recipe for spanakopita greek spinach pie
The Best recipe for spanakopita greek spinach pie
This pie isn’t just delicious—it’s also packed with good stuff your body needs. Spinach is loaded with iron and vitamin K, which helps keep your energy up and your bones strong. The phyllo layers are a great way to get some healthy carbs without overdoing it, and the feta adds a touch of calcium and probiotics that support gut health. Plus, it’s so versatile. You can make a big batch and freeze it for later, or serve it as a side at a potluck. It’s the kind of dish that feels festive but is actually pretty easy to prepare, making it perfect for both casual meals and special occasions. My family always says it’s a crowd-pleaser, and honestly, I couldn’t agree more.
Spanakopita: Greek Spinach Pie
A classic Greek pastry filled with a rich spinach and feta cheese mixture, encased in a flaky phyllo dough. Perfect for appetizers or a light lunch.
🥘Ingredients
- 12 sheets phyllo dough (thawed)
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 tsp salt
- 1 egg (for egg wash)
- 4 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 egg
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. -
2
In a large bowl, mix chopped spinach, feta, garlic, onion, egg, Parmesan, salt, and pepper until well combined. -
3
Place one sheet of phyllo dough in the baking dish, brush lightly with oil, and fold over itself three times to form a triangle. Repeat with remaining phyllo sheets, layering them in the dish. -
4
Spread the spinach mixture evenly over the phyllo layers, leaving a 1-inch border around the edges. -
5
Brush the remaining phyllo sheets with oil, then cut into triangles. Place them seam-side down over the filling, pressing gently to adhere. -
6
Brush the top with egg wash. Cut 8-10 slits in the top for steam to escape. -
7
Bake for 35-40 minutes until golden brown and crisp.
🔧Equipment
- Mixing bowls
- Cutting board
- Baking sheet
- Oven
- Pastry brush
- Rolling pin
📊Nutrition Facts (per serving)
📝Notes
Tips
- Ensure phyllo dough is thawed and dry before using to avoid a soggy pie.
- For extra crispiness, brush the top with melted butter after baking.
- Substitute feta with a mix of goat cheese and mozzarella for a lighter option.
Storage: {“room”:”Store in an airtight container for up to 3 days.”,”fridge”:”Reheat in the oven at 350°F (175°C) for 10-15 minutes.”}
Watch Video Of How Spanakopita: Greek Spinach Pie Works
❓ Frequently Asked Questions About Spanakopita: Greek Spinach Pie
What is the best way to prepare the phyllo dough for spanakopita?
To prepare the phyllo dough for spanakopita, ensure it is completely dry and crisp. Start by placing a single sheet on a clean surface and gently tap it with a rolling pin to remove any excess moisture. Roll it out thinly (about 1/16-inch thick) and cut it into strips if needed. Keep the remaining sheets covered with a damp towel to prevent them from drying out. For best results, work with one sheet at a time to maintain crispness.
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How do I make the spinach filling for spanakopita?
For the spinach filling, blend fresh spinach with 2 tbsp of olive oil, 1 minced garlic clove, 1 tbsp lemon juice, 1/4 cup grated Parmesan cheese, salt, and pepper until smooth. If the mixture is too thick, add a splash of warm water to achieve a spreadable consistency. For extra richness, you can also add a small amount of ricotta or feta cheese.
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What is the best way to layer the phyllo and filling in spanakopita?
First, brush a thin layer of melted butter or olive oil over the bottom phyllo sheet. Spread a thin layer of the spinach filling evenly across the sheet, leaving a 1-inch border around the edges. Place another phyllo sheet on top, lightly brush with butter, and repeat the process, alternating layers of phyllo and filling. Ensure each layer is well-buttered to prevent sticking. Finally, cover the top with a single sheet of phyllo, brush it with butter, and cut into squares or rectangles before baking.
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How long should spanakopita be baked, and at what temperature?
Bake spanakopita at 375°F (190°C) for 30 to 35 minutes, or until the phyllo is golden brown and crispy. For even cooking, preheat the oven and place the pie on a baking sheet lined with parchment paper. If the top browns too quickly, tent it with foil after 15 minutes.
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Can I make spanakopita ahead of time and store it properly?
Yes, you can prepare spanakopita ahead of time. Assemble the pie (without baking) and refrigerate it for up to 24 hours. Before baking, preheat the oven and bake as directed. Alternatively, you can bake it fresh and store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unbaked pie (with phyllo layers intact) for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 25-30 minutes.
