Spanakopita (Greek Spinach Pie)

The aroma of freshly baked Spanakopita wafting through the kitchen is pure magic. There’s something undeniably comforting and utterly delicious about this traditional Greek spinach pie. My family absolutely devours it every time I make it, and it has become a requested dish for every gathering, from casual weeknight dinners to festive holiday celebrations. The flaky, buttery layers of phyllo dough give way to a warm, savory filling of spinach, feta cheese, and fragrant herbs – it’s a symphony of textures and flavors that’s both satisfying and surprisingly light. If you’re looking for a recipe that’s guaranteed to impress and transport you straight to a sun-drenched taverna in Greece, look no further. This Spanakopita recipe is a tried-and-true winner, and I’m excited to share all my tips and tricks to help you create your own perfect pie.

Ingredients for Authentic Spanakopita

Creating a truly delicious Spanakopita starts with high-quality ingredients. Each component plays a vital role in the final flavor and texture of this classic Greek dish. Here’s what you’ll need:

• Phyllo Dough (1 pound package): The foundation of Spanakopita, phyllo dough is what gives the pie its signature flaky, crispy layers. Look for a package that is fresh and not brittle. Frozen phyllo dough needs to be thawed properly according to package instructions, usually overnight in the refrigerator.
• Fresh Spinach (2 pounds): The star of the show, fresh spinach provides a vibrant green color, earthy flavor, and a wealth of nutrients. You’ll need a generous amount as spinach reduces significantly when cooked. Baby spinach is convenient, or you can use regular spinach and remove the thicker stems.
• Feta Cheese (8 ounces): Authentic Greek feta is a must for Spanakopita. Its salty, tangy flavor is essential to the pie’s characteristic taste. Choose a block of feta in brine rather than pre-crumbled feta, as it will have a better flavor and texture.
• Onion (1 large): Yellow or white onion provides a savory base note to the filling. It should be finely chopped to ensure even cooking and distribution throughout the spinach mixture.
• Scallions (4-6): Scallions, or green onions, add a milder onion flavor and a touch of freshness to the filling. Use both the white and green parts, thinly sliced.
• Eggs (4 large): Eggs act as a binder for the filling, holding everything together and adding richness. They also contribute to the overall texture of the cooked pie.
• Olive Oil (¾ cup, plus extra for brushing): Extra virgin olive oil is crucial for both flavor and richness. It’s used to sauté the vegetables, brush the phyllo dough, and add a distinct Mediterranean touch.
• Fresh Dill (½ cup, chopped): Dill is a quintessential Greek herb that brings a bright, herbaceous flavor to Spanakopita. Fresh dill is preferred for its superior taste.
• Fresh Parsley (½ cup, chopped): Parsley adds another layer of fresh, herbaceous flavor and complements the dill beautifully. Flat-leaf parsley is recommended for its more robust flavor.
• Dried Oregano (1 teaspoon): Oregano is a classic Mediterranean herb that adds a warm, slightly peppery note to the filling. Dried oregano is perfectly suitable and convenient.
• Nutmeg (¼ teaspoon, grated): A touch of nutmeg adds a subtle warmth and depth of flavor that enhances the other ingredients without being overpowering. Freshly grated nutmeg is ideal, but pre-ground will also work.
• Salt and Black Pepper: Essential seasonings to balance the flavors and bring out the best in all the ingredients. Use kosher salt or sea salt and freshly ground black pepper for the best taste.
• Lemon Juice (1 tablespoon): Fresh lemon juice brightens the flavors of the filling and adds a touch of acidity that complements the richness of the cheese and oil.

Step-by-Step Instructions for Making Spanakopita

Making Spanakopita might seem intimidating because of the phyllo dough, but with a little patience and these detailed instructions, you’ll find it’s quite achievable and incredibly rewarding. Follow these steps to create a perfectly layered and flavorful Greek Spinach Pie:

1. Prepare the Spinach:

• Wash the Spinach: Thoroughly wash the fresh spinach in a large bowl of cold water to remove any dirt or grit. Lift the spinach out of the water and drain in a colander. Repeat if necessary until the water is clear.
• Wilt the Spinach: There are several ways to wilt spinach. You can steam it, blanch it briefly in boiling water, or sauté it in a large pan. Sautéing often adds more flavor. To sauté, heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the spinach in batches, stirring frequently until it wilts down significantly. Don’t overcrowd the pan; work in batches if needed.
• Drain Excess Moisture: Once wilted, transfer the spinach to a colander and let it cool slightly. Then, using your hands, squeeze out as much excess water as possible. This is crucial to prevent a soggy filling. You can also use a clean kitchen towel to wrap the spinach and squeeze out the moisture.
• Chop the Spinach: Roughly chop the squeezed spinach and set aside.

2. Sauté the Aromatics:

• Sauté Onion and Scallions: In the same large pan you used for the spinach, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the sliced scallions and sauté for another 2-3 minutes until fragrant. Be careful not to brown the onions.

3. Combine the Filling Ingredients:

• In a large bowl, combine the squeezed and chopped spinach, sautéed onion and scallions, crumbled feta cheese, chopped fresh dill, chopped fresh parsley, dried oregano, and grated nutmeg.
• Whisk the Eggs: In a separate small bowl, whisk the eggs lightly.
• Add Eggs and Lemon Juice: Pour the whisked eggs and lemon juice into the spinach mixture. Season generously with salt and freshly ground black pepper. Remember that feta is already salty, so taste the mixture before adding too much salt.
• Mix Well: Thoroughly mix all the ingredients together until everything is evenly combined. The filling should be moist but not watery.

4. Assemble the Spanakopita:

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Phyllo Dough: Phyllo dough is delicate and dries out quickly. Keep the stack of phyllo sheets covered with a slightly damp kitchen towel while you work to prevent it from drying out and cracking.
• Grease Baking Dish: Lightly grease a 9×13 inch baking dish or a similar-sized rectangular or round dish with olive oil.
• Layer Phyllo Dough (Bottom Layers): Take one sheet of phyllo dough and place it in the baking dish. Brush it lightly with olive oil. Repeat with 5-7 more sheets of phyllo, brushing each sheet generously with olive oil before layering the next one on top. Let the excess phyllo dough overhang the edges of the dish. This overhang will be folded over later to create a sealed crust.
• Add Spinach Filling: Spoon the spinach and feta filling evenly over the layered phyllo dough in the baking dish.
• Layer Phyllo Dough (Top Layers): Layer another 5-7 sheets of phyllo dough over the spinach filling, brushing each sheet generously with olive oil as you go. Tuck the edges of the top phyllo layers down inside the dish as neatly as possible.
• Fold Overhanging Dough: Fold the overhanging phyllo dough from the bottom layers over the top layers, creating a crust around the edges of the pie. Brush the top of the Spanakopita generously with olive oil.

5. Bake the Spanakopita:

• Score the Top (Optional): Using a sharp knife, lightly score the top layers of phyllo dough into diamond or square shapes. This helps to release steam and makes it easier to serve later. Be careful not to cut all the way through to the filling.
• Bake: Bake in the preheated oven for 40-50 minutes, or until the phyllo dough is golden brown and crispy. The baking time may vary slightly depending on your oven. Keep an eye on it and adjust the time as needed. If the top is browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.
• Cool Slightly: Once baked, remove the Spanakopita from the oven and let it cool in the dish for at least 10-15 minutes before cutting and serving. This allows the filling to set slightly and makes it easier to slice.

6. Serve and Enjoy:

• Cut the Spanakopita into squares or diamond shapes following the score marks if you made them, or simply cut into desired portions.
• Serve warm or at room temperature. Spanakopita is delicious both ways.

Spanakopita Nutrition Facts

Spanakopita is not only delicious but also offers some nutritional benefits, thanks to the spinach, feta cheese, and olive oil. Here’s an approximate nutritional profile per serving (based on a recipe divided into 12 servings):

• Serving Size: 1 slice (approximately 1/12 of the pie)
• Calories: Approximately 250-300 kcal
• Protein: 8-10 grams
• Iron: Good source of iron from spinach.
• Vitamin K: Excellent source of Vitamin K from spinach.
• Calcium: Moderate source of calcium from feta cheese.

Please note: These values are estimates and can vary based on specific ingredients, portion sizes, and variations in recipes. For precise nutritional information, use a nutritional calculator with the exact ingredients you use.

Preparation Time Breakdown

Making Spanakopita involves a few steps, but it’s not overly complicated. Here’s a general idea of the time you’ll need to allocate:

• Prep Time: Approximately 45-60 minutes. This includes washing and chopping spinach, chopping vegetables, sautéing, preparing the filling, and assembling the pie. Thawing phyllo dough (if frozen) is typically done overnight in the refrigerator and is not included in active prep time.
• Cook Time: Approximately 40-50 minutes. This is the baking time in the oven.
• Total Time: Approximately 1 hour 25 minutes to 1 hour 50 minutes (excluding phyllo thawing time).

While it’s not a super quick weeknight meal, Spanakopita is well worth the effort for its incredible flavor and satisfying nature. Many steps can be broken down, and the pie can even be assembled ahead of time and baked later.

How to Serve Spanakopita

Spanakopita is incredibly versatile and can be enjoyed in numerous ways. Here are some delicious serving suggestions:

• As an Appetizer: Cut into smaller squares or triangles, Spanakopita makes a fantastic appetizer for parties, gatherings, or as part of a meze platter (Greek appetizer spread).
• As a Light Lunch or Brunch: Serve a slice of Spanakopita with a fresh Greek salad for a satisfying and healthy lunch or brunch. The combination of warm pie and cool salad is delightful.
• As a Side Dish: Spanakopita pairs beautifully with grilled or roasted meats, chicken, or fish. It adds a flavorful and savory element to your main course.
• Vegetarian Main Course: For a vegetarian meal, Spanakopita can be the star of the show. Serve it with a side of roasted vegetables, olives, and a dollop of Greek yogurt or tzatziki sauce.
• Picnics and Potlucks: Spanakopita is perfect for picnics and potlucks as it travels well and can be enjoyed at room temperature.
• With Dips and Sauces: Serve Spanakopita with dips like tzatziki, hummus, or a simple lemon-herb yogurt sauce for added flavor and moisture.
• Warm or Cold: While best served warm from the oven, Spanakopita is also delicious at room temperature or even cold the next day.
• Garnish: Garnish with a sprinkle of fresh dill or parsley and a lemon wedge for an extra touch of freshness and visual appeal.

Additional Tips for Perfect Spanakopita

To ensure your Spanakopita turns out perfectly every time, here are some valuable tips and tricks:

• Thaw Phyllo Dough Properly: If using frozen phyllo dough, thaw it overnight in the refrigerator. Do not thaw it at room temperature or in the microwave, as this can make it sticky and difficult to work with.
• Keep Phyllo Dough Moist: Phyllo dough dries out quickly, so always keep the stack of sheets covered with a slightly damp kitchen towel while you are working with it. This prevents it from cracking and tearing.
• Don’t Overfill: While a generous filling is desirable, avoid overfilling the Spanakopita. Too much filling can make it difficult to cook through and may result in a soggy pie.
• Brush Phyllo Generously with Olive Oil: Brushing each layer of phyllo dough generously with olive oil is essential for creating flaky, crispy layers. Don’t skimp on the olive oil!
• Squeeze Spinach Thoroughly: Removing excess moisture from the spinach is absolutely crucial. Squeeze it really well after wilting to prevent a watery filling and a soggy bottom crust.
• Taste and Adjust Seasoning: Before assembling the pie, taste the spinach filling and adjust the seasoning as needed. Make sure it is well-seasoned with salt, pepper, and herbs, considering the saltiness of the feta cheese.
• Score Before Baking: Scoring the top layers of phyllo dough before baking not only makes it easier to serve but also helps steam escape, preventing the top from becoming soggy and ensuring even baking.
• Don’t Overbake: Keep a close eye on the Spanakopita while it’s baking. You want the phyllo to be golden brown and crispy, but avoid overbaking, which can make it dry. As soon as it reaches a beautiful golden color, it’s likely done.

Frequently Asked Questions About Spanakopita

Here are some common questions people have about making and enjoying Spanakopita:

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach completely, and then squeeze out as much excess water as possible before using it in the recipe. Ensure it is thoroughly drained to avoid a watery filling.

Q2: Can I make Spanakopita ahead of time?
A: Yes, Spanakopita can be assembled ahead of time and baked later. You can assemble the pie and keep it covered in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking directly from the fridge. Baked Spanakopita can also be reheated, but it’s best enjoyed freshly baked.

Q3: Can I freeze Spanakopita?
A: Yes, you can freeze baked Spanakopita. Let it cool completely after baking, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through and crispy, about 20-30 minutes.

Q4: What if my phyllo dough tears?
A: Phyllo dough is delicate and can tear easily. Don’t worry if it tears a little. The layers of phyllo will still bake together beautifully. Just try to handle it gently and patch up any larger tears as best you can. The olive oil will help to hold it together.

Q5: Can I use different cheeses in Spanakopita?
A: While feta is traditional and highly recommended for authentic Spanakopita, you can experiment with other cheeses. Ricotta cheese can be added for a creamier texture, or you could use a blend of feta and a milder cheese like ricotta or cottage cheese. However, for the classic Spanakopita flavor, feta is key.

Q6: Is Spanakopita gluten-free?
A: No, traditional Spanakopita made with phyllo dough is not gluten-free as phyllo dough is made from wheat flour. For a gluten-free option, you would need to find or create a gluten-free phyllo dough substitute, which can be challenging.

Q7: How do I prevent the bottom of my Spanakopita from being soggy?
A: Preventing a soggy bottom crust is crucial. Ensure you squeeze the spinach very thoroughly to remove excess moisture. Also, make sure your oven is properly preheated and that the baking dish is placed in the center of the oven for even heat distribution. Brushing the bottom layers of phyllo well with olive oil also helps to create a barrier against moisture.

Q8: Can I add other vegetables to Spanakopita?
A: While classic Spanakopita is primarily spinach and feta, you can add other vegetables. Some variations include leeks, zucchini, or other leafy greens like chard or kale. If adding other vegetables, make sure to cook them properly and remove excess moisture to maintain the texture of the filling. However, keep in mind that adding too many ingredients might deviate from the traditional flavor profile of Spanakopita.

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