The delightful aroma of baked phyllo pastry wafting through your kitchen is just the beginning of the experience that is Greek Spinach Pie. This savory dish, also known as spanakopita, combines a luscious filling of spinach, cheese, and fresh herbs, all enveloped in crispy layers of flaky phyllo pastry. Whether you’re serving it at a dinner party or enjoying it as a comforting weeknight meal, this pie is sure to impress. Its flavors are rich, yet the dish remains light, making it a perfect addition to your culinary repertoire.
Top Reasons to Make Greek Spinach Pie
1. **Easy to Prepare**: With straightforward steps, even novice cooks can create a masterpiece.
2. **Versatile**: Serve it warm as a main dish, or enjoy it cold as an appetizer or snack.
3. **Healthy Ingredients**: Packed with spinach and fresh herbs, it’s a nutritious option that doesn’t skimp on flavor.
4. **Impressive Presentation**: The golden, flaky crust is sure to wow your guests and elevate any meal.
5. **Make-Ahead Friendly**: Prepare it in advance and simply bake it when you’re ready to serve.
The Essentials
- 6 sheets phyllo pastry (17×13-inches each, defrosted if frozen): The star of our dish, creating a crispy and flaky texture.
- 4 tablespoons unsalted butter (melted): Adds richness and helps the phyllo brown beautifully.
- 1 tablespoon olive oil: For sautéing the onion and enhancing the flavor.
- 1 large onion (finely chopped): Provides a sweet and savory base.
- 20 ounces frozen chopped spinach (thawed and squeezed dry): The main ingredient, packed with nutrients.
- 2 cups ricotta cheese: Creamy texture that binds the filling together.
- 8 ounces crumbled feta cheese: Adds a tangy flavor that contrasts beautifully with the other cheeses.
- 8 ounces grated Monterey Jack cheese: Melts well and adds a lovely creaminess.
- 2 large eggs: Binds the filling and adds richness.
- 3 tablespoons finely chopped fresh dill: A classic herb that enhances the Greek flavor profile.
- 3 tablespoons finely chopped fresh parsley: Brightens the filling with freshness.
- Salt and pepper: Essential seasonings to enhance all the flavors.
Gear Up: What to Grab
- Baking dish: A 9×13-inch dish works perfectly for this recipe.
- Large mixing bowl: For combining the filling ingredients.
- Sauté pan: To cook the onions until tender.
- Pastry brush: For applying the melted butter to the phyllo.
- Sharp knife: To cut the pie into perfect portions before serving.
Greek Spinach Pie: How It’s Done
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
Step 2: Sauté the Onion
In a sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
Step 3: Prepare the Filling
In a large mixing bowl, combine the thawed spinach (squeezed dry), ricotta cheese, crumbled feta, grated Monterey Jack, eggs, dill, parsley, salt, and pepper. Stir in the sautéed onions and mix until thoroughly combined.
Step 4: Assemble the Pie
Lay one sheet of phyllo pastry in the bottom of your baking dish and brush it lightly with melted butter. Repeat this process with half of the phyllo sheets, layering and brushing each with butter.
Step 5: Add the Filling
Spread the spinach and cheese filling evenly over the layered phyllo.
Step 6: Top with Remaining Phyllo
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Tuck the edges in to create a neat border.
Step 7: Bake
Bake in the preheated oven for 30-35 minutes or until the top is golden brown and crisp.
Step 8: Cool and Serve
Allow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.
Smart Substitutions
- Spinach: Fresh spinach can be used instead of frozen; just cook it down and squeeze out excess moisture.
- Cheeses: Swap Monterey Jack with mozzarella for a milder flavor or use goat cheese for a tangier bite.
- Fresh herbs: If you don’t have dill or parsley, try using chives or basil instead.
- Eggs: For a vegan option, use a flaxseed or chia seed mixture as an egg substitute.
Pro Perspective
Making Greek Spinach Pie can be a fun and rewarding experience. Here are a few tips to ensure your pie turns out perfectly:
- Be sure to squeeze out as much moisture from the spinach as possible. This prevents a soggy pie.
- Layering the phyllo pastry is essential for that signature crispiness. Don’t skip the buttering step!
- Feel free to customize the filling with additional vegetables like artichokes or sun-dried tomatoes for a unique twist.
Storing, Freezing & Reheating
To store leftover Greek Spinach Pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. It can also be frozen before baking. Wrap it well in plastic wrap and foil, and it will last up to 3 months in the freezer. To reheat, simply bake from frozen at 375°F (190°C) for about 45-50 minutes, or until heated through. For refrigerated slices, reheat in a preheated oven for about 15-20 minutes.
Quick Questions
Can I make Greek Spinach Pie ahead of time?
Yes! You can prepare it a day in advance and store it in the refrigerator before baking. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.
What can I serve with Greek Spinach Pie?
This dish pairs beautifully with a simple Greek salad or a light yogurt sauce for dipping. Try it with Creamy Spinach Feta Stuffed Shells With Marinara for a complete meal.
Is it possible to make this pie gluten-free?
Yes! Substitute the phyllo pastry with gluten-free phyllo or a gluten-free pie crust for a delicious alternative.
Can I use other greens?
Absolutely! Kale, Swiss chard, or even beet greens can be excellent substitutes for spinach in this recipe.
Ready to Cook?
Grab your ingredients, preheat that oven, and let the delightful experience of making Greek Spinach Pie begin. With its flaky crust and savory filling, this dish is bound to become a favorite in your home. Whether it’s for a special occasion or a cozy meal, this pie is a celebration of Greek cuisine that you won’t want to miss.
Greek Spinach Pie
Ingredients
Equipment
Method
- Step 1: Preheat Your OvenSet your oven to 375°F (190°C) to ensure it's hot and ready for baking.
- Step 2: Sauté the OnionIn a sauté pan, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes. Remove from heat and let cool slightly.
- Step 3: Prepare the FillingIn a large mixing bowl, combine the thawed spinach (squeezed dry), ricotta cheese, crumbled feta, grated Monterey Jack, eggs, dill, parsley, salt, and pepper. Stir in the sautéed onions and mix until thoroughly combined.
- Step 4: Assemble the PieLay one sheet of phyllo pastry in the bottom of your baking dish and brush it lightly with melted butter. Repeat this process with half of the phyllo sheets, layering and brushing each with butter.
- Step 5: Add the FillingSpread the spinach and cheese filling evenly over the layered phyllo.
- Step 6: Top with Remaining PhylloLayer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Tuck the edges in to create a neat border.
- Step 7: BakeBake in the preheated oven for 30-35 minutes or until the top is golden brown and crisp.
- Step 8: Cool and ServeAllow the pie to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Be sure to squeeze out as much moisture from the spinach as possible. This prevents a soggy pie.
- Layering the phyllo pastry is essential for that signature crispiness. Don’t skip the buttering step!
- Feel free to customize the filling with additional vegetables like artichokes or sun-dried tomatoes for a unique twist.
