) |
| Yellow onion (chopped) | 1 |
| Scallions (chopped) | 4 |
| Garlic cloves (chopped) | 4 |
| Large eggs (beaten) | 2 |
| Crumble feta cheese | 6 ounces |
| Cottage cheese | 1 cup |
| Parsley (chopped) | 1/4 cup |
| Dill (chopped) | 2 tablespoons |
| Kosher salt | 1 1/2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Phyllo dough sheets (thawed, 9×13-inch) | 16 sheets |
Step-by-Step Directions
- Prepare the Spinach:
Place the thawed spinach in a clean kitchen towel or double layer of paper towels. Squeeze forcefully to remove as much excess moisture as possible. This is key to ensuring the filling doesn’t get soggy.
- Sauté Aromatics:
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the chopped onion, scallions, and garlic. Sauté, stirring occasionally, until the onions are translucent and soft, about 8–10 minutes. Transfer the mixture to a large mixing bowl and let it cool for at least 10 minutes.
- Make the Filling:
To the cooled onion mixture, add the beaten eggs, crumbled feta, cottage cheese, parsley, dill, salt, pepper, and the well-drained spinach. Mix thoroughly to incorporate all ingredients into a cohesive filling.
- Preheat & Prepare Phyllo:
Preheat your oven to 375°F (190°C). Melt the remaining 9 tablespoons butter. Generously brush a 9-by-13-inch baking dish with butter. Lay two phyllo sheets in the bottom, brushing the top sheet with melted butter. Add two more sheets, again brushing with butter. Repeat until you’ve layered 8 sheets, brushing every other sheet with butter to prevent sticking and to create a golden crust.
- Assemble the Pie:
Spread the spinach and cheese filling evenly across the phyllo crust. Cover the filling with 2 more phyllo sheets, brushing with butter, and then continue layering and buttering the remaining 6 sheets. Finish by drizzling any leftover butter evenly across the top.
- Score and Bake:
Using a sharp paring knife, gently score the top layer of phyllo into squares (about 15 pieces). This makes it much easier to cut clean slices after baking. Bake in the preheated oven for 45–55 minutes, or until the crust is deep golden brown and shatteringly crisp.
- Serve:
Cut through the scored squares and serve hot for best texture, though spanakopita is also delicious at room temperature. Enjoy!
Secrets for Perfect Spanakopita
- Handling phyllo: Always thaw phyllo sheets in the refrigerator overnight to minimize breakage. While assembling, keep the stack covered with parchment paper and a damp towel so sheets don’t dry out.
- Score before baking: Scoring makes for perfect, neat serving squares and keeps the pastry intact.
- Moisture control: Excess liquid is the enemy of flaky spanakopita. Squeeze spinach extremely well; using fresh herbs instead of wet ones also helps.
- Preparation tip: The spinach filling can be made up to 12 hours in advance and chilled in an airtight container, which makes assembly faster the next day.
Serving Suggestions
Spanakopita works beautifully as:
- An impressive appetizer for dinner parties or holiday gatherings
- A hearty vegetarian centerpiece for Easter or weeknight dinners
- A flavorful snack, cut into small squares for mezze platters
- A picnic or lunchbox treat—it can be enjoyed hot or at room temperature
Phyllo Dough: Tips & Tricks
Phyllo dough can be intimidating, but a few simple steps help guarantee success:
- Thaw thoroughly: Place frozen phyllo in the fridge overnight to avoid shattering when unrolled.
- Keep moist: As you work, keep unused sheets covered with parchment and a slightly damp kitchen towel.
- No worries if it tears: Overlapping sheets will hide imperfections, and a few tears won’t ruin the final dish.
- Leftover phyllo: Use spare sheets for apple strudel, baklava, or to top savory pies and pot pies.
Ingredient Spotlights
- Spinach: Frozen chopped spinach is economical and easy to use, but fresh baby spinach can be sautéed and drained if you prefer.
- Feta Cheese: True Greek spanakopita uses sheep’s milk feta, but cow’s milk feta or any good-quality feta works.
- Herbs: Fresh dill and parsley add authentic brightness and aroma to the filling.
- Cottage Cheese: This adds extra creaminess and a delicate tang to the filling, making the pie moist and satisfying.
What others are reading
Variations and Additions
- Add a small amount of grated nutmeg for extra warmth and complexity.
- Substitute or add fresh mint for a uniquely Greek touch.
- Try adding sautéed leeks or chard along with spinach for depth of flavor.
- Include a sprinkle of grated parmesan for a richer, more savory edge.
Storage and Make-Ahead Tips
- Make-ahead: Prepare the spinach filling up to 12 hours before and store in the refrigerator.
- Leftovers: Store baked spanakopita in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven to restore crispness.
- Freezing: Spanakopita can be frozen before baking. Wrap well, then bake straight from frozen—just add 10–15 minutes to the bake time.
Frequently Asked Questions (FAQs)
How do you keep phyllo sheets from breaking?
Thaw phyllo overnight in the refrigerator and keep sheets covered with parchment and a damp towel as you work to stop them drying out and cracking.
How do you quickly thaw frozen spinach?
Place unwrapped spinach on a microwave-safe plate and microwave for 1–2 minutes until just thawed—skip rinsing with water, as spinach should be as dry as possible for the recipe. Squeeze it thoroughly to extract all excess moisture.
What else can I do with leftover phyllo sheets?
Spare sheets are great for other pastry treats such as apple strudel, baklava, or as a flaky topping for pot pies and casseroles. Be creative with sweet or savory fillings!
Can I make spanakopita ahead of time?
Yes. Prepare the spinach and cheese filling and refrigerate it up to 12 hours ahead. You can also assemble the entire dish, refrigerate unbaked, and bake fresh when you’re ready to serve.
Is spanakopita served hot or cold?
It can be enjoyed both ways. Fresh from the oven delivers crispest phyllo, but room-temperature or even cold spanakopita remains delicious and is often enjoyed as part of Greek mezze spreads.
Can I use fresh spinach?
Absolutely! Sauté, steam, or wilt fresh baby spinach, then chop and squeeze it very dry before including it in your filling. You’ll need about 2 pounds fresh spinach for the same yield as the frozen option.
Nutritional Considerations
Spanakopita is a nutrient-rich vegetarian option, high in protein and calcium from feta, eggs, and cottage cheese, and loaded with iron and fiber from spinach. It’s filling, wholesome, and perfect for those seeking meatless main dishes.
Final Tips for Spanakopita Success
- Don’t skimp on butter; it’s essential for crispy, flavorful phyllo.
- Use fresh herbs for best flavor.
- Always cut or score before baking for the easiest, cleanest slices after.
- Let your baked spanakopita rest for a few minutes before slicing for neatly shaped pieces.
References
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