Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie) is a delightful dish that combines the rich flavors of spinach and feta cheese, enveloped in crispy phyllo dough. This traditional Greek pie is perfect for a variety of occasions, from casual family dinners to festive gatherings. Its unique blend of herbs and creamy feta makes it a standout choice that will impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Crispy Texture: The phyllo dough creates a satisfying crunch that contrasts beautifully with the tender filling.
• Flavorful Filling: A mix of fresh herbs and creamy feta ensures every bite is bursting with flavor.
• Versatile Dish: Serve it as an appetizer, main course, or side dish; it fits any meal perfectly.
• Easy to Prepare: With straightforward steps, this recipe is accessible for cooks of all skill levels.
• Healthy Ingredients: Packed with spinach and fresh herbs, it’s a nutritious option that doesn’t compromise on taste.

Tools and Preparation

To make your cooking experience smooth and enjoyable, having the right tools on hand is essential.

Essential Tools and Equipment

• Skillet
• Baking pan
• Mixing bowl
• Pastry brush

Importance of Each Tool

• Skillet: Ideal for sautéing vegetables quickly while retaining their flavors.
• Baking pan: Ensures even baking for a perfectly golden crust.
• Mixing bowl: Provides ample space to combine ingredients without spills.
• Pastry brush: Helps in evenly applying oil between phyllo layers for that flaky texture.

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Ingredients

For the Dough

• 11 ounces phyllo dough (16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use.)

For the Filling

• 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 chopped leek and 3 chopped green onions in 2 tablespoons of olive oil for about 5 minutes until they become soft. Add 2 pounds of fresh spinach to the skillet, season with ½ teaspoon salt and ⅛ teaspoon black pepper. Cook until most of the water has evaporated.

Step 2: Make Filling

Transfer the cooked greens to a mixing bowl and let cool for approximately 10 minutes. Then add in crumbled feta cheese (1 pound), beaten eggs (2), finely chopped parsley (½ cup), dill (¼ cup), and mint (¼ cup). Mix everything thoroughly until well combined.

Step 3: Fill Pie

Prepare your baking pan by applying some oil. Lay down 8 sheets of phyllo dough, allowing some overhang. Drizzle olive oil between each layer to enhance crispiness. Add the spinach filling evenly across the dough.

Step 4: Top and Tuck In

Layer another 8 sheets of phyllo on top, again drizzling oil between each one. Tuck any overhanging dough into the sides to form a rim around your pie. Brush the top layer with oil and carefully cut into squares without cutting all the way through.

Step 5: Bake and Serve

Preheat your oven to 340°F (170°C). Bake your spanakopita for about 1 hour or until golden brown and crisp. Let it cool for about 10 minutes before cutting into squares. Serve warm and enjoy!

How to Serve Spanakopita (Greek Spinach Pie)

Serving Spanakopita is a delightful experience that can elevate any meal. This flaky pie pairs wonderfully with a variety of accompaniments, making it perfect for both casual gatherings and festive occasions.

As an Appetizer

• Serve warm or at room temperature, cut into small squares for easy sharing.
• Pair with a light yogurt dip or tzatziki for added flavor.

With a Fresh Salad

• A simple Greek salad complements the dish perfectly, adding freshness and crunch.
• Include tomatoes, cucumbers, olives, and feta cheese dressed in olive oil and lemon.

Alongside Soup

• Pair Spanakopita with a bowl of hearty vegetable soup for a comforting meal.
• Try a lemony lentil soup to enhance the flavors of the pie.

At Brunch

• Serve Spanakopita alongside brunch staples like fresh fruit and pastries.
• It adds a savory element to a sweet brunch spread.

How to Perfect Spanakopita (Greek Spinach Pie)

Perfecting Spanakopita requires attention to detail to achieve that perfect crispy crust and flavorful filling. Here are some tips to help you create an ideal dish.

• Use fresh ingredients: Fresh spinach and herbs will enhance the flavor significantly compared to frozen alternatives.
• Layer phyllo carefully: Ensure each layer of phyllo dough is lightly brushed with olive oil for optimal crispiness.
• Avoid sogginess: Allow the spinach mixture to cool before adding eggs; this prevents excess moisture that can make the crust soggy.
• Cut before baking: Score the top layers before baking; this helps steam escape and ensures even cooking throughout the pie.
• Let it rest: Allow the baked Spanakopita to cool for about 10 minutes before cutting. This helps set the filling and makes cutting easier.

Best Side Dishes for Spanakopita (Greek Spinach Pie)

Pairing dishes with Spanakopita can enhance your dining experience. These side dishes complement its rich flavors beautifully.

1. Greek Salad
   A refreshing mix of tomatoes, cucumbers, red onion, olives, and feta cheese dressed in olive oil.

2. Roasted Vegetables
   Seasonal vegetables roasted with olive oil and herbs add color and nutrition to your meal.

3. Hummus Platter
   A variety of hummus flavors served with pita bread or veggie sticks make for a great appetizer alongside Spanakopita.

4. Fried Zucchini Fritters
   Crispy zucchini fritters seasoned with herbs provide a delicious crunch that pairs well with the pie.

5. Lentil Soup
   A warm lentil soup seasoned with spices serves as a hearty complement, offering protein-rich goodness alongside the pastry.

6. Cucumber Yogurt Dip
   A cooling cucumber yogurt dip balances the savory flavors of Spanakopita beautifully.

7. Tabbouleh Salad
   This herb-filled salad made from bulgur wheat adds freshness and has a delightful texture contrast.

8. Grilled Eggplant Slices
   Smoky grilled eggplant slices drizzled with olive oil create an excellent pairing that enhances Mediterranean flavors.

Common Mistakes to Avoid

Making Spanakopita can be straightforward, but there are some common mistakes that can affect the final result. Here are a few to keep in mind:

• Skipping Phyllo Layering: Not layering enough sheets of phyllo can result in a soggy pie. Always use multiple layers of dough for that perfect crispiness.
• Not Drying Spinach Properly: If you don’t remove excess moisture from the spinach, it can make your filling watery. Make sure to sauté and drain the spinach thoroughly before mixing.
• Overfilling the Pie: Adding too much filling can cause the pie to overflow during baking. Use just enough filling to cover the base without overflowing when you fold the edges.
• Ignoring Proper Oven Temperature: Baking at an incorrect temperature can lead to uneven cooking. Always preheat your oven and use a thermometer to ensure it’s at 340°F (170°C).
• Cutting Before Baking: Cutting into your Spanakopita before baking can dry out the top layers. Wait until after it’s baked and has cooled slightly to cut it into squares.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for best taste and quality.

Freezing Spanakopita (Greek Spinach Pie)

• Wrap individual squares tightly in plastic wrap or aluminum foil.
• Store in a freezer-safe container or bag for up to 3 months.

Reheating Spanakopita (Greek Spinach Pie)

• Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through and crispy again.
• Microwave: Heat on medium power for 1-2 minutes but note this may soften the pastry.
• Stovetop: Sauté gently on low heat in a skillet, covered, until warmed through while keeping an eye on the crust.

Frequently Asked Questions

Here are some frequently asked questions about Spanakopita (Greek Spinach Pie) that might help you get better acquainted with this delicious dish.

How long does Spanakopita last?

Spanakopita stays fresh for about 3-4 days in the refrigerator when stored properly in an airtight container.

Can I freeze Spanakopita?

Yes! You can freeze Spanakopita for up to 3 months. Just wrap it tightly before freezing.

What variations can I make with Spanakopita?

You can customize your Spanakopita by adding different herbs, using other greens like chard or kale, or even swapping feta for ricotta cheese.

Is Spanakopita suitable for meal prep?

Absolutely! Spanakopita is great for meal prep. You can make it ahead of time, freeze it, and reheat it as needed.

What is the best way to serve Spanakopita?

Spanakopita is best served warm as an appetizer or side dish. Pair it with a fresh salad or yogurt dip for extra flavor.

Final Thoughts

Spanakopita (Greek Spinach Pie) is a delightful dish that combines flaky phyllo pastry with a rich spinach and feta filling. Its versatility allows you to enjoy it as an appetizer, main course, or side dish. Feel free to customize the filling with various herbs or greens based on your preference. Give this recipe a try, and you’ll surely impress your guests!