When it comes to Greek cuisine, few dishes capture the essence of its flavors and traditions quite like Spanakopita, also known as Greek spinach pie. This delightful pastry is a celebration of fresh ingredients, wrapped in layers of flaky phyllo dough. With its vibrant green filling of spinach and herbs, it’s a dish that can be enjoyed as an appetizer, a side dish, or even a light main course. Let’s dive into this classic recipe and explore how to make this beloved dish from scratch.
Why It Works Every Time
Spanakopita is a dish that combines texture, flavor, and simplicity. The crispy layers of phyllo dough provide a wonderful contrast to the tender, savory filling of spinach, feta, and herbs. The eggs act as a binding agent, ensuring that your filling holds together perfectly without being too dense. The use of fresh ingredients, coupled with the right cooking techniques, guarantees a spanakopita that is both delicious and visually appealing.
What We’re Using
- 2 tablespoons olive oil: For sautéing the onions and adding flavor.
- 1 cup onion, chopped: Provides a sweet and aromatic base.
- 2 lbs spinach, fresh, washed and stems removed, or 15 oz frozen: The star of the dish, packed with nutrients.
- 1/2 cup dill, fresh, chopped: Adds a bright, herby flavor.
- 4 large eggs: Binds the filling together.
- 8 oz feta, crumbled: Provides a creamy and tangy element.
- 2 tablespoons Parmesan cheese, grated: Enhances the cheese flavor and adds depth.
- 1/2 teaspoon Kosher salt: For seasoning.
- 8 tablespoons unsalted butter, melted: For brushing the phyllo dough and adding richness.
- 1 lb phyllo dough, thawed and set out for 1 hour: The key to that wonderful flaky crust.
Prep & Cook Tools
- Large skillet: For sautéing the onion and spinach.
- Mixing bowl: To combine the filling ingredients.
- Pastry brush: For spreading melted butter on the phyllo dough.
- Baking dish: A 9×13 inch dish works well for this recipe.
- Aluminum foil: To cover the dish while baking, preventing over-browning.
Spanakopita (Greek Spinach Pie) Made Stepwise
Step 1: Sauté the Onions
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 1 cup of chopped onion and sauté until translucent, about 5 minutes.
Step 2: Add Spinach
If using fresh spinach, add the 2 lbs of fresh spinach to the skillet, stirring until wilted. If using frozen, add the 15 oz of thawed spinach and cook until heated through. Remove from heat and let cool slightly.
Step 3: Prepare the Filling
In a mixing bowl, combine the sautéed spinach and onion mixture with 1/2 cup of chopped fresh dill, 4 large eggs, 8 oz of crumbled feta, 2 tablespoons of grated Parmesan cheese, and 1/2 teaspoon of Kosher salt. Mix well until all ingredients are fully incorporated.
Step 4: Prepare the Phyllo Dough
Preheat your oven to 350°F (175°C). Take your thawed 1 lb of phyllo dough and lay out a few sheets on a clean surface. Keep the remaining sheets covered with a damp towel to prevent them from drying out.
Step 5: Assemble the Spanakopita
Grease your baking dish with some of the 8 tablespoons of melted butter. Lay one sheet of phyllo dough in the dish and brush lightly with melted butter. Repeat this process, layering about 8 sheets, brushing each with butter.
Step 6: Add the Filling
Spread the spinach filling evenly over the layered phyllo dough. Cover the filling with another 8 layers of phyllo, brushing each with melted butter as before.
Step 7: Bake
Using a sharp knife, cut the top layers of phyllo into squares or diamonds to allow steam to escape. Bake in the preheated oven for about 30-40 minutes, or until golden brown and crispy.
Step 8: Cool and Serve
Once baked, remove from the oven and let cool for a few minutes before slicing. Serve warm, and enjoy the delightful crunch of the phyllo paired with the creamy spinach filling.
Holiday-Friendly Variations
- For a vegan option, replace the eggs and cheese with a combination of silken tofu and nutritional yeast.
- Add sautéed mushrooms or roasted red peppers to the filling for extra flavor.
- Consider using herbs like parsley or mint in addition to or instead of dill for a different flavor profile.
- Make mini spanakopita bites by using smaller phyllo sheets to create bite-sized pastries for parties.
Behind the Recipe
The origins of Spanakopita date back to ancient Greece, where it is thought that various forms of pie were a staple in the Mediterranean diet. This dish showcases the abundance of fresh greens that are a hallmark of Greek cuisine. Traditionally, spinach is the primary green, but other leafy vegetables can be incorporated, making it a versatile recipe. The combination of spinach and feta is not only delicious but also a source of essential nutrients, making spanakopita a wholesome choice for any meal.
Save for Later: Storage Tips
Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and the phyllo is crispy again. You can also freeze spanakopita before baking. Just wrap individual pieces in foil and store in a freezer-safe bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Quick Questions
Can I use frozen spinach instead of fresh?
Yes! Frozen spinach is a great time-saver. Just make sure to thaw it and squeeze out excess water before adding it to your filling.
How do I know when my Spanakopita is done baking?
It’s done when the top is golden brown and crispy. You can also check the filling to ensure it’s set and heated through.
Can I make Spanakopita ahead of time?
Absolutely! You can assemble it a day ahead and store it in the refrigerator, then bake it just before serving.
What can I serve with Spanakopita?
Spanakopita pairs beautifully with a fresh Greek salad, tzatziki sauce, or even a side of olive hummus for a delightful Mediterranean meal.
Ready to Cook?
With a few simple ingredients and a little bit of love, you can create a Spanakopita that will impress your family and friends. This Greek spinach pie is not only delicious but also a beautiful centerpiece for any table. So roll up your sleeves, embrace the wonderful world of phyllo dough, and enjoy the process. Your taste buds will thank you!
Spanakopita (Greek Spinach Pie)
Ingredients
Equipment
Method
- In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 1 cup of chopped onion and sauté until translucent, about 5 minutes.
- If using fresh spinach, add the 2 lbs of fresh spinach to the skillet, stirring until wilted. If using frozen, add the 15 oz of thawed spinach and cook until heated through. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed spinach and onion mixture with 1/2 cup of chopped fresh dill, 4 large eggs, 8 oz of crumbled feta, 2 tablespoons of grated Parmesan cheese, and 1/2 teaspoon of Kosher salt. Mix well until all ingredients are fully incorporated.
- Preheat your oven to 350°F (175°C). Take your thawed 1 lb of phyllo dough and lay out a few sheets on a clean surface. Keep the remaining sheets covered with a damp towel to prevent them from drying out.
- Grease your baking dish with some of the 8 tablespoons of melted butter. Lay one sheet of phyllo dough in the dish and brush lightly with melted butter. Repeat this process, layering about 8 sheets, brushing each with butter.
- Spread the spinach filling evenly over the layered phyllo dough. Cover the filling with another 8 layers of phyllo, brushing each with melted butter as before.
- Using a sharp knife, cut the top layers of phyllo into squares or diamonds to allow steam to escape. Bake in the preheated oven for about 30-40 minutes, or until golden brown and crispy.
- Once baked, remove from the oven and let cool for a few minutes before slicing. Serve warm, and enjoy the delightful crunch of the phyllo paired with the creamy spinach filling.
Notes
- Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- You can freeze spanakopita before baking, wrapping individual pieces in foil for up to 2 months.
