Spanakopita

Spanakopita, a quintessential Greek savory pie, is a delicious combination of flaky phyllo pastry and a rich, flavorful spinach and feta cheese filling. This iconic dish is a staple in Greek cuisine, enjoyed as an appetizer, main course, or snack. The crispy, golden layers of phyllo beautifully encase a creamy, herbaceous filling, making it a beloved comfort food. Spanakopita can be prepared as a large pie cut into individual portions, or as smaller, triangular pastries, perfect for entertaining or on-the-go enjoyment. It embodies the warmth and tradition of Greek culinary heritage.

Ingredients you will need

To create authentic and delicious Spanakopita, you'll need the following fresh ingredients:

  • For the Filling:
    • 2 lbs fresh spinach, washed and coarsely chopped (or 20 oz frozen spinach, thawed and squeezed dry)
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1/4 cup olive oil
    • 1 lb feta cheese, crumbled
    • 2 large eggs, lightly beaten
    • 1/4 cup fresh dill, finely chopped
    • 1/4 cup fresh parsley, finely chopped
    • Salt and fresh black pepper to taste
    • Pinch of nutmeg (optional)
  • For the Pastry:
    • 1 package (1 lb / 450g) phyllo dough, thawed
    • 1 cup unsalted butter, melted

Step-by-step instructions

Follow these simple steps to prepare your own authentic Spanakopita:

  1. Prepare the Spinach:
    1. If using fresh spinach, sauté it in a large pan with a tablespoon of olive oil until wilted. Squeeze out excess liquid. If using frozen, thaw and squeeze very dry.
  2. Prepare the Filling:
    1. In the same pan, heat the remaining olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for another minute until fragrant.
    2. In a large bowl, combine the cooked spinach, sautéed onion and garlic, crumbled feta cheese, beaten eggs, chopped dill, parsley, salt, pepper, and nutmeg (if using). Mix well.
  3. Assemble the Spanakopita:
    1. Preheat your oven to 350°F (175°C).
    2. Lightly grease a 9x13 inch baking pan.
    3. Unroll the phyllo dough. Keep it covered with a damp cloth to prevent it from drying out.
    4. Place one sheet of phyllo in the baking pan, brush lightly with melted butter. Repeat this process with half of the phyllo sheets, layering them one by one, brushing each with butter.
    5. Spread the spinach and feta filling evenly over the layered phyllo.
    6. Top the filling with the remaining phyllo sheets, brushing each sheet generously with melted butter, just as you did with the bottom layers.
    7. Score the top layers of phyllo (don't cut all the way through) into serving-sized pieces.
    8. Brush the top with any remaining melted butter.
  4. Bake the Spanakopita:
    1. Bake for 45-60 minutes, or until the phyllo is golden brown and crispy.
  5. Serve:
    1. Let the Spanakopita cool for a few minutes before cutting completely through the scored lines. Serve warm.

Chef's tips for success

Our culinary experts share their top tips to perfect your Spanakopita, ensuring a delicious and authentic experience every time.

  • Thaw Phyllo Properly: Thaw frozen phyllo dough in the refrigerator overnight, or at room temperature for a few hours, before use. Handle it gently as it can tear easily.
  • Keep Phyllo Covered: Always keep the phyllo sheets you're not currently working with covered with a damp cloth or plastic wrap to prevent them from drying out and becoming brittle.
  • Don't Skimp on Butter: Generously brush each phyllo layer with melted butter. This is crucial for achieving that characteristic flaky, crispy texture.
  • Squeeze Spinach Dry: Excess moisture in the spinach filling can make the pie soggy. Squeeze the spinach as dry as possible after cooking or thawing.
  • Score Before Baking: Scoring the top layers of phyllo before baking makes it easier to cut neat pieces after the pie is cooked and crispy.
  • Balance the Seasoning: Feta cheese is salty, so taste your filling before adding too much additional salt. Adjust to your preference.
  • Let it Rest: Allow the Spanakopita to rest for a few minutes after taking it out of the oven. This helps the layers set and makes it easier to cut.

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