Spanakopita (Greek Spinach Pie)
Layers of crispy golden phyllo dough encasing a savory filling of spinach, feta, and herbs.
Details
Ingredients
- 1 lb fresh spinach, chopped (or 10 oz frozen, thawed and squeezed dry)
- 8 oz feta cheese, crumbled
- 1 bunch green onions, sliced
- 3 large eggs
- 1/4 cup fresh dill, chopped
- 1/4 tsp nutmeg
- 1 package (1 lb) phyllo dough, thawed
- 1/2 cup melted butter
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
If using fresh spinach, wilt in a large pan, then squeeze out all excess water. Chop finely.
- 3
Mix spinach, feta, green onions, eggs, dill, nutmeg, salt, and pepper.
- 4
Brush a 9x13 baking dish with melted butter. Layer 8 sheets of phyllo, brushing each with butter.
- 5
Spread the spinach filling evenly over the phyllo.
- 6
Layer 8 more sheets of phyllo on top, brushing each with butter. Score the top layers into squares or diamonds.
- 7
Bake 35-40 minutes until the phyllo is deeply golden and flaky.
- 8
Cool 10 minutes before cutting along the scored lines.
About This Recipe
Spanakopita, the iconic Greek savory pie, embodies generations of culinary tradition and hospitality. This beloved dish, often gracing family tables for celebrations and everyday meals alike, showcases the genius of simple, quality ingredients transformed into something extraordinary. What makes it truly special is the harmonious interplay of textures and flavors: gossamer-thin layers of crisp, golden phyllo dough, lovingly brushed with butter, encase a robust and tangy filling. The heart of the pie is a vibrant mix of nutrient-rich spinach, salty crumbled feta cheese, aromatic fresh dill, and a subtle hint of nutmeg, all bound together with eggs. Key techniques involve meticulously preparing the spinach by squeezing out every bit of excess moisture to prevent a soggy pie, and handling the delicate phyllo with care, keeping it covered to prevent drying. While often made with fresh spinach, thawed and well-drained frozen spinach is a convenient alternative. Variations might include a touch of ricotta for a creamier filling, or a blend of other herbs like parsley or mint. Serve Spanakopita warm or at room temperature, whether as an impressive appetizer, a light main course alongside a fresh salad, or as part of a traditional Greek meze spread.
Tips & Tricks
- • To ensure your Spanakopita has a perfectly crisp crust, squeeze the spinach vigorously until it is as dry as possible; excess moisture will make the phyllo soggy during baking.
- • For a richer filling, consider adding 1/2 cup of crumbled ricotta cheese to the spinach mixture. Alternatively, swap fresh dill for a combination of fresh parsley and mint for a brighter, more complex herbal profile.
- • This pie can be assembled up to 24 hours in advance; cover it tightly with plastic wrap and refrigerate until ready to bake. Leftovers store well for 3-4 days and are best reheated in a moderate oven for ultimate crispness.
- • Serve Spanakopita with a simple side of plain Greek yogurt or tzatziki for a cooling contrast, or alongside a refreshing cucumber and tomato salad dressed with lemon and olive oil.
Nutrition Facts
Per serving (approximate)