Spanakopita (Greek Spinach Pie): A Flaky, Flavorful Classic

Spanakopita, or Greek Spinach Pie, is a traditional Greek dish made with layers of crispy, golden phyllo dough and a rich, savory filling of spinach, feta, ricotta, and herbs. It’s a comforting vegetarian dish that’s both light and hearty, making it perfect for lunch, dinner, or even as an appetizer. Serve it warm to fully enjoy the delicate crunch and creamy filling!

Quick Benefits

Spanakopita is an impressive yet surprisingly easy-to-make dish. Its use of phyllo dough gives it a light and flaky texture, while the spinach and cheese filling provides plenty of flavor and nutrients. Plus, it’s vegetarian-friendly and versatile enough to be served as a main dish or side.

Essential Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed and chopped
• ½ cup chopped fresh parsley
• 1 cup crumbled feta cheese
• ½ cup ricotta cheese
• 2 large eggs, lightly beaten
• 8 sheets phyllo dough
• ¼ cup olive oil, or as needed

Preparation Steps

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Lightly oil a 9-inch square baking pan.
2. Cook the Filling: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion, green onions, and garlic until soft and lightly browned, about 5 minutes.
3. Add Spinach and Herbs: Gradually add the spinach and parsley, cooking until the spinach is wilted and excess liquid evaporates, about 5 minutes. Remove from heat and set aside to cool.
4. Combine Cheese and Eggs: In a large mixing bowl, blend the feta, ricotta, and eggs. Stir in the cooled spinach mixture until well combined.
5. Layer the Phyllo Dough: Lay one sheet of phyllo dough in the prepared pan and brush lightly with olive oil. Repeat with three more sheets, brushing each with oil.
6. Add the Filling: Spread the spinach and cheese mixture evenly over the prepared phyllo base. Fold overhanging dough over the filling and brush with oil.
7. Top with Phyllo Layers: Layer the remaining four sheets of phyllo dough on top, brushing each with olive oil. Tuck any overhanging dough into the pan to seal the filling.
8. Bake: Bake in the preheated oven until golden brown, 30 to 40 minutes.
9. Serve: Cut into squares and serve warm for the best texture and flavor.

Health Benefits

Spanakopita is rich in vitamins A, C, and K from the spinach, while feta and ricotta provide protein and calcium. The olive oil adds healthy fats, making this dish both nourishing and satisfying.

Serving Suggestions

Serve Spanakopita warm, straight from the oven, with a side of Greek salad or roasted vegetables. It’s also delicious alongside a dollop of tzatziki or a drizzle of lemon juice for a refreshing contrast.

Creative Variations

• Herb Swap: Add dill or mint for a more aromatic flavor.
• Cheese Options: Substitute the ricotta with cottage cheese or add a touch of mozzarella for a creamier texture.
• Vegan Version: Use vegan feta and ricotta alternatives, along with a flaxseed egg replacement.
• Breakfast Twist: Serve with a poached egg on top for a brunch option.

Storage Tips

Refrigerate leftover Spanakopita in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to maintain crispiness. To freeze, wrap individual slices tightly in foil and store in a freezer-safe bag for up to 3 months.

Pro Tips

• Let the spinach mixture cool completely before mixing with the cheese and eggs to prevent the filling from becoming too watery.
• Brush each phyllo sheet lightly with oil to ensure even crispiness.
• If using frozen spinach, be sure to squeeze out as much moisture as possible before incorporating it into the filling.

Frequently Asked Questions

Can I make Spanakopita ahead of time? Yes, assemble the pie and refrigerate before baking. Bake just before serving for the best texture.

Can I use fresh spinach instead of frozen? Absolutely! Fresh spinach gives a brighter flavor but requires more cooking time to reduce moisture.

What if I don’t have phyllo dough? You can use puff pastry as a substitute, but the texture will be slightly different—more puffy and less flaky.

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