There’s something truly delightful about the first bite of Spanakopita, the beloved Greek spinach pie that dances on your palate with layers of flaky phyllo and a savory filling. As I pulled the golden tray from the oven, the aroma wafted through my kitchen, instantly transforming my home into a cozy Mediterranean café.
I discovered this recipe during one of those weekends when my fridge was looking rather empty, but I stumbled across a bunch of fresh spinach and some leftover feta. A bit of creativity and a few ingredients later, I found a way to break away from the mundane meal routine that had crept into my kitchen. This elegant dish is not just easy to make; it’s also a crowd-pleaser that makes any dinner feel special.
Whether you’re looking to impress guests or simply treat yourself to a comforting dish, this Spanakopita is sure to transform your table—one flaky layer at a time. Let’s dive into the recipe and bring a taste of Greece to your home!
Why will you love Spanakopita?
Irresistible Layers: Each bite showcases flaky phyllo dough hugging a rich mix of spinach and cheese, creating a delightful contrast.
Ease of Preparation: With straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs, making it an ideal choice for a quick gourmet meal.
Versatile and Fun: Spanakopita can be enjoyed hot or cold, making it a great appetizer or lunch option that’s perfect for any occasion.
Crowd Appealer: Serve it at gatherings, and watch your guests rave about this Mediterranean treasure, sparking joy around the table.
Healthy Comfort: Packed with nutrient-rich spinach and protein-filled cheese, it’s a delicious way to enjoy a comforting dish without the guilt!
Spanakopita Ingredients
For the Filling
- Olive oil – 3 tablespoons for sautéing, bringing delicious richness to the filling.
- Large onion – 1, chopped, adding sweet depth to the mixture.
- Green onions – 1 bunch, chopped, for a fresh, mild onion flavor.
- Garlic – 2 cloves, minced, to impart a wonderful aroma and taste.
- Spinach – 2 pounds, rinsed and chopped, the star ingredient packed with nutrients, essential for Spanakopita.
- Fresh parsley – ½ cup, chopped, enhancing both flavor and freshness.
- Feta cheese – 1 cup, crumbled, providing a creamy, tangy bite that complements the spinach.
- Ricotta cheese – ½ cup, ensuring a rich and creamy texture to the filling.
- Large eggs – 2, lightly beaten, acting as a binder for the filling.
For the Phyllo Layers
- Phyllo dough – 8 sheets, the secret to that flaky, irresistible crust.
- Olive oil – ¼ cup, or as needed, for brushing between layers to create crispiness.
Get ready to experience this delicious Spanakopita recipe!
How to Make Spanakopita
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Prepare: Gather all your ingredients and preheat the oven to 350°F (175°C). Lightly oil a 9-inch square baking pan to prevent sticking.
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Sauté: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion, green onions, and garlic until soft and lightly browned, about 5 minutes—this will smell heavenly!
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Cook Spinach: Stir in the chopped spinach and parsley, adding the spinach in batches if necessary. Sauté until the spinach is limp and excess liquid has evaporated, around 5 minutes. Remove from heat and let it cool.
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Mix Filling: In a large bowl, combine the crumbled feta cheese, ricotta cheese, and lightly beaten eggs until well blended. Gently fold in the cooled spinach mixture until everything is evenly mixed.
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Layer Phyllo: Lay one sheet of phyllo dough into the prepared baking pan and brush it lightly with olive oil. Top with a second sheet and brush again. Repeat this process with two more sheets, allowing the edges to overlap the pan.
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Fill: Spread your delicious spinach and cheese mixture evenly into the center of the pan. Carefully fold any overhanging phyllo over the filling, and brush the top with a bit more olive oil.
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Top Off: Layer the remaining 4 sheets of phyllo dough over the filling, brushing each with olive oil as you go. Tuck any overhanging dough into the pan to create a neat seal around your filling.
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Bake: Place your Spanakopita in the preheated oven and bake until it’s golden brown and crispy, about 30 to 40 minutes. Your kitchen will be filled with mouthwatering aromas!
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Serve: Once baked, cut into squares and enjoy while hot. The crispy layers and savory filling will be irresistible!
Optional: Garnish with lemon wedges for a fresh zing.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spanakopita
Fridge: Store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for optimal crispiness.
Freezer: Wrap uncooked Spanakopita tightly in plastic wrap and then foil; it can be frozen for up to 2 months. Bake straight from the freezer, adding 10–15 minutes to the cooking time.
Reheating: For best results, reheat cooked Spanakopita in the oven at 350°F (175°C) for about 15 minutes until warmed through and crispy.
Serving Temperature: Spanakopita is best served warm, so if you’ve stored it, be sure to enjoy it freshly reheated for that delightful flaky texture!
What to Serve with Spanakopita?
As you savor the warm, flaky perfection of Spanakopita, consider these delightful pairings to complete your Mediterranean feast.
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Greek Salad: A bright mix of cucumbers, tomatoes, and tangy feta, it adds refreshing crunch and balances the richness of the pie.
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Tzatziki Sauce: This creamy yogurt dip infused with garlic and cucumber offers a cool, tangy contrast that elevates every bite of Spanakopita.
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Roasted Vegetables: A medley of roasted seasonal veggies brings earthy flavors and beautiful colors to your table, creating a wholesome meal experience.
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Olive Tapenade: Bold and briny, this spread adds a savory kick that complements the delicate filling of the Spanakopita beautifully.
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Lemon Water: A simple lemon-infused water cleanses the palate and brings brightness to the meal, enhancing all the flavors on your plate.
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Baklava: For dessert, this sweet pastry layered with honey and nuts offers a luscious end to your Mediterranean-inspired dinner, complementing the savory main course.
Each pairing brings its unique flavor profile and texture, transforming your meal into an unforgettable culinary journey!
Make Ahead Options
These delightful Spanakopita are perfect for busy home cooks seeking a time-saving meal prep solution! You can prepare the spinach and cheese filling up to 3 days in advance; simply sauté the onions, garlic, and spinach as instructed, then cool and refrigerate in an airtight container. To maintain quality, avoid layering the phyllo dough until you’re ready to bake—the freshness of the phyllo is key to its flaky texture. When it’s time to serve, simply layer the phyllo in your prepared pan, spread the filling, and bake in a preheated oven as directed. You’ll have a homemade Mediterranean masterpiece ready with minimal effort!
Expert Tips for Spanakopita
- Phyllo Perfection: Ensure your phyllo dough stays covered while you work. This prevents it from drying out and cracking, ensuring a perfect Spanakopita.
- Avoid Soggy Filling: Cook the spinach mixture thoroughly until moisture evaporates. This prevents a soggy bottom crust and maintains that delightful flakiness.
- Layer Generously: Don’t be shy with the olive oil between phyllo sheets! It’s the key to achieving that signature crispy, golden look and taste.
- Herb Variations: Feel free to experiment with herbs like dill or mint for extra flavor. These additions can elevate your Spanakopita to new heights!
- Cut Before Baking: For easy serving, cut the baked Spanakopita into squares before it cools. This keeps the layers neat and prevents them from sticking together.
- Serve Warm: Spanakopita is best enjoyed hot from the oven, allowing all the flavors to shine through in every delicious bite!
Spanakopita Variations
Feel free to get creative with this beloved dish—your culinary adventure awaits!
- Gluten-Free: Swap out phyllo dough for gluten-free pastry or make from scratch using ground almonds or almond flour for a nutty flavor.
- Vegan: Replace feta and ricotta with tofu blended with nutritional yeast and a splash of lemon juice for a creamy, dairy-free filling.
- Herb-Infused: Add fresh dill or mint to the spinach mixture for an aromatic burst of flavor that elevates the dish.
- Savory Spin: Incorporate sautéed mushrooms or artichoke hearts into the filling for added texture and earthy notes.
- Spicy Kick: Mix in a pinch of red pepper flakes for a little heat, balancing beautifully with the creamy cheeses.
- Cheese Lovers: Experiment with different cheeses like goat cheese or Monterey Jack to create a unique flavor profile that suits your tastebuds.
- Nutty Crunch: Fold in toasted pine nuts or walnuts for an unexpected crunch that complements the soft spinach filling perfectly.
- Mini Bites: Create bite-sized versions by using small rounds of phyllo, perfect for appetizers at gatherings—little pops of flavor that delight!
Spanakopita (Greek Spinach Pie) Recipe FAQs
How do I select ripe ingredients for Spanakopita?
Absolutely! Fresh, young spinach leaves are key. Look for vibrant green leaves that are crisp and free from dark spots. When selecting onions, choose firm and heavy ones without soft patches. Opt for eggs from a reliable source for the freshest taste.
What’s the best way to store leftover Spanakopita?
Very! Keep leftover Spanakopita in an airtight container in the fridge for up to 3 days. For the best texture, I recommend reheating in the oven at 350°F (175°C) for about 15 minutes to regain that crispy phyllo feel!
Can I freeze Spanakopita?
Absolutely! To freeze Spanakopita, wrap the uncooked pie tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. When you’re ready to bake it, just pop it straight from the freezer into the oven, adding an extra 10 to 15 minutes to the cooking time.
What should I do if my phyllo dough tears while assembling?
No worries! If your phyllo tears, just layer another sheet over it and continue. Phyllo is very forgiving. You can even patch any thin spots with extra pieces as you brush with olive oil. These layers just add more deliciousness when baked!
Can I make Spanakopita ahead of time for a gathering?
Absolutely! You can assemble the Spanakopita up to a day in advance. Store it unbaked in the refrigerator, tightly covered, and bake it just before serving. If you’ve already made it, bake as directed, then cool completely before refrigerating for up to 3 days for easy reheating.
Are there any dietary considerations for Spanakopita?
Very! Traditional Spanakopita contains cheese, eggs, and phyllo, which means it may not be suitable for vegans or those with dairy or egg allergies. For a vegan version, substitute the cheeses with tofu or plant-based alternatives and use a flax egg mixture instead of real eggs.
Delicious Spanakopita Recipe: Flaky Greek Spinach Pie Awaits
Ingredients
Equipment
Method
- Gather all your ingredients and preheat the oven to 350°F (175°C). Lightly oil a 9-inch square baking pan to prevent sticking.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion, green onions, and garlic until soft and lightly browned, about 5 minutes.
- Stir in the chopped spinach and parsley, adding the spinach in batches if necessary. Sauté until the spinach is limp and excess liquid has evaporated, around 5 minutes. Remove from heat and let it cool.
- In a large bowl, combine the crumbled feta cheese, ricotta cheese, and lightly beaten eggs until well blended. Gently fold in the cooled spinach mixture until everything is evenly mixed.
- Lay one sheet of phyllo dough into the prepared baking pan and brush it lightly with olive oil. Top with a second sheet and brush again. Repeat this process with two more sheets.
- Spread your spinach and cheese mixture evenly into the center of the pan. Carefully fold any overhanging phyllo over the filling, and brush the top with a bit more olive oil.
- Layer the remaining 4 sheets of phyllo dough over the filling, brushing each with olive oil as you go. Tuck any overhanging dough into the pan.
- Place your Spanakopita in the preheated oven and bake until it’s golden brown and crispy, about 30 to 40 minutes.
- Once baked, cut into squares and enjoy while hot.