Description
Spanakopita is a savory Greek pie layered with crisp, golden-brown phyllo dough and a creamy spinach and feta cheese filling. It’s perfect as a main dish, side, or appetizer, enjoyed warm or at room temperature.
Ingredients
For the Filling:
2 tablespoons olive oil
1 medium onion, finely chopped
3–4 green onions, chopped
2 cloves garlic, minced
500 g (1 lb) fresh spinach (or 400 g frozen spinach, thawed and drained)
200 g (7 oz) feta cheese, crumbled
100 g (3.5 oz) ricotta cheese (optional for creaminess)
2 large eggs, lightly beaten
2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
Salt and black pepper, to taste
For the Pastry:
10–12 sheets phyllo dough, thawed
100 g (1/2 cup) butter, melted (or olive oil for brushing)
Instructions
Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Add onion and sauté until soft, about 3–4 minutes.
Stir in garlic and green onions; cook 1 more minute.
Add spinach and cook until wilted and moisture evaporates. Cool slightly.
Stir in feta, ricotta (if using), dill, eggs, salt, and pepper. Mix well.
Assemble the Pie:
Preheat oven to 180°C (350°F).
Grease a baking pan (about 9×13 inches).
Layer 6 phyllo sheets on the bottom, brushing each with melted butter.
Spread spinach mixture evenly over the phyllo.
Top with the remaining 6 phyllo sheets, buttering each layer.
Score the top into squares or diamonds for easy cutting later.
Bake:
Bake for 40–50 minutes, until golden brown and crisp.
Let cool slightly before cutting and serving.
Notes & Tips
Phyllo handling: Keep unused sheets covered with a damp towel to prevent drying out.
Spinach moisture: Ensure spinach is well-drained to avoid a soggy pie.
Cheese substitutes: Try goat cheese or cottage cheese instead of feta.
Make-ahead: Assemble and refrigerate up to 1 day before baking, or freeze unbaked pie for up to 2 months.
Servings
Makes about 6–8 servings (main dish) or 12 appetizer portions.
Nutritional Info (per serving, 1/8 pie)
(Approximate values)
Calories: 320 kcal
Protein: 10 g
Fat: 22 g
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 480 mg
Health Benefits
🥬 Rich in iron, calcium, and antioxidants from spinach.
🧀 Good protein source from feta and eggs.
💪 Supports bone health (calcium, vitamin K).
❤️ Mediterranean-friendly — made with olive oil and leafy greens.
Q&A
Q1: Can I make Spanakopita without phyllo dough?
Yes! You can use puff pastry for a flakier version, though it will differ slightly in texture.
Q2: How do I store leftovers?
Store in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes to crisp up.
Q3: Can I freeze Spanakopita?
Absolutely. Wrap tightly in foil or plastic and freeze baked or unbaked for up to 2 months.
Q4: Can I make it vegan?
Yes — use vegan phyllo, olive oil instead of butter, and substitute feta with tofu or vegan cheese.
Q5: What can I serve with Spanakopita?
It pairs beautifully with Greek salad, tzatziki, or lentil soup.
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