Greek Spanakopita is a delicious savory pastry filled with a mixture of spinach, feta cheese, and fresh herbs, all wrapped in crispy layers of phyllo dough. This traditional Greek dish makes for a perfect appetizer or snack and is beloved for its rich flavors and satisfying texture.

Serving and Pairing Suggestions

Serve Spanakopita warm, garnished with a sprinkle of fresh dill or parsley for added color. It pairs beautifully with a side of Greek Salad with Garlic Croutons or Cucumber Ribbon Salad for a refreshing contrast.

For a complete meal, consider enjoying it alongside Tzatziki Greek Sauce for dipping.

Tips and Notes

Spinach: Use fresh spinach for the best flavor. You can also use frozen spinach; just be sure to thaw and drain it well to remove excess moisture before mixing it with other ingredients.
Feta Cheese: Choose good quality feta cheese for a rich, tangy flavor. Crumble it finely to mix evenly with the spinach and herbs.
Phyllo Dough: Keep the phyllo dough covered with a damp cloth while you work to prevent it from drying out. Layer multiple sheets for a flakier texture.
Baking: Bake Spanakopita in a preheated oven at 375°F (190°C) for about 30-40 minutes or until golden brown and crispy.
Storage: Store any leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore the crispiness before serving.

Enjoy the flaky and flavorful Greek Spanakopita as a delightful addition to your meal!

Greek Spanakopita

Spanakopita is a delicious Greek pastry made with flaky phyllo dough filled with a mixture of spinach, feta cheese, and herbs. This savory pie is perfect as an appetizer or a main course and holds the rich culinary traditions of Greece, delivering a burst of flavor in every bite.

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Main Course

Cuisine Greek

Servings 8 servings

Calories 250 kcal

Equipment

1 Large mixing bowl
1 Baking dish
1 Pastry brush
1 Frying pan

Ingredients

1 pound fresh spinach - or 10 ounces frozen spinach, thawed and drained
1 cup feta cheese - crumbled
1/2 cup onion - finely chopped
1/4 cup fresh dill - chopped, or 1 tablespoon dried dill
2 large eggs - beaten
1/2 cup olive oil - for brushing
1 package phyllo dough - thawed

Instructions

Preheat your oven to 375°F (190°C).
In a frying pan, sauté the onions in a bit of olive oil until soft and translucent.
In a large mixing bowl, combine the spinach, feta cheese, cooked onions, dill, and beaten eggs. Mix well.
Layer 5 sheets of phyllo dough in a greased baking dish, brushing each layer with olive oil.
Spread the spinach mixture evenly over the phyllo layers.
Cover the filling with 5 more layers of phyllo, again brushing each layer with olive oil.
Score the top layers into squares to make it easier to cut after baking.
Bake for 30-35 minutes or until golden and crispy.
Let it cool slightly before serving.

Notes

For best results, ensure the spinach is thoroughly drained to avoid a soggy filling.

You can substitute ricotta for feta for a milder flavor.

To make it vegan, replace the feta with tofu and use olive oil instead of butter to brush the phyllo layers.

Keyword Greek pastry, phyllo dough, Spanakopita, spinach pie