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Spanakopita: A Creamy, Dreamy Spinach Pie

The aroma of warm butter and savory spinach always transports me back to my Yiayia’s (grandmother’s) kitchen. She would spend hours carefully layering the delicate phyllo dough, a task I always admired. The best part was sneaking a taste of the creamy filling before it went into the oven, a secret we shared with a wink. This spanakopita recipe captures that same comforting flavor with an extra touch of richness that I think you’ll love. It’s perfect as an appetizer or even a light meal.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yields: 40 small triangles
Serves: 8-10
Dietary Type: Vegetarian

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup scallion, minced
½ cup fresh parsley, chopped
½ cup fresh dill, minced or 4 teaspoons dried dill weed
½ cup feta cheese, crumbled
4 ounces cream cheese, softened
4 ounces cottage cheese
2 tablespoons Parmesan cheese, grated, if fresh or 2 tablespoons Parmesan cheese, shredded
2 eggs
Salt and pepper to taste
40 sheets phyllo dough, thawed
½ cup butter, melted

Equipment Needed

Food processor
Baking sheet or baking dish
Pastry brush

Instructions

Preheat your oven to 350°F (175°C). It’s crucial to have the oven fully preheated for even baking.
In a food processor, combine the squeezed spinach, scallion, parsley, dill, feta cheese, cream cheese, cottage cheese, and Parmesan cheese. Add the eggs, salt, and pepper.
Process the mixture until it is smooth and well combined. Taste and adjust the seasoning as needed. You may want a little more salt or pepper, depending on the saltiness of your feta.
Lay out 4 sheets of phyllo dough on a clean, flat surface. Brush the top of EACH sheet generously with melted butter before layering the next one on top. This buttering is essential for creating those flaky layers we all love.
Using a sharp knife or pizza cutter, cut the layered phyllo sheets into 8 strips. Make sure the cuts are perpendicular to the long edges of the phyllo.
Place 1 Tablespoon of the spinach filling on each strip, positioning it about 1 inch from the bottom edge.
Fold the corner of the phyllo over the filling to form a triangle. Continue folding the triangle onto itself, maintaining the triangular shape. Think of it like folding a flag.
Once the triangle is completely folded, brush the outside of the phyllo with more melted butter. This ensures a golden-brown and crispy exterior.
Place the spanakopita triangles, seam side down, on a baking sheet or in a baking dish. Leave about 1 inch of space between each triangle to allow for even baking.
Repeat steps 3-9 until all the filling is used and all the phyllo dough has been transformed into beautiful spanakopita triangles.
Bake in the preheated oven for 20 to 25 minutes, or until the triangles are golden brown and the phyllo is crispy. Keep a close eye on them during the last few minutes of baking to prevent burning.
Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

Preventing Soggy Phyllo: The key to avoiding soggy spanakopita is to thoroughly squeeze out all excess moisture from the thawed spinach. Use your hands or even squeeze it in cheesecloth.
Working with Phyllo: Phyllo dough dries out quickly, so keep the stack you’re not using covered with a damp (not wet!) towel. If it tears, don’t worry too much – just patch it up with another small piece.
Make-Ahead Option: These triangles can be assembled ahead of time and refrigerated or frozen before baking. If freezing, place them on a baking sheet until solid, then transfer them to a freezer bag. Bake directly from frozen, adding a few minutes to the baking time.
Butter Basting: For an even more golden and crispy result, baste the spanakopita with melted butter halfway through the baking time.

Serving & Storage Suggestions

Spanakopita is best served warm, but it’s also delicious at room temperature. Arrange the triangles attractively on a platter and garnish with a sprinkle of fresh dill or parsley, if desired.

Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or in an air fryer until warmed through and crispy. Microwaving is not recommended, as it will make the phyllo soggy.

Nutritional Information

(Estimates may vary based on specific ingredient brands and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	80mg	27%
Sodium	500mg	22%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	7%
Sugars	2g	–
Protein	10g	20%

Variations & Substitutions

Gluten-Free Spanakopita: Although traditional spanakopita relies on phyllo dough, which is made from wheat, you could experiment with gluten-free phyllo dough alternatives. Be aware that the texture might differ.
Vegan Spanakopita: Substitute the feta, cream cheese, cottage cheese, Parmesan and eggs with vegan alternatives. Nutritional yeast can add a cheesy flavor. Look for vegan phyllo dough, as some brands may contain dairy.
Spanakopita Pie: Instead of making individual triangles, layer the filling and phyllo in a pie dish for a spanakopita pie. You’ll need to adjust the baking time accordingly.
Different Greens: While spinach is traditional, feel free to add other greens like kale, chard, or even dandelion greens for a unique flavor profile.
Spice it Up: Add a pinch of red pepper flakes to the filling for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Can I use frozen dill instead of fresh?
A: Yes, you can. Use about 4 teaspoons of dried dill weed as a substitute for ½ cup of fresh dill.

Q: How do I prevent the phyllo dough from tearing?
A: Keep the phyllo dough covered with a damp towel while you’re working with it. This prevents it from drying out and becoming brittle.

Q: Can I freeze the spanakopita after baking?
A: Yes, you can freeze baked spanakopita. Let it cool completely, then wrap it tightly in plastic wrap and foil. Reheat in a low oven until warmed through.

Q: What if I don’t have a food processor?
A: You can mix the filling ingredients by hand, just be sure to chop the spinach and other ingredients very finely.

Q: How can I tell if the spanakopita is done?
A: The phyllo dough should be golden brown and crispy. The filling should be heated through. If the phyllo is browning too quickly, you can tent the baking dish with foil.

Final Thoughts

This spanakopita recipe is more than just a dish; it’s a taste of tradition and a hug from my past. The creamy filling and flaky crust are a delightful combination that’s sure to please. I encourage you to try this recipe and share it with your loved ones. It pairs beautifully with a Greek salad and a glass of crisp white wine for a complete and satisfying meal. Don’t be afraid to experiment with variations and make it your own. I’d love to hear your feedback and any creative twists you add to this classic recipe! Kali Orexi! (Bon appétit!)

Spanakopita Recipe