Spanakopita (Spinach Pie) Recipe

Spanakopita, also known as Spinach Pie, is a traditional Greek dish that has won hearts and taste buds around the world. This scrumptious pastry is filled with a delightful mixture of spinach, feta cheese, and aromatic herbs, all wrapped in crispy, flaky layers of phyllo dough. It’s not just a simple dish; it carries a rich cultural and historical significance. Spanakopita has been a beloved snack and meal in Greece for centuries, often served at family gatherings, festivals, and even as a common street food. Its popularity comes from its irresistible taste, ease of preparation, and versatility as a meal or appetizer.

Ingredients

For a healthier alternative, you can use low-fat feta cheese or substitute the spinach with kale if desired.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) while you prepare the filling.
2. Wash the spinach thoroughly and chop it into small pieces. If using frozen spinach, make sure to thaw it and squeeze out any excess water.
3. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
4. Add the spinach to the pan and cook for 2-3 minutes until it wilts. Remove from heat and let it cool.
5. In a bowl, combine the cooked spinach, crumbled feta cheese, eggs, dill, salt, and pepper. Mix well.
6. Prepare your phyllo dough by laying out a sheet on a clean surface. Brush it lightly with olive oil, and layer another sheet on top. Repeat this process until you have 5 layers.
7. Spoon the spinach mixture onto the long edge of the phyllo layers, then fold the edges of the dough over the filling. Roll it into a log shape.
8. Place the rolled spanakopita onto a greased baking sheet. Brush the top with olive oil to help it brown.
9. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
10. Cool for a few minutes before slicing. Serve warm or at room temperature.

Nutritional Information

Tips and Tricks

• For extra flavor, consider adding nutmeg to the spinach mixture!
• If you don’t have fresh dill, dried dill can also work, but use it sparingly.
• To avoid soggy crust, make sure to drain any excess moisture from the spinach.
• Store any leftovers in an airtight container in the fridge for up to 3 days.

FAQs

What is Spanakopita?

Spanakopita is a Greek pastry made with phyllo dough filled with spinach and feta cheese.

Can I freeze Spanakopita?

Yes, you can freeze Spanakopita before baking. Just wrap it well in plastic wrap and store it in an airtight container.

What can I serve with Spanakopita?

It pairs well with a simple salad, tzatziki sauce, or Greek yogurt for dipping!

Can I make Spanakopita without cheese?

Absolutely! You can skip the cheese for a vegan version or use a plant-based cheese alternative.

How long does it take to make Spanakopita?

The total time to prepare and bake Spanakopita is about 1 hour.

What’s the difference between Spanakopita and other Greek pies?

While other pies may use different fillings, Spanakopita is specifically known for its spinach and feta combination.

Can I use other greens besides spinach?

Yes! You can use kale, Swiss chard, or any leafy greens you like.

How do I know when my Spanakopita is done?

It’s done when it’s golden brown and crispy on the outside.

Is Spanakopita healthy?

Spanakopita can be a healthy dish, especially with fresh vegetables and minimal oil, making it a nutritious option.

Can I make Spanakopita ahead of time?

Yes, you can assemble it ahead and store it in the refrigerator before baking.

Can I make mini Spanakopita?

Sure! Just cut the phyllo into smaller pieces and fill them for bite-sized Spanakopita snacks.