Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) is a delicious blend of flaky phyllo dough filled with vibrant spinach and creamy feta cheese. This dish is perfect for any occasion, whether it’s a cozy family dinner, a festive gathering, or an impressive appetizer at a party. The combination of fresh herbs and savory filling creates a mouthwatering experience that everyone will love.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and easy-to-find ingredients, preparing Spanakopita is straightforward, even for beginners.
• Flavorful Filling: The mix of spinach, feta, and fresh herbs provides a delightful burst of flavors in every bite.
• Versatile Dish: Serve it as an appetizer, main course, or side dish, making it suitable for various meals and occasions.
• Crispy Texture: The layers of phyllo dough create a wonderfully crispy texture that contrasts beautifully with the tender filling.
• Healthy Ingredients: Packed with greens and protein from eggs and cheese, this dish is not only tasty but also nutritious.

Tools and Preparation

Before diving into this delightful recipe, gather your tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Baking pan
• Large skillet
• Mixing bowl
• Knife
• Cutting board
• Pastry brush

Importance of Each Tool

• Baking pan: A good baking pan ensures even cooking of your Spanakopita, resulting in a perfectly golden crust.
• Large skillet: This allows for even sautéing of the vegetables, ensuring they are cooked properly before adding them to the filling.
• Pastry brush: Ideal for applying olive oil between phyllo layers to achieve that crispy texture you’ll love.

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Ingredients

Spanakopita is a Greek spinach and feta pie. It’s crispy and flaky on the outside, cheesy and tender on the inside.

Ingredients:
– 11 ounces phyllo dough (16 sheets – fresh is easiest; frozen must be thawed overnight in the fridge in its sealed package before use.)
– 2 pounds fresh spinach (substitute frozen)
– 2 tablespoons olive oil (extra virgin)
– 3 green onions
– 1 leek
– ½ cup parsley (fresh)
– ¼ cup dill (fresh)
– ¼ cup mint (fresh)
– 1 pound feta cheese
– 2 large eggs
– ½ teaspoon salt
– ⅛ teaspoon black pepper

How to Make Spanakopita (Greek Spinach Pie)

Step 1: Cook Greens

In a large skillet, sauté 1 leek and 3 green onions (finely chopped) in 2 tablespoons olive oil for about 5 minutes or until soft. Then add the 2 pounds of fresh spinach. Season with ½ teaspoon salt and ⅛ teaspoon black pepper. Cook until most of the water evaporates.

Step 2: Make Filling

Transfer the cooked greens to a mixing bowl. Let it cool for about 10 minutes. Add in crumbled feta cheese (1 pound), beaten eggs (2 large), parsley (½ cup), dill (¼ cup), and mint (¼ cup). Mix everything well and set aside.

Step 3: Fill Pie

Oil your baking pan, then cover it with 8 sheets of phyllo dough. Allow some dough to hang over the edges. Drizzle olive oil between each sheet for added flavor. Let the dough crinkle slightly for better cooking airflow. Spread the spinach filling evenly across the base.

Step 4: Top and Tuck In

Cover with another layer of phyllo dough using another 8 sheets while drizzling oil between layers again. Tuck any overhanging dough back into the pan to create a rim. Brush the top layer with olive oil and cut into squares without cutting all the way through.

Step 5: Bake and Serve

Bake in a preheated oven at 340°F (170°C) for about an hour or until golden brown and crisp. Allow it to cool for about 10 minutes before cutting into squares. Enjoy your homemade Spanakopita!

How to Serve Spanakopita (Greek Spinach Pie)

Spanakopita is a versatile dish that can be served in various ways. Whether you’re hosting a gathering or enjoying a quiet dinner, here are some delightful serving suggestions to enhance your meal.

As an Appetizer

• Serve warm bite-sized squares as finger food for guests to enjoy with their hands.
• Pair with a refreshing yogurt dip for added flavor.

With a Salad

• Accompany with a Greek salad featuring tomatoes, cucumbers, and olives for a fresh contrast.
• A simple arugula or mixed greens salad drizzled with lemon vinaigrette offers lightness.

As a Main Dish

• Serve alongside roasted vegetables for a hearty meal.
• Pair with quinoa or rice pilaf for added texture and flavor.

With Dipping Sauces

• Provide tzatziki made with cucumber and yogurt for a cool complement.
• A spicy harissa sauce can add an exciting kick to each bite.

How to Perfect Spanakopita (Greek Spinach Pie)

Achieving the perfect Spanakopita requires attention to detail. Here are some tips to ensure your pie turns out delicious every time.

• Use fresh ingredients: Fresh spinach and herbs elevate the flavor profile significantly.
• Thaw phyllo dough properly: Ensure frozen phyllo dough is thawed overnight in the fridge for best results.
• Layer wisely: Use olive oil between phyllo layers to create a crispy texture while keeping it flaky.
• Cool filling before assembling: Let the spinach filling cool down before adding eggs to prevent cooking them prematurely.

Best Side Dishes for Spanakopita (Greek Spinach Pie)

Complementing your Spanakopita with side dishes enhances the dining experience. Here are some excellent options:

1. Tzatziki Sauce: A creamy mix of yogurt, cucumber, and garlic that adds freshness.
2. Greek Salad: A vibrant mix of tomatoes, cucumbers, red onion, and feta cheese dressed in olive oil.
3. Roasted Vegetables: Seasonal vegetables tossed in olive oil and herbs make a colorful addition.
4. Quinoa Pilaf: Fluffy quinoa cooked with herbs and spices offers a nutty flavor that pairs well.
5. Lentil Soup: A hearty soup that complements the flaky texture of Spanakopita perfectly.
6. Stuffed Grape Leaves: These provide another layer of Mediterranean flavor with their tangy rice filling.
7. Cucumber Salad: A light and refreshing side that balances the richness of the pie.
8. Hummus Platter: Serve assorted hummus flavors alongside pita chips or veggies for dipping fun.

Common Mistakes to Avoid

Making Spanakopita (Greek Spinach Pie) can be simple, but some common mistakes can lead to less-than-perfect results. Here are a few pitfalls to watch out for:

• Using dry phyllo dough: Ensure your phyllo dough is fresh and well-thawed. Frozen phyllo should be thawed overnight in the fridge before use to avoid tearing.

• Overcooking the spinach: Sauté the spinach just until wilted. Overcooking can release too much moisture, making the filling soggy.

• Not layering enough oil: Each layer of phyllo should have a drizzle of olive oil. This helps achieve that crispy texture we love in Spanakopita.

• Skipping the cooling time: Allow the spinach mixture to cool before adding eggs and cheese. This prevents cooking the eggs prematurely and ensures a smooth filling.

• Cutting all the way through before baking: When cutting the top layers, make shallow cuts to allow steam to escape while keeping the pie intact for serving.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Spanakopita in an airtight container.
• item It will last for up to 3 days in the refrigerator.

Freezing Spanakopita (Greek Spinach Pie)

• item Wrap individual pieces tightly in plastic wrap or aluminum foil.
• item Place them in a freezer-safe bag or container; they can be frozen for up to 2 months.

Reheating Spanakopita (Greek Spinach Pie)

• Oven: Preheat to 350°F (175°C) and bake for 15-20 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes, but this may soften the crust.
• Stovetop: Use a skillet over low heat; cover with a lid for about 5-10 minutes until warmed through.

Frequently Asked Questions

Here are some common questions about Spanakopita (Greek Spinach Pie) that can help improve your cooking experience:

Can I use frozen spinach for Spanakopita?

Yes, frozen spinach is a great alternative! Just thaw and squeeze out excess moisture before using it in your filling.

What types of herbs work best in Spanakopita?

Fresh herbs like parsley, dill, and mint are traditional choices that enhance flavor. Feel free to experiment with your favorites!

How do I prevent my Spanakopita from becoming soggy?

Ensure you properly sauté your greens and let them cool before mixing with other ingredients. Layering oil between phyllo sheets also helps maintain crispiness.

How long does it take to bake Spanakopita?

Spanakopita typically bakes for about 1 hour at 340°F (170°C) until golden brown and flaky.

Can I make Spanakopita ahead of time?

Absolutely! You can prepare it ahead and either refrigerate or freeze it before baking. Just adjust baking time as needed if it’s coming straight from the fridge or freezer.

Final Thoughts

Spanakopita (Greek Spinach Pie) is not only delicious but also versatile. It makes a fantastic appetizer, main course, or side dish. You can customize it by adding different vegetables or cheeses according to your taste. Give this recipe a try; it’s sure to impress friends and family!