Spanakopita (Greek Spinach Pie)
Introduction
Spanakopita, also known as Greek spinach pie, is a delicious savory pastry filled with spinach and feta cheese. This traditional dish is loved for its flaky layers of phyllo dough and a tasty filling that brings a taste of Greece right into your home. It’s perfect for a light meal, an appetizer, or even a snack.
Why Make This Recipe
Making spanakopita at home is easy, and it lets you control the ingredients. Fresh spinach and quality feta cheese combine to create a rich flavor that’s hard to resist. Plus, it’s a wonderful way to incorporate greens into your diet. Whether you’re serving it at a party or enjoying it for dinner, spanakopita is sure to impress.
How to Make Spanakopita
Ingredients:
- 1 lb (450g) fresh spinach, washed and chopped
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 eggs, beaten
- 1/4 cup fresh dill, chopped
- Salt and black pepper, to taste
- 8 sheets phyllo dough, thawed
- 1/4 cup melted butter or olive oil for brushing
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent.
- Add the chopped spinach to the skillet and cook until wilted and any excess moisture evaporates. Remove from heat and let it cool slightly.
- Stir in the feta cheese, beaten eggs, dill, salt, and pepper into the spinach mixture. Mix everything well.
- Brush a baking dish with melted butter or olive oil. Layer 4 sheets of phyllo dough, brushing each sheet with butter/olive oil as you go.
- Spread the spinach mixture evenly over the phyllo layers.
- Layer the remaining 4 sheets of phyllo on top, brushing each with butter/olive oil.
- Using a knife, gently score the top layers to create serving pieces.
- Bake in the oven for 40–45 minutes or until the top is golden brown and crisp.
- Let it cool slightly before serving.
How to Serve Spanakopita
Spanakopita can be served warm or at room temperature. Cut it into squares or triangles and enjoy it as a finger food or as part of a larger meal. It pairs beautifully with a simple salad or some tzatziki sauce.
How to Store Spanakopita
If you have leftover spanakopita, let it cool completely, then cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for 3-4 days. You can reheat it in the oven to make the layers crispy again.
Tips to Make Spanakopita
- Make sure to squeeze out any excess moisture from the spinach before adding it to the mixture. This prevents the filling from getting soggy.
- You can use a mixture of fresh herbs like parsley or mint along with dill for extra flavor.
- If you are short on time, you can use store-bought spinach and feta filling.
Variation
You can also add chopped cooked chicken or ground meat to the filling for a heartier dish. Some people like to add a pinch of nutmeg for a unique flavor twist.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Just be sure to thaw it and squeeze out any excess moisture before using it in the recipe.
Q: Is spanakopita healthy?
A: Spanakopita can be a healthy option as it includes spinach and herbs. However, it is a pastry, so enjoy it in moderation for a balanced diet.
Q: Can I make spanakopita in advance?
A: Absolutely! You can assemble spanakopita ahead of time and store it in the refrigerator until you are ready to bake it. Just be sure to cover it well to prevent the phyllo from drying out.
