Why You’ll Love This Recipe
- Authentic Flavor: Combines traditional Greek ingredients for a genuine taste experience.
- Versatile Serving Options: Suitable as a main course or a side dish, perfect for family dinners or entertaining guests.
- Vegetarian-Friendly: A hearty and satisfying meatless meal option.
- Make-Ahead Convenience: Can be prepared in advance, making it ideal for busy schedules or holiday planning.
Ingredients
- Extra virgin olive oil
- 3 leeks, cleaned and chopped
- 2 bunches green onions, chopped
- 1 bunch fresh parsley, chopped
- 10 ounces fresh baby spinach (or frozen, thoroughly dried)
- 20-24 sheets phyllo dough
- 6 eggs
- 20 ounces feta cheese, crumbled
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1 bunch fresh dill, chopped
- 1/2 cup (2 sticks) unsalted butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables: Remove tough green leaves and roots from leeks; wash thoroughly.
- Sauté the Filling: In a large pan, heat olive oil over medium heat. Sauté leeks, green onions, parsley, and spinach for 7-8 minutes until softened. Remove excess liquid.
- Combine with Eggs and Cheese: In a large bowl, mix feta cheese, nutmeg, black pepper, and eggs. Add sautéed vegetables and chopped dill; mix well.
- Assemble the Pie: Preheat oven to 375°F (190°C). Grease a 13×9-inch baking dish. Layer 10 sheets of phyllo dough in the dish, brushing each with melted butter. Spread the spinach mixture over the phyllo. Top with remaining 10 sheets of phyllo, buttering each layer.
- Bake: Bake for 40-50 minutes until the phyllo is golden brown. Allow to cool at room temperature before slicing.
Servings and Timing
- Servings: 12
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Cheese Alternatives: Substitute or combine feta with other white cheeses like kefalotiri for a different flavor profile.
- Herb Enhancements: Incorporate herbs such as mint or parsley to add freshness.
- Vegan Version: Replace cheese with tofu and use olive oil instead of butter for a plant-based option.
- Pastry Options: Use puff pastry instead of phyllo for a different texture.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual portions in plastic wrap and foil; freeze for up to 2 months.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through and crispy.
FAQs
What is spanakopita?
Spanakopita is a traditional Greek savory pie made with layers of phyllo dough filled with spinach, herbs, and feta cheese.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Ensure it’s thoroughly dried before adding to the filling to prevent excess moisture.
How do I prevent the phyllo dough from drying out?
Keep the phyllo covered with a damp cloth while assembling to prevent it from drying and becoming brittle.
Can I make spanakopita ahead of time?
Yes, you can assemble the pie in advance and refrigerate it unbaked for up to a day. Bake just before serving.
What should I serve with spanakopita?
Spanakopita pairs well with a Greek salad, tzatziki sauce, or roasted vegetables.
Is it possible to make spanakopita gluten-free?
Yes, by using gluten-free phyllo dough, you can make a gluten-free version of spanakopita.
How do I keep the phyllo layers crispy?
Brush each layer with melted butter or olive oil and bake until golden brown to achieve crispiness.
Can I omit the leeks in the recipe?
Yes, if you prefer, you can omit leeks or substitute them with onions or shallots.
What type of feta cheese is best for spanakopita?
Authentic Greek feta made from sheep’s or goat’s milk is recommended for its tangy flavor.
How do I reheat spanakopita without it becoming soggy?
Reheat in the oven rather than the microwave to maintain the pastry’s crisp texture.
Spanakopita
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience the authentic taste of Greek cuisine with this classic spanakopita recipe. Made with layers of flaky phyllo dough and a flavorful spinach, leek, and feta cheese filling, this savory pie is perfect for any occasion. Serve it as a main dish or a side, and enjoy its rich, vegetarian-friendly goodness.
Ingredients
- Extra virgin olive oil
- 3 leeks, cleaned and chopped
- 2 bunches green onions, chopped
- 1 bunch fresh parsley, chopped
- 10 ounces fresh baby spinach (or frozen, thoroughly dried)
- 20–24 sheets phyllo dough
- 6 eggs
- 20 ounces feta cheese, crumbled
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1 bunch fresh dill, chopped
- 1/2 cup (2 sticks) unsalted butter, melted
Instructions
- Prepare the Vegetables: Trim and clean leeks thoroughly. Chop green onions, parsley, and spinach.
- Sauté Filling: Heat olive oil in a large pan over medium heat. Sauté leeks, green onions, parsley, and spinach for 7-8 minutes. Drain excess liquid.
- Combine Ingredients: In a bowl, mix feta cheese, eggs, nutmeg, and black pepper. Fold in sautéed vegetables and dill.
- Assemble Pie: Preheat oven to 375°F (190°C). Grease a 13×9-inch dish. Layer 10 phyllo sheets, brushing each with melted butter. Spread spinach mixture. Top with remaining 10 phyllo sheets, buttering each.
- Bake: Bake for 40-50 minutes until golden brown. Cool slightly before slicing.
Notes
- Keep phyllo dough covered with a damp cloth while working to prevent it from drying out.
- For a vegan version, replace feta with tofu and butter with olive oil.
- Allow the pie to cool slightly before slicing to ensure clean cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Greek
