Name: Spinach and Feta Spanakopita
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 16
Cuisine: Greek
Ingredients: 3 T. olive oil; 1 Medium onion, diced; 5 garlic cloves, minced; 1/4 – 1/2 C. fresh dill, chopped (to taste); 1 t. dried mint; 1/4 C. chopped fresh parsley leaves; 4 green onions, rough chopped; 2 t. fresh lemon juice; ½ t. ground pepper; 1-1/2 lbs. crumbled feta, divided; 2 lbs. fresh spinach, washed and patted dry; Salt, black pepper, to taste; 2 oz unsalted butter melted; 2 lbs. phyllo pastry; 2 eggs

Indulge in the flavors of Greece with our delightful Spinach and Feta Spanakopita recipe. This classic Greek spinach pie is a perfect blend of crispy phyllo pastry and a savory filling that will transport your taste buds to the Mediterranean.

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Packed with nutrient-rich spinach and tangy feta cheese, this Spanakopita is not only a treat for your palate but also a powerhouse of vitamins and minerals. It’s an ideal dish to boost your health, especially as winter comes to a close.

Why You’ll Love This Recipe

Crispy, flaky layers of phyllo pastry create an irresistible texture
Nutrient-dense filling loaded with vitamins C, A, D, and iron
Versatile dish perfect for appetizers, main courses, or party snacks
Authentic Greek flavors that bring a taste of the Mediterranean to your kitchen

What is Spanakopita?

Spanakopita is a traditional Greek savory pastry, often referred to as spinach pie. It features layers of flaky phyllo dough filled with a mixture of spinach, feta cheese, onions, and herbs. This beloved dish is a staple in Greek cuisine, known for its delightful combination of textures and flavors.

Ingredients

Olive oil: 3 tablespoons of high-quality olive oil to sauté the vegetables and add a rich, Mediterranean flavor.
Onion: One medium onion, diced, provides a sweet and savory base for the filling.
Garlic: 5 minced cloves add a pungent, aromatic flavor that complements the spinach and feta.
Fresh dill: 1/4 to 1/2 cup of chopped fresh dill, adjustable to taste, brings a distinctive, tangy herb flavor.
Dried mint: 1 teaspoon adds a cool, refreshing note to the filling.
Fresh parsley: 1/4 cup of chopped leaves for a bright, herbaceous touch.
Green onions: 4 rough chopped for a mild onion flavor and added texture.
Lemon juice: 2 teaspoons of fresh juice to brighten the flavors.
Feta cheese: 1-1/2 pounds crumbled, providing a tangy, salty flavor profile.
Fresh spinach: 2 pounds, washed and patted dry, forms the nutritious base of the filling.
Phyllo pastry: 2 pounds (about 2-2.5 packages) for the crispy, flaky layers.
Eggs: 2 eggs to bind the filling ingredients together.
Unsalted butter: 2 ounces, melted, for brushing the phyllo layers.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Swiss chard or kale: Can be used instead of spinach for a different flavor profile.
Ricotta cheese: Mix with feta for a creamier filling.
Pine nuts: Add for extra crunch and nutty flavor.
Sun-dried tomatoes: Chop and add to the filling for a tangy twist.
Leeks: Can replace some or all of the onions for a milder flavor.

Instructions

Preheat oven to 350°F
Sauté onions in olive oil until softened
Add garlic and dill, cook until onions caramelize
Mix in parsley, green onions, lemon juice, and pepper

Blanch and chop spinach, add to skillet with other ingredients
Cool mixture, then add 1 lb feta cheese and beaten eggs
Layer phyllo sheets with butter and filling

Add remaining feta between layers
Seal edges, brush top with butter, sprinkle with sesame seeds

Bake at 425°F for 10 minutes, then at 350°F for 35-40 minutes
Cool slightly, cut into squares, and serve

Recipe Tips

Use large leafy spinach for more texture and crispiness
Thaw phyllo dough in the refrigerator overnight
Let phyllo sit at room temperature for 30 minutes before using
Keep phyllo covered with a damp cloth while working to prevent drying
Squeeze excess water from cooked spinach to avoid a soggy pie
Don’t overstuff the layers to ensure even cooking

Serving Suggestions

Serve your Spinach and Feta Spanakopita as a delightful appetizer or main course. It pairs wonderfully with a fresh Greek salad, tzatziki sauce, or a light tomato soup. For a complete Mediterranean feast, consider serving it alongside Greek Lemon Chicken or Mediterranean Grilled Vegetables.

Storage & Reheating

Store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F oven for about 15-20 minutes or until heated through and crispy.

You can also freeze unbaked Spanakopita for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before baking as directed, adding a few extra minutes to the baking time.

Recipe FAQ

Can I make Spanakopita ahead of time?

Yes, you can assemble the Spanakopita a day in advance and refrigerate it unbaked. Bake it just before serving.

Is it necessary to cook the spinach before adding it to the filling?

Yes, cooking the spinach helps remove excess moisture, preventing a soggy pie.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely and squeeze out all excess water before using.

How do I prevent the phyllo from drying out while assembling?

Keep the phyllo sheets covered with a damp kitchen towel while you work to prevent them from drying out and becoming brittle.

Can I make this recipe vegetarian?

This recipe is already vegetarian. To make it vegan, you can use a vegan feta cheese substitute and replace the eggs with a flax egg or commercial egg replacer.

Yield: 16 portions