Spanakopita Recipe: How to Make a Traditional Greek Spinach!
Spanakopita is one of Greece’s most iconic dishes. This delicious Greek pie is filled with a savory blend of spinach, feta cheese, and aromatic herbs, all wrapped in crispy layers of buttery phyllo dough.
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Spanakopita works perfectly at breakfast and it can also be served as a snack, appetizer, or main dish. This pie is a favorite for its flavor and satisfying texture. It’s also a versatile dish, often enjoyed warm or cold, making it perfect for any occasion.
Here’s a step-by-step guide to making a traditional Spanakopita!
Ingredients for Spanakopita
For the spanakopita filling
- 2 lbs (900g) fresh spinach, washed and chopped (you can also use frozen spinach, thawed and well-drained)
- 1 large red onion, finely chopped
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 lb (450g) feta cheese, crumbled (you can use a mix of feta and ricotta for a creamier filling)
- 2 large eggs, beaten
For the phyllo dough
- 1 package of phyllo dough (about 16-20 sheets), thawed
- 1/2 cup (1 stick) unsalted butter, melted (or olive oil for a lighter version)
Instructions: How to make Spanakopita
Prepare the filling
- In a large skillet or pan, heat 3 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped fresh spinach in batches, stirring to wilt it down.
- If using fresh spinach, it will reduce significantly in size, so you may need to add it in stages. Continue cooking until the spinach is fully wilted and any excess moisture has evaporated.
- Season the spinach mixture with salt, pepper, and nutmeg (if using).
- Stir in the fresh dill and parsley for extra flavor.
- Remove the pan from the heat and let the filling cool slightly.
- Once the spinach mixture has cooled, add the crumbled feta cheese and the beaten eggs.
- Mix everything until well combined.
Assemble the Spanakopita
- Preheat your oven to 375°F (190°C).
- Brush the bottom of a baking dish (9×13-inch or similar) with melted butter or olive oil.
- Lay the first sheet of phyllo dough into the dish, making sure the edges hang over the sides.
- Brush the sheet lightly with more melted butter or oil.
- Continue layering phyllo sheets, brushing each sheet with butter, until you’ve used about 8 sheets. The dough should overlap, creating a sturdy base for the filling.
- Spread the spinach and feta filling evenly over the phyllo dough, making sure it’s well-distributed.
- Once the filling is in place, continue layering the remaining phyllo sheets on top of the filling.
- Again, brush each sheet with melted butter or oil as you go.
- You’ll want to use about 8 more sheets for the top.
- Fold in the overhanging edges of the phyllo dough to seal the pie.
- If necessary, trim any excess dough.
Bake the Spanakopita
- Before baking, lightly score the top layer of phyllo dough with a sharp knife in a crisscross or diamond pattern.
- This will help the pie bake evenly and make it easier to cut once cooked.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
- Keep an eye on it during the last few minutes to ensure the phyllo doesn’t burn.
- Once baked, remove the Spanakopita from the oven and let it cool for 10-15 minutes before slicing. This allows the filling to set and makes it easier to cut clean slices.
Serve and Enjoy: Spanakopita can be served warm or at room temperature. It can be a savory snack or appetizer, but it can also be a main dish when paired with a side soup in winter or a side salad and some yogurt in summer.
You can also garnish with a sprinkle of fresh herbs or a squeeze of lemon juice for an extra burst of flavor.
Serving suggestions
Spanakopita pairs beautifully with a light Greek salad, made with tomatoes, cucumbers, red onions, olives, and feta cheese. A side of tzatziki (Greek yogurt with cucumber, garlic, and herbs) also complements the dish perfectly.
If you’re serving Spanakopita as part of a Mediterranean feast, it can be part of a larger spread, alongside dishes like hummus, grilled vegetables, and olives.
Tips and variations:
- Frozen spinach
If using frozen spinach, make sure to thaw and drain it thoroughly to remove any excess moisture. This ensures your filling isn’t too watery.
- Cheese variations
While feta is the traditional choice for Spanakopita, you can experiment with other cheeses like ricotta, cottage cheese, or even goat cheese as we do it in Crete, for different textures and flavors.
- Vegan spanakopita
For a vegan version, replace the eggs with a plant-based binder, such as tofu or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). Use a dairy-free feta or omit the cheese entirely and replace it with nutritional yeast for a cheesy flavor.
- Make ahead
Spanakopita can be assembled in advance and stored in the refrigerator for up to 24 hours before baking.
Alternatively, you can freeze the unbaked pie for later use. Just be sure to cover it tightly with plastic wrap or foil before freezing, and bake directly from the freezer, adding a few extra minutes to the baking time.
Always made with fresh ingredients, Spanakopita is a delicious representation of Greek cuisine. It’s a versatile dish perfect for a family dinner, a holiday celebration, or a casual gathering.
The phyllo layers, the feta, and the herbs come together to create a perfect balance of texture and taste. Make your spanakopita today, bring the flavors of Greece into your kitchen, and share a piece of Greek culinary tradition!
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Spanakopita Recipe: How to Make A Traditional Greek Pie
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