Golden Greek Spinach Pie

Welcome to the enchanting world of Spanakopita, the quintessential Greek spinach pie that has captivated palates for centuries. More than just a dish, Spanakopita is a culinary embrace, a symphony of rich, savory fillings nestled within layers of golden, crisp filo pastry. This traditional favorite, pronounced ‘span-a-KOP-ee-tah’, is not only surprisingly simple to master at home but also guarantees to be an absolute showstopper, whether it’s the centerpiece of a family dinner or a delightful offering at a celebratory gathering.

Our journey into making the perfect Spanakopita will unveil the secrets behind its irresistible charm. We’ll explore the vibrant combination of fresh spinach, tangy feta, creamy ricotta, and a hint of parmesan, all beautifully encased in a delicate, flaky pastry. Prepare to transform humble ingredients into an extraordinary culinary experience that speaks volumes of Greek hospitality and flavor.

What Exactly is Spanakopita? A Greek Culinary Staple

At its heart, Spanakopita is a savory Greek pie made primarily with spinach and feta cheese, enveloped in thin, crisp layers of filo (or phyllo) pastry. It’s the Greek answer to a savory tart or a comforting cheesy spinach roll, but with its own distinct character, thanks to the unique properties of filo and the robust flavor profile of Greek cheeses. This iconic dish isn’t just found in Greece; it’s a beloved staple in Greek communities worldwide and has found its way into countless kitchens, cafes, and restaurants, testament to its universal appeal.

The magic of Spanakopita lies in its harmonious blend of textures and tastes. The earthiness of spinach, the salty tang of feta, the subtle creaminess of ricotta, and the delicate crunch of golden filo create an experience that is both deeply satisfying and refreshingly light. Often enjoyed as a main course, a delicious appetizer, or even a hearty snack, it’s a versatile dish that transcends mealtime categories.

Mastering Homemade Spanakopita: Essential Tips for Success

Creating Spanakopita from scratch might seem daunting, especially with filo pastry, but with a few expert tips, you’ll achieve bakery-quality results every time. Here’s a breakdown of the key components and how to handle them for the best possible pie.

The Star Ingredient: Spinach Preparation

The quality of your spinach significantly impacts the final taste and texture of your Spanakopita. Whether you opt for fresh or frozen, proper preparation is crucial to avoid a watery filling.

• For Frozen Spinach: This is often the most convenient option. Ensure it’s fully thawed before use. The most important step is to extract as much water as possible. Place the thawed spinach in a colander and press down firmly with your hands or a spoon, or squeeze it tightly in a clean kitchen towel. Excess moisture can make your pie soggy.
• For Fresh English Spinach: Wash the spinach thoroughly to remove any grit. Trim and discard the thick stems, then roughly chop the leaves. You can either blanch the spinach quickly and then squeeze out the water, or, as recommended in many traditional recipes and our approach, simply salt the chopped spinach in a colander for about 10-15 minutes. This process wilts the spinach and draws out moisture naturally. Again, squeeze out as much water as you can.
• For Bagged Fresh Spinach Leaves: Similar to English spinach, wash well and chop roughly. Follow the salting and squeezing method to remove excess moisture.

While some recipes suggest pre-cooking fresh spinach, we find it an unnecessary step. The spinach cooks perfectly within the oven, absorbing the flavors of the cheese and herbs without becoming mushy.

The Irresistible Cheese Blend

The cheese is arguably the soul of Spanakopita, providing its signature tangy, salty, and creamy character. While traditional recipes often stick to just feta, we advocate for a harmonious blend that elevates the flavor profile and texture.

• Feta Cheese: Always choose high-quality Greek feta, ideally made from sheep’s or goat’s milk. Its crumbly texture and salty, briny flavor are irreplaceable. Mash it with a fork to break it up before mixing.
• Ricotta Cheese: Adds a beautiful creaminess and richness to the filling, balancing the sharpness of the feta. It also helps bind the ingredients together.
• Parmesan Cheese: A lesser-known but brilliant addition. Parmesan provides an extra layer of savory depth and umami. If unavailable, other hard cheeses like Pecorino Romano or Kefalograviera can be substituted, or simply increase the amount of feta slightly.

This trio creates a filling that is complex, deeply satisfying, and wonderfully textural.

Aromatic Flavorings: Herbs and Spices

The right herbs and seasonings transform a simple spinach and cheese mixture into a distinctly Greek delicacy.

• Fresh Dill: Dill is the quintessential herb for Spanakopita, offering a fresh, anisy, and slightly sweet aroma that perfectly complements the spinach and feta. Do not skimp on the dill!
• Parsley: While some recipes include parsley, many home cooks find dill sufficient. If you enjoy its fresh, slightly peppery notes, feel free to add a tablespoon or two of finely chopped fresh parsley.
• Nutmeg: A pinch of freshly grated nutmeg is a secret ingredient in many traditional Greek savory pies. It adds a subtle warmth and aromatic complexity that rounds out the flavors beautifully. While powdered nutmeg works, fresh is always preferred if you can find it. If not, it’s not a deal-breaker.
• Onions and Garlic: Finely minced red onion, green onions (shallots), and garlic are essential for building a robust flavor base for the filling. Their pungent notes mellow beautifully during baking.

Working with Filo Pastry: The Golden Crust

Filo (also spelled Phyllo) pastry is the hallmark of many Mediterranean desserts and savory pies. These paper-thin sheets of dough become incredibly flaky and golden brown when baked, providing the perfect contrast to the creamy filling.

• Fresh vs. Frozen: For the best results, opt for fresh filo pastry from the refrigerated section of your supermarket. If using frozen filo, ensure it’s completely thawed in the refrigerator overnight, then brought to room temperature (at least 2 hours) before you begin. This prevents it from cracking when unrolling.
• Keeping it Moist: Filo dries out very quickly once exposed to air, becoming brittle and difficult to work with. Always keep your filo sheets covered with a slightly damp (not wet!) kitchen towel while you’re working. Only uncover one sheet at a time.
• Handling Tears: Don’t stress if your filo tears! It’s incredibly thin and prone to tearing. Since we layer multiple sheets, minor imperfections won’t be noticeable in the final product. Just ensure you use a few intact sheets for the very top layer for a beautiful presentation.
• Brushing with Oil: Each layer of filo needs to be brushed with olive oil (or melted butter, if preferred) to achieve that signature crispiness and golden color. This is non-negotiable for a flaky pie.
• Pre-Cutting for Presentation: For neat, clean slices and to prevent pastry flakes from flying everywhere post-baking, it’s highly recommended to score the pie into your desired portions *before* baking. This makes serving much easier and more elegant.

Shaping Your Spanakopita: A Matter of Preference

Spanakopita comes in various shapes, each with its own charm. The most common forms are a large rectangular pie, a dramatic spiral, or individual triangles (spanakopitakia).

• Classic Pie (Rectangular or Round): This is arguably the easiest and most common form for home bakers. You layer the filo sheets in a baking dish, spread the filling, and cover with more filo. The instructions below detail this method for a rectangular pie.
• Spiral (Snail Shape): To create an impressive spiral, lay two oiled filo sheets together, spread filling along the longest edge, roll into a “sausage,” then coil the “sausage” into a spiral in a round baking dish. Repeat, wrapping subsequent rolls around the growing spiral. This creates a beautiful, rustic presentation.
• Individual Triangles (Spanakopitakia): These are perfect for appetizers or finger food. Lay two oiled filo sheets together, cut them into 3-4 long strips. Place a spoonful of filling at one corner of a strip, then fold it over like a flag, forming neat triangles. Repeat until all filling is used. These typically bake faster due to their smaller size.

While the rectangular pie is presented in this recipe for its simplicity and generous portions, don’t hesitate to experiment with other shapes once you’re comfortable with the basics.

Step-by-Step Guide: Crafting Your Perfect Spanakopita

Follow these detailed steps to assemble your homemade Greek spinach pie, resulting in a golden, flaky masterpiece.

1. Prepare the Spinach:
   • If using fresh spinach: Wash, trim the roots, and roughly chop. Place in a colander, sprinkle generously with salt, and let it sit for about 10-15 minutes to wilt. This draws out excess moisture. Firmly squeeze out as much water as possible using your hands or a clean kitchen towel.
   • If using frozen spinach: Allow it to thaw completely. Place in a colander and squeeze out as much water as possible. This step is critical for a non-soggy pie.
2. Prepare the Filling Base: In a large mixing bowl, place the crumbled feta cheese and mash it with a fork to break it up. Add the ricotta, grated parmesan, thinly sliced shallots (green onions), minced red onion, eggs, minced garlic, breadcrumbs, freshly ground black pepper, and fresh dill. Mix everything thoroughly to combine.
3. Combine Spinach with Cheese Mixture: Add the prepared spinach to the bowl with the cheese mixture. Use your hands to mix everything together very well, ensuring the spinach is evenly distributed throughout the cheesy filling.
4. Layer the Bottom Filo: Lightly brush a rectangular baking dish (approximately 20cm x 30cm x 5cm / 9in x 13in x 2.5in) with olive oil. Carefully place one sheet of filo pastry into the baking dish, letting any excess hang over the sides. Lightly brush the filo sheet with olive oil. Repeat this process, overlapping filo pastry sheets, until you have laid down 6 sheets in total. Remember to brush each sheet generously with olive oil as you go.



5. Add the Filling: Evenly pour the spinach and cheese filling over the layered filo sheets, spreading it out to create a level top.
6. Layer the Top Filo: Repeat the filo layering process over the filling, placing 6 more sheets of filo pastry, brushing each layer with olive oil. Ensure the very top layer is thoroughly brushed with oil to promote a golden, crispy crust.
7. Finish the Pastry: Carefully trim any significant excess pastry hanging over the sides of the baking dish with kitchen scissors. Then, gently tuck the remaining edges down along the sides of the baking dish, creating a neat finish.
8. Score and Bake: Using a sharp knife, gently score the top pastry into your desired serving portions (squares, rectangles, or diamonds). Be careful not to cut all the way through the bottom layers. Place the baking dish into a preheated oven (usually around 180°C / 350°F) and bake for 45-50 minutes, or until the top is beautifully golden brown and the pie feels firm. A good indicator that it’s done is if the pie slides easily when you gently shake the baking dish.
9. Cool and Serve: Allow the Spanakopita to cool for at least 15 minutes before slicing and serving. This resting period helps the filling set and prevents it from crumbling when cut. Serve warm and enjoy!

Can Spanakopita Be Made in Advance?

Absolutely! Spanakopita is a fantastic dish for meal prepping or entertaining, as it can be prepared ahead of time. If you plan to serve it the next day, assemble the entire pie (up to the baking step) the night before. Cover the baking dish tightly with cling film or its lid if available, and refrigerate. When ready to cook, simply remove it from the fridge and bake as per the instructions, possibly adding an extra 5-10 minutes to the baking time if it’s going into the oven chilled.

Storing and Reheating Spanakopita

Leftover Spanakopita keeps wonderfully and can be enjoyed for several days, making it perfect for quick lunches or dinners.

• Refrigeration: Store any leftover pie in an airtight container in the refrigerator for 2-3 days.
• Reheating: For best results, reheat individual portions in a preheated oven (180°C / 350°F) for about 10-15 minutes, or until thoroughly warmed through and the pastry has crisped up again. We highly recommend avoiding the microwave for reheating, as it tends to make the filo pastry soggy and lose its delightful crunch.
• Freezing: Spanakopita freezes exceptionally well. You can freeze individual portions or the entire pie (baked or unbaked). Wrap tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container. It will keep in the freezer for up to 1 month. When ready to eat, you can bake from frozen (adding extra baking time) or thaw in the refrigerator overnight before reheating in the oven as described above.

What to Serve with Spanakopita

While Spanakopita is hearty enough to be a meal on its own, it pairs beautifully with a variety of classic Greek side dishes that complement its rich flavors and textures.

• Easy Greek Salad: The fresh, crisp vegetables and tangy dressing of a traditional Greek salad offer a perfect counterpoint to the richness of the pie.
• Greek Lemon Potatoes: Roasted potatoes infused with lemon and herbs are a classic accompaniment, adding a satisfying carbohydrate element.
• Greek Tzatziki: A cool, creamy yogurt and cucumber dip provides a refreshing contrast and can be spread on top or served on the side.

For a complete Greek feast, consider serving your Spanakopita alongside grilled meats or other Mediterranean mezze items. A glass of dry white wine or a crisp lager also complements its flavors wonderfully.

Explore More Authentic Greek Recipes

If you’ve fallen in love with the flavors of Spanakopita, there’s a whole world of delicious Greek cuisine waiting to be explored. Here are some more fantastic recipes to try:

• Greek Chicken and Potatoes
• How to Cook Halloumi
• Kolokithokeftedes (Greek Zucchini Fritters)
• Chicken Gyros
• Or discover all our Greek Recipes for endless culinary inspiration.

We hope this comprehensive guide inspires you to bake your very own traditional Spanakopita. It’s a dish that truly embodies the warmth and richness of Greek culinary traditions. If you’ve tried this Spanakopita recipe, we’d love to hear about your experience! Please leave a comment and a star rating below to share your thoughts.

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📋 RECIPE: Classic Spanakopita (Greek Spinach Pie)

Yields: 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Spanakopita is a traditional Greek Spinach Pie that’s easy to make and great for dinner. Chopped spinach, feta, ricotta and flaky filo pastry steal the show in this absolutely delicious crowd pleaser.

Ingredients

• 500g / 1 lb Spinach (Frozen, Bagged, or English Spinach – all work)
• 250g / 9oz Feta Cheese, crumbled
• 100g / 3.5 oz Ricotta Cheese
• 2 cloves Garlic, minced
• 1 Red Onion, finely chopped
• 4 Green Onions / Shallots, halved lengthwise and thinly sliced
• 2 Large Eggs
• ¼ cup Parmesan Cheese, grated
• 2 tablespoon Breadcrumbs (regular or panko is fine)
• Freshly ground Black Pepper, to taste
• 12 sheets Filo Pastry (fresh, from the fridge aisle, not frozen)
• Olive Oil, for brushing filo (you’ll need a few tablespoons)
• A generous handful of Fresh Dill, chopped (or to taste)

Instructions

1. Prepare the Spinach: If using fresh spinach, wash, trim the roots, and roughly chop. Place in a colander, salt generously, and leave for 10-15 minutes to wilt. Squeeze out as much water as possible. If using frozen spinach, simply allow it to thaw completely and then squeeze out as much water as possible.
2. Prepare the Cheese Mixture: In a large mixing bowl, place the feta cheese and mash with a fork to break it up. Add the ricotta, parmesan, shallots, red onion, minced garlic, eggs, breadcrumbs, pepper, and chopped dill. Mix well to combine all ingredients thoroughly.
3. Combine Filling: Add the well-drained spinach to the bowl with the cheese mixture. Use your hands to mix everything together, ensuring the spinach is evenly incorporated.
4. Layer the Bottom Filo: Lightly brush a rectangular baking dish (approximately 20cm x 30cm x 5cm / 9in x 13in x 2.5in) with olive oil. Carefully place one sheet of filo pastry into the dish, allowing any excess to hang over the sides. Lightly brush this filo sheet with olive oil. Repeat this process, overlapping filo pastry sheets, until you have laid down 6 sheets in total, brushing each sheet with oil as you go.
5. Add Filling & Top Filo: Pour the spinach and cheese filling over the layered filo sheets, spreading it out evenly to level the top. Then, repeat the filo sheet layering process on top of the filling, using another 6 sheets. Ensure the very top sheet of pastry is thoroughly brushed with olive oil for a golden crust.
6. Finish & Score: Trim any significant excess pastry with kitchen scissors, then gently tuck the remaining edges down along the sides of the baking dish to create a neat border. Using a sharp knife, gently score the top pastry into your desired serving portions (squares, rectangles, or diamonds).
7. Bake: Place the baking dish in a preheated oven (180°C / 350°F) and bake for 45-50 minutes, or until the top is well browned and flaky. The pie should also slide easily if you gently shake the baking dish.
8. Cool & Serve: Allow the Spanakopita to cool for 15 minutes before slicing along the scored lines and serving. Enjoy warm!

Notes

• SPINACH: Choose your own adventure with spinach – frozen, fresh bagged, or English spinach is all fine. The key is to remove as much moisture as possible.
• CHEESE: We encourage you to seek out authentic Greek cheeses for this recipe, especially Greek Feta, which offers superior flavor compared to others.
• MAKE AHEAD: You can assemble this pie the night before (without baking). Cover tightly with cling film and store in the fridge until you’re ready to bake.
• STORING: Store leftovers in an airtight container in the fridge for 2-3 days, or in the freezer for up to 1 month. Reheat in the oven until warmed through; microwaving will make the pastry soggy.
• NUTRITION: Nutrition information is an estimate from a nutrition calculator and is for one serving.

Nutrition Information (per serving, estimated)

• Calories: 236
• Carbohydrates: 21g
• Cholesterol: 77mg
• Fiber: 1g
• Protein: 11g
• Saturated Fat: 7g
• Sodium: 583mg
• Sugar: 2g