Spanakopita Recipe
Spanakopita is a traditional Greek dish made with layers of crispy phyllo dough filled with a flavorful mixture of spinach, feta cheese, herbs, and onions. This savory pie is often served as a snack, appetizer, or main dish, and it’s a perfect balance of flaky, buttery pastry and a rich, savory filling. Spanakopita is a crowd-pleaser, whether you’re serving it at a party or enjoying it for a family dinner.
Spanakopita
Spanakopita is all about the contrast between the crispy phyllo dough and the savory, creamy spinach and feta filling. The filling is seasoned with fresh herbs like dill and parsley, which bring a fresh, bright flavor to the dish. I love how easy it is to make spanakopita, and it’s a great way to use up fresh or frozen spinach. The phyllo layers bake to golden perfection, making each bite deliciously crispy.
Spanakopita can be made as a large pie or in individual triangles, making it versatile for different occasions.
Why You’ll Love This Spanakopita
This Spanakopita is crispy, cheesy, and packed with flavor. The combination of spinach, feta, and fresh herbs makes for a delicious filling, while the buttery phyllo dough adds a delightful crunch. I love how easy this dish is to make ahead—just assemble and bake when you’re ready. It’s perfect for parties, picnics, or even a light dinner.
Spanakopita is also highly versatile. You can adjust the herbs, use different types of cheese, or even add other greens like kale or chard to the filling. The best part is that it can be enjoyed warm or at room temperature.
Main Ingredients in Spanakopita
- Phyllo Dough: This thin, flaky dough forms the layers of the pie. It’s available in most grocery stores in the freezer section.
- Spinach: Fresh or frozen spinach works well for the filling. Be sure to squeeze out excess moisture from frozen spinach.
- Feta Cheese: Feta adds a salty, tangy flavor that complements the spinach perfectly.
- Onion and Garlic: These aromatics add depth of flavor to the filling.
- Fresh Herbs (Dill, Parsley): Fresh herbs brighten the dish and add a traditional Greek flavor.
- Eggs: Eggs bind the filling together and add richness.
- Butter and Olive Oil: Used to brush the layers of phyllo dough, giving the pie its crispy, golden texture.
Step-by-Step Instructions for Spanakopita
Here’s how to make this crispy, savory Greek spinach pie:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Prepare the Spinach Filling: If using fresh spinach, sauté it in a large skillet with a little olive oil until wilted. If using frozen spinach, thaw it and squeeze out all the excess moisture. Transfer the spinach to a large bowl.
- Sauté the Onion and Garlic: In the same skillet, heat a tablespoon of olive oil. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes. Add to the spinach.
- Mix the Filling: Add the crumbled feta, chopped dill, parsley, beaten eggs, and a pinch of salt and pepper to the spinach mixture. Stir everything together until well combined.
- Prepare the Phyllo Dough: Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. In a small bowl, melt the butter and mix it with a little olive oil.
- Assemble the Spanakopita: Lay a sheet of phyllo dough in the prepared baking dish and brush it lightly with the butter mixture. Repeat this process with 6-8 more sheets, brushing each layer with butter. Spread the spinach filling evenly over the phyllo. Top with another 6-8 sheets of phyllo, brushing each with the butter mixture.
- Bake the Spanakopita: Use a sharp knife to score the top layers of phyllo into squares or diamonds. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
- Cool and Serve: Let the spanakopita cool for 10-15 minutes before slicing and serving. Enjoy warm or at room temperature.
Tips for Making the Best Spanakopita
- Keep the Phyllo Covered: Phyllo dough dries out quickly, so be sure to keep it covered with a damp towel while assembling the pie.
- Squeeze the Spinach Dry: If using frozen spinach, be sure to squeeze out all the excess moisture to prevent the filling from becoming soggy.
- Make Ahead: Spanakopita can be assembled ahead of time and baked just before serving. You can also freeze unbaked spanakopita and bake it from frozen.
How to Store and Serve
Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a 350°F (175°C) oven until heated through and crispy.
Serve spanakopita as an appetizer, snack, or main dish. It pairs wonderfully with a fresh salad, tzatziki, or roasted vegetables
Spanakopita Recipe
Ingredients
- 1 package phyllo dough thawed
- 1 lb fresh spinach or 1 lb frozen spinach, thawed and drained
- 1 cup crumbled feta cheese
- 1 small onion diced
- 2 cloves garlic minced
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- 2 large eggs beaten
- ½ cup butter melted
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the Spinach: Sauté fresh spinach in olive oil until wilted, or squeeze out excess moisture from thawed frozen spinach.
- Sauté the Onion and Garlic: Cook the onion and garlic in a tablespoon of olive oil until softened, then add to the spinach.
- Mix the Filling: In a large bowl, combine the spinach, feta, dill, parsley, eggs, salt, and pepper.
- Assemble the Spanakopita: Layer 6-8 sheets of phyllo dough in the baking dish, brushing each with melted butter. Spread the spinach mixture over the phyllo, then top with another 6-8 sheets of phyllo, brushing each with butter.
- Bake: Score the top layers of phyllo, then bake for 45-50 minutes until golden and crispy.
- Serve: Let cool for 10-15 minutes before slicing and serving.
