What is Spanakopita and what ingredients are used in it?

Spanakopita is a traditional Greek savory pie made with layers of crispy phyllo dough filled with a mixture of spinach, feta cheese, onions, garlic, and fresh herbs like dill and parsley. Eggs are added to bind the filling together. It’s known for its flaky texture and flavorful, veggie-packed filling.

How should I prepare spinach for Spanakopita?

If using fresh spinach, wash and cook it with onions and garlic until it wilts, then drain thoroughly to remove excess moisture before mixing it with other filling ingredients. For frozen spinach, thaw completely and squeeze out as much water as possible without further cooking to prevent soggy filling.

Can Spanakopita be made ahead of time and how should it be stored?

Yes, Spanakopita can be assembled a day before baking; cover it tightly and refrigerate. After it’s baked, leftovers can be kept in the fridge for 2-3 days and reheated in the oven to maintain crispness. It also freezes well once cooked—cut into portions, store in airtight containers, and thaw in the fridge before reheating.

What tips can help when working with phyllo dough for Spanakopita?

Always thaw phyllo dough slowly in the refrigerator for 12-14 hours without opening the package. Keep sheets covered with damp towels while working to prevent them from drying out. Brush each layer lightly with olive oil for crispness and handle sheets gently to avoid tearing; minor tears can be patched or layered with extra sheets.

What dishes pair well with Spanakopita for a complete meal?

Spanakopita works well as a main or side dish. It pairs nicely with fresh green salads, tomato and cucumber salads, tzatziki sauce, or other Greek dips. For a heartier meal, serve alongside grilled meats or roasted vegetables to complement the rich, savory flavors of the pie.

Spanakopita Recipe 5 Easy Steps For Classic Greek Spinach Pie

Name: Spanakopita
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: – 454 g (16 oz) frozen chopped spinach, thawed and well-drained; – 2 bunches flat-leaf parsley, stems trimmed and finely chopped; – 1 large yellow onion, finely chopped; – 2 garlic cloves, minced; – 2 tablespoons extra virgin olive oil; – 4 eggs; – 300 g (10.5 oz) quality feta cheese, crumbled; – 2 teaspoons dried dill weed; – Freshly ground black pepper, to taste; – Salt, to taste; – 450 g (16 oz) phyllo pastry sheets, properly thawed; – About 1 cup extra virgin olive oil for brushing and greasing; – tofu for vegan option; – cashew cheese for vegan option; – egg replacer for vegan option; – gluten-free phyllo sheets for gluten-free option

Ingredients

– 454 g (16 oz) frozen chopped spinach, thawed and well-drained

– 2 bunches flat-leaf parsley, stems trimmed and finely chopped

– 1 large yellow onion, finely chopped

– 2 garlic cloves, minced

– 2 tablespoons extra virgin olive oil

– 4 eggs

– 300 g (10.5 oz) quality feta cheese, crumbled

– 2 teaspoons dried dill weed

– Freshly ground black pepper, to taste

– Salt, to taste

– 450 g (16 oz) phyllo pastry sheets, properly thawed

– About 1 cup extra virgin olive oil for brushing and greasing

– tofu for vegan option

– cashew cheese for vegan option

– egg replacer for vegan option

– gluten-free phyllo sheets for gluten-free option

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Instructions

1-Preheat the oven to 325°F (160°C).

2-Drain the thawed spinach thoroughly, squeezing out excess liquid.

3-Mix the spinach with parsley, onion, garlic, olive oil, eggs, crumbled feta, dill, salt, and pepper until well combined.

4-Keep phyllo sheets between two slightly damp kitchen towels to prevent tearing.

5-Grease a 9 1/2 by 13 inch (24 x 33 cm) baking dish with olive oil.

6-Layer two phyllo sheets in the dish, brush with olive oil, and repeat this process until two-thirds of the phyllo has been used.

7-Evenly spread the spinach and feta filling over the layered phyllo base.

8-Continue layering two phyllo sheets at a time on top of the filling, brushing each layer with olive oil until all sheets are used.

9-Brush the top layer with olive oil and sprinkle lightly with water.

10-Fold any extra phyllo over the sides, brush with olive oil, and cut squares partially before baking or fully after baking.

11-Bake for approximately 1 hour or until the crust is crisp and golden brown.

12-Let the pie cool slightly, then cut completely into squares and serve.

Last Step:

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Notes

🥬 Squeeze the thawed spinach as dry as possible to prevent a soggy filling and ensure a crispy crust
📜 Keep phyllo sheets covered with damp towels while working to prevent them from drying out and cracking
⏰ Thaw phyllo pastry in the refrigerator for 12-14 hours overnight for best results and easier handling

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: Greek
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 320
Sugar: 3g
Sodium: 750mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 12g
Cholesterol: 95mg