Greek Spanakopita Recipe Greek Spinach Pie

Growing up with a love for flaky pastries, I never knew my obsession would lead me to this glorious spinach pie adventure—layered with the dreamy trio of feta, ricotta, and Parmesan, wrapped in the buttery embrace of golden phyllo dough. Trust me, every bite is a love letter to your taste buds!

Making Spanakopita, that delicious pie of good-for-you spinach and tangy feta, was a must for me during the recipe-collecting phase that preceded my last kitchen adventure. I found my way back to it recently.

I haven’t made Spanakopita in ages. I did, however, make Fatteh recently.

Fatteh is similar to Spanakopita in some ways (it’s also Middle Eastern, for one). And it too uses phyllo-like dough as a key component.

Not having completed the mental recipe of Fatteh in ages, I was partway through the act of assembling it when I realized I was making a spanakopita with sloppy (but still womb-like) layers of zuccini and egg in the middle.

Ingredients

• Spinach: Rich in iron and vitamins; boosts immunity and promotes bone health.
• Feta Cheese: Offers protein and calcium; contributes a tangy, rich flavor.
• Olive Oil: Heart-healthy fat; adds moisture and a mild, fruity taste.
• Dill: Fresh herb that provides a distinct, aromatic flavor.
• Phyllo Dough: Light, crisp layers; adds texture and structure to the pie.

Ingredient Quantities

• 1 package (16 oz) frozen chopped spinach, thawed and drained
• 1/2 cup chopped onion
• 1/4 cup olive oil
• 1/4 cup chopped fresh dill
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon lemon zest
• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup melted butter

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Take a baking dish that measures 9 by 13 inches and apply grease to it.

2. In a substantial frying pan, warm the olive oil over medium heat. Toss in the diced onion and sauté until tender and clear, which takes about 5 minutes.

3. In a spacious mixing bowl, blend together the spinach that has been thawed and drained, the cooked and cooled onions, the fresh dill, the feta cheese, the ricotta, and the Parmesan, along with the eggs, salt, and pepper. Add the nutmeg and lemon zest. Then mix everything together until it is well combined and appears homogeneous.

4. Unroll the phyllo dough slowly and cover it with a damp cloth to keep it from drying out.

5. Stack 6 sheets of phyllo dough in the prepared baking dish, brushing and stacking each sheet lightly with melted butter.

6. Distribute half of the spinach and cheese mixture evenly over the phyllo.

7. Place another 6 sheets of phyllo dough on top, and generously brush melted butter on top of each sheet in between layering.

8. Distribute the leftover spinach mix atop the phyllo.

9. Add the remaining phyllo sheets to the top, using the melted butter to brush each layer. With any remaining phyllo dough, create an excess around the edge of the pie and tuck the dough into the inner edges of the pie to make it neatly enclosed.

10. Prior to baking, mark the upper layer of phyllo with a knife to make 3-inch-square sections. Bake for 45-50 minutes, or until the top is a nice golden brown and crispy. Let cool for a few minutes before serving.

Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Frying pan
4. Mixing bowl
5. Spatula or wooden spoon
6. Sharp knife
7. Cutting board
8. Measuring cups and spoons
9. Pastry brush
10. Damp cloth

FAQ

• Q: Can I use fresh spinach instead of frozen?A: Yes, fresh spinach can be used. Just ensure it is cooked down and drained well to remove excess moisture.
• Q: Is it necessary to use fresh dill, or can I substitute with dried dill?A: The best flavor comes from fresh dill, but if you need to, you can use 1 tablespoon of dried dill as a substitute.
• Q: How do I prevent the phyllo dough from drying out while working?A: As you work, keep the phyllo sheets covered with a damp kitchen towel so that they do not dry out.
• Q: Can I make this recipe in advance and bake it later?A: Yes, you can put together the spanakopita and keep it in the fridge for a day before baking. Just make sure it is covered.
• Q: What is the best way to thaw phyllo dough?A: For optimal results, please thaw the phyllo dough in the refrigerator overnight prior to using.
• Q: Can I freeze leftover spanakopita?A: Yes, spanakopita freezes well. Let it cool completely after baking; then wrap it tightly and freeze it for as long as 2 months.
• Q: What can I serve with spanakopita?A: Spanakopita can be enjoyed either as a first course or as a main dish. And it goes very well with a Greek salad and a side of tzatziki.

Greek Spanakopita Recipe Greek Spinach Pie Substitutions and Variations

You can use fresh spinach instead of chopped spinach; just be sure to cook it down sufficiently to remove excess moisture before adding it.
If you don’t have fresh dill, you can use 1 tablespoon of dried dill instead.
If you can’t find feta cheese, you can use goat cheese to get the same kind of tang.
Cottage cheese can be a suitable substitution for ricotta cheese, though it may alter the texture slightly.
Puff pastry can serve as an alternative to phyllo dough if you’re having trouble finding it. This option results in a crust that is slightly thicker and fluffier than a crust made with phyllo.

Pro Tips

1. Properly Drain Spinach Ensure your spinach is thoroughly drained to avoid a watery filling. You can squeeze it in a clean kitchen towel or use a fine mesh sieve to press out excess moisture.

2. Keep Phyllo Moist Phyllo dough dries out quickly. Always keep it covered with a damp cloth while you’re working to prevent it from becoming brittle and hard to handle.

3. Layering Butter on Phyllo Be generous but even with the melted butter on each layer of phyllo. This ensures a crispy and flaky texture once baked. You can also use a pastry brush for more even application.

4. Enhance Flavor Consider adding minced garlic when sautéing the onions for an extra layer of flavor, or sprinkle a little extra lemon zest on top of the last layer of filling for a fresher taste.

5. Scoring Tips When scoring the top layer of the phyllo before baking, ensure your knife just cuts through enough of the layers to create guides for cutting after baking, but doesn’t penetrate too deeply into the filling, which could cause it to leak or separate.