Spanakopita (Greek Spinach Pie)

A delicious, traditional Greek dish that combines flaky phyllo pastry with a savory spinach and feta filling. This authentic spanakopita recipe brings Mediterranean flavors to your table with layers of crispy dough and a hearty vegetable interior.

Why You’ll Love This Recipe

This spanakopita recipe offers an authentic taste of Greek cuisine that’s surprisingly simple to prepare. The combination of flaky, golden phyllo dough with the savory spinach and cheese filling creates a perfect balance of textures and flavors. It’s an excellent option for vegetarians looking for a protein-rich meal, and the pie can be served as a main dish or cut into smaller pieces for an appetizer. Whether you’re hosting a dinner party or preparing a family meal, this versatile dish will impress with its presentation and taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
1 cup crumbled feta cheese
½ cup ricotta cheese
2 large eggs, lightly beaten
8 sheets phyllo dough
¼ cup olive oil, or as needed

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. Stir in spinach and parsley, adding spinach in batches if it doesn’t all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture.
5. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
6. Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
7. Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
8. Bake in the preheated oven until golden brown, 30 to 40 minutes.
9. Cut into squares and serve while hot.

Servings and Timing

This recipe makes one 9-inch square pie, which serves approximately 6 people as a main course or 12 people as an appetizer. The total preparation time is around 30 minutes, with an additional 40 minutes of baking time, bringing the total time to approximately 1 hour and 10 minutes.

Variations

1. Mini Spanakopita Triangles: Instead of making one large pie, fold small portions of the filling into triangular packets for individual appetizers.
2. Add Herbs: Enhance the flavor with fresh dill, mint, or oregano for additional Mediterranean notes.
3. Cheese Variations: Try using different cheese combinations like adding some kefalograviera, kasseri, or even a touch of parmesan for varied flavor profiles.
4. Leek Spanakopita: Substitute half the spinach with sliced leeks for a subtle, sweet flavor.
5. Add Pine Nuts: Incorporate toasted pine nuts into the filling for added texture and nutty flavor.
6. Vegan Version: Use olive oil instead of butter for brushing the phyllo, and replace the cheese and eggs with tofu or plant-based alternatives.

Storage/Reheating

Spanakopita can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps restore the phyllo’s crispness that would be lost in a microwave.

If you want to freeze spanakopita, you can do so either before or after baking:

• Before baking: Prepare the spanakopita completely but don’t bake it. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to serve, bake directly from frozen at 350°F (175°C) for 45-50 minutes.
• After baking: Allow the pie to cool completely, then wrap individual portions in plastic wrap and aluminum foil. Freeze for up to 1 month. Reheat frozen pieces in a 350°F (175°C) oven for 20-25 minutes.

FAQs

What is spanakopita?

Spanakopita is a traditional Greek savory pie made with layers of flaky phyllo dough filled with a mixture of spinach, feta cheese, onions, eggs, and herbs. The name combines the Greek words for spinach (spanaki) and pie (pita).

Can I prepare spanakopita ahead of time?

Yes, you can assemble spanakopita up to 24 hours before baking. Keep it covered in the refrigerator, and brush the top layer with olive oil just before baking to ensure crispness.

How do I prevent phyllo dough from drying out while assembling?

Keep your phyllo dough covered with a slightly damp kitchen towel while working to prevent it from drying out. Only remove one sheet at a time as you build your layers.

Is spanakopita served hot or cold?

Spanakopita is traditionally served warm, but it can also be enjoyed at room temperature, making it perfect for picnics or buffets.

Can I use frozen spinach instead of fresh?

Yes, you can substitute with frozen spinach. Use about 20 ounces of frozen spinach, thawed and well-drained. Be sure to squeeze out as much moisture as possible to prevent a soggy pie.

What can I serve with spanakopita?

Spanakopita pairs well with a Greek salad, tzatziki sauce, or a simple tomato and cucumber salad. It can be served as a main course or as part of a larger Mediterranean mezze spread.

How do I know when my spanakopita is done?

The phyllo should be golden brown and crisp, and the filling should be hot throughout. If using a food thermometer, the internal temperature should reach 160°F (71°C).

Can I make a gluten-free version of spanakopita?

While traditional spanakopita uses wheat-based phyllo dough, you can experiment with gluten-free phyllo alternatives or make a crustless version using just the filling as a spinach and feta casserole.

Why is my spanakopita soggy?

Excess moisture is the enemy of crispy spanakopita. Make sure to thoroughly drain your spinach and let the filling cool before assembling to prevent steam from softening the dough.

Can I add meat to spanakopita?

While traditional spanakopita is vegetarian, you can add cooked ground lamb or chicken to the filling for a non-traditional variation with added protein.

Conclusion

Spanakopita is more than just a dish; it’s a celebration of Greek culinary tradition that has stood the test of time. The contrast between the crispy, flaky exterior and the rich, savory filling makes each bite a delightful experience. Whether you’re new to Greek cuisine or a seasoned fan, this recipe offers an accessible way to create an authentic taste of the Mediterranean at home. The versatility of spanakopita makes it suitable for any occasion, from casual family dinners to elegant entertaining. By mastering this classic recipe, you’ll have a reliable go-to dish that’s sure to impress and satisfy for years to come.

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