Greek Spinach Pie-Spanakopita
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Servings
15 pieces
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Calories
307 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek
Greek Spinach Pie-Spanakopita
Description
Greek Spinach Pie (Spanakopita) starts with sautéing onions in olive oil, then gradually adding fresh spinach until wilted and most of its moisture evaporates. The cooked spinach mixture is drained thoroughly and combined with chopped spearmint, dill, beaten eggs, crumbled feta cheese, lemon zest, and seasoning. This filling is then layered into a baking pan lined with generous olive oil-brushed thick phyllo sheets, some of which are wrinkled over the filling for texture and moisture retention.
The pie is baked at 200°C (390°F) until the phyllo is golden and crisp, while the filling remains moist and richly flavored. The savory pie presents a balance between the tender cooked greens, creamy and slightly tangy cheese, fresh herb notes, and the flaky, buttery phyllo crust.
Spanakopita can be enjoyed warm or at room temperature and serves well as a main dish or side. It can also be paired with lemony salads or simple Greek accompaniments.
This recipe mentions availability of thicker phyllo sheets common in Greek communities, which are ideal for rustic pies. Frozen spinach can be substituted if adjusted appropriately for quantity and thawed in advance. Feta cheese in brine is recommended for optimal flavor; soaking overly salty feta overnight helps mellow its taste. Alternative cheeses like mizithra or ricotta blends can be used but will alter the flavor profile.
Ingredients
For the filling
- 1/3 cup extra virgin olive oil
- 5 onion roughly chopped, fresh
- 1.2 lbs spinach 500 grams, fresh
- 10-15 spearmint roughly chopped, leaves
- 1/2 dill roughly chopped, bunch, fresh
- 3 egg
- 14 oz feta cheese 400 grams, Greek
- 1 lemon zested
- salt sea salt
- black pepper freshly ground
- 10 phyllo dough thick sheets
For homemade phyllo
- 650 grams all-purpose flour plus more for dusting
- 2 tablespoons extra virgin olive oil
- 2 tablespoons vinegar
- 2 teaspoons salt sea salt
- 450 ml water warm
Instructions
- Place a large skillet over medium heat. Add the olive oil and chopped spring onions, and sauté until they soften.
- Add the spinach into the skillet gradually and be patient until it is time to add more.
- Sauté until spinach softens and its liquids evaporate. Add another tablespoon of olive oil if you feel it is needed. Move the spinach to a colander to drain the liquids.
- In a large bowl, add the sautéed spinach, chopped mint, crumbled cheese, mint, beaten eggs, lemon zest and olive oil—season with sea salt and freshly ground pepper.
- Preheat oven to 200°C / 390°F.
- Generously brush the baking pan with olive oil. Add a phyllo sheet and sprinkle it with olive oil. Let the phyllo hand around the pan. Repeat with two more phyllo sheets. Over the third phyllo, add one-third of the filling.
- Place a phyllo sheet over the filling and wrinkle it. Keep the wrinkled sheet inside the pan, don't let it hang over. Sprinkle with olive oil.
- Add another third of the filling on this phyllo. Repeat with one more wrinkled phyllo sheet and the last third of the filling.
- Wrap the phyllo over the filling. Cover with two or three oiled phyllo sheets. Cut the excess hanging over with scissors, leaving about two inches of border. Roll it in to create a frame for your pie.
- Score the pie lightly without having the knife reach to the bottom. Bake for 40 minutes. Let the pie stand for 15 minutes before serving.
How to make phyllo for spanakopita
- Place the flour in a bowl, add the sea salt, olive oil, and vinegar, and gradually pour warm water as needed. Knead until the dough becomes smooth, adding more water when it feels dry and needs moisture.The dough should not be too tight because rolling out the phyllo sheets will be challenging. Shape the dough into a ball.Cover the dough with a towel for 20-30 minutes while you prepare the pie filling.
- Divide the dough into 7-8 pieces (ideally), shape them into balls and cover with a towel. Press a ball of dough with your palms to make it as flat as possible.
- Press and roll the dough with your palms slightly from the center outwards.
- Wrap the dough around the rolling pin.
- Roll and spread continuously until the phyllo reaches the desired size and is as thin as possible. Each time you spread it, flour its surface so it does not stick when you roll it up again. When the phyllo sheet is ready, wrap it around the rolling pin so it doesn't break and transfer it to the pan.
- Brush it with olive oil all over. Roll out the next phyllo and transfer it to the pan. Brush it with olive oil. Repeat the process for one more phyllo sheet. Make the filling as directed and add it to the baking pan. Continue rolling out the phyllo sheets. When you finish each one, place it over the filling and brush with olive oil. Complete the spinach pie as directed.
Notes
- Use fresh spinach washed thoroughly in fresh water multiple times before cooking to remove grit.
- Frozen spinach can be used if thawed completely and quantity doubled to match fresh spinach volume.
- Choose Greek feta in brine and crumble it yourself; soaking it overnight reduces excess saltiness.
- Thick phyllo sheets are preferable for rustic pies; thinner ones like those used for baklava are less suitable.
- Alternative cheeses like mizithra or a ricotta-feta blend can be substituted, affecting the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15pieces
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 551mg | 23% |
| Potassium | 385mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5328IU | 107% |
| Vitamin C | 16mg | 18% |
| Calcium | 245mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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