Classic Greek Spanakopita Pie

This traditional Greek Spanakopita combines flaky layers of phyllo dough with a rich, herby spinach and feta filling. It’s a satisfying vegetarian dish that brings the essence of Greek home cooking to your table. Perfect for sharing at gatherings or enjoying as a wholesome weeknight meal.

I first made this recipe when I wanted a lighter, vegetable-based pie for my family. It quickly became a favorite, especially since everyone loves the crispy texture and savory filling.

Ingredients

• Fresh spinach: Uses fresh for a vibrant taste and nice texture if using frozen make sure it’s well-drained to avoid sogginess
• Olive oil: Adds richness and depth when sautéing the onions good quality extra virgin oil works best
• Onion or scallions: Provide a mild sweetness and foundation of flavor finely chopped for even cooking
• Feta cheese: Crumbled feta offers a salty creamy element that defines the filling use a good quality Greek feta for best results
• Eggs: Act as a binder to hold the filling together and add richness
• Fresh dill: Adds a distinctive fresh herbal note classic in Greek cuisine
• Fresh parsley: Brings brightness and balance to the herb mix
• Salt and black pepper: Season to taste while keeping in mind feta is naturally salty
• Phyllo dough: Use thawed sheets kept covered to prevent drying look for fresh or reputable brands
• Butter or olive oil: For brushing phyllo layers to create that signature crispy golden texture

Step-by-Step Instructions

Prepare the spinach:

If using fresh spinach blanch it in boiling water just for one minute then drain thoroughly to remove moisture. Squeeze out any excess water before chopping finely. For frozen spinach thaw completely and press dry to prevent a soggy filling.

Sauté the onions:

Heat olive oil over medium heat and gently cook the finely chopped onions or scallions until they become soft and translucent which takes about five minutes. Remove from heat and allow to cool slightly.

Make the filling:

In a large bowl combine the chopped spinach crumbled feta sautéed onions beaten eggs fresh dill parsley and a pinch of black pepper. Mix everything gently but thoroughly. Taste before adding salt since the feta is already salty.

Prepare the phyllo dough:

Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish. Keep the phyllo dough covered with a damp kitchen towel to prevent it from drying out as you work.

Assemble the pie:

Place six to eight sheets of phyllo dough into the prepared baking dish brushing each sheet lightly with melted butter or olive oil. Let the edges hang slightly over the sides of the dish.

Add the filling:

Spread the spinach and feta mixture evenly over the base layer of phyllo dough so every bite has a balanced amount of filling.

Top with phyllo layers:

Lay another six to eight sheets of phyllo on top of the filling brushing each sheet again with butter or oil. Fold the overhanging edges inward to seal the pie neatly.

Score the top:

Using a sharp knife gently cut the top layers into squares or diamond shapes but be careful not to cut all the way through to the bottom. This will make slicing easier and keep the pie intact after baking.

Bake the pie:

Place the dish in the oven and bake for 45 to 50 minutes until the phyllo is deeply golden and crisp.

Cool and serve:

Allow the spanakopita to cool for about 10 to 15 minutes before cutting through the scored lines. Serve warm or at room temperature for the best flavor and texture.

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The fresh dill is my favorite part of this recipe. It lifts the earthy spinach and salty feta to a new level of brightness. I remember making this on a lazy weekend morning with my family gathering around the kitchen. The scent filled the house and everyone waited eagerly for the first piece right out of the oven.

Storage Tips

Spanakopita keeps well covered in the fridge for up to three days. Reheat it gently in the oven to bring back the crispness of the phyllo. It also freezes well either before or after baking. Wrap tightly with foil and thaw overnight before reheating in the oven to avoid sogginess.

Ingredient Substitutions

If you cannot find fresh dill a teaspoon of dried dill weed can be used although fresh always tastes better. You might swap parsley with fresh mint for a different but delightful twist. Ricotta cheese can replace some of the feta if you prefer a milder flavor but be sure to adjust the salt.

Serving Suggestions

Spanakopita pairs beautifully with a Greek salad or tzatziki sauce for dipping. It makes an excellent appetizer when cut into small squares or a hearty main when served alongside roasted vegetables or couscous.

Cultural Context

Spanakopita is a beloved Greek dish served at both everyday meals and festive occasions. The use of phyllo dough reflects the skillful pastry traditions passed down through generations in the Mediterranean. Eating it always feels like sharing a piece of Greek hospitality and warmth.

Recipe FAQs

→ How can I prevent the spinach from making the pie soggy?

Make sure to thoroughly drain and squeeze out all excess water from fresh or thawed spinach to keep the filling from becoming watery.

→ What type of cheese works best for the filling?

Feta cheese with a crumbly texture and tangy taste pairs perfectly, providing the characteristic flavor of this dish.

→ How should I handle the phyllo dough during assembly?

Keep the phyllo sheets covered with a damp towel to prevent them from drying out and cracking as you layer them.

→ Can I add extra herbs to the filling?

Yes, fresh dill and parsley enhance the flavor; you may also add a pinch of nutmeg for warmth and depth.

→ What’s the best way to achieve a crisp crust?

Brush each phyllo layer generously with melted butter or olive oil before baking at 180°C (350°F) until golden brown.