Oh my goodness, let me tell you about spanakopita! This Greek spinach pie is a true classic that never fails to impress. With its flaky layers of phyllo pastry and a savory filling of spinach and feta, it’s no wonder this dish has secured a beloved spot in Greek cuisine. Making spanakopita at home is such a joy—there’s something incredibly satisfying about layering those delicate sheets of pastry and watching it transform in the oven. Trust me, the aroma wafting through your kitchen will have everyone asking what’s cooking! Whether you’re hosting a gathering or just craving a delicious slice, this recipe is sure to be a hit.
Ingredients for Spanakopita Recipe Greek Spinach Pie
Gather these simple yet essential ingredients to create your delicious spanakopita:
- 1 package phyllo dough (16 oz), thawed – Make sure it’s fully thawed before use to prevent cracking.
- 1 lb fresh spinach, washed and chopped – Fresh spinach is key for that vibrant flavor!
- 1 cup feta cheese, crumbled – This gives the pie its signature tanginess.
- 1/2 cup ricotta cheese – Adds creaminess to the filling.
- 1/2 cup onion, finely chopped – Sweetens the filling when sautéed.
- 2 cloves garlic, minced – For that wonderful aroma and depth of flavor.
- 1/4 cup fresh dill, chopped – A must for an authentic Greek taste!
- 1/4 cup olive oil – Use high-quality olive oil for the best results.
- 3 large eggs – Binds everything together beautifully.
- Salt and pepper to taste – Don’t forget this for seasoning!
How to Prepare the Spanakopita Recipe Greek Spinach Pie
- First things first, preheat your oven to 375°F (190°C). Getting that heat going is crucial for a perfectly baked spanakopita!
- While the oven warms up, grab a skillet and heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring until they become translucent and fragrant—this should take about 3-5 minutes.
- Next, toss in the washed and chopped spinach. Cook it down until it’s wilted, which will only take a couple of minutes. Once done, remove it from heat and let it cool for a bit. Trust me, you don’t want to scramble the eggs in the next step!
- In a large mixing bowl, combine the cooled spinach mixture with the crumbled feta, ricotta cheese, chopped dill, eggs, salt, and pepper. Mix everything together until well combined. This filling should be rich and aromatic!
- Now, it’s time to assemble your spanakopita! Take a greased baking dish and start layering your phyllo dough. Brush each sheet with olive oil as you go. I usually use about 5-6 sheets for the bottom layer to give it a sturdy base.
- Spoon the delicious spinach filling onto the phyllo and spread it evenly. Then, continue layering more phyllo sheets on top, brushing each with olive oil, until you’ve used up your dough. I recommend at least 4-5 layers on top for that perfect crunch!
- Trim any excess phyllo hanging over the edges and score the top with a knife to create diamond shapes—this helps it bake evenly. Pop it in the oven and bake for 30-40 minutes, or until it’s beautifully golden brown and crisp.
- Once baked, let your spanakopita cool for about 10 minutes before slicing. This little cooling period helps set the filling so it doesn’t spill out when you cut into it. Enjoy every flavorful bite!
Why You’ll Love This Spanakopita Recipe Greek Spinach Pie
- Quick preparation with simple ingredients that come together beautifully.
- Vegetarian-friendly, making it a perfect option for meatless meals.
- Rich flavors from the combination of spinach, feta, and fresh herbs.
- Satisfying texture with crispy phyllo and creamy filling in every bite.
Tips for Success with Spanakopita Recipe Greek Spinach Pie
To achieve the best spanakopita, handling the phyllo dough with care is essential! Always keep the sheets covered with a damp kitchen towel while you work to prevent them from drying out. When brushing with olive oil, don’t skimp—each layer should be generously coated for that perfect crunch. If you want an extra crispy top, consider adding a sprinkle of sesame seeds before baking for an added texture and flavor boost. And remember, let it cool for those 10 minutes before slicing; this helps the filling set and keeps each piece intact. Trust me, you’ll be glad you did!
Variations on the Spanakopita Recipe Greek Spinach Pie
If you’re feeling adventurous, there are plenty of ways to customize your spanakopita! One of my favorite variations is to add sautéed mushrooms for an earthy flavor that pairs beautifully with the spinach. You could also experiment with different cheeses—try mixing in some creamy goat cheese or sharp cheddar to give it a unique twist. For a Mediterranean flair, consider adding sun-dried tomatoes or artichoke hearts to the filling. And if you want to spice things up, a pinch of red pepper flakes can add a delightful kick. The possibilities are endless, so feel free to get creative!
Nutritional Information for Spanakopita Recipe Greek Spinach Pie
Here’s a quick look at the estimated nutritional values per serving of this delicious spanakopita. Keep in mind these are approximations, and actual values may vary based on specific ingredients used:
- Calories: 250
- Fat: 15g
- Protein: 8g
- Carbohydrates: 20g
- Sugar: 1g
- Fiber: 2g
- Sodium: 400mg
- Cholesterol: 70mg
Serving Suggestions for Spanakopita Recipe Greek Spinach Pie
To round out your meal, I highly recommend serving this delicious spanakopita with a fresh side salad. A simple Greek salad with cucumbers, tomatoes, red onions, and olives drizzled with olive oil and lemon juice pairs perfectly. For an extra touch of flavor, whip up some tzatziki sauce to serve alongside—it adds a cool, creamy contrast that complements the savory pie beautifully. You could even enjoy it with some roasted vegetables for a heartier feast!
Storage & Reheating Instructions for Spanakopita Recipe Greek Spinach Pie
To store your leftover spanakopita, let it cool completely, then cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It should stay fresh for up to 3 days. For reheating, simply preheat your oven to 350°F (175°C), place the pie on a baking sheet, and warm it for about 15-20 minutes until heated through and the phyllo stays crispy. Avoid microwaving, as it can make the crust soggy!
FAQ about Spanakopita Recipe Greek Spinach Pie
Can I make spanakopita ahead of time? Absolutely! You can assemble the pie a day in advance and store it in the fridge before baking. Just cover it well to keep the phyllo from drying out.
What can I use instead of feta cheese? If you’re not a fan of feta, you can substitute it with crumbled goat cheese or even a sharp cheddar for a different flavor profile.
How do I store leftovers? Let the spanakopita cool completely, then cover it tightly and refrigerate. It should last for about 3 days.
Can I freeze spanakopita? Yes, you can freeze it before baking. Just wrap the assembled pie tightly and store it in the freezer for up to a month. Bake it straight from the freezer, adding a few extra minutes to the cooking time.
How do I know when it’s done baking? Look for a golden brown crust on top and a sizzling filling. It usually takes about 30-40 minutes, but keep an eye on it towards the end!
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Spanakopita Recipe Greek Spinach Pie: 7 Flavorful Steps
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Greek dish made with layers of flaky phyllo pastry filled with a savory mixture of spinach and feta cheese.
Ingredients
- 1 package phyllo dough (16 oz), thawed
- 1 lb fresh spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 3 large eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add chopped spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, combine the spinach mixture with feta cheese, ricotta, dill, eggs, salt, and pepper.
- Layer phyllo sheets in a greased baking dish, brushing each layer with olive oil.
- Spoon the spinach filling onto the phyllo and spread evenly.
- Cover with additional phyllo sheets, brushing each with olive oil.
- Trim excess phyllo and score the top with a knife.
- Bake for 30-40 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Variation: Add sautéed mushrooms or artichokes for different flavors.
- For a crispy texture, ensure each phyllo layer is well brushed with oil.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: spanakopita recipe, Greek spinach pie, phyllo pastry, spinach feta pie
