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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/spanakopita-greek-spinach-pie-recipe/