Traditional Greek Spinach Pie: Spanakopita Recipe

Ingredients

  • 1 pound fresh spinach
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 2 eggs, beaten
  • 12 sheets phyllo dough
  • 1/2 cup unsalted butter, melted

Steps and instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. In a large sauté pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent and soft.
  3. Add the garlic to the pan and cook for another minute.
  4. Gradually add the spinach to the pan, stirring constantly until it is wilted and reduced in volume.
  5. Remove the pan from the heat and let the spinach mixture cool.
  6. In a large mixing bowl, combine the parsley, dill, nutmeg, black pepper, salt, feta cheese, ricotta cheese, and eggs. Stir to thoroughly combine the ingredients.
  7. Once the spinach mixture is cooled, squeeze out any excess moisture and add it to the cheese and herb mixture. Mix until well combined.
  8. Lightly brush a baking dish with some of the melted butter. Lay a sheet of phyllo dough in the dish and brush it with more melted butter. Repeat this process until you have a total of six layers of phyllo.
  9. Spread the spinach and cheese mixture evenly over the phyllo layers in the baking dish.
  10. Repeat the process of layering and buttering the remaining phyllo sheets on top of the spinach and cheese mixture. Again, you should end up with six layers.
  11. Cut the unbaked spanakopita into squares or triangles, depending on your preference.
  12. Bake the spanakopita in the preheated oven for about 35-40 minutes, or until the phyllo is golden brown and crispy.
  13. Remove the spanakopita from the oven and let it cool for a few minutes before serving.

Tools for making

  • Large sauté pan - Used to cook the onions, garlic, and spinach.
  • Mixing bowl - Used to combine the cheese, herbs, and spinach mixture.
  • Baking dish - Used to assemble and bake the spanakopita.
  • Basting brush - Used to brush melted butter onto the phyllo dough.
  • Sharp knife - Used to cut the baked spanakopita into squares or triangles.

Recipe variations

  • Use filo pastry sheets instead of phyllo dough for a lighter and flakier crust.
  • Replace the spinach with Swiss chard or kale for a different flavor profile.
  • Add diced cooked chicken or shrimp to the spinach and cheese mixture for a protein boost.
  • Substitute the feta cheese with goat cheese or grated Parmesan for a different taste.
  • Add a pinch of red pepper flakes or a dash of hot sauce to give the spanakopita a spicy kick.
  • Make mini spanakopita by using smaller phyllo dough sheets and cutting them into bite-sized triangles or squares.
  • Make a gluten-free version by using gluten-free phyllo dough or substituting with gluten-free puff pastry.
  • For a vegan option, omit the eggs and cheeses. Instead, use a vegan cheese substitute and bind the mixture with a flaxseed or chia seed egg replacement.
  • Add fresh lemon zest or a squeeze of lemon juice to the spinach mixture for a bright and tangy flavor.
  • Include additional herbs such as mint or basil to enhance the overall taste of the spanakopita.

Recipe overview

Spanakopita is a traditional Greek savory pastry that is both delicious and satisfying. This recipe brings together fresh spinach, herbs, and tangy cheeses, all encased in layers of light, crispy phyllo dough. Making Spanakopita may seem a bit intimidating at first, especially if you're unfamiliar with phyllo, but the process is actually quite straightforward. You'll start by sautéing onions and garlic, then wilting spinach and blending this with a mix of feta and ricotta cheese, creating a flavorful filling. This mixture is then layered between sheets of butter-brushed phyllo dough and baked until golden and crispy. An ideal dish for any meal of the day, this spinach pie is hearty enough for dinner but also makes a delightful brunch or appetizer when cut into smaller pieces. Whether you’re a fan of Greek cuisine or just love a good savory pastry, this Spanakopita recipe is a must-try.

Common questions

  1. Can I use frozen spinach instead of fresh?
    Yes, you can use frozen spinach for this recipe. Thaw it completely and make sure to squeeze out any excess moisture before adding it to the mixture.
  2. Is there a substitute for phyllo dough?
    If you can't find phyllo dough, you can use puff pastry as a substitute. Keep in mind that the texture and flavor will be slightly different.
  3. Can I make spanakopita ahead of time?
    Yes, you can assemble the spanakopita ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to cover it well with plastic wrap or foil.
  4. How do I store leftover spanakopita?
    Store any leftover spanakopita in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. You can reheat it in the oven at a low temperature to maintain its crispiness.
  5. Can I freeze spanakopita?
    Yes, you can freeze spanakopita. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before reheating.

Serving dishes and utensils

  • Baking dish - A rectangular or square dish used for baking the spanakopita.
  • Sauté pan - A wide, shallow pan with straight sides, used for cooking the spinach and onion mixture.
  • Mixing bowl - A bowl used for combining the ingredients of the spinach and cheese mixture.
  • Pastry brush - A brush with bristles used for applying melted butter to the layers of phyllo dough.
  • Sharp knife - Used for cutting the baked spanakopita into squares or triangles.

Origin stories

Spanakopita, the rich and flaky Greek spinach pie, has roots that reach deep into the heart of Greece's culinary history. Its name is a combination of the Greek words "spanaki" meaning spinach, and "pita" meaning pie. Traditionally, this savory pastry was prepared during the Lenten season as it adheres to the fasting guidelines set forth by the Orthodox church. The pie's main ingredients, spinach and feta cheese, are emblematic of the simple yet flavor-packed Greek cuisine. Over the years, spanakopita has evolved from a humble fasting food to a beloved dish enjoyed worldwide, representing the essence of Greek hospitality and the rich tapestry of its food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.