Spanakopita

Why You’ll Love This Recipe

• Authentic Flavor: Packed with classic Mediterranean ingredients like feta, parsley, and olive oil.

• Perfectly Crispy: Phyllo dough bakes up beautifully golden and flaky.

• Versatile: Serve it as an appetizer, side, or even a main dish with a salad.

• Great for Make-Ahead: Can be prepped in advance and baked later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 16 ounces phyllo dough

• 1 cup olive oil (for brushing dough)

• 20 ounces frozen chopped spinach, thawed and drained

• 1 yellow onion, finely diced

• 12 ounces crumbled feta cheese

• 1 bunch fresh parsley, minced

• 1 ½ cups grated Parmesan cheese

• ½ teaspoon kosher salt

• 3 cloves garlic, minced

• 3 large eggs

• ¼ teaspoon red pepper flakes

• 2 tablespoons olive oil (for sautéing onions)

Directions

1. Preheat oven to 325°F (165°C) and brush a 9×13-inch baking dish with olive oil.

2. Lay out the thawed phyllo dough and keep covered with a lightly damp towel.

3. Place two phyllo sheets in the baking dish, brushing with olive oil. Repeat until only 8 sheets remain.

4. In a large bowl, mix spinach, onion, feta, parsley, Parmesan, salt, garlic, eggs, red pepper flakes, and 2 tablespoons olive oil.

5. Spread the spinach mixture over the layered phyllo sheets.

6. Layer the remaining phyllo sheets on top, brushing every two layers with olive oil. Brush the top layer and sprinkle with water.

7. Cut through the top layer to score the pieces, then bake for 60 minutes or until golden and crisp.

8. Let cool slightly before slicing and serving.

Servings and Timing

• Servings: 12

• Preparation Time: 30 minutes

• Cooking Time: 1 hour

• Total Time: 1 hour 30 minutes

Variations

• Mini Spanakopita Triangles: Make individual triangles for appetizers.

• Add Protein: Mix in chopped cooked chicken or turkey for a heartier version.

• Spicy Kick: Increase red pepper flakes for more heat.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 2 days.

• Freezing: Freeze unbaked or baked spanakopita for up to 2 months. Bake from frozen or thaw and reheat.

• Reheating: Reheat in the oven at 350°F (175°C) until hot and crispy.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook and drain it thoroughly to remove moisture.

How do I keep phyllo dough from tearing?

Keep it covered with a damp towel while working and handle gently.

Can I make spanakopita ahead of time?

Yes, assemble it and refrigerate up to a day before baking.

Is spanakopita vegetarian?

Yes, this recipe is vegetarian-friendly.

What’s the best way to reheat leftovers?

Bake at 350°F until heated through to maintain crispiness.

Can I add other cheeses?

Sure! Try ricotta, mozzarella, or goat cheese for a twist.

What do I serve with spanakopita?

It pairs well with Greek salad, tzatziki, or roasted meats.

Can I make it dairy-free?

Substitute dairy-free cheese alternatives and skip the Parmesan.

How do I cut spanakopita neatly?

Use a sharp knife and score the top before baking for even pieces.

Can I use puff pastry instead?

You can, but it will change the texture to a puffier, less crispy crust.

Conclusion

Spanakopita is a savory masterpiece that brings traditional Greek flavors to your table. With its flaky phyllo layers and rich, cheesy spinach filling, it’s a satisfying dish that’s as beautiful as it is delicious. Perfect for gatherings or simple family meals, this classic spinach pie is a timeless addition to any menu.

Spanakopita

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 servings
• Category: Main Dish, Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

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Description

Spanakopita is a classic Greek spinach pie made with flaky phyllo dough and a savory filling of spinach, feta cheese, and herbs. This golden, crispy dish is perfect for serving as an appetizer, side, or light lunch, bringing Mediterranean flavors to your table. Its versatile nature and rich texture make it a favorite in Greek cuisine.

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Ingredients

16 ounces phyllo dough

1 cup olive oil (for brushing dough)

20 ounces frozen chopped spinach, thawed and drained

1 yellow onion, finely diced

12 ounces crumbled feta cheese

1 bunch fresh parsley, minced

1 ½ cups grated Parmesan cheese

½ teaspoon kosher salt

3 cloves garlic, minced

3 large eggs

¼ teaspoon red pepper flakes

2 tablespoons olive oil (for sautéing onions)

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Instructions

• Preheat Oven:

  • Preheat the oven to 325°F (165°C) and brush a 9×13-inch baking dish with olive oil.

• Prepare Phyllo Dough:

  • Lay out the thawed phyllo dough and keep it covered with a lightly damp towel to prevent it from drying out.

• Layer Phyllo Dough:

  • Place two sheets of phyllo dough in the baking dish, brushing each with olive oil. Repeat until only 8 sheets remain.

• Make the Filling:

  • In a large bowl, mix together the spinach, onion, feta, parsley, Parmesan, salt, garlic, eggs, red pepper flakes, and 2 tablespoons olive oil.

• Assemble the Spanakopita:

  • Spread the spinach mixture evenly over the phyllo layers in the baking dish.

• Top with Phyllo Layers:

  • Layer the remaining phyllo sheets on top, brushing every two sheets with olive oil. Brush the top layer with olive oil and sprinkle lightly with water.

• Score and Bake:

  • Cut through the top layer of phyllo to score the pieces, then bake for 60 minutes or until the top is golden and crispy.

• Cool and Serve:

  • Let the spanakopita cool slightly before slicing into pieces and serving

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Notes

Mini Spanakopita Triangles: For bite-sized appetizers, cut the phyllo dough into smaller triangles and fold into pockets, then bake.

Add Protein: For a heartier version, mix in chopped cooked chicken or turkey to the filling.

Spicy Kick: Increase the amount of red pepper flakes if you prefer a spicier flavor.