Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) is a delightful dish that combines flaky phyllo pastry with a rich filling of spinach and feta cheese. This versatile pie is perfect for any occasion, whether as an appetizer, a main course, or a side dish. Its crispy exterior and savory interior make it a favorite among many, capturing the essence of Greek cuisine in every bite.

Why You’ll Love This Recipe

• Easy to Prepare: With straightforward steps and readily available ingredients, making Spanakopita at home is simpler than you might think.
• Flavorful and Satisfying: The combination of fresh herbs and creamy feta results in a deliciously comforting dish that everyone will enjoy.
• Versatile Serving Options: Serve it warm or at room temperature, making it an ideal choice for gatherings, picnics, or family dinners.
• Healthy Ingredients: Packed with spinach and herbs, this recipe provides nutrients while keeping the flavors bold and satisfying.
• Impressive Presentation: The golden-brown crust and enticing aroma make Spanakopita a showstopper on any table.

Tools and Preparation

Before diving into the recipe, ensure you have all necessary tools ready. Having the right equipment will streamline your cooking process and help achieve perfect results.

Essential Tools and Equipment

• Baking pan
• Large skillet
• Mixing bowl
• Sharp knife
• Pastry brush

Importance of Each Tool

• Baking pan: A good-quality baking pan ensures even cooking and browning for your Spanakopita.
• Large skillet: Ideal for sautéing your vegetables evenly and thoroughly before mixing them into the filling.
• Pastry brush: Essential for applying oil between phyllo layers to achieve that perfect crispy texture.

Ingredients

Spanakopita is a Greek spinach pie that features a flaky exterior filled with cheesy goodness. Here’s what you need:

For the Filling

• 2 pounds fresh spinach (substitute frozen)
• 3 green onions
• 1 leek
• ½ cup parsley (fresh)
• ¼ cup dill (fresh)
• ¼ cup mint (fresh)
• 1 pound feta cheese
• 2 large eggs
• ½ teaspoon salt
• ⅛ teaspoon black pepper

For the Pastry

• 11 ounces phyllo dough (16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use.)
• 2 tablespoons olive oil (extra virgin)

How to Make Spanakopita (Greek Spinach Pie)

Step 1: Cook Greens

In a large skillet, sauté finely chopped leek and green onions in olive oil for about 5 minutes until soft. Then add fresh spinach, seasoning with salt and black pepper. Cook until most of the water has evaporated.

Step 2: Make Filling

Transfer the cooked greens to a mixing bowl and let cool for approximately 10 minutes. Once cooled, mix in crumbled feta cheese, beaten eggs, parsley, dill, and mint. Stir well to combine all ingredients thoroughly.

Step 3: Fill Pie

Oil your baking pan generously. Layer 8 sheets of phyllo dough in the pan, allowing some to hang over the edges. Drizzle olive oil between each sheet for added flavor. Carefully spread the spinach filling evenly on top.

Step 4: Top and Tuck In

Cover with another 8 layers of phyllo dough as before, drizzling olive oil between each layer. Tuck any overhanging dough into the sides of the pan to create a lovely rim. Brush the top with olive oil and cut into squares without cutting all the way through.

Step 5: Bake and Serve

Preheat your oven to 340°F (170°C). Bake for about 1 hour or until golden brown and crisp. Allow it to cool for approximately 10 minutes before cutting into squares. Enjoy your delicious Spanakopita!

How to Serve Spanakopita (Greek Spinach Pie)

Spanakopita is a versatile dish that can be enjoyed in various ways. Whether you are hosting a gathering or looking for a quick snack, here are some serving suggestions to enhance your Spanakopita experience.

As an Appetizer

• Serve warm with a side of tzatziki sauce for dipping.
• Pair with olives and feta cheese for a Mediterranean platter.

With Salads

• Accompany with a Greek salad featuring cucumber, tomatoes, and olives for a refreshing contrast.
• Try it with a simple arugula salad drizzled with lemon vinaigrette.

On a Buffet Table

• Include Spanakopita as part of a larger buffet spread, next to roasted vegetables and dips.
• Offer alongside other pastries or finger foods for variety.

As a Main Dish

• Serve with grilled chicken or lamb skewers to create a hearty meal.
• Pair with rice pilaf or quinoa to round out the plate.

For Picnics

• Pack slices of Spanakopita in lunchboxes for an easy picnic treat.
• Enjoy it cold or at room temperature alongside fresh fruit.

How to Perfect Spanakopita (Greek Spinach Pie)

Making the perfect Spanakopita takes some practice, but these tips will help you achieve that golden, crispy crust every time.

• Use Fresh Phyllo Dough: Fresh phyllo dough yields the best texture. If using frozen, ensure it is completely thawed before working with it.
• Layer Generously: Don’t skimp on the layers of phyllo; use at least 8 sheets on top and bottom for optimal flakiness.
• Add Olive Oil Between Layers: Drizzle olive oil between each sheet to help achieve that crispy finish while adding flavor.
• Cool Filling Before Use: Allow the spinach filling to cool before adding eggs; this prevents them from cooking prematurely.
• Score Before Baking: Lightly score the top layers into squares before baking. This helps create perfect portions without tearing through the base.
• Bake Until Golden Brown: Ensure your oven is preheated and bake until golden brown for the best texture and flavor.

Best Side Dishes for Spanakopita (Greek Spinach Pie)

Spanakopita pairs wonderfully with various side dishes that complement its flavors. Here are some excellent options to consider:

1. Greek Salad: A classic mix of tomatoes, cucumbers, onions, olives, and feta tossed in olive oil and oregano.
2. Roasted Vegetables: Seasonal vegetables like zucchini, bell peppers, and eggplant roasted with herbs enhance your meal’s colors and flavors.
3. Hummus: Creamy chickpea dip served with pita chips or fresh veggies adds richness and protein.
4. Chickpea Salad: A hearty salad made from chickpeas, herbs, lemon juice, and spices provides an earthy balance.
5. Rice Pilaf: Fluffy rice cooked with broth and spices makes an excellent base for serving alongside spanakopita.
6. Grilled Lemon Chicken: Tender chicken marinated in lemon juice gives a zesty contrast to the rich flavors of the pie.
7. Tabbouleh: A fresh parsley salad mixed with bulgur wheat, tomatoes, mint, and lemon dressing adds brightness to your plate.
8. Tzatziki Sauce: A yogurt-based sauce infused with cucumber and garlic offers cooling notes perfect for dipping or drizzling over servings.

Common Mistakes to Avoid

Making Spanakopita (Greek Spinach Pie) can be a delightful experience, but common mistakes can lead to disappointing results. Here are some pitfalls to watch out for:

• Skipping the Thawing Process: If using frozen phyllo dough, ensure it is fully thawed overnight in the fridge. Unthawed dough can become difficult to work with and may tear easily.

• Overfilling the Pie: While it’s tempting to add more filling, overcrowding can make your Spanakopita soggy. Stick to the recommended amount for the best texture.

• Neglecting Egg Beating: Not beating your eggs well before adding them to the filling can lead to uneven consistency. Make sure they are thoroughly mixed for a smoother filling.

• Insufficient Oil Between Layers: Skipping olive oil between phyllo layers can result in a dry pie. Drizzle oil generously between each layer for that perfect flaky texture.

• Not Preheating the Oven: Baking in an unheated oven can affect cooking times and results. Preheat your oven to 340°F (170°C) before baking for even cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Spanakopita in an airtight container.
• It can last up to 3 days in the refrigerator.

Freezing Spanakopita (Greek Spinach Pie)

• Wrap slices tightly in plastic wrap and then aluminum foil.
• Frozen Spanakopita can last up to 2 months in the freezer.

Reheating Spanakopita (Greek Spinach Pie)

• Oven: Preheat the oven to 350°F (175°C) and reheat for about 15-20 minutes until warm.
• Microwave: Heat on medium power for 1-2 minutes; this may soften the crust.
• Stovetop: Place slices in a skillet over medium heat, cover with a lid, and heat for about 5-7 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about making Spanakopita (Greek Spinach Pie):

What is Spanakopita?

Spanakopita is a traditional Greek pastry made of flaky phyllo dough filled with spinach, feta cheese, and herbs. It’s enjoyed as an appetizer or main dish.

Can I make Spanakopita ahead of time?

Yes! You can prepare it up to a day ahead and store it in the refrigerator before baking. Just be sure to cover it well.

What variations can I make with Spanakopita?

Feel free to customize your filling by adding other greens like kale or Swiss chard or incorporating different cheeses like ricotta or goat cheese.

How do I know when Spanakopita is done baking?

Look for a golden-brown crust that is crispy on top. The pie should be firm when tapped lightly on the side.

Final Thoughts

Spanakopita (Greek Spinach Pie) is not only delicious but also versatile. Its flaky layers combined with savory fillings make it perfect for any occasion. Whether served as an appetizer, main course, or side dish, you can easily customize this recipe with different greens or herbs to suit your taste. Give this recipe a try and enjoy this delightful piece of Greek cuisine!