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Spanakopita: A Taste of the Greek Islands, Inspired by Ina Garten

My earliest memory of spanakopita is the aroma wafting from my Yiayia’s (grandmother’s) kitchen on a Sunday afternoon. The crispy, golden phyllo, the savory spinach, the salty feta—it was a symphony of textures and flavors that instantly transported me to her sun-drenched village in Greece. Though I’ve tried countless recipes over the years, Ina Garten’s version, with its generous use of fresh spinach and simple, elegant approach, always brings me back to that feeling of home. While I’ve added a slight variation here and there over the years, the soul of this recipe remains pure Ina.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6-8
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

2 cups red onions, chopped
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
20 ounces fresh spinach, chopped
4 large eggs, beaten
1 1/2 teaspoons nutmeg, grated
1/3 cup Parmesan cheese, freshly grated
2 tablespoons plain breadcrumbs
6 ounces feta cheese, cut into 1/2-inch cubes
1/3 cup pine nuts
1/4 cup light butter, melted
6 sheets phyllo dough, defrosted

Equipment Needed

Medium sauté pan
Large pot
Colander
Casserole dish (approximately 9×13 inches)
Food processor (optional)
Pastry brush

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Ensure the oven rack is positioned in the center for even baking.
In a medium sauté pan over medium heat, sauté the chopped red onions with the olive oil until they become translucent and slightly browned. This should take about 10 minutes. Stir frequently to prevent burning. The goal is to sweeten the onions and soften their bite.
Add the kosher salt and freshly ground black pepper to the sautéed onions. Stir well to combine and allow to cool slightly before adding to the other ingredients.
Bring a large pot of water to a rolling boil. Once boiling, add the chopped fresh spinach. Stir to ensure all the spinach is submerged in the water.
Boil the spinach until it turns a bright green color, which typically takes about 1 minute. Do not overcook the spinach, as it will become mushy.
Immediately drain the spinach in a colander. Allow it to cool slightly, then squeeze out and discard as much liquid from the spinach as possible. This is a crucial step. Excess moisture will result in a soggy spanakopita. You can use your hands or a clean kitchen towel to press out the liquid.
If desired, pulse the pine nuts in a food processor until coarsely chopped. This is optional, but it helps distribute the pine nut flavor throughout the filling. You can also leave them whole if you prefer.
In a large bowl, gently mix the squeezed spinach with the sautéed onions, beaten eggs, grated nutmeg, grated Parmesan cheese, plain breadcrumbs, cubed feta cheese, and pine nuts. Be careful not to overmix, as this can make the spinach mixture dense.
Lightly butter a casserole dish with some of the melted butter.
Lay one sheet of phyllo dough sideways in the casserole dish, allowing it to hang over the sides. Keep the remaining sheets of phyllo dough covered with a damp cloth to prevent them from drying out and becoming brittle.
Brush the part of the phyllo dough that’s inside the pan with melted butter.
Place another sheet of phyllo dough over the top of the first sheet, again allowing it to hang over the sides. Brush this sheet with melted butter as well.
Continue alternating sheets of phyllo dough with melted butter until you have used 6 sheets in the pan. Each layer of butter helps create a flaky, crispy crust.
Pour the spinach mixture evenly into the middle of the phyllo dough-lined pan.
Fold up the hanging edges of the first sheet of phyllo dough over the spinach mixture, creating a partial covering. Brush the folded-over dough with melted butter.
Continue this pattern with the remaining sheets of phyllo dough, folding each one over the filling and brushing with butter, until the spinach filling is completely sealed.
Pinch together any open spots in the phyllo dough to ensure the filling is fully enclosed.
Brush the rest of the melted butter evenly over the top of the pastry. This will help it brown beautifully in the oven.
Bake in the preheated oven for 1 hour, or until the top is golden brown and the phyllo is crispy. Keep an eye on it during the last 15 minutes to prevent burning.
Remove the spanakopita from the oven and allow it to cool slightly before serving. This helps the filling set and makes it easier to cut.

Expert Tips & Tricks

Squeezing the Spinach: Don’t skimp on squeezing out the excess moisture from the spinach. This is the most crucial step in preventing a soggy bottom. I often wrap the spinach in a clean kitchen towel and wring it out like I’m trying to start a fire.
Phyllo Dough Handling: Phyllo dough dries out incredibly quickly, so always keep the stack you’re not actively working with covered by a damp (not wet!) cloth. This will keep it pliable and prevent it from cracking.
Buttering Technique: Be generous with the butter, but don’t drown the phyllo. A light, even brushing is all you need.
Make-Ahead Tip: You can assemble the spanakopita a day ahead of time, cover it tightly with plastic wrap, and refrigerate it. Add an extra 10-15 minutes to the baking time if baking directly from the fridge.
Crispy Top: For an extra-crispy top, try sprinkling a little grated Parmesan cheese or breadcrumbs over the top of the phyllo before baking.

Serving & Storage Suggestions

Spanakopita is delicious served warm or at room temperature. It makes a wonderful appetizer, side dish, or even a light lunch. Serve it with a dollop of Greek yogurt or a squeeze of lemon juice for added brightness.

Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10-15 minutes, or until heated through and crispy. You can also reheat it in a microwave, but the phyllo will lose some of its crispness.

Freezing is not recommended as the phyllo dough can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	9g	45%
Cholesterol	130mg	43%
Sodium	900mg	38%
Total Carbohydrate	18g	6%
Dietary Fiber	3g	12%
Sugars	4g	–
Protein	14g	28%

Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Spanakopita: While traditional spanakopita relies on phyllo dough, which contains gluten, you can experiment with gluten-free phyllo dough alternatives, though the texture will differ.
Cheese Variations: If you’re not a fan of feta, try using ricotta cheese or a blend of feta and ricotta for a milder flavor.
Herb Additions: Add chopped fresh dill, mint, or parsley to the spinach mixture for a boost of flavor.
Vegetable Variations: Include other vegetables like sauteed leeks or zucchini in the filling.
Spice it Up: 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?
A: Yes, you can substitute frozen spinach. Be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the filling. You’ll need approximately 10 ounces of frozen spinach to equal 20 ounces of fresh spinach after it’s been cooked and squeezed.

Q: My phyllo dough keeps tearing. What am I doing wrong?
A: Phyllo dough tears easily when it’s dry. Ensure you keep the stack of phyllo you’re not working with covered with a damp cloth at all times. Handle the sheets gently and avoid stretching or pulling them excessively.

Q: Can I make spanakopita in a round pie dish instead of a casserole dish?
A: Yes, you can use a round pie dish. Adjust the amount of filling and phyllo dough accordingly. You may need to trim the phyllo dough to fit the shape of the dish.

Q: How can I tell if the spanakopita is done?
A: The spanakopita is done when the phyllo dough is golden brown and crispy, and the filling is set. You can insert a knife into the center of the pie; if it comes out clean, the filling is cooked through.

Q: Why is my spanakopita soggy?
A: Soggy spanakopita is usually caused by too much moisture in the filling. Make sure you squeeze out as much liquid as possible from the spinach. Also, avoid over-buttering the phyllo dough, as this can also contribute to sogginess.

Final Thoughts

This spanakopita recipe, inspired by Ina Garten’s straightforward and flavorful approach, is more than just a dish—it’s a taste of the Mediterranean, a comforting reminder of family traditions, and a celebration of simple, wholesome ingredients. Don’t be intimidated by the phyllo dough; with a little practice and these helpful tips, you’ll be creating golden, crispy masterpieces in no time. I encourage you to give this recipe a try, share it with your loved ones, and let the flavors transport you to a sun-drenched Greek island. Perhaps pair it with a crisp Assyrtiko wine and a simple Greek salad for a complete and authentic experience. Kali Orexi! (Good Appetite!)

Spanakopita (Spinach Pie) by Ina Garten Recipe