There’s something undeniably special about the crisp crackle of phyllo dough as it bakes to golden perfection. I stumbled upon this classic Spanakopita recipe while searching for a comforting dish that would transport my taste buds straight to the Mediterranean. This delightful Greek spinach pie is packed with vibrant spinach and creamy feta, all hugged by delicate layers of flaky pastry.
Whether you’re eager to impress friends at a gathering or simply want to elevate your weekday dinner, this recipe is surprisingly easy to master. Picture it served warm from the oven, its savory aroma filling your kitchen, inviting everyone to the table. With just a handful of ingredients and simple steps, you’ll create a dish that is not only a feast for the eyes but also a warm embrace for the soul. Join me as we dive into making this golden, flaky Spanakopita that is sure to become a beloved addition to your culinary repertoire!
Why is Spanakopita so irresistible?
Irresistible Crunch: The delicate crunch of phyllo dough creates a symphony of texture that dances in your mouth.
Comforting Flavor: The combination of savory spinach and tangy feta makes every bite a flavor explosion.
Effortless Elegance: This elegant dish is surprisingly simple to prepare, perfect for new chefs or seasoned cooks.
Versatile Delight: Ideal for parties, dinners, or as a tasty snack, Spanakopita shines in any setting.
Nutritionally Rich: Packed with vitamins from spinach and protein from feta, it’s a guilt-free treat!
Feel free to explore more delicious ideas for your Greek table with my Mediterranean salad recipes.
Spanakopita Ingredients
For the Filling
• Frozen Spinach – Ensure it’s fully thawed and drained to avoid excess moisture in the Spanakopita.
• Feta Cheese – Use high-quality feta for authenticity; it’s the key flavor in this delicious Greek dish.
• Fresh Parsley – Skin stems can be included for added flavor and texture.
• Onion – Sauté for sweetness that enriches the filling’s depth.
• Garlic – Fresh and minced for maximum flavor enhancement.
• Dill Weed (dry) – This traditional herb brings classic Greek notes to the pie.
• Eggs – Acts as a binder, keeping the filling beautifully cohesive.
For the Layers
• Phyllo Dough – Opt for quality organic phyllo to achieve that perfect flaky texture.
• Extra Virgin Olive Oil – Brush between phyllo layers for richness without heaviness and to ensure a crisp finish.
I can’t wait for you to experience the deliciousness of this Spanakopita—perfect for any occasion!
How to Make Spanakopita
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Prep Phyllo Dough: Begin by thawing your phyllo dough in the refrigerator overnight. Keep the sheets covered between damp cloths to prevent drying out as you work with them.
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Prepare Filling: Squeeze any excess liquid from the thawed spinach. In a large bowl, combine the drained spinach with crumbled feta, chopped parsley, sautéed onions, minced garlic, dill, and beaten eggs. Mix until well incorporated.
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Assemble Spanakopita: Lightly brush a baking dish with olive oil. Layer half of the phyllo sheets in the dish, brushing each one generously with olive oil. Spread the delicious spinach filling evenly across the phyllo layers. Cover with the remaining phyllo sheets, brushing each layer with oil.
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Bake: Preheat your oven to 375°F (190°C). Bake the Spanakopita for about 1 hour until the top is golden brown and crispy, filling your kitchen with an irresistible aroma.
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Cool Before Serving: Let your freshly baked Spanakopita cool for a few minutes before slicing into squares or triangles. This allows the filling to set perfectly!
Optional: Serve warm with a side of tzatziki or fresh Greek salad for a delightful meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Spanakopita are perfect for busy weeknights and meal prep enthusiasts! You can prepare the filling—made with spinach, feta, and herbs—up to 24 hours in advance; simply store it in an airtight container in the refrigerator to keep it fresh. Additionally, you can assemble the entire Spanakopita but leave it unbaked; cover it tightly and refrigerate for up to 3 days before baking. When you’re ready to enjoy, preheat your oven and bake directly from the fridge, adding an extra 5-10 minutes to your baking time for perfectly golden results. This way, you’ll have a homemade, hassle-free meal that feels just as special as if it were freshly made!
Expert Tips for Spanakopita
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Thaw Properly: Make sure to thaw your phyllo dough overnight in the fridge; this prevents it from becoming sticky and difficult to work with.
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Avoid Soggy Filling: Drain thawed spinach thoroughly to keep the filling from becoming watery, which could result in a soggy Spanakopita.
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Brush Generously: Don’t be shy with the olive oil! Brushing each layer of phyllo with oil is crucial to achieve that delightful crispiness everyone loves.
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Tear Rescue: If some phyllo sheets tear, don’t panic! Just save a few intact sheets for the top layers to achieve a beautiful finish.
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Prep Ahead: You can assemble Spanakopita a day in advance. Just cover it tightly and refrigerate without baking, making it ideal for busy days.
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Bake with Care: Keep an eye on your Spanakopita as it bakes; oven temperatures can vary. Look for a glorious golden-brown color as your cue for doneness!
Spanakopita Customizations
There’s no limit to how you can personalize this delicious dish, letting your creativity shine through flavor and texture.
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Vegan Option: Replace eggs with mashed white beans for a creamy, plant-based filling.
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Herb Lover’s Delight: Incorporate fresh mint or oregano for an aromatic twist that elevates the traditional flavor profile.
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Cheesy Upgrade: Swap feta for ricotta or goat cheese for a slightly different texture and taste while maintaining creaminess.
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Extra Veggies: Add chopped artichoke hearts or bell peppers to the filling for a pop of color and extra nutrition.
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Spicy Kick: Sprinkle in some red pepper flakes or diced green chilies to introduce a warm heat that complements the savory filling.
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Whole Wheat Phyllo: Choose whole wheat phyllo for a nuttier flavor and added nutritional value without sacrificing that flaky goodness.
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Nutty Crunch: Toss in some finely chopped walnuts or pine nuts for a delightful crunch that enhances the overall texture.
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Fresh Spinach: Opt for fresh spinach instead of frozen for a bright, vibrant filling; just make sure to sauté it down and drain any excess moisture.
With these variations, your Spanakopita will always feel fresh and exciting, ready to suit every palate and occasion!
Storage Tips for Spanakopita
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Room Temperature: Spanakopita can be kept at room temperature for up to 2 hours before serving. Make sure to cover it to maintain freshness.
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Fridge: Store cooked Spanakopita in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through for best results.
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Freezer: Wrap unbaked Spanakopita tightly in plastic wrap and foil to freeze for up to 2 months. When ready to enjoy, bake straight from the freezer without thawing.
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Reheating: For leftover baked Spanakopita, reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until crispy and warm. Enjoy the delightful flavors of this classic Spanakopita!
What to Serve with Spanakopita?
The warmth of freshly baked Spanakopita calls for delightful accompaniments to create a well-rounded meal bursting with Mediterranean flavors.
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Greek Salad: This fresh mix of tomatoes, cucumbers, olives, and feta provides a refreshing crunch that perfectly contrasts the flaky Spanakopita. The bright flavors will awaken your palate!
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Tzatziki Sauce: Creamy and cooling, tzatziki enhances each bite with its tangy yogurt and cucumber notes. It’s the quintessential dip that complements the savory filling beautifully.
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Roasted Vegetables: A medley of roasted seasonal vegetables adds earthy flavors and vibrant colors to your table, harmonizing deliciously with the green filling of the pie.
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Olive Tapenade: This rich, briny tapenade offers a pop of flavor that pairs harmoniously with Spanakopita, inviting a robust taste experience with each bite.
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Lemon Rice Pilaf: Fluffy rice infused with lemon brightens the meal, providing a tasty and aromatic side that balances the richness of the spinach and feta filling.
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Souvlaki: Tender skewers of grilled meat or veggies can turn your meal into a feast, lending a smoky flavor and heartiness that complements the lighter Spanakopita perfectly.
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Pine Nut & Raisin Couscous: A nutty and sweet couscous dish creates a delightful contrast, making each forkful an adventure of flavors and textures alongside the crispy pie.
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Mastika Liqueur: As a surprising beverage choice, this anise-flavored liqueur adds a distinctive twist that enhances the Mediterranean dining experience, making it feel festive!
Indulge further into the Mediterranean by bringing these sides to your table, creating a culinary journey that you and your loved ones will cherish.
Spanakopita (Greek Spinach Pie) Recipe FAQs
What is the best way to select frozen spinach for Spanakopita?
Absolutely! Opt for high-quality frozen spinach that’s labeled as “whole leaf” rather than “chopped,” as this will provide a better texture in the final pie. Look for bags that have no added sauces or preservatives to ensure pure spinach flavor. Check the packaging for any ice buildup, which can indicate it’s been stored improperly.
How long can I store leftover Spanakopita in the fridge?
Cooked Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. When storing, ensure it’s covered well to prevent it from drying out. When ready to enjoy, simply reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes until warm and crisp again.
Can I freeze Spanakopita, and what is the best way to do it?
Very! To freeze, wrap unbaked Spanakopita tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to bake, preheat your oven to 375°F (190°C) and place the frozen Spanakopita directly in the oven without thawing. Bake for about 1 hour or until golden brown and crispy. This method ensures you have a delicious homemade treat ready whenever you need it!
What should I do if my phyllo dough cracks while assembling?
Don’t worry, it’s quite common! If the phyllo cracks, just patch it with another layer. The layers of dough have a magical way of blending together during baking. Always keep a damp cloth over the remaining phyllo sheets while working to prevent them from drying out, as this can lead to issues with cracking.
Are there any dietary considerations I should keep in mind for Spanakopita?
Yes, if you’re serving Spanakopita to guests, be aware that it contains gluten from the phyllo dough and dairy from the feta cheese. For those with dietary restrictions, consider making a vegan version by substituting the eggs with mashed white beans or tofu and using fresh spinach instead of frozen. You can also explore gluten-free phyllo options available in some stores.
How can I tell if my spinach is ripe for making Spanakopita?
The best spinach for your filling is vibrant green and free of yellowed or wilting leaves. If using fresh spinach, choose leaves that are firm and unblemished. If you find any dark spots or decay, it’s best to avoid those and select a fresh bunch. For frozen spinach, ensure it’s fully thawed and drained well to avoid a soggy filling, resulting in that luscious light texture you desire in your Spanakopita.
Delicious Spanakopita: Your Easy Greek Spinach Pie Recipe
Ingredients
Equipment
Method
- Begin by thawing your phyllo dough in the refrigerator overnight and keep covered to prevent drying out.
- Squeeze excess liquid from the thawed spinach and combine with feta, parsley, onion, garlic, dill, and eggs in a bowl.
- Brush a baking dish with olive oil, layer half the phyllo sheets, brushing each with olive oil, then spread the filling and cover with remaining phyllo, brushing with oil.
- Preheat your oven to 375°F (190°C) and bake for about 1 hour until golden brown.
- Let cool for a few minutes before slicing and serving.