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Greek Spinach Pie (Spanakopita) Recipe

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4.1 from 74 reviews

This traditional Greek Spinach Pie, known as Spanakopita, features a deliciously flaky phyllo crust filled with a savory mixture of spinach, feta cheese, fresh herbs, and aromatic spices. Perfect as a snack, appetizer, or main dish, this delightful pie combines the fresh flavors of lemon and parsley with the richness of feta and buttery phyllo sheets, baked to golden perfection.

Ingredients

Vegetables & Herbs

  • 1 lb frozen spinach
  • 1 medium onion, chopped
  • 2 green onions, white and green parts chopped
  • 2 garlic cloves, minced
  • 2 tbsp parsley, finely chopped
  • 1 lemon, zested and juiced

Dairy & Eggs

  • 2 cups feta cheese, crumbled
  • 1 egg
  • ¾ cup butter, melted

Pantry Staples

  • 16 sheets frozen phyllo dough
  • 1 ½ tbsp olive oil
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • ¼ tsp grated nutmeg

Instructions

  1. Defrost Ingredients: Defrost the spinach and phyllo dough according to the package instructions to ensure they are pliable and ready for use.
  2. Prepare Filling Base: Heat olive oil in a medium skillet over medium heat. Add chopped onions and green onions, seasoning with kosher salt and pepper. Cook for about 5 minutes until softened and lightly golden.
  3. Add Aromatics: Stir in minced garlic and cook for 1 minute, taking care not to burn it. Remove from heat and mix in chopped parsley, nutmeg, and lemon zest. Let this mixture cool to room temperature.
  4. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
  5. Prepare Spinach: Drain the thawed spinach in a fine-mesh strainer, squeezing out as much liquid as possible. Transfer to a medium bowl.
  6. Mix Filling: Add lemon juice, crumbled feta, and cooled onion mixture into the bowl with spinach. Stir in the egg to combine ingredients thoroughly.
  7. Prepare Pan and Phyllo: Place a 9-inch springform pan on a rimmed baking sheet and brush it with melted butter. Unroll the phyllo sheets and keep them covered with a damp tea towel to prevent drying.
  8. Layer Phyllo Bottom: Butter the top sheet and transfer it to the springform pan. Lay two more buttered sheets on top, continuing to brush each sheet with melted butter. Start laying additional sheets slightly off-center, allowing edges to overlap and form a crust up the sides. Use 12 sheets total.
  9. Add Filling: Evenly spread the spinach and feta filling over the phyllo crust in the pan.
  10. Create Phyllo Top: Fold the overlapping phyllo edges over the filling to cover it. Take 4 additional sheets individually, scrunch them up, and place them on top of the pie to create a ruffled texture. Brush the entire top layer with remaining melted butter.
  11. Bake: Bake the pie for 50 to 60 minutes, or until the phyllo is golden brown and crisp.
  12. Cool and Serve: Allow the pie to cool slightly in the springform pan before removing the rim. Slice and serve warm alongside a Greek salad and Tzatziki sauce.
  13. Enjoy: Relish this flavorful and flaky spinach pie as a delightful Greek classic.

Notes

  • Ensure to squeeze out as much water as possible from the spinach to avoid a soggy pie.
  • Be gentle when handling phyllo dough as it is delicate and can tear easily; using a damp towel helps prevent it from drying out.
  • Use full-fat feta for a richer flavor and creamier texture.
  • If you prefer a vegetarian version without egg, you can omit the egg or substitute with a vegan binder.
  • This pie can be served warm or at room temperature and pairs well with fresh Greek salad and tzatziki.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Find it online: https://justsosavory.com/greek-spinach-pie-spanakopita-recipe/