Easy Homemade Spanakopita Recipe | Greek Spinach Pie

Experience the true taste of Greece with this spanakopita recipe. It’s a traditional Greek spinach pie with layers of crispy phyllo dough. Inside, you’ll find a mix of fresh spinach and creamy feta cheese. It’s perfect as a side, main dish, or appetizer, bringing the Mediterranean to your table.

Learn to make authentic spanakopita with our step-by-step guide. We’ll show you how to handle phyllo dough and make the spinach and feta filling just right. Get ready to make a Greek dish in your kitchen.

Key Takeaways

  • Spanakopita is a classic Greek savory pie made with crispy phyllo dough layers and a filling of spinach and feta cheese.
  • This recipe provides detailed instructions for working with phyllo dough, preparing the filling, and achieving the perfect golden, crispy layers.
  • The dish can be served as a side, main course, or appetizer, making it a versatile and crowd-pleasing option.
  • Key ingredients include fresh spinachfeta cheese, and a variety of fresh herbs like dill, mint, and parsley.
  • The recipe yields 12 servings, with each serving providing a balance of nutrients, including protein, vitamins, and minerals.

What is Traditional Greek Spanakopita Recipe

Spanakopita is a favorite in Greek cuisine. It’s a pie with crispy phyllo dough and a warm filling of spinach and feta cheese. This dish is deeply rooted in Greek culture and history.

Origin and Cultural Significance

The name “spanakopita” means “spinach pie” in Greek. It started as a way to use up lots of spinach. Now, it’s a key part of Greek cuisine, enjoyed at any time of day.

Traditional Ingredients Overview

The classic spanakopita recipe has spinachfeta cheeseonionseggs, and herbs like parsley and dill. It’s all wrapped in thin, crispy phyllo dough. The right phyllo dough is key for a great spanakopita.

Common Variations in Greece

While the classic spanakopita recipe is most loved, Greece has many variations. Some add leeksspring onions, or other cheese types. But the core of traditional Greek spanakopita is its mix of savory flavors and flaky texture.

Spanakopita triangles

Essential Ingredients for Authentic Spanakopita Recipe

To make a real Greek spanakopita, you need the right ingredients. The key is using fresh, quality items. They must work together to bring out the dish’s unique flavors and textures.

The heart of the dish is fresh spinachFresh spinach beats frozen in taste and texture. Choose baby spinach for its rich flavor and softness.

Feta cheese is a must for spanakopita. Use full-fat, creamy feta from sheep’s or goat’s milk. This adds a salty, creamy taste to the spinach.

The phyllo dough is also crucial. It’s the thin pastry that makes the dish flaky. Handling the phyllo carefully is key to getting the right texture.

IngredientQuantity
Fresh Spinach8 oz package
Feta Cheese4 oz
Phyllo Dough1 lb package
Olive Oil1/4 cup
Onion1 medium, diced
Eggs3 large
Fresh Dill2 tbsp, chopped
Fresh Parsley1/4 cup, chopped

With spinach, feta, and phyllo as your base, you’re set. You’ll make a spanakopita that’s as good as those in Greece’s tavernas.

ingredients

Mastering the Phyllo Dough Technique

Working with phyllo dough is key to making a flaky spanakopita. Whether you buy it or make it yourself, knowing how to handle it is important. This skill can greatly improve your dish.

Working with Store-bought Phyllo

When using store-bought phyllo, thaw it slowly. Place the frozen sheets in the fridge overnight. This slow thaw keeps the dough soft and pliable.

Tips for Handling Delicate Sheets

  1. Keep the phyllo sheets covered with a damp cloth to prevent drying.
  2. Work fast but carefully, unrolling and separating the sheets one at a time to avoid tearing.
  3. If a sheet tears, just overlap the torn pieces and keep going with your spanakopita.

Proper Brushing Techniques

Brushing the phyllo with olive oil or a mix of olive oil and melted butter is crucial. Use a gentle, even touch to coat each layer. This ensures flaky layers without tears.

“Properly brushed phyllo results in those delightful, golden layers that make spanakopita so irresistible.”

Mastering phyllo dough will help you make a spanakopita that impresses everyone. Your baking skills will shine through.

Spinach and Feta Filling Preparation

Making the perfect spanakopita filling is crucial for a delicious Greek spinach pie. Begin by cooking onions and leeks until they’re soft. Next, add two pounds of fresh, chopped spinach leaves to the pan. Cook until the spinach wilts and any extra liquid is gone.

After the spinach cools, mix it with 8 ounces of crumbled feta cheese, a beaten egg, and herbs like dill, parsley, and mint. Some recipes suggest adding ricotta cheese for creaminess.

Make sure to drain the spinach well to avoid soggy phyllo dough. Adjust the seasoning, considering the feta’s saltiness. Now, your filling is ready to make a tasty spanakopita.

IngredientQuantity
Fresh Spinach Leaves2 pounds
Crumbled Feta Cheese8 ounces
Egg, lightly beaten1
Phyllo Dough Sheets1 pound
Baking Temperature375°F
Baking Time18-20 minutes

A great spanakopita filling needs a mix of spinach feta mixture and spanakopita herbs. Follow these steps to make a tasty Greek spinach pie.

Step-by-step Spanakopita Recipe

Want to learn how to make spanakopita? This easy guide will help you make a delicious Greek spanakopita recipe. It’s sure to wow your family and friends.

Preparing the Filling

Begin by cooking the filling’s vegetables. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 leek, finely chopped, and 3 spring onions, sliced. Cook for 3-5 minutes until they’re soft.

Next, add 11 ounces of fresh spinach. Cook for another 5-7 minutes. This helps get rid of excess moisture.

In a big bowl, mix the cooked spinach with 1 cup of crumbled feta cheese, 3 beaten eggs, 3 tablespoons of ricotta cheese, and 1/4 cup of chopped fresh herbs like dill and parsley. Make sure everything is well mixed.

Assembly Instructions

Preheat your oven to 350°F (175°C). Grease a 10-12 inch baking dish with olive oil or butter.

  1. Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out.
  2. Lay one sheet of phyllo dough in the prepared baking dish, brushing it lightly with melted butter or olive oil.
  3. Repeat this process, layering 8-10 sheets of phyllo, brushing each one with the butter or oil.
  4. Spread the spinach and feta filling evenly over the phyllo layers.
  5. Top the filling with another 8-10 sheets of phyllo, brushing each layer with butter or oil.
  6. Fold the overhanging edges of the phyllo over the filling, creating a neat, sealed edge.
  7. Using a sharp knife, lightly score the top layer of phyllo to make it easier to cut the spanakopita into portions after baking.

Baking Guidelines

Bake the spanakopita in the preheated oven for 55-65 minutes. It should be golden brown and crispy on top. Let it cool for 10-15 minutes before serving.

“The key to a perfect spanakopita is in the layering of the phyllo dough and the right balance of flavors in the filling.”

Tips for Achieving Crispy, Golden Layers

Making the perfect crispy spanakopita with golden phyllo layers needs some skill. First, make sure your phyllo dough is thawed and covered. Then, brush each layer with a mix of olive oil and melted butter. This step is crucial for that spanakopita texture.

But don’t overdo it with the brush. Too much oil can make the dough soggy.

Before baking, score the top layers of the pie. This lets steam out while it cooks, making it crispy. Bake at 375°F (190°C) until it’s golden brown. This usually takes 45 minutes to an hour.

After baking, let it cool a bit before cutting. This helps keep the golden phyllo layers crisp. Follow these tips, and you’ll make a spanakopita that looks great and tastes amazing.

TipBenefit
Thaw phyllo dough completely and keep it coveredPrevents drying and ensures easy handling
Brush each layer with a butter-oil mixtureCreates a crispy, golden texture
Score the top layers before bakingAllows steam to escape for maximum crispiness
Bake until deep golden brownEnsures a crisp, flaky finish
Let cool slightly before cuttingMaintains the crispy phyllo layers

Make-Ahead and Storage Instructions

Spanakopita is a tasty Greek spinach pie perfect for busy days or parties. It’s great because you can make it ahead of time. This way, you can enjoy its flaky, cheesy goodness whenever you want.

Freezing Methods

Spanakopita is easy to freeze. You can make it and freeze it before baking for up to 3 months. Just wrap it in plastic wrap and foil, then freeze it. When you’re ready, thaw it in the fridge overnight and bake as usual.

Reheating Guidelines

Want to enjoy leftover spanakopita again? Reheat it in a 350°F oven for 15-20 minutes. This will make it warm and crispy again, just like new.

With these tips, you can enjoy make-ahead spanakopita, freezing spanakopita, and reheating spanakopita whenever you like. It’s a delicious Greek treat that’s easy to have on hand!

Common Mistakes to Avoid

Making the perfect spanakopita, a Greek spinach pie, needs careful attention. Stay away from these common mistakes to get a crispy, flaky, and tasty pie:

  1. Insufficient Spinach Draining: Not draining the spinach well can make the filling soggy. This can make the phyllo dough soft and not good to eat.
  2. Overworking the Phyllo: Too much handling of the phyllo dough can make it uneven and hard. Be gentle when you layer the sheets.
  3. Imbalanced Filling: Too much or too little filling can mess up the balance. This can make the pie too dense or too light.
  4. Inadequate Brushing: Not brushing the phyllo layers enough can stop them from getting crispy. They won’t turn golden brown.
  5. Underbaking: Not baking it long enough can make the pastry pale and soft. It should be crispy and flaky.
  6. Garlic Overload: Garlic is common in Greek dishes, but it’s not in traditional spanakopita. Too much garlic can overpower the spinach and feta.

Avoiding these mistakes and following the recipe well will help you make a spanakopita recipe that will wow your guests and please your taste buds.

Serving Suggestions and Pairings

Spanakopita is a versatile Greek dish that can be served in many ways. It’s great as an appetizer, side dish, or even a main course. Pair it with a variety of side dishes and accompaniments for a complete Greek-inspired meal. A classic Greek salad with fresh tomatoes, cucumbers, olives, and tangy feta dressing is a perfect match.

For a creamy and cooling touch, serve spanakopita with tzatziki sauce. This refreshing dip combines Greek yogurt, cucumber, garlic, and lemon juice. It offers a nice contrast to the savory pie. Roasted Mediterranean vegetables like zucchini, eggplant, and bell peppers also pair well, adding vibrant colors and textures.

To make a more substantial Greek feast, serve spanakopita with grilled or roasted meats. Chicken kebabs, lamb chops, or moussaka are all great options. The flaky pastry, protein-rich main dish, and side dishes will make for a satisfying and authentic Greek meal.

This recipe is a lunch recipe. Then, To discover more lunch recipes, check out our dedicated section on various lunch recipes 

FAQ

What is spanakopita?

Spanakopita is a tasty Greek pie. It has crispy phyllo dough and a mix of spinach and feta cheese. You can enjoy it as a side, main dish, or appetizer.

What are the key ingredients for authentic spanakopita?

For real spanakopita, you need fresh spinach, good feta cheese, and phyllo dough. Also, olive oil, onions, eggs, and herbs like dill and parsley are key. Some recipes add leeks or spring onions for extra taste.

How do you properly handle phyllo dough for spanakopita?

Handling phyllo dough right is key for crispy spanakopita. Thaw it in the fridge overnight. Keep it covered with a damp cloth while working. Brush each layer with olive oil or oil and melted butter.

Work fast but carefully to avoid tearing the sheets.

How do you prepare the spinach and feta filling?

First, sauté onions and leeks until they’re soft. Then, add chopped spinach and cook until it’s wilted. Drain off any extra liquid.

Mix the cooled spinach with crumbled feta, eggs, herbs, and seasonings. Some recipes add ricotta for creaminess.

How do you assemble and bake spanakopita?

Start by layering phyllo sheets in a baking dish, brushing each with oil. Spread the filling evenly, then add more phyllo layers on top.

Fold overhanging edges and brush the top with oil. Score the top layer for easier cutting after baking. Bake at 350°F (175°C) for 45-60 minutes until it’s golden.

How can you ensure crispy, golden layers in spanakopita?

For crispy layers, thaw the phyllo completely and keep it covered. Brush each layer lightly but thoroughly with oil or butter mixture. Don’t overdo it with the oil.

Score the top layers before baking to let steam out. Bake until it’s deep golden brown.

Can spanakopita recipe be made ahead and frozen?

Yes, you can assemble spanakopita and freeze it unbaked for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw it in the fridge before baking.

Baked spanakopita can be refrigerated for 2-3 days or frozen for up to 2 months.

What are some common mistakes to avoid when making spanakopita?

Avoid not draining the spinach properly, which can make the phyllo soggy. Don’t overwork or tear the phyllo dough. Use the right amount of filling.

Make sure to brush the layers well with oil. And don’t underbake, as it should be crispy and golden. Avoid adding garlic to keep the flavors balanced.

How do you serve spanakopita?

Serve spanakopita as an appetizer, side dish, or main course. It goes well with a Greek salad, tzatziki sauce, or roasted veggies. For a full Greek meal, pair it with grilled meats or fish.

Spanakopita recipe is great hot, at room temperature, or cold. It’s perfect for picnics or packed lunches.

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