International Cuisine > Greek Cuisine > Main Dishes (Greek) > Spanakopita Recipe

Classic Spanakopita: A Savory Greek Spinach Pie

Spanakopita, a traditional Greek spinach pie, is a delightful combination of flaky phyllo pastry and a rich, savory filling of spinach, feta cheese, and herbs. This recipe guides you through each step to create a golden-brown, irresistible Spanakopita that will transport you straight to the Mediterranean.

Prep Time
45 minutes
Cook Time
45 minutes
Servings
8-10
Ingredients
  • 1 package (about 1 pound) Phyllo Dough
  • 2 pounds Fresh Spinach
  • 8 ounces Feta Cheese
  • 1 medium, chopped Onion
  • 3 large Eggs
  • 1/2 cup, plus more for brushing Olive Oil
  • 1/4 cup, chopped Fresh Dill
  • 1/4 cup, chopped Fresh Mint
  • 1 tablespoon Lemon Juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Preparation

Begin by washing the spinach thoroughly. Remove any tough stems. You can either blanch the spinach in boiling water for a minute or two until wilted, or sauté it in a pan with a little olive oil until it softens. Once cooked, squeeze out as much excess water as possible. This is crucial to prevent a soggy Spanakopita. Chop the spinach coarsely.

Making the Filling

In a large bowl, combine the chopped spinach, crumbled feta cheese, chopped onion, beaten eggs, olive oil, dill, mint, lemon juice, salt, and pepper. Mix all ingredients well until thoroughly combined. Taste and adjust seasonings as needed. The filling should be flavorful and well-balanced.

Assembling the Spanakopita

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out. Place one sheet of phyllo dough in the baking dish, lightly brushing it with olive oil. Repeat with 5-6 more sheets, layering them and brushing each with olive oil. The phyllo should overhang the edges of the dish.

Adding the Filling and Topping

Pour the spinach filling evenly over the phyllo dough in the baking dish. Fold the overhanging phyllo dough edges over the filling. If you have extra phyllo, you can add a few more layers on top, brushing each with olive oil. This creates a crispy top crust.

Baking and Serving

Using a sharp knife, score the top layers of phyllo dough into squares or diamonds. This allows steam to escape and prevents the Spanakopita from puffing up unevenly. Bake for 40-45 minutes, or until the phyllo is golden brown and crispy. Let the Spanakopita cool slightly before cutting and serving. Enjoy warm or at room temperature.

Nutrition Facts Estimated per 100g of product

(Values are approximate and may vary based on specific ingredients and preparation methods)

Calories: 250-300 kcal
Protein: 8-10 g
Fat: 15-20 g
Carbohydrates: 15-20 g
Fiber: 2-3 g

Other Important Considerations for Nutrition

  • Fat Content: Spanakopita is relatively high in fat due to the olive oil and feta cheese. Consider using reduced-fat feta cheese and being mindful of the amount of olive oil used.
  • Sodium: Feta cheese is a significant source of sodium. Choose lower-sodium feta options if you are concerned about sodium intake.
  • Vitamins and Minerals: Spanakopita provides vitamins and minerals from the spinach, including vitamin K, vitamin A, and iron.
  • Phyllo Dough: Phyllo dough is low in fiber. You can increase the fiber content slightly by adding a small amount of whole wheat flour to the filling.

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FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before using it in the filling.
  • Can I make Spanakopita ahead of time?

    Yes, you can assemble the Spanakopita ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. Add a few minutes to the baking time if baking from cold.
  • How do I prevent the phyllo dough from drying out?

    Keep the phyllo dough covered with a damp towel while you are working with it. This will prevent it from drying out and becoming brittle.