By Spanakopita, the beloved Greek spinach pie, is one of the most famous dishes in Greek cuisine. Known for its flaky, buttery phyllo pastry and a savory filling made with spinach, herbs, and feta cheese, this dish balances lightness with rich flavor. Whether served as a snack, appetizer, or main dish, Spanakopita delivers a wonderful combination of crunchy texture and soft, delicious filling. The recipe is surprisingly simple once you understand the steps and how to work with phyllo dough. Below is a detailed guide to help you make an authentic and flavorful Spanakopita at home.
Ingredients
For the Filling
- 1 kg fresh spinach, washed and chopped (or 600g frozen spinach, thawed and fully drained)
- 1 large onion, finely chopped
- 3–4 spring onions, sliced
- 2 tablespoons olive oil
- 200–250g feta cheese, crumbled
- ½ cup ricotta or cottage cheese (optional, for creaminess)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 2 eggs, lightly beaten
- Salt and pepper to taste
- ½ teaspoon nutmeg (optional)
For the Phyllo Layers
- 1 pack phyllo dough (12–14 sheets)
- ½ cup melted butter or olive oil (for brushing layers)
Instructions
1. Preparing the Spinach
Start by preparing the spinach properly because excess moisture can make the pie soggy. If using fresh spinach, wash it thoroughly and chop it into small pieces. Place the spinach in a dry pan over medium heat and stir for a few minutes until most of the water evaporates. If using frozen spinach, ensure it is fully thawed and squeezed to remove all the moisture. This step is essential because dry spinach makes the filling creamy and prevents the pastry from becoming wet.
2. Sautéing the Aromatics
Heat olive oil in a large pan and add the chopped onion. Cook until soft and translucent, which usually takes 5–7 minutes. Add the spring onions and sauté for another 2 minutes. These aromatics give the spanakopita its classic savory depth and balance the flavors of the spinach.
3. Combining the Filling
Transfer the cooked onions and spinach to a large bowl. Allow them to cool slightly before adding eggs or cheese to prevent curdling. Add crumbled feta cheese, ricotta or cottage cheese (if using), chopped parsley, chopped dill, and nutmeg. Mix gently to combine everything evenly. The eggs help bind the mixture together, the feta gives sharpness and saltiness, and the herbs boost freshness. Taste the filling and adjust seasoning with salt and pepper carefully—feta is already salty, so you may not need much additional salt.
4. Preparing the Phyllo Dough
Phyllo dough dries out very quickly, so keep the sheets covered with a lightly damp towel while working. Brush the baking dish with melted butter or olive oil.
Place the first sheet of phyllo in the dish, letting the edges hang over the sides. Brush it lightly with butter or oil. Repeat this process with 6–7 layers, brushing each layer before adding the next. These bottom layers form the crispy base that supports the filling.
5. Adding the Filling
Spread the spinach mixture evenly over the layered phyllo sheets. Use a spatula to smooth the top so the filling is consistent across the dish. This helps the top layers brown evenly and bake uniformly.
6. Sealing the Spanakopita
Layer the remaining phyllo sheets on top, repeating the same process—place a sheet, brush with butter or oil, and continue until all sheets are used. Fold any overhanging edges inward to create a neat border. Brush the top generously so it bakes to a golden, crunchy finish.
Before baking, use a sharp knife to gently score the top layers into squares or triangles. Do not cut all the way through the filling—just the top part of the pastry. This makes it easier to slice after baking and allows steam to escape without making the pastry soggy.
7. Baking
Preheat the oven to 180°C (350°F). Place the Spanakopita on the middle rack and bake for 45–55 minutes, or until the top is golden brown and crisp. If the top browns too quickly, cover it loosely with foil during the final minutes of baking.
When baking is complete, let the pie rest for 10–15 minutes before slicing. This resting period allows the filling to set and makes cutting easier.
Serving Suggestions
Spanakopita can be served hot, warm, or at room temperature. It pairs wonderfully with:
- Greek Salad (Horiatiki)
- Tzatziki
- Roasted vegetables
- A light soup
- A glass of white wine like Retsina or Assyrtiko
It also works well as a party appetizer, as you can cut it into small squares or triangles for guests.
Tips for Perfect Spanakopita
1. Remove all moisture from spinach
This one step makes the biggest difference. Dry spinach equals crisp layers, while wet spinach leads to a soggy bottom.
2. Brush phyllo lightly, not heavily
Too much butter can make the pie greasy. A light brushing is enough for crispness.
3. Don’t skip the herbs
Dill and parsley give Spanakopita its authentic Mediterranean aroma.
4. Balance the cheese
Feta provides saltiness; ricotta adds creaminess. Feel free to adjust based on your taste.
5. Freeze for later
Spanakopita freezes beautifully. Assemble it without baking, wrap tightly, and freeze. Bake directly from frozen, adding 15 extra minutes to the baking time.
Conclusion
Spanakopita is a delicious representation of Greek comfort food. Its combination of tender spinach, salty feta, aromatic herbs, and wonderfully crispy phyllo pastry makes it irresistible. This recipe captures the traditional flavor while keeping the process simple enough for home cooks. Whether you’re preparing it for a family meal, a celebration, or a weekend cooking project, Spanakopita is sure to impress with its rich taste and beautiful texture.
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