Spanakopita – Traditional Greek Spinach Pie
If you’re on the hunt for a deliciously flaky and savory dish, look no further than Spanakopita – Traditional Greek Spinach Pie. This classic Greek delicacy combines layers of buttery phyllo pastry with a rich and flavorful filling of spinach, feta, and herbs. While the recipe may seem daunting at first glance, the result is a stunning pie that is sure to impress your family and friends. Perfect as an appetizer, main dish, or even a snack, Spanakopita is versatile enough to be enjoyed at any time of the day.
Why This Spanakopita – Traditional Greek Spinach Pie Stands Out
What sets this Spanakopita apart from others? It’s all about the balance of flavors and textures. The crispiness of the phyllo dough contrasts beautifully with the luscious filling of fresh baby spinach, creamy ricotta, and tangy feta cheese. The addition of fresh dill and scallions elevates the flavor profile, making each bite a delightful experience. Moreover, using 16 sheets of phyllo dough ensures that every layer is perfectly flaky and golden brown, making it a feast for both the eyes and the palate.
Ingredient List
- 16 sheets of phyllo dough
- 2 tbsp olive oil (plus more for brushing the dough)
- 1 medium onion, diced
- 1 small bunch of scallions, chopped (about ½ cup)
- 2 lb fresh baby spinach
- ½ cup ricotta cheese
- 1 cup feta cheese crumbles
- ½ cup fresh dill, chopped
- 2 eggs
- ½ tsp salt
Recommended Tools
- Large mixing bowl: For combining your filling ingredients.
- 9×13 inch baking dish: The perfect size for baking your Spanakopita.
- Pastry brush: Essential for brushing olive oil between the layers of phyllo dough.
- Sharp knife: For cutting the pie into serving pieces before baking.
- Clean kitchen towels: To keep your phyllo dough covered while you work, preventing it from drying out.
How to Prepare Spanakopita – Traditional Greek Spinach Pie
Step 1: Prepare the Filling
Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Then, stir in the chopped scallions and cook for an additional 2 minutes.
Step 2: Add the Spinach
Next, add the fresh baby spinach to the skillet. Cook, stirring often, until the spinach wilts down, about 3-5 minutes. Once wilted, remove the skillet from heat and allow the mixture to cool slightly.
Step 3: Combine the Cheeses and Eggs
In a large mixing bowl, combine the cooled spinach mixture with ricotta cheese, feta cheese, chopped dill, eggs, and salt. Mix everything together until well combined.
Step 4: Prepare the Phyllo Dough
Preheat your oven to 375°F (190°C). Lay out your phyllo dough on a clean, flat surface and cover it with a damp kitchen towel to prevent it from drying out. Brush a 9×13 inch baking dish with olive oil.
Step 5: Layer the Phyllo Dough
Place one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with olive oil. Repeat this process, layering 8 sheets of phyllo dough, brushing each sheet with olive oil before adding the next.
Step 6: Add the Filling
Spread the spinach and cheese filling evenly over the layered phyllo dough.
Step 7: Top with More Phyllo Dough
Continue layering the remaining sheets of phyllo dough on top of the filling, brushing each with olive oil, just as you did with the bottom layers. Fold the overhanging edges over the top to seal the filling inside.
Step 8: Cut and Bake
Using a sharp knife, cut the top layers of phyllo dough into squares or diamonds to allow steam to escape while baking. Brush the top layer with additional olive oil for a golden finish. Bake in the preheated oven for 35-40 minutes, or until the top is crispy and golden brown.
Step 9: Cool and Serve
Once baked, remove the Spanakopita from the oven and allow it to cool for a few minutes before slicing through the cuts you made. Serve warm or at room temperature, and watch it disappear!
Budget & Availability Swaps
- Phyllo dough: If you can’t find phyllo dough, you can use puff pastry as an alternative, though the texture will differ slightly.
- Ricotta cheese: Cottage cheese can be used in place of ricotta for a lower-cost option, but be sure to drain it well.
- Feta cheese: If feta is unavailable, crumbled goat cheese can serve as a nice substitute.
- Fresh dill: Dried dill can replace fresh, but use only 1-2 teaspoons as it’s more concentrated.
Chef’s Notes
For the best results, make sure your phyllo dough is completely thawed before you begin working with it. This will ensure that you can layer it easily without tearing. Also, don’t hesitate to experiment with other herbs like parsley or mint to give your Spanakopita a unique twist!
Save It for Later
If you want to enjoy Spanakopita later, it freezes beautifully! After baking, let it cool completely, then wrap in plastic wrap and aluminum foil before placing it in the freezer. To reheat, simply bake from frozen at 350°F (175°C) until heated through, about 25-30 minutes.
Spanakopita – Traditional Greek Spinach Pie Q&A
Can I make Spanakopita ahead of time?
Absolutely! You can prepare the filling and layer the phyllo ahead of time. Just cover it and refrigerate until you’re ready to bake. It’s a great dish to prepare for parties or gatherings.
What can I serve with Spanakopita?
Spanakopita pairs beautifully with a light Greek salad, tzatziki sauce, or roasted vegetables. A glass of crisp white wine or a refreshing iced tea can also complement this dish perfectly.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach! Just be sure to thaw it completely and squeeze out excess moisture before adding it to the filling. This prevents the pie from becoming soggy.
How do I store leftovers?
Leftover Spanakopita should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
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Before You Go
Indulging in a slice of Spanakopita – Traditional Greek Spinach Pie is like taking a bite of the Mediterranean. This dish is not only rich in flavor but also packed with nutrients from the fresh spinach and herbs. Whether you’re hosting a dinner party or simply treating yourself to a comforting meal at home, Spanakopita is sure to impress. So gather your ingredients, roll up your sleeves, and enjoy the process of creating this delightful pastry. Bon appétit!
Spanakopita - Traditional Greek Spinach Pie
Ingredients
Equipment
Method
- Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Then, stir in the chopped scallions and cook for an additional 2 minutes.
- Next, add the fresh baby spinach to the skillet. Cook, stirring often, until the spinach wilts down, about 3-5 minutes. Once wilted, remove the skillet from heat and allow the mixture to cool slightly.
- In a large mixing bowl, combine the cooled spinach mixture with ricotta cheese, feta cheese, chopped dill, eggs, and salt. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C). Lay out your phyllo dough on a clean, flat surface and cover it with a damp kitchen towel to prevent it from drying out. Brush a 9x13 inch baking dish with olive oil.
- Place one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with olive oil. Repeat this process, layering 8 sheets of phyllo dough, brushing each sheet with olive oil before adding the next.
- Spread the spinach and cheese filling evenly over the layered phyllo dough.
- Continue layering the remaining sheets of phyllo dough on top of the filling, brushing each with olive oil, just as you did with the bottom layers. Fold the overhanging edges over the top to seal the filling inside.
- Using a sharp knife, cut the top layers of phyllo dough into squares or diamonds to allow steam to escape while baking. Brush the top layer with additional olive oil for a golden finish. Bake in the preheated oven for 35-40 minutes, or until the top is crispy and golden brown.
- Once baked, remove the Spanakopita from the oven and allow it to cool for a few minutes before slicing through the cuts you made. Serve warm or at room temperature, and watch it disappear!
Notes
- Make sure your phyllo dough is completely thawed before working with it to prevent tearing.
- Experiment with other herbs like parsley or mint for a unique twist!
- Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days.
