Table of Contents

Spanakopita: A Taste of the Greek Countryside

The scent of spanakopita always transports me back to a sun-drenched afternoon on the island of Crete. I was barely tall enough to see over the counter of a tiny bakery, but the aroma of warm pastry and salty feta filled the air, a promise of deliciousness. The golden, flaky crust practically glistened under the Mediterranean sun, and the first bite was an explosion of earthy spinach, tangy cheese, and the unmistakable whisper of olive oil. It was, and still is, pure magic in pastry.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 15-18
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

For the Pastry:

1 lb country-style phyllo pastry (or regular phyllo pastry)
½ cup extra virgin olive oil, approximately

For the Spinach Filling:

¼ cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in ¼ inch lengths
1 leek, white and tender part of green, cleaned, sliced in ¼ inch lengths (if very large, slice leek in half lengthwise before slicing)
1 medium red onion, chopped fine
¾ cup fresh dill, minced
½ – ¾ lb feta cheese, crumbled (amount is a matter of personal taste)
3 eggs, beaten
Salt and pepper to taste

Equipment Needed

Large saucepan
Large bowl
12-inch diameter metal baking pan (or 10 x 15 inch rectangular baking pan)
Sharp knife
Oven

Instructions

Begin by preparing the spinach filling. Heat 4 tablespoons of olive oil in a large saucepan over medium heat. Sauté the onions and leek until they become translucent, about 2-3 minutes. This step releases their natural sweetness and creates a flavorful base for the spinach.
Add the spinach to the saucepan. Sauté until the leaves have wilted and the excess liquid has cooked off, approximately 8-10 minutes. It’s important to cook the spinach thoroughly to prevent a soggy filling.
Remove the pan from the heat and allow the spinach mixture to cool somewhat. Once it’s cool enough to handle, finely chop the spinach and place it in a large bowl.
Preheat the oven to 375°F (190°C).
Lightly oil (always use olive oil!) a 12-inch in diameter, metal baking pan (you can use a larger baking pan – you will just have a thinner pita, but don’t use a smaller one), or a 10 x 15 inch rectangular baking pan.
To the bowl with the chopped spinach, add the dill and feta cheese. Season with salt and pepper to taste, being mindful that feta cheese is naturally salty. It’s always better to start with less salt and add more if needed.
Pour the beaten eggs over the spinach mixture and stir well to combine all the ingredients evenly. The eggs will help bind the filling together and add richness.
Open up the phyllo pastry and place it on a work surface. If you’re using country-style phyllo pastry, proceed directly to the next step. If you’re using the thinner phyllo, cover it with a damp cloth to prevent it from drying out. Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie. This is crucial for maintaining the phyllo’s pliability.
Layer the phyllo sheets in the prepared baking pan, allowing the edges to hang over the sides. Brush each phyllo layer generously with olive oil. This is what creates the signature flaky texture. Don’t be shy with the olive oil; it’s essential for a golden and crisp crust.
Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
Pour the spinach mixture into the pan and press the top down gently to smooth the filling.
Tuck in the pastry draping over the edges.
Repeat layering with the remaining phyllo sheets, oiling each sheet generously.
Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked. Be careful not to cut through the bottom pastry layer, as this can cause the filling to leak out.
Bake the pie in the middle of the preheated oven for approximately 40-45 minutes, or until it is golden brown. For the last 15-20 minutes, you can place the baking pan directly on the oven floor to crisp the bottom crust even further. Keep a close eye on it to prevent burning.
Cool the spanakopita until just warm before cutting into serving pieces and serving. It’s important not to eat it piping hot; allowing it to cool slightly enhances the flavors. Serve either just warm or at room temperature.
Note: If your spinach filling appears to be too ‘wet’, you can take 2 of the phyllo sheets and use them as a ‘layer’ between the spinach filling; these sheets will absorb the extra liquid (they must not be brushed with oil).

Expert Tips & Tricks

Don’t overwork the phyllo: Handle the phyllo pastry gently to prevent tearing. If it tears, simply patch it up with another piece.
Use quality ingredients: The flavor of spanakopita relies heavily on the quality of its ingredients. Opt for good-quality feta cheese and fresh dill.
Adjust the filling to your taste: Feel free to adjust the amount of feta cheese or dill to suit your preferences.
Browning concerns: If the top browns too quickly, tent it with foil.

Serving & Storage Suggestions

Spanakopita is delicious served as an appetizer, a light lunch, or even a side dish. It pairs well with a simple Greek salad or a dollop of plain yogurt.

Room Temperature: Spanakopita can be left at room temperature for up to 2 hours.
Refrigerator: Store leftover spanakopita in the refrigerator for up to 3 days.
Freezer: For longer storage, wrap the spanakopita tightly in plastic wrap and then foil and freeze for up to 2 months.
Reheating: Reheat in a 350°F (175°C) oven until warmed through and the crust is crisp, or microwave individual slices for a quick reheat, though the crust may soften.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	263 kcal	N/A
Calories from Fat	153	58%
Total Fat	17.1 g	26%
Saturated Fat	4.6 g	22%
Cholesterol	50.7 mg	16%
Sodium	380.9 mg	15%
Total Carbohydrate	20.8 g	6%
Dietary Fiber	2.3 g	9%
Sugars	1.6 g	N/A
Protein	7.6 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Use gluten-free phyllo pastry for a gluten-free version.
Vegan: Substitute the eggs with a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Use vegan feta cheese.
Different Greens: Try adding other greens such as kale or chard to the spinach filling.
Cheese Variations: Experiment with different cheeses such as ricotta or Parmesan in addition to, or in place of, the feta.
Herbs: Use other herbs such as oregano or mint to customize the flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the spanakopita ahead of time?
A: Yes, you can assemble the spanakopita ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10 minutes to the baking time if baking from cold.

Q: My phyllo dough is tearing. What should I do?
A: Phyllo dough is delicate and can tear easily. Don’t worry too much; just patch up any tears with extra pieces of phyllo and continue layering.

Q: Can I freeze leftover spanakopita?
A: Yes, you can freeze leftover spanakopita. Wrap it tightly in plastic wrap and then foil for best results. Reheat in the oven until warmed through and crispy.

Q: Is it necessary to use country-style phyllo?
A: Country-style phyllo is thicker and more rustic, but regular phyllo works just as well. Just be sure to keep it covered with a damp cloth while you’re working with it to prevent it from drying out.

Q: How do I prevent the bottom crust from getting soggy?
A: Baking the spanakopita on the bottom rack of the oven for the last 15-20 minutes helps to crisp the bottom crust.

Final Thoughts

Spanakopita is more than just a spinach pie; it’s a taste of Greek tradition, a celebration of simple, fresh ingredients, and a memory waiting to be made. I encourage you to try this recipe and bring a little piece of the Greek countryside into your own kitchen. Share your creations and variations with friends and family, and don’t forget to pair it with a crisp glass of Greek white wine for the complete experience!

Spanakopita (Greek Spinach Pie) Recipe