Spanakopita Greek Spinach Pie Recipe
Spanakopita, also known as Greek Spinach Pie, is a classic Mediterranean dish that captures the heart of Greek cuisine. With its savory filling of spinach and cheese encased in a flaky, golden phyllo crust, this dish delivers the perfect balance of creamy, tangy, and herbaceous flavors. Spanakopita is a delightful addition to any meal, especially for holiday spreads and festive gatherings.
Ingredients and Preparation Essentials
This recipe brings together fresh spinach, creamy feta, and ricotta cheeses with aromatic herbs, creating a filling that’s rich and flavorful. Spinach forms the bulk of the filling, offering a mild earthiness, while feta adds a tangy, salty contrast, and ricotta lends a creamy texture. Fresh herbs like parsley enhance the freshness of the filling, and the phyllo dough provides a delicate, crispy crust that holds everything together.
For the best results, opt for high-quality phyllo dough, available in most grocery stores in the freezer section. Phyllo can dry out quickly, so it’s important to keep it covered with a damp cloth while you work. Each sheet should be brushed with olive oil, which helps create the flaky, golden texture Spanakopita is known for. Layering the phyllo properly ensures a sturdy structure that encases the spinach and cheese mixture perfectly.
Step-by-Step Instructions for Perfect Spanakopita
Preparing the Filling
Begin by heating olive oil in a large skillet over medium heat, then sauté the chopped onions, green onions, and garlic until they become soft and golden. This process releases their natural sweetness and builds the flavor base for the filling. Add the spinach and parsley, stirring gently as the spinach wilts. Once softened, remove the skillet from heat and allow the mixture to cool slightly before combining with the cheeses and eggs. Mixing feta, ricotta, and eggs with the spinach mixture creates a creamy, tangy filling that holds together well in the pie.
Layering and Shaping the Phyllo Dough
Start by placing a sheet of phyllo dough in a lightly oiled baking pan, allowing it to drape over the sides. Brush with olive oil, then repeat with additional sheets, brushing each with oil as you layer. This process creates a sturdy crust that will wrap around the filling. Once the spinach and cheese mixture is spread over the base layers, fold any overhanging dough over the filling. Top with remaining phyllo sheets, brushing each with oil and tucking in the edges to securely seal the pie.
Baking to Golden Perfection
Bake the Spanakopita at 350°F until the phyllo turns golden brown and crisp, usually about 30 to 40 minutes. Allow the pie to cool slightly before cutting into squares, as this will help maintain the structure and keep the filling intact. A warm slice of Spanakopita is perfectly flaky on the outside with a creamy, flavorful filling.
Recipe Tips
Achieving the Perfect Crispiness:
Ensure each phyllo sheet is brushed with olive oil to achieve a golden, flaky crust. The oil helps separate the layers, resulting in an irresistibly crisp bite.
Preventing Soggy Bottoms:
To avoid excess moisture in the filling, allow the spinach mixture to cool before combining it with the cheese and eggs.
Adding Extra Flavor:
For a unique twist, consider adding additional herbs like dill or mint to the filling. These herbs complement the spinach and cheese, giving the pie a more complex flavor profile.
What to Serve With This Recipe
Ideal Accompaniments
Spanakopita pairs beautifully with Greek-inspired dishes like lamb chops, roasted vegetables, or a classic Greek salad. For a refreshing touch, serve it with tzatziki or a lemony yogurt sauce. These flavors balance the richness of the pie and add brightness to the meal.
Creative Serving Ideas for Special Occasions
For gatherings or appetizer spreads, cut the Spanakopita into smaller squares for easy, bite-sized portions. Alternatively, serve it at a brunch buffet as a warm, flaky option. The pie also works well as a side dish to accompany a main course for festive occasions.
Frequently Asked Questions
Can I Use Frozen Spinach Instead of Fresh?
Yes, frozen spinach can be used, but make sure to thaw and drain it thoroughly to prevent a watery filling. Press out excess moisture to keep the filling creamy and well-bound.
How Do I Keep the Phyllo Dough from Tearing?
Phyllo dough can be delicate; handle it gently and keep it covered with a damp cloth while working. If any tears occur, simply layer another sheet over it.
Can I Make Spanakopita in Advance?
Spanakopita can be prepared ahead of time. Assemble the pie and refrigerate it, then bake just before serving. This allows the flavors to meld and saves time on busy days.
Can I Substitute Other Cheeses?
Feta is traditional, but you can experiment with goat cheese or cream cheese for a different flavor. These cheeses add a distinct taste and texture, making the pie uniquely yours.
How Do I Reheat Leftovers?
To retain crispiness, reheat Spanakopita in the oven rather than the microwave. Place it on a baking sheet and warm at a low temperature to restore the flakiness of the phyllo.
Customizing for Special Occasions
Festive Variations and Garnishes
For added flair, sprinkle sesame seeds on the top phyllo layer before baking. You can also mix in Mediterranean-inspired ingredients like sun-dried tomatoes or olives for a unique twist. These additions add visual appeal and enhance the flavor profile, making it perfect for holiday gatherings.
Creative Serving Suggestions for Gatherings
Spanakopita can also be served in individual ramekins or shaped into triangles for handheld servings. This adaptation works well for parties, allowing guests to enjoy their own serving of the flaky, savory pie.
Try this classic Spanakopita recipe for an authentic taste of Greek cuisine that’s both comforting and flavorful. Whether served as a side dish, main course, or appetizer, this spinach and cheese pie offers rich, creamy flavors and an irresistibly flaky crust, making it a versatile favorite for both casual meals and festive feasts.
Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
1 cup crumbled feta cheese
½ cup ricotta cheese
2 large eggs, lightly beaten
8 sheets phyllo dough
¼ cup olive oil, or as needed
Instructions
Preheat your oven to 350°F (175°C) and lightly coat a 9-inch square baking pan with a thin layer of olive oil.
Warm 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, green onions, and garlic, and sauté until they soften and take on a light golden color, around 5 minutes.
Add the spinach and parsley to the skillet, stirring gently. Cook until the spinach wilts and softens, approximately 2 minutes. Remove from heat and let the mixture cool slightly.
In a medium mixing bowl, combine the crumbled feta, ricotta, and beaten eggs. Stir until thoroughly mixed, then incorporate the cooled spinach mixture, blending until well combined.
Place one sheet of phyllo dough into the prepared baking pan, allowing it to drape over the edges. Lightly brush the sheet with olive oil. Layer a second sheet of phyllo on top, brush with oil, and repeat the process with two more sheets, brushing each layer with oil. The phyllo should overhang the sides of the pan.
Spread the spinach and cheese mixture evenly over the phyllo layers. Fold any overhanging dough over the filling and brush with a bit more oil.
Place the remaining four phyllo sheets on top, brushing each one with olive oil as you layer. Tuck any overhanging dough into the pan to securely enclose the filling.
Bake in the preheated oven for 30 to 40 minutes, or until the phyllo turns golden brown and crisp.
Allow the spanakopita to cool briefly, then cut into squares and serve warm. Enjoy this flavorful, flaky Greek classic!
Spanakopita Greek Spinach Pie Recipe
Ingredients
- 3 tablespoons olive oil
- 1 large onion chopped
- 1 bunch green onions chopped
- 2 cloves garlic minced
- 2 pounds spinach rinsed and chopped
- ½ cup chopped fresh parsley
- 1 cup crumbled feta cheese
- ½ cup ricotta cheese
- 2 large eggs lightly beaten
- 8 sheets phyllo dough
- ¼ cup olive oil or as needed
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat a 9-inch square baking pan with a thin layer of olive oil.
- Warm 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, green onions, and garlic, and sauté until they soften and take on a light golden color, around 5 minutes.
- Add the spinach and parsley to the skillet, stirring gently. Cook until the spinach wilts and softens, approximately 2 minutes. Remove from heat and let the mixture cool slightly.
- In a medium mixing bowl, combine the crumbled feta, ricotta, and beaten eggs. Stir until thoroughly mixed, then incorporate the cooled spinach mixture, blending until well combined.
- Place one sheet of phyllo dough into the prepared baking pan, allowing it to drape over the edges. Lightly brush the sheet with olive oil. Layer a second sheet of phyllo on top, brush with oil, and repeat the process with two more sheets, brushing each layer with oil. The phyllo should overhang the sides of the pan.
- Spread the spinach and cheese mixture evenly over the phyllo layers. Fold any overhanging dough over the filling and brush with a bit more oil.
- Place the remaining four phyllo sheets on top, brushing each one with olive oil as you layer. Tuck any overhanging dough into the pan to securely enclose the filling.
- Bake in the preheated oven for 30 to 40 minutes, or until the phyllo turns golden brown and crisp.
- Allow the spanakopita to cool briefly, then cut into squares and serve warm. Enjoy this flavorful, flaky Greek classic!