Spanakopita (Greek Spinach Pie) Recipe

Introduction

Spanakopita is a classic Greek spinach pie known for its flaky phyllo crust and savory spinach and feta filling. This delicious dish makes a perfect appetizer, snack, or light meal that brings Mediterranean flavors right to your kitchen.

Ingredients

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper
• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

1. Step 1: Preheat the oven to 325 degrees F.
2. Step 2: Thoroughly drain the thawed spinach by squeezing out all excess liquid by hand.
3. Step 3: In a mixing bowl, combine the drained spinach with parsley, onion, garlic, 2 tablespoons olive oil, eggs, crumbled feta, dried dill, and freshly-ground black pepper. Stir well until fully mixed.
4. Step 4: Unroll the phyllo sheets and keep them covered between two slightly damp kitchen cloths to prevent drying out.
5. Step 5: Brush the bottom and sides of a 9 1/2″ x 13″ baking dish with olive oil.
6. Step 6: Line the dish with two sheets of phyllo, letting the edges hang over the sides. Brush the phyllo with olive oil. Repeat layering two sheets at a time, brushing each layer with olive oil, until you have used about two-thirds of the phyllo sheets.
7. Step 7: Spread the spinach and feta filling evenly over the layered phyllo base.
8. Step 8: Cover the filling with two more phyllo sheets, brushing each with olive oil. Continue layering two sheets at a time, brushing with olive oil, until all phyllo sheets are used.
9. Step 9: Brush the top layer generously with olive oil, sprinkle a few drops of water over it, fold any overhanging edges inward, and brush those folded sides with olive oil as well. Cut the spanakopita part-way into squares or wait to cut after baking.
10. Step 10: Bake in the preheated oven for about 1 hour, until the phyllo crust is crisp and golden brown. Remove from the oven, finish cutting into squares if needed, and serve warm. Enjoy!

Tips & Variations

• Make sure the spinach is very well drained to avoid a soggy crust.
• If you can’t find organic phyllo dough, regular phyllo works just as well.
• Add a handful of grated mozzarella or Parmesan for extra cheesy richness.
• Use fresh dill instead of dried if available, adjusting the quantity to taste.
• For a vegetarian version without eggs, increase the amount of feta and use a bit of olive oil for binding.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 350 degrees F for 10–15 minutes to crisp the phyllo. Spanakopita can also be frozen before baking; thaw in the refrigerator overnight and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Wilt it in a pan, then drain and squeeze out as much moisture as possible before using it in the filling.

How do I prevent the phyllo from drying out while assembling?

Keep the phyllo sheets covered with a slightly damp kitchen towel while working to prevent them from drying and cracking.

Spanakopita (Greek Spinach Pie) Recipe

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4.9 from 54 reviews

This classic Greek Spanakopita recipe features a savory filling of spinach, fresh parsley, feta cheese, onions, garlic, and dill, all encased in crispy, flaky layers of phyllo dough. Baked to a golden brown perfection, this spinach pie is a delicious and hearty dish perfect for appetizers, snacks, or main meals.

• Author: rami
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 8 to 10 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper, to taste

Phyllo Dough and Assembly

• 1 (16 oz) package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for baking the spanakopita.
2. Drain Spinach: Squeeze out all excess liquid from the thawed spinach by hand to avoid soggy filling.
3. Prepare Filling: In a large bowl, combine the well-drained spinach with chopped parsley, finely chopped onion, minced garlic, olive oil, eggs, crumbled feta cheese, dried dill weed, and season with freshly-ground black pepper. Stir thoroughly until well mixed.
4. Handle Phyllo Dough: Unroll the phyllo sheets carefully and keep them covered between two slightly damp kitchen cloths to prevent drying out.
5. Prepare Baking Dish: Lightly brush a 9 1/2” x 13” baking dish with olive oil on the bottom and sides to prevent sticking.
6. Layer Phyllo Base: Line the baking dish with two phyllo sheets, folding them over the sides, and brush generously with olive oil. Repeat this layering and brushing with two sheets at a time until about two-thirds of the phyllo is used.
7. Add Filling: Spread the spinach and feta mixture evenly over the layered phyllo base.
8. Layer Top Phyllo: Place two phyllo sheets over the filling and brush with olive oil. Continue layering two sheets at a time with olive oil brushing until all sheets are used, finishing with a well-oiled top layer and sprinkle with a few drops of water to create steam and flaky texture.
9. Fold and Cut: Fold the overhanging phyllo sheets inward, brushing the edges well with olive oil. Cut the spanakopita part-way into squares to make serving easier after baking, or leave uncut if preferred.
10. Bake: Place the baking dish in the preheated oven and bake for about 1 hour until the phyllo crust is crisp and golden brown.
11. Serve: Remove from the oven, finish cutting fully into squares if not done earlier, and serve warm. Enjoy this classic Greek spinach pie!

Notes

• Ensure spinach is thoroughly drained to avoid soggy crust.
• Keep phyllo sheets covered to prevent drying out during assembly.
• Use quality feta cheese for best flavor.
• Olive oil brushing is key to crispy, golden phyllo layers.
• Spanakopita can be served warm or at room temperature.

Keywords: Spanakopita, Greek spinach pie, phyllo dough recipe, spinach feta pie, vegetarian Greek recipe, savory pie