Spanakopita (Greek Spinach Pie)
User Reviews
5
Spanakopita (Greek Spinach Pie)
Description
The Spanakopita recipe starts by sautéing onions and spinach in olive oil until wilted, then mixing them with fresh dill, beaten eggs, feta, Parmesan, and kosher salt. Excess moisture is squeezed from the spinach to ensure the filling is not watery. The filling is layered between sheets of phyllo dough that have been brushed generously with melted butter, creating alternating flaky and rich layers. The pie is baked until the phyllo is crisp and golden brown. The finished dish contrasts the tender, tangy spinach and cheese filling with the flaky, buttery crust.
This spinach pie is often enjoyed warm and pairs well with fresh salads or as part of a mezze platter. It can be served as an appetizer, side, or light main dish, providing a combination of textures and flavors from the creamy filling and crispy pastry.
Frozen spinach can be substituted if properly thawed and drained. The recipe advises against using fresh baby spinach due to its higher moisture content. Leftover spanakopita is best eaten within a few days, as the phyllo crust loses flakiness upon storage. Visual guidance is available via video to assist with layering techniques.
Ingredients
- 2 tablespoon olive oil
- 1 cup onion chopped
- 2 lbs spinach fresh, washed and stems removed, or 15 oz frozen - water squeezed out
- ¼ cup dill fresh, chopped
- 4 large egg
- 8 oz feta cheese crumbled
- 2 tablespoon Parmesan Cheese grated
- ¾ teaspoon kosher salt
- 8 tablespoon butter melted, plus extra for greasing dish, unsalted
- 1 lb phyllo dough thawed and set out for 1 hour
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onions and sauté until soft, about 4 to 5 minutes.
- Working in batches, add handfuls of spinach to the pan and cook, stirring often, until completely wilted. Continue doing this until all the spinach has been cooked and is wilted.
- Turn off the heat and stir in the dill. Transfer to a colander. Once cool enough to handle, use your hands or a wooden spatula to squeeze out excess liquid.
- In a large bowl, lightly beat together the eggs. Stir in the cooled spinach mixture, feta, Parmesan, and salt. Stir until fully mixed.
- Use softened butter or oil to grease a 9"x13" baking dish.
- Add a layer of phyllo dough to the bottom of the dish, allowing one side to go up the side of the dish. Brush melted butter over the phyllo. Repeat this process 7 more times, allowing the sides to go up the side of the dish, alternating between the long sides of the dish and the ends, as well. Be sure to butter each layer.
- Transfer the spinach and cheese filling on top of the phyllo. Carefully use your fingers to fold the dough along the sides of the dish back over the filling. Use a sharp knife to help loosen any dough that is stuck to the side of the dish. This keeps the filling from spilling over.
- Add 8 more layers of phyllo over the top, buttering each layer as you go. (If your dough is larger than 9"x13", you can carefully cut it to 9x13, or just go ahead and use the larger size, and fold the edges back over the dough).
- Use a thin sharp knife to score the dough into 9 squares, cutting through the top layers of phyllo, but not cutting all the way through. You can score the squares into diagonals, making 18 triangles, if desired.
- Place the dish in the refrigerator to chill for 30 minutes. After about 15 minutes of chilling, preheat the oven to 375°F.
- Bake, uncovered, for 35 to 45 minutes, until the dough is puffed and golden on top.
Notes
- Use 15 ounces of thawed and well-drained frozen spinach as a substitute for fresh spinach, squeezing out excess water thoroughly.
- Avoid fresh baby spinach due to its high moisture content affecting the pie's texture.
- Butter quantity may be adjusted; 1 stick typically suffices but add more if needed for top layers.
- Spanakopita is best served freshly baked or within several hours to maintain the flaky texture.
- Leftovers keep covered for a few days but can lose crispness; freezing after baking is not recommended.
- Video tutorials are available to aid in assembly and layering of phyllo dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 149mg | 50% |
| Sodium | 963mg | 40% |
| Potassium | 771mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 11361IU | 227% |
| Vitamin C | 35mg | 39% |
| Calcium | 298mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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