Spanakopita Recipe

Introduction

Spanakopita is a classic Greek spinach and feta pie wrapped in crispy, golden phyllo dough. This savory dish makes a delicious appetizer or a comforting main course that’s perfect for family meals or entertaining guests.

Ingredients

• 6 tablespoons olive oil (divided)
• 1 large red onion (diced)
• 6 garlic cloves (minced)
• ¼ cup chopped fresh dill
• 2 (10-ounce) bags frozen spinach (defrosted and drained)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 green onions (chopped)
• 1 teaspoon lemon zest
• 2 large eggs
• 2 cups crumbled feta cheese
• ½ pound phyllo dough (defrosted)

Instructions

1. Step 1: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced red onion and cook, stirring frequently, until softened, about 5 minutes.
2. Step 2: Add the minced garlic and chopped dill to the skillet and cook with the onions, stirring frequently, until fragrant, about 2 minutes.
3. Step 3: Add the defrosted and drained spinach, salt, and black pepper in two batches. Cook with the onion mixture until well combined, about 5–7 minutes total.
4. Step 4: Remove the skillet from heat and stir in the chopped green onions and lemon zest until evenly distributed.
5. Step 5: In a medium bowl, whisk the eggs. Add the crumbled feta cheese and continue whisking until combined. Stir this mixture into the spinach filling.
6. Step 6: Preheat the oven to 350°F. Lightly oil a 9×13-inch baking dish with 1 tablespoon of olive oil.
7. Step 7: Unroll one sleeve of phyllo sheets and trim about an inch from the end to fit the baking dish.
8. Step 8: Lay half a sleeve (10 sheets) of phyllo in the prepared pan. Spread the spinach mixture evenly over the phyllo layer. Cover with the remaining 10 phyllo sheets.
9. Step 9: Drizzle the remaining 3 tablespoons of olive oil over the top layer of phyllo and brush it evenly with a pastry brush. Cut the spanakopita into 12 pieces.
10. Step 10: Bake until golden brown all the way through the cut lines, about 45–50 minutes. Rotate the dish halfway through baking for even color.

Tips & Variations

• For extra crispiness, use a light brush of melted butter instead of olive oil on the phyllo layers.
• Fresh spinach can be used instead of frozen; just sauté it first to remove excess moisture.
• Add a handful of chopped fresh parsley or mint to boost the herb flavor.
• Serve spanakopita warm with a squeeze of fresh lemon juice for added brightness.

Storage

Store leftover spanakopita covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to maintain crispiness. You can also freeze individual pieces wrapped tightly in foil for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make spanakopita ahead of time?

Yes, you can prepare it up to the point of baking, cover it tightly, and refrigerate overnight. Then bake it fresh the next day for the best texture.

What can I use if I don’t have phyllo dough?

Phyllo dough is key to the flaky texture, but you can substitute puff pastry for a different but still delicious variation. Just adjust baking time as needed to ensure golden layers.

Spanakopita Recipe

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5 from 133 reviews

Spanakopita is a traditional Greek savory pie made with flaky phyllo dough filled with a delicious mixture of spinach, feta cheese, fresh herbs, and onions. This recipe features a perfectly balanced filling enhanced by garlic, fresh dill, and lemon zest, baked to golden crispy perfection. A comforting and flavorful dish perfect for appetizers, snacks, or a light meal.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling

• 6 tablespoons olive oil (divided)
• 1 large red onion, diced
• 6 garlic cloves, minced
• ¼ cup chopped fresh dill
• 2 (10-ounce) bags frozen spinach, defrosted and drained
• ½ teaspoon salt
• ½ teaspoon black pepper
• 4 green onions, chopped
• 1 teaspoon lemon zest
• 2 large eggs
• 2 cups crumbled feta cheese

For the Assembly

• ½ pound phyllo dough, defrosted

Instructions

1. Sauté onions: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced red onion and cook, stirring frequently, until the onions start to soften and become translucent, about 5 minutes.
2. Add garlic and dill: Stir in the minced garlic and chopped fresh dill. Continue cooking with the onions, stirring frequently, until fragrant, approximately 2 minutes. This step builds aromatic depth for the filling.
3. Cook spinach mixture: Add the drained spinach, salt, and black pepper in two batches to the skillet, mixing well after each addition. Cook the mixture until all ingredients are well combined and heated through, about 5 to 7 minutes total. This helps evaporate excess moisture and intensifies the flavors.
4. Finish filling base: Remove the skillet from heat. Stir in the chopped green onions and lemon zest to add freshness and brightness to the filling.
5. Combine eggs and feta: In a medium bowl, whisk the eggs until smooth. Add the crumbled feta cheese and continue whisking until well combined. Then stir this mixture into the spinach mixture thoroughly, ensuring an even distribution of cheese and egg binding.
6. Prepare oven and baking dish: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil to prevent sticking and help the phyllo brown nicely.
7. Prepare phyllo dough: Unroll one sleeve of phyllo sheets and trim about an inch off the ends to fit the baking dish dimensions. Handle the delicate sheets carefully to avoid tearing.
8. Layer phyllo and filling: Place half the phyllo sheets (around 10 sheets) evenly in the baking dish. Spread the spinach and cheese filling evenly over this phyllo layer. Then cover the filling with the remaining 10 sheets of phyllo dough.
9. Oil and score phyllo top: Drizzle the remaining 3 tablespoons of olive oil evenly over the top phyllo layer. Use a pastry brush to brush the oil thoroughly across the surface, helping it crisp and brown in the oven. Using a sharp knife, score the top layer into 12 pieces to facilitate cutting after baking.
10. Bake spanakopita: Bake in the preheated oven for 45 to 50 minutes, until the phyllo is golden brown and crisp across the top and into the cut lines. Rotate the baking dish halfway through to ensure even baking. Remove from oven and let cool slightly before serving.

Notes

• Make sure to squeeze out excess water from the spinach before mixing it into the filling to avoid sogginess.
• Handle the phyllo dough carefully as it can dry out quickly; cover unused sheets with a damp towel while assembling.
• You can add a pinch of nutmeg or ground black pepper for extra flavor in the filling if desired.
• Spanakopita can be served warm or at room temperature, making it a versatile dish for any occasion.
• Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven for best texture.

Keywords: Spanakopita, Greek spinach pie, phyllo dough recipe, feta cheese pie, vegetarian Greek dish, traditional spanakopita