Alexa’s Easy Spanakopita: A Taste of Greece at Home

The first time I tasted spanakopita was at a small Greek taverna overlooking the Aegean Sea. The salty air, the sound of bouzouki music, and that flaky, golden pie filled with savory spinach and feta… it was pure magic. I remember thinking, “I have to learn how to make this!” But the intricate layers of phyllo dough seemed intimidating. That’s why I was so thrilled to find a recipe that delivers authentic flavor with a surprisingly simple technique. This version, inspired by a family friend named Alexa, proves that you don’t need to be a master pastry chef to enjoy this Greek classic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Servings: 5
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

• 8 ounces fresh spinach
• 1 lb Greek imported feta
• 1 cup extra virgin olive oil
• 1 cup shredded parmesan cheese (or romano, asiago, etc.)
• 1 finely chopped yellow onion
• Salt and pepper to taste
• 1 tablespoon minced garlic
• 1 lb phyllo dough

Equipment Needed

• Large skillet
• Baking dish (9×13 inch recommended)
• Pastry brush

Instructions

1. Begin by preparing the flavorful filling. Finely dice the yellow onion.
2. In a large skillet, sauté the diced onion in a generous amount of extra virgin olive oil over medium heat until translucent, approximately 5-7 minutes.
3. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
4. Add the fresh spinach to the skillet and cook until wilted, stirring frequently. This should only take a few minutes.
5. Remove the skillet from the heat and allow the spinach mixture to cool slightly. This step is crucial to prevent the phyllo dough from becoming soggy later.
6. While the spinach mixture is cooling, dice the Greek feta into medium-sized chunks.
7. In a large bowl, combine the cooled spinach mixture, diced feta, and shredded parmesan cheese.
8. Season the mixture with salt and pepper to taste. Be mindful of the salt content of the feta, as it can be quite salty. Stir until everything is well incorporated.
9. Carefully remove the phyllo dough from its packaging. Phyllo dough dries out quickly, so immediately place the sheets between two damp kitchen towels to keep them moist and pliable while you work. This is key to preventing tearing.
10. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
11. Lightly brush the bottom of your baking dish with extra virgin olive oil.
12. Begin layering the phyllo dough. Place one sheet of phyllo on the bottom of the dish, allowing it to overlap the sides. Brush the sheet generously with extra virgin olive oil.
13. Continue layering the phyllo dough, overlapping the edges, and brushing each sheet with extra virgin olive oil. Aim for at least ten layers of phyllo on the bottom of the dish. The more layers you use, the thicker and crunchier the bottom crust will be.
14. Spread the spinach and cheese mixture evenly over the phyllo dough base, pressing gently to ensure it’s distributed consistently.
15. Fold the overhanging phyllo dough from the bottom layers over the spinach and cheese filling.
16. Add several more layers of phyllo dough on top of the pie, brushing each sheet with extra virgin olive oil. This creates the top crust.
17. Brush the entire top of the spanakopita with a final layer of extra virgin olive oil.
18. Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the phyllo dough is golden brown and crispy. Keep a close eye on it during the last few minutes of baking to prevent burning.
19. Remove the spanakopita from the oven and let it cool for 5-10 minutes before cutting and serving. This allows the filling to set slightly and makes it easier to slice.

Expert Tips & Tricks

• Don’t overwork the phyllo: Handle phyllo dough gently to prevent tearing. If it does tear, don’t worry! Just patch it up with another piece of dough.
• Use good quality feta: The flavor of the feta cheese is central to spanakopita, so choose a high-quality Greek feta for the best results.
• Brush generously with olive oil: Generous application of olive oil is key to achieving a flaky and golden-brown crust. Don’t be shy!
• Make it ahead: Spanakopita can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.
• Freeze for later: Baked spanakopita freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Reheat in a 350°F oven until warmed through.
• Crispy edges are the best!: For extra crispy edges, slightly crimp the edges of the top layers of phyllo dough before baking.

Serving & Storage Suggestions

Spanakopita is delicious served warm or at room temperature. It makes a wonderful appetizer, side dish, or light meal. Garnish with a sprig of fresh dill or a lemon wedge for an elegant presentation.

Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven or microwave. While it is best served fresh, its flavor can even improve the next day as the filling melds together.

Do not leave spanakopita at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1002.5 kcal	N/A
Calories from Fat	665 kcal	66%
Total Fat	73.9 g	113%
Saturated Fat	24.4 g	121%
Cholesterol	98.5 mg	32%
Sodium	1800.5 mg	75%
Total Carbohydrate	56.8 g	18%
Dietary Fiber	3.2 g	12%
Sugars	5.2 g	N/A
Protein	28.8 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Spanakopita: While traditionally made with phyllo dough, you can adapt this recipe for gluten-free diets by using gluten-free phyllo dough or a homemade gluten-free crust.
• Vegan Spanakopita: Substitute the feta and parmesan with a vegan feta alternative and nutritional yeast for a cheesy flavor. Ensure the phyllo dough is vegan-friendly, as some brands may contain butter.
• Add Herbs: Experiment with adding fresh herbs like dill, mint, or parsley to the filling for an extra burst of flavor.
• Use Different Greens: Feel free to substitute some of the spinach with other greens like kale or chard.
• Spicy Spanakopita: Add a pinch of red pepper flakes to the filling for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the filling.

Q: Why is my phyllo dough tearing?
A: Phyllo dough dries out quickly, so it’s important to keep it covered with a damp towel while you work. Also, handle it gently to avoid tearing.

Q: Can I make spanakopita in a smaller baking dish?
A: Yes, you can use a smaller baking dish, but you may need to adjust the baking time accordingly. Watch it carefully to prevent burning.

Q: How do I know when the spanakopita is done?
A: The spanakopita is done when the phyllo dough is golden brown and crispy. You can also insert a knife into the center to check if the filling is heated through.

Q: Can I reheat spanakopita in the microwave?
A: Yes, you can reheat spanakopita in the microwave, but it may not be as crispy as when it’s reheated in the oven.

Final Thoughts

Alexa’s Easy Spanakopita is a delicious and satisfying dish that’s perfect for any occasion. Don’t be intimidated by the phyllo dough – with a few simple tips and tricks, you can easily create this authentic Greek classic at home. So, gather your ingredients, preheat your oven, and prepare to be transported to the sun-drenched shores of Greece with every bite. Kali Orexi!