Spanakopita (Greek Spinach Pie)
Authentic Greek Spanakopita with flaky phyllo pastry and savory spinach-feta filling. This traditional spinach pie recipe is crispy, golden, and irresistible.
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Spanakopita is Greece's beloved spinach pie that transforms simple ingredients into something truly extraordinary. Layers of paper-thin phyllo pastry encase a luscious filling of fresh spinach, creamy feta cheese, and aromatic herbs, creating golden, flaky squares that shatter at first bite to reveal the savory treasure within.
This traditional recipe brings together the earthiness of spinach with tangy feta and fragrant dill, all wrapped in buttery phyllo that bakes to crispy perfection. Whether served as a hearty main dish or elegant appetizer, spanakopita delivers the authentic flavors of Greek cuisine with every satisfying bite.
Instructions
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Prepare the spinach
Preheat oven to 375°F (190°C). Thaw 16 oz frozen spinach completely and squeeze out all excess water using clean kitchen towels until spinach is completely dry.
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Prepare the vegetables
Chop 1 onion finely and mince 2 cloves garlic. Chop 2 bunches fresh spinach and 1 bunch fresh dill roughly.
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Make the filling
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent.
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Add minced garlic and cook 30 seconds until fragrant. Add prepared spinach, fresh dill, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon nutmeg.
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Cook mixture 3-4 minutes, stirring frequently, until spinach wilts and excess moisture evaporates. Remove from heat and let cool completely, about 15 minutes.
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Beat 4 eggs in a large bowl. Crumble 1 cup feta cheese and add to eggs along with cooled spinach mixture. Stir until well combined.
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Prepare the phyllo
Mix remaining 2 tablespoons olive oil with melted butter from 10 oz package. Brush a 9x13 inch baking dish with butter mixture.
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Layer 8 sheets of phyllo dough in the dish, brushing each sheet with butter mixture and letting edges hang over sides of dish.
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Assemble and bake
Spread spinach filling evenly over phyllo base. Layer remaining 8 phyllo sheets on top, brushing each with butter mixture and tucking edges down into dish.
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Score top phyllo layers into 8 serving squares using a sharp knife, cutting only through top layers without reaching filling.
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Bake 35-40 minutes until top is deep golden brown and phyllo is crispy. Cool 10 minutes before cutting completely through scored lines and serving.
Tips
Always thaw frozen phyllo pastry in the refrigerator overnight, never at room temperature, to prevent condensation from making the sheets soggy.
Keep unused phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
Squeeze spinach in small batches using a clean kitchen towel, twisting tightly to extract maximum moisture for the best texture.
Brush each phyllo layer generously with the butter-oil mixture, paying special attention to the edges to prevent burning.
Score the top layers before baking to make clean cuts easier after cooking, but don't cut all the way through to the filling.
Let the spanakopita rest for 10-15 minutes after baking to allow the layers to set before cutting into portions.
Use a sharp knife in a sawing motion when cutting to avoid crushing the delicate phyllo layers.
The History of Spanakopita
Spanakopita, literally meaning "spinach pie" in Greek, has been a cornerstone of Greek cuisine for centuries. This beloved dish emerged from the resourceful cooking traditions of ancient Greece, where cooks transformed humble greens and cheese into celebratory feasts using delicate phyllo pastry.
The art of making phyllo pastry itself dates back thousands of years, with techniques passed down through generations of Greek families. Originally, every household would roll their own paper-thin sheets, a skill that required patience and practice. Today, while many home cooks use store-bought phyllo, the traditional flavors and techniques remain unchanged.
What Makes Perfect Spanakopita
The secret to exceptional spanakopita lies in three key elements: properly prepared spinach, quality cheese, and expertly handled phyllo pastry. The spinach must be thoroughly drained to prevent a soggy filling, while the feta should be creamy yet crumbly, providing that characteristic tangy bite.
The phyllo pastry creates the signature texture – those golden, flaky layers that provide textural contrast to the creamy filling. Each sheet must be brushed with butter or olive oil to achieve maximum crispiness and prevent the layers from becoming tough or chewy.
Traditional Variations
While spinach and feta form the classic combination, Greek cooks have created numerous regional variations over the centuries. Some recipes incorporate ricotta or anthotyros cheese alongside feta for extra creaminess. Others add fresh herbs like mint, parsley, or chives to complement the dill.
In northern Greece, cooks sometimes include leeks or scallions for additional flavor depth, while island variations might feature wild greens foraged from hillsides. Some modern interpretations include pine nuts or sun-dried tomatoes, though purists prefer the traditional simplicity.
Serving and Pairing Suggestions
Spanakopita shines as both a main course and appetizer, adapting beautifully to any meal occasion. Cut into generous squares, it makes a satisfying lunch when paired with a crisp Greek salad dressed in olive oil and lemon. For dinner parties, smaller triangular portions serve as elegant hors d'oeuvres.
Traditional Greek accompaniments include tzatziki, the cooling yogurt and cucumber sauce that balances the rich pastry. A simple tomato and cucumber salad with fresh oregano also complements the pie's savory richness. For beverages, consider a crisp white wine like Assyrtiko or a light red like Agiorgitiko.
Storage and Make-Ahead Tips
Spanakopita keeps beautifully and actually improves in flavor after a day in the refrigerator. Store covered for up to three days, then reheat in a 350°F (175°C) oven to restore crispiness. For longer storage, wrap unbaked spanakopita tightly and freeze for up to one month.
The filling can be prepared up to two days ahead and refrigerated, making assembly quick when ready to bake. However, avoid assembling the complete pie more than a few hours before baking, as the phyllo may become soggy from the filling's moisture.
Frequently Asked Questions
Can I use frozen spinach?
Yes, frozen spinach works excellently and is often more convenient than fresh. Thaw completely and squeeze out every drop of moisture using a clean kitchen towel or paper towels. This step is crucial for preventing a watery filling.
What if my phyllo tears?
Don't worry about small tears – they happen to everyone! Simply patch with pieces from another sheet or overlap slightly. The butter between layers will help seal any gaps during baking.
How do I know when it's done?
Properly baked spanakopita has a deep golden-brown top with crispy, flaky layers. The internal temperature should reach 165°F (74°C), and the phyllo should sound hollow when gently tapped.
