Spanakopita is a traditional Greek savory pie made with layers of flaky phyllo dough, filled with a mixture of spinach, feta cheese, herbs, and seasonings. This delicious dish is perfect as an appetizer, side dish, or even a main course. The combination of rich, creamy feta, fresh spinach, and buttery phyllo creates a mouthwatering dish that everyone will love. Spanakopita is surprisingly easy to make at home and is a guaranteed crowd-pleaser.

Table of Contents

• Ingredients
• Instructions
• Tips for Perfect Spanakopita
• Recipe Variations
• FAQs
• Serving Suggestions
• Conclusion

Ingredients

• 1 lb fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chopped fresh dill (or 1 tbsp dried dill)
• 1/4 cup chopped fresh parsley
• 3 large eggs, lightly beaten
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese (optional, for extra creaminess)
• Salt and black pepper, to taste
• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted

Instructions

1. Prepare the Spinach Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
2. Add Spinach: Add the chopped spinach to the skillet, cooking until wilted and most of the liquid has evaporated, about 5-7 minutes. If using frozen spinach, make sure it is thoroughly drained before adding. Remove from heat and let the spinach mixture cool slightly.
3. Mix the Filling: In a large mixing bowl, combine the cooked spinach mixture, fresh dill, parsley, beaten eggs, crumbled feta cheese, and ricotta cheese (if using). Season with salt and black pepper to taste. Mix until well combined.
4. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of the melted butter.
5. Assemble the Spanakopita: Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Layer 6-8 sheets of phyllo dough in the bottom of the baking dish, brushing each sheet lightly with melted butter before adding the next.
6. Add the Filling: Spread the spinach and cheese mixture evenly over the layered phyllo.
7. Top with Phyllo: Layer another 6-8 sheets of phyllo dough on top of the spinach mixture, again brushing each sheet with melted butter. Use a sharp knife to score the top layer of phyllo into squares or diamonds, making it easier to cut after baking.
8. Bake: Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.
9. Cool and Serve: Allow the spanakopita to cool for 10-15 minutes before cutting and serving. Enjoy warm or at room temperature.

Tips for Perfect Spanakopita

• Drain the Spinach: If using frozen spinach, make sure it is thoroughly drained to avoid a soggy filling. Squeeze out as much moisture as possible.
• Work Quickly with Phyllo Dough: Phyllo dough can dry out quickly, so keep it covered with a damp cloth while assembling the dish.
• Score the Phyllo Before Baking: Scoring the top layer of phyllo dough makes it easier to cut the spanakopita into pieces after baking without breaking the delicate pastry.

Recipe Variations

• Cheese Variations: Substitute the feta with other cheeses like goat cheese or a mixture of feta and cream cheese for a different flavor.
• Add Herbs: Add a touch of nutmeg or mint for an extra layer of flavor.
• Spanakopita Triangles: Instead of making a large pie, cut the phyllo into strips and fold the filling into individual triangles for smaller, handheld portions.

FAQs

Q: Can I make Spanakopita ahead of time?
A: Yes, you can assemble the spanakopita up to a day in advance and refrigerate it, covered, until ready to bake. You can also bake it and reheat it in the oven when ready to serve.

Q: Can I freeze Spanakopita?
A: Yes, spanakopita can be frozen before or after baking. If freezing before baking, assemble the dish and wrap it tightly in plastic wrap and aluminum foil. Bake directly from frozen, adding extra time as needed. If freezing after baking, allow it to cool completely before wrapping and freezing.

Q: Can I use fresh spinach instead of frozen?
A: Yes, fresh spinach works well in this recipe. Just be sure to cook it down and drain any excess moisture before adding it to the filling.

Serving Suggestions

• With a Greek Salad: Serve spanakopita with a fresh Greek salad of cucumbers, tomatoes, olives, and feta for a complete meal.
• As an Appetizer: Cut the spanakopita into small squares and serve it as an appetizer at a party or gathering.
• With Tzatziki Sauce: Serve with a side of tzatziki sauce for dipping, adding an extra burst of flavor.

Delicious Spanakopita is a classic Greek dish that’s full of flavor and easy to make at home. The combination of creamy feta, savory spinach, and flaky phyllo dough makes this dish irresistible. Whether you’re serving it as an appetizer, side, or main dish, spanakopita is sure to impress your family and friends.

Give this recipe a try, and enjoy the taste of Greece in your own kitchen. It’s a versatile, crowd-pleasing dish that will quickly become a favorite!