If you’re yearning for something savory, flaky, and utterly satisfying, Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You is about to become your new kitchen obsession. This dish features layers of crispy golden phyllo hugging a vibrant filling of spinach, crumbled feta, fresh herbs, and a touch of garlic — resulting in a flavor-packed wedge that tastes just as wonderful at a family dinner as it does as a shareable appetizer. Perfect for making ahead and just as delightful eaten warm or at room temperature, this is Greek comfort food with a wow factor built right in!
Ingredients You’ll Need
One of the beautiful things about Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You is how a handful of humble ingredients come together to create something magical. Each element plays a starring role in either the taste, texture, or eye-catching color of this iconic pie.
- Fresh spinach (1 lb, or 10 oz frozen): The heart of the filling; fresh spinach delivers the brightest flavor, but high-quality frozen works beautifully for convenience.
- Olive oil (1 tbsp): Used for sautéing and brushing the phyllo, it provides a subtle richness and helps everything crisp up.
- Small onion, finely chopped (1): Adds mellow sweetness and essential depth to the mixture.
- Green onions, chopped (2): Bring a gentle bite and brighten the overall flavor profile.
- Garlic, minced (2 cloves): Just the right amount to infuse the filling with irresistible aroma.
- Fresh dill, chopped (1/4 cup): A classic Greek herb that gives a fresh, slightly citrusy pop.
- Parsley, chopped (1/4 cup): Adds color and cleanliness to the taste of the spinach.
- Large eggs (2): Hold the filling together for easy slicing and serving.
- Feta cheese, crumbled (1 cup): Infuses the pie with creamy-tangy, salty bursts in every bite.
- Salt and pepper to taste: Essential for balancing flavors; use sparingly, since feta is already salty.
- Phyllo dough, thawed (8 sheets): Gives spanakopita its signature crunch and stunning golden layers.
- Melted butter or olive oil (1/4 cup): Each layer is brushed to ensure ultimate flakiness and color.
How to Make Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You
Step 1: Prep the Spinach
If using fresh spinach, start by wilting it in a dry pan over medium heat. Once it’s wilted and has released its moisture, transfer it to a colander, let it cool, and squeeze out as much liquid as possible—this step is the secret to a non-soggy pie! Give the spinach a rough chop. If you’re using frozen spinach, simply thaw, drain, and do the same squeezing and chopping. This ensures the filling is flavorful without being watery.
Step 2: Sauté Aromatics
Heat the olive oil in a skillet over medium heat. Add your finely chopped onion and green onions, cooking for about 3–4 minutes until they become soft and fragrant. Stir in the minced garlic and let it cook for another 30 seconds. This quick sauté enhances the sweetness of the onions and mellows the garlic, setting a delicious base for the filling.
Step 3: Make the Filling
In a large mixing bowl, combine the prepared spinach, sautéed onion mixture, chopped dill, parsley, eggs, and crumbled feta cheese. Season with a pinch of salt and black pepper—remember, feta is salty, so taste before adding too much. Mix everything until just combined; it should look vibrant and speckled with green herbs and creamy cheese.
Step 4: Layer the Phyllo
Lightly grease a 9×9-inch baking dish. Now, the fun begins! Place one sheet of thawed phyllo in the pan and brush it gently with melted butter or olive oil. Repeat with three more sheets, brushing each one. Don’t worry if the phyllo tears a bit; overlapping keeps everything tucked in and flaky.
Step 5: Add the Filling
Spread the spinach and feta filling evenly over the layered phyllo, smoothing the top with the back of a spoon. The fresh herbs and creamy cheese should peek through, making it almost too pretty to cover!
Step 6: Top and Score
Layer on the remaining four phyllo sheets, brushing each with more butter or oil. Tuck the edges neatly down along the sides of the pan for a tidy finish, then brush the very top layer generously. With a sharp knife, carefully score the top into squares or triangles—this not only looks beautiful but also makes it easier to serve later.
Step 7: Bake to Perfection
Bake your Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You at 375°F (190°C) for 35–40 minutes, or until the top is shimmering gold and crisp. Let it cool for just a bit (the hardest part!) before lifting out a slice—the aroma and sound of that shattering phyllo is pure magic.
How to Serve Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You
Garnishes
This Greek pie truly shines with a sprinkle of fresh chopped dill, a scattering of sliced green onions, or a handful of crumbled feta right before serving. For a burst of color, a few halved cherry tomatoes on the side also look stunning.
Side Dishes
Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You pairs perfectly with a crisp Greek salad, lemony roasted potatoes, or even a simple bowl of tomato soup. The bright, fresh flavors of Mediterranean sides balance the richness of the pie marvelously.
Creative Ways to Present
Try making individual spanakopita triangles or servings in muffin tins for easy-to-hold party bites. For a show-stopping appetizer platter, cut the pie into small squares and serve on a large board with olives, cucumbers, and tzatziki for dipping. Guests will love the variety!
Make Ahead and Storage
Storing Leftovers
Place any leftover Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You in an airtight container in the fridge. The pie keeps well for up to 4 days without losing its delicious flavor.
Freezing
To freeze, wrap individual squares or the entire pie tightly in plastic wrap, then foil. Spanakopita freezes beautifully for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
For a perfect crispy top, reheat slices in a 350°F oven for 10–15 minutes, uncovered. Microwaving works in a pinch, but the phyllo will lose its crunch, so try to use the oven whenever possible for that fresh-baked texture.
FAQs
Can I use different greens instead of spinach?
Absolutely! Try Swiss chard, kale, or even beet greens if you have them on hand. Just make sure to cook and drain them well to avoid excess moisture in your spanakopita.
Is it possible to make Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You gluten-free?
Yes, you can use gluten-free phyllo dough, which is widely available in many specialty stores. The filling itself is naturally gluten-free, so just make the swap and prepare as usual!
How do I keep the phyllo dough from tearing?
Phyllo is famously fragile, but don’t stress—a few tears are totally normal and easily patched with another sheet. Keep the stack covered with a slightly damp towel while you work so it doesn’t dry out.
Can I assemble the pie ahead of time?
Definitely! Assemble the entire Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You, cover tightly with plastic wrap, and refrigerate it up to 12 hours before baking. Just pop it in the oven when you’re ready to eat and add a few extra minutes to the baking time if needed.
Is it better served hot or at room temperature?
That’s the beauty of this recipe—it’s delicious either way! The phyllo is crispest right after baking, but the flavors develop even more as it cools, making it perfect for picnics and parties.
Final Thoughts
Whether you’re a longtime lover of Greek cuisine Main Course or Appetizer. It’s an unbeatable blend of fresh, vibrant flavors and satisfying textures, and truly a joy to make and share. Give it a whirl—you’ll be amazed by how quickly it becomes a favorite in your home, too!
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Spanakopita: A Delicious Greek Spinach Pie Recipe That Will Amaze You Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Spanakopita is a classic Greek dish that features a savory filling of spinach, feta cheese, and herbs, all wrapped in layers of crispy phyllo dough. This recipe yields a perfectly golden and flavorful spinach pie that is sure to impress your family and friends.
Ingredients
Filling:
- 1 lb fresh spinach (or 10 oz frozen, thawed and drained)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh dill
- 1/4 cup chopped parsley
- 2 large eggs
- 1 cup crumbled feta cheese
- Salt and pepper to taste
Assembly:
- 8 sheets phyllo dough (thawed)
- 1/4 cup melted butter or olive oil for brushing
Instructions
- Prepare the Filling: If using fresh spinach, sauté until wilted, then chop. Sauté onions and garlic until soft. Combine spinach, onion mixture, herbs, eggs, feta, salt, and pepper.
- Assemble the Spanakopita: Layer phyllo sheets in a greased baking dish, brushing each layer with butter. Spread the filling and cover with remaining phyllo sheets, brushing each layer. Score the top and bake.
- Bake and Serve: Bake until golden and crisp, then let cool slightly before serving.
Notes
- Spanakopita can be enjoyed warm or at room temperature.
- For a quicker option, make individual triangles or muffin-sized portions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course or Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg
