Spanakopita (Greek Spinach Pie) Recipe

Introduction

Spanakopita is a classic Greek spinach pie known for its flaky phyllo crust and flavorful spinach and feta filling. This savory dish makes a perfect appetizer, snack, or light meal that’s as delicious as it is satisfying.

Ingredients

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper, to taste
• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

1. Step 1: Preheat the oven to 325 degrees F.
2. Step 2: Ensure the spinach is very well drained by squeezing out any excess liquid by hand before mixing.
3. Step 3: In a mixing bowl, combine the drained spinach, chopped parsley, onion, garlic, 2 tablespoons olive oil, eggs, crumbled feta, dried dill weed, and freshly ground black pepper. Stir well to blend all ingredients evenly.
4. Step 4: Unroll the phyllo sheets and place them between two slightly damp kitchen cloths to keep them pliable.
5. Step 5: Brush the bottom and sides of a 9 1/2″ x 13″ baking dish generously with olive oil.
6. Step 6: Line the baking dish with two sheets of phyllo, letting them cover the sides. Brush with olive oil. Repeat this layering and brushing process, adding two sheets at a time, until about two-thirds of the phyllo is used.
7. Step 7: Spread the spinach and feta filling evenly over the layered phyllo base.
8. Step 8: Cover the filling with two more phyllo sheets and brush with olive oil. Continue layering two sheets at a time, brushing each layer with olive oil, until all sheets are used.
9. Step 9: Brush the top layer with olive oil and sprinkle with a few drops of water. Fold in any overhanging edges and brush them with olive oil. Cut the pie partway into squares if desired.
10. Step 10: Bake in the preheated oven for about 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven, finish cutting if needed, and serve warm. Enjoy!

Tips & Variations

• Make sure to squeeze out as much moisture as possible from the spinach to keep the pastry crisp.
• Substitute fresh dill for dried if available to boost fresh herbal flavor.
• Use a mix of feta and ricotta cheese for a creamier filling.
• If you don’t have The Fillo Factory dough, any good-quality phyllo dough will work; just handle it carefully to prevent tearing.

Storage

Store any leftover spanakopita covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 325 degrees F for 10-15 minutes to restore the crispness of the phyllo. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Be sure to cook it down and squeeze out all moisture thoroughly before mixing it into the filling to prevent a soggy crust.

Is it necessary to brush olive oil between every phyllo layer?

Brushing olive oil between layers helps the phyllo sheets bake evenly and enhances the flavor and crispness. It’s highly recommended for the best results.

Spanakopita (Greek Spinach Pie) Recipe

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This traditional Greek Spanakopita (Spinach Pie) features a savory filling of tender spinach, fresh parsley, feta cheese, and aromatic herbs encased in layers of crisp, buttery phyllo dough. Baked to golden perfection, it’s a delightful appetizer or main course that’s both flavorful and satisfying.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper, to taste

Phyllo and Assembly

• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

1. Preheat the oven: Preheat your oven to 325 degrees F, ensuring it reaches the correct temperature for even baking of the spanakopita.
2. Prepare the spinach: Make sure the thawed spinach is very well drained by squeezing out all excess liquid by hand to avoid soggy filling.
3. Mix the filling: In a large mixing bowl, combine the well-drained spinach, finely chopped parsley, onion, minced garlic, olive oil, eggs, crumbled feta cheese, dried dill weed, and freshly ground black pepper. Stir until thoroughly mixed.
4. Prepare the phyllo sheets: Unroll the phyllo dough sheets and place them between two slightly damp kitchen towels to keep them from drying out and tearing during assembly.
5. Prepare the baking dish: Lightly brush the bottom and sides of a 9 1/2″ x 13″ baking dish with olive oil to prevent sticking and add flavor.
6. Layer the phyllo base: Line the baking dish with two sheets of phyllo dough, allowing the edges to hang over the sides of the dish. Brush the phyllo sheets generously with olive oil. Repeat this layering and brushing process, adding two sheets at a time until about two-thirds of the dough is used.
7. Add the filling: Evenly spread the spinach and feta mixture over the layered phyllo base, creating a smooth and uniform layer.
8. Top with phyllo layers: Cover the filling with two additional sheets of phyllo, brushing each with olive oil. Continue layering two sheets at a time, brushing generously with olive oil between layers, until all phyllo sheets are used up.
9. Prepare for baking: Brush the top layer generously with olive oil and sprinkle lightly with water to create steam and help the crust crisp. Fold the overhanging phyllo flaps inward, brushing them with olive oil. Using a sharp knife, score the spanakopita part-way into squares to make cutting easier after baking.
10. Bake: Place the baking dish in the preheated oven and bake for 1 hour, or until the phyllo crust is crisp, golden brown, and fragrant.
11. Serve: Remove from the oven, complete cutting into squares along the scored lines, and serve warm. Enjoy this delicious traditional Greek spinach pie!

Notes

• Ensure spinach is well-drained to avoid soggy filling and soggy crust.
• Handle phyllo dough gently and keep it covered with damp towels to prevent drying out and cracking.
• Olive oil is key for crisping the phyllo and adding flavor; don’t skimp on brushing layers.
• Scoring before baking helps cut the pie easily without breaking the delicate crust.
• Leftovers can be refrigerated and reheated in the oven to restore crispiness.

Keywords: Spanakopita, Greek spinach pie, phyllo dough, feta, spinach pie, Greek appetizer, vegetarian pie, traditional Greek recipe