Looking for great vegetarian comfort food? Then you have to try this delicious Greek Spinach Pie, also known as Spanakopita. Layers of crispy, flaky phyllo dough are filled with a creamy, flavorful spinach mixture. Baked until golden, you have crunch in every bite!
While it might look like a difficult recipe, it’s actually very easy. You make the filling, and simply layer it with phyllo dough. It couldn’t be easier! Serve them warm as a vegetarian main with a side salad, or as a side to a lamb roast. You can even serve the cold Spanakopita as an appetizer! It just so happens to be Mediterranean-diet approved, so you can have a second bite! Grab the phyllo dough, spinach, and cheese, and get ready to impress your guests.
What is Spanakopita?
Spanakopita (pronounced spah-nah-KO-pee-tah) is a Greek savory pie made from phyllo pastry stuffed with spinach and cheese.
Typically, feta is used, but goat’s cheese and ricotta is can also be used. Other ingredients include onions, eggs, or scallions.
Spanakopita Ingredients
Spinach – you can use frozen and thawed spinach for this recipe, but fresh spinach will give you the best results.
Cheese – using Feta is key for a great spanakopita! Traditionally a Greek cheese called kefalotyri is also used, but since it might be harder to find, you can also use goat’s cheese or parmesan.
Eggs – don’t skip the egg, because it acts as a binder.
How To Make Spanakopita
If you’re using frozen spinach, you only need to thaw it first and then drain it properly. Fresh spinach needs to be cooked and then squeezed to remove excess moisture. You can process the spinach in a food processor until fine. Mix with the remaining filling ingredients until everything is fully combined.
Phyllo pastry can be very fiddly, so handle it very carefully. If using frozen phyllo pastry, remember to thaw it in the fridge overnight.
Serve the Spanakopita fresh out of the oven with your favorite side salad. Or you can serve it as a side to a main meal, or with a yogurt dip as an appetizer!
Phyllo pastry is low in fat, so this is a healthy recipe too! If you’re in a pinch, you can use puff pastry, but it will be more buttery!
Make pretty appetizers, by cutting them into Spanakopita triangles or squares.
Can you make Spanakopita ahead of time?
Spanakopita can be made the day before. Assemble the layers, cover tightly, and place in the fridge. Bake before serving, allowing an extra 10 minutes.
How to store Spanakopita
Store leftovers in the fridge for up to 3 days. Heat in a low oven until warmed through.
You can also portion out cooked spanakopita leftovers and freeze them for later. They can be placed directly in the oven without defrosting them in advance.
Let's face it, nobody wants to eat a soggy spanakopita. But this doesn't have to be your fate if you follow a few simple tips. Firstly, making sure you squeeze all the excess moisture out of your spinach. This is the case with fresh and frozen spinach.
Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. I'm sharing my family's favorite spanakopita recipe, complete with tips, video, and step-by-step photos.
Store in the refrigerator in an airtight container. Reheat slices on a cookie sheet in the oven at 350 degrees for 10 -13 minutes, or until heated through. Freeze baked Spanakopita in a freezer-safe dish for up to 2 months.
The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.
It will start to wilt down quite quickly, once it has wilted (about 1-2 mins) drain it through a colander and allow all the excess water to run out, pressing it with the back of a spoon or underside of a ladle will help force excess water out of the spinach through the colander.
Can I freeze Spanakopita? Yes you can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.
Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.
At the heart of spanakopita lies spinach, a nutritional powerhouse packed with vitamins, minerals, and antioxidants. Spinach is rich in vitamin K, essential for bone health and the prevention of blood clots, as well as a crucial source of vitamin A, which supports vision and immune function.
In my Spanakopita recipe, I love using a mix of feta and kefalotiri, scallions, dill, and mint. The salty, briny, and aromatic flavors make this pie incredibly delicious. In Greece, you can find Spanakopita in windows of street-side coffee shops and bakeries and more refined versions on restaurant menus.
Although this pie contains more spinach and fewer eggs than most quiches, it is like a quiche in that it can be made ahead and freezes well. A whole, baked pie can be reheated in a 300-degree oven for 15 to 20 minutes, or individual slices can be heated in the microwave. The baked pie can be frozen for up to one month.
Spanakopita has something of a buttery, earthy, and wholesome-tasting flavor thanks to its flaky pastry and thick spinach filling. The salty feta can add a briny complexity to the taste, too, according to The Kitchn. It frequently contains fresh oregano and dill among other herbs, lemon, and scallions.
a Greek food made of pastry filled with spinach (= a vegetable with dark green leaves), and often cheese and onions: Make a side dish of tzatziki to give your spanakopita a really authentic touch.
Phyllo dough dries out super fast. Lay a damp (NOT wet) kitchen towel over the phyllo sheets while you are putting together your recipe. Make sure the towel is just slightly damp, enough to give the phyllo dough a little moisture so it doesn't dry out.
Working layer by layer takes time; keep the rest of the dough tightly wrapped so that it doesn't dry out in the process. Plastic wrap is fine, but a clean, barely damp kitchen towel works best.
Pastry being soggy in the middle is a result of the pastry being undercooked. Don't place the pastry on too high a shelf in the oven. One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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