Spanakopita Recipe (Greek Spinach Pie) Recipe

Introduction

Spanakopita is a classic Greek spinach pie known for its flaky phyllo crust and savory spinach and feta filling. This recipe combines fresh herbs, creamy feta, and crispy layers of delicate dough to create a delicious and satisfying dish perfect for any occasion.

Ingredients

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper, to taste
• 1 (16 oz) package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

1. Step 1: Preheat the oven to 325 degrees F.
2. Step 2: Thoroughly drain the thawed spinach by squeezing out any excess liquid by hand.
3. Step 3: In a mixing bowl, combine the spinach, parsley, onion, garlic, 2 tablespoons olive oil, eggs, crumbled feta, dried dill, and freshly ground black pepper. Stir until well combined.
4. Step 4: Unroll the phyllo sheets and keep them covered between two slightly damp kitchen cloths to prevent drying.
5. Step 5: Brush the bottom and sides of a 9 1/2″ x 13″ baking dish with olive oil.
6. Step 6: Line the dish with two sheets of phyllo, allowing the edges to hang over the sides. Brush generously with olive oil. Repeat adding two sheets at a time, brushing each layer with olive oil, until about two-thirds of the phyllo is used.
7. Step 7: Spread the spinach and feta filling evenly over the layered phyllo base.
8. Step 8: Cover the filling with two more phyllo sheets and brush with olive oil. Continue layering two sheets at a time, brushing each with olive oil, until all sheets are used. Brush the top layer with olive oil and sprinkle a few drops of water over it.
9. Step 9: Fold the excess phyllo over the edges, crumbling if needed, and brush the folded sides with olive oil. Cut the spanakopita partway into squares to make serving easier after baking.
10. Step 10: Bake in the preheated oven for 1 hour, or until the phyllo is crisp and golden brown. Remove from the oven, finish cutting into squares, and serve warm. Enjoy!

Tips & Variations

• Ensure the spinach is thoroughly drained to prevent a soggy crust.
• Use fresh herbs like dill and parsley for a brighter flavor, or substitute with dried if fresh is unavailable.
• You can add a handful of chopped green onions for extra bite.
• Brush each phyllo layer generously with olive oil for a crisp, golden texture.
• If phyllo dough is not available, try using frozen puff pastry as an alternative, though texture will differ.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven at 325 degrees F for about 10–15 minutes to restore crispness. Avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Simply wash it thoroughly, chop, and sauté until wilted. Be sure to drain it very well to remove excess moisture before mixing into the filling.

Is there a substitute for feta cheese?

While feta is traditional, you can use ricotta cheese mixed with a bit of grated Parmesan for a milder flavor. Keep in mind this will change the taste and texture slightly.