If you have yet to try the heavenly combination of crisp, flaky phyllo pastry layered with a savory, cheesy spinach filling, then get ready to fall in love with Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe. This traditional Greek dish bursts with fresh herbs, creamy feta, and a touch of garlic that all come together in one unforgettable bite. Whether you know spanakopita as an appetizer or main course, this recipe brings authentic flavors and a wonderful texture that’s sure to brighten any meal and impress your family and friends.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a vital role in delivering the classic taste and perfect texture of spanakopita. From the buttery phyllo sheets that create a delightfully crunchy crust to the vibrant spinach-herb filling, every component is essential to achieving that signature balance of flavor and mouthfeel.
- Olive oil (1 tablespoon): Provides a fragrant base for sautéing and a Mediterranean flavor boost.
- Yellow onion (1 small, finely chopped): Adds mild sweetness and depth when softened.
- Green onions (3, sliced): Bring subtle sharpness and freshness to the filling.
- Garlic (3 cloves, minced): Infuses savory warmth that brightens the spinach mixture.
- Fresh spinach (16 ounces, chopped) or frozen (10 ounces, thawed and drained): The star green, tender and earthy, providing the pie’s main texture.
- Fresh dill (1/4 cup, chopped): Offers a distinctive aromatic flavor that complements the spinach.
- Fresh parsley (1/4 cup, chopped): Adds herbaceous brightness and color contrast.
- Large eggs (2, lightly beaten): Bind the filling ingredients together for richness and structure.
- Feta cheese (1 cup, crumbled): Creamy and salty, it’s the signature cheese that defines spanakopita.
- Ricotta or cottage cheese (1/2 cup, optional): For extra creaminess and smooth texture in the filling.
- Salt and pepper (to taste): Essential seasonings to balance and enhance the flavors.
- Phyllo dough (8–10 sheets, thawed): The delicate, flaky layers create the pie’s irresistible exterior crunch.
- Melted butter or olive oil (1/4 cup, for brushing): Keeps phyllo moist and golden during baking.
How to Make Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
Step 1: Prepare the Filling
Start by heating the olive oil in a skillet over medium heat, then gently sauté the finely chopped yellow onion and sliced green onions until they become soft and fragrant — about five minutes. Next, toss in the minced garlic and cook for an additional minute until it releases its delightful aroma. Add the fresh spinach and cook just until wilted, or if you’re using frozen spinach, heat through until warmed. Remove the pan from heat and stir in fresh dill, parsley, salt, and pepper. Allow the mixture to cool as it’s important to add eggs without scrambling them.
Step 2: Combine Eggs and Cheeses
Once slightly cooled, fold in the lightly beaten eggs, crumbled feta, and ricotta or cottage cheese if you want that luscious, creamy finish. This mixture is what makes the filling irresistibly flavorful and creamy, perfectly balanced against the crispy phyllo layers.
Step 3: Assemble Your Spanakopita
Lightly grease your baking dish — a 9×9 square pan works beautifully. Gently layer 4 to 5 sheets of phyllo dough at the bottom, brushing each sheet with melted butter or olive oil to keep them from drying out and to ensure a golden, crunchy crust. Spread the spinach filling evenly on top of the layered phyllo base. Then, cover the filling with the remaining phyllo sheets, again brushing each layer with butter or oil. Tuck in or neatly trim any overhanging edges for a clean finish. Score the top lightly with a knife to mark serving portions before baking.
Step 4: Bake to Perfection
Place your pie in the oven preheated to 375 degrees Fahrenheit (190 degrees Celsius) and bake for 35 to 40 minutes, or until the top turns a gorgeous golden brown and the phyllo is delightfully crisp. Once baked, let it rest for about 10 minutes so the flavors marry and slicing is clean and easy.
How to Serve Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
Garnishes
Simple garnishes elevate your spanakopita without overshadowing its flavors. Sprinkle fresh chopped parsley or dill over the top just before serving to highlight the herbal notes. A wedge of lemon on the side adds a bright, zesty contrast that guests will love to squeeze over each slice.
Side Dishes
This pie is wonderful alongside a crisp Greek salad featuring tomatoes, cucumbers, olives, and red onion dressed lightly with olive oil and oregano. You can also pair it with tzatziki for a creamy, cooling dip that complements the richness of the spinach and cheese filling beautifully.
Creative Ways to Present
Want to impress with your presentation? Try making individual spanakopita triangles by folding the filling into phyllo squares and baking until golden. These bite-sized wonders are perfect for parties or appetizers. You can also cut the baked pie into neat rectangles and stack them on a platter sprinkled with chopped herbs for a rustic yet elegant look.
Make Ahead and Storage
Storing Leftovers
Leftover spanakopita keeps well in the refrigerator for up to three days when wrapped tightly in plastic wrap or stored in an airtight container. Keeping it properly covered will maintain the crispness of the phyllo as much as possible.
Freezing
You can freeze both assembled unbaked pies and fully baked spanakopita. For unbaked, wrap tightly in plastic wrap and foil, then freeze for up to two months. Baked pies should be cooled completely, then wrapped well and frozen similarly. Thaw overnight in the fridge before reheating.
Reheating
The best way to reheat your spanakopita to return it to its crispy glory is in the oven or air fryer. Heat at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes until warmed through and the phyllo crisp again. Avoid microwaving if possible, as it tends to make the phyllo soggy.
FAQs
Can I use frozen spinach for this recipe?
Absolutely! Frozen spinach works fantastic as long as it’s fully thawed and well-drained to avoid excess moisture that could sog the phyllo. Squeeze out any water before cooking for the best texture.
Do I need to use butter to brush the phyllo, or is olive oil okay?
Both melted butter and olive oil work wonderfully for brushing the phyllo. Butter gives a richer flavor and golden color, while olive oil brings a lighter, Mediterranean taste. Feel free to choose based on your preference or dietary needs.
Can I make spanakopita ahead of time for a party?
Yes! You can assemble the pie a day before, keep it covered in the fridge, and bake it fresh just before serving. Alternatively, make it fully baked a day ahead and reheat in the oven so that the phyllo stays crisp to wow your guests.
Is this recipe vegetarian?
Yes, this spanakopita recipe is vegetarian-friendly, featuring fresh spinach, herbs, and cheeses without any meat products, making it a delicious option for a meatless meal.
What if I don’t have fresh herbs?
Fresh dill and parsley really brighten the filling, but if you only have dried herbs, use them sparingly as dried herbs are more concentrated. About one tablespoon of dried dill and parsley combined can substitute for fresh.
Final Thoughts
There is something undeniably satisfying about making and sharing Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe. It’s a dish that delivers classic Greek flavors with rustic charm and a perfect golden crunch that everyone can appreciate. Once you try it, you’ll find it becoming a go-to recipe for cozy dinners or special occasions. So grab that phyllo, fresh spinach, and herbs, and get ready to create a pie that’s as impressive to look at as it is delicious to eat!
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Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Spanakopita is a classic Greek spinach pie featuring a deliciously savory filling of spinach, onions, herbs, and feta cheese layered between crispy, buttery phyllo dough. This vegetarian dish is perfect as a main course or appetizer and impresses with its golden, flaky crust and rich, flavorful filling.
Ingredients
Filling
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 green onions, sliced
- 3 cloves garlic, minced
- 16 ounces fresh spinach, chopped (or 10 ounces frozen spinach, thawed and drained)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 cup crumbled feta cheese
- 1/2 cup ricotta or cottage cheese (optional for creaminess)
- Salt and pepper, to taste
Phyllo Layers
- 8–10 sheets phyllo dough, thawed
- 1/4 cup melted butter or olive oil, for brushing
Instructions
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking the spanakopita.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped yellow onion and sliced green onions, cooking until they become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the spinach: Add the chopped fresh spinach (or thawed frozen spinach) to the skillet. Cook until the spinach is wilted if fresh, or just heated through if frozen. Remove the skillet from heat.
- Mix in herbs and seasonings: Stir in the chopped fresh dill and parsley. Season the mixture with salt and pepper to taste. Allow the mixture to cool slightly before the next step.
- Combine eggs and cheeses: Once cooled, mix the beaten eggs, crumbled feta cheese, and ricotta or cottage cheese (if using) into the spinach mixture until evenly combined.
- Prepare the baking dish and phyllo: Lightly grease a 9×9 inch baking dish or similar size. Lay 4 to 5 sheets of phyllo dough into the dish one at a time, brushing each sheet generously with melted butter or olive oil to ensure crispiness and prevent drying.
- Add the filling: Spread the spinach and cheese mixture evenly over the layered phyllo base.
- Top with remaining phyllo sheets: Place the remaining phyllo sheets over the filling, brushing each sheet again with melted butter or olive oil. Tuck in or trim any overhanging edges for a neat finish.
- Score and bake: Lightly score the top layer with a knife to mark serving portions, then bake in the preheated oven for 35 to 40 minutes, or until the phyllo is golden brown and crisp.
- Rest and serve: Remove the spanakopita from the oven and let it rest for 10 minutes before slicing and serving to allow the filling to set.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and cracking.
- Spanakopita can alternatively be formed into individual triangle pastries using the same filling for easy serving.
- Leftover spanakopita reheats well in the oven or air fryer, maintaining its crispy texture.
