Spanakopita Recipe | Greek Spinach Pie

Spanakopita, a traditional Greek dish, is made with a savory filling of spinach and feta cheese, wrapped in layers of crispy phyllo dough. My easy recipe makes it simple to prepare at home, so you can enjoy this delicious entrée any time you please.

Greek Spinach Pie

One of my favorite places to eat in isTampa is a Greek restaurant, Acropolis. The food is amazing, and the entertainment  fantastic – complete with music, dancing and breaking of plates. It is always such a fun time. There are three dishes that I order religiously – Greek Salad, Feta Dip, and Spanakopita.

Sometimes, I prefer to make a Greek dinner at home and like to make Spanakopita. This Greek spinach pie is so amazing. And of course, no Greek dinner is complete without Baklava.

What is Spanakopita?

Spanakopita is a traditional Greek dish made up of stacked layers of filo dough brushed with butter and filled with spinach, feta cheese, veggies, eggs, salt and pepper. It’s very popular in Greece. The most authentic way to make it is to buy frozen sheets of phyllo dough at your local supermarket or international food store. Although, some people might feel ambitious and want to make their own dough. I am not one of those people.

This dish is wonderful for lunch, dinner, or cut into small triangles as an appetizer.

What is in the spanakopita filling?

The main ingredients in the spanakopita filling is spinach and feta cheese. I like to add some vegetables with seasoning and then everything gets binded together with eggs.

What Is the Best Cheese for Spanakopita?

Feta cheese is the only cheese to use in Spanakopita. However, not all feta is created the same. Greek feta is made with sheep’s milk and the other feta cheeses are made with goat or cow’s milk. Choose the feta you like the best.

What Is Phyllo Dough?

Phyllo, also known as Filo or filo pastry is a very thin unleavened dough. It is most often used in Greek desserts like Baklava and Spanakopita. This dough cooks up crispy and makes airy layers.

It is not the same as puff pastry dough.

Do I cook the spinach first?

I am using fresh spinach in this recipe. I have seen some recipes that use frozen, but I prefer the texture and flavor of fresh. Because of that, you will want to chop the spinach and sauteed it with the other veggies and herbs before adding it to the Greek spinach pie.

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 2 pounds spinach, rinsed, chopped (squeeze out any excess liquid)
• 1/2 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup ricotta cheese
• 1 cup crumbled feta cheese
• 8 sheets phyllo dough
• 1/4 cup olive oil

How to Make Spanakopita

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 11×9 inch baking pan or a 9×9 inch square baking pan.

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned.

Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.

In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan.

Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Most Spanakopita recipes are pretty much the same, but I loosly follow this recipe found at allrecipes.com. Both fresh and frozen spinach work fin for this recipe. Just be sure to squeeze out any excess liquid from the spinach.

Spanakopita Recipe {Greek Spinach Pie}

About a Mom

Spanakopita, a traditional Greek dish, is made with a savory filling of spinach and feta cheese, wrapped in layers of crispy phyllo dough. My easy recipe makes it simple to prepare at home, so you can enjoy this delicious entrée any time you please.

5 from 1 vote

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Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course Dinner

Cuisine Greek

Servings 12

Calories 259 kcal

Ingredients

  

1x2x3x

• 3 tablespoons olive oil
• 1 large onion chopped
• 1 bunch green onions chopped
• 2 cloves garlic minced
• 2 pounds spinach rinsed, chopped (squeeze out any excess liquid)
• 1/2 cup fresh parsley chopped
• 2 eggs lightly beaten
• 1/2 cup ricotta cheese
• 1 cup feta cheese crumbled
• 8 sheets phyllo dough
• 1/4 cup olive oil

Instructions

 

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 11x9 inch baking pan or a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition

Calories: 259kcalCarbohydrates: 16gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 58mgSodium: 376mgPotassium: 666mgFiber: 3gSugar: 2gVitamin A: 9944IUVitamin C: 35mgCalcium: 229mgIron: 4mg

Keyword Spanakopita

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This recipe was first published on About a Mom in December 2013. It has been updated with new images and tips. However, the delicious recipe remains the same.