Spanakopita Pie Recipe

Imagine turning a pile of fresh greens and cheese into golden, flaky bliss—this spanakopita recipe is like a Greek grandma’s love wrapped in buttery phyllo layers, and I’m here for it!

One of my favorite dishes is Spanakopita Pie, which brings together flaky phyllo dough and a delicious filling. I enjoy using fresh spinach and herbs like dill and parsley, which, not only enhance the flavor, but also add lots of nutrition.

The rich, creamy feta cheese and eggs provide the texture you want in a pie. And you can’t go wrong with olive oil and garlic when it comes to the aroma.

Spanakopita Pie Recipe Ingredients

• Olive Oil: Rich in healthy fats, enhances flavor, supports heart health.
• Spinach: Packed with vitamins, minerals, and fiber; adds a fresh, earthy taste.
• Onion: Adds sweetness and depth of flavor; good source of antioxidants.
• Garlic: Infuses a savory aroma; boosts immune function and heart health.
• Feta Cheese: Adds tangy, creamy texture; a source of calcium and protein.
• Dill: Fresh herbaceousness; aids digestion and has antibacterial properties.
• Parsley: Brightens flavor, contains vitamins A, C, K, and antioxidants.

Spanakopita Pie Recipe Ingredient Quantities

• 1/2 cup olive oil
• 2 bunches of fresh spinach, washed, trimmed, and roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 16 ounces feta cheese, crumbled
• 3 eggs, beaten
• Salt and pepper to taste
• 1 package of phyllo dough (16 sheets)
• 1/2 cup melted butter

How to Make this Spanakopita Pie Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm it up.

2. In a large pan, pour in 1/4 cup of the olive oil and place over medium heat. When the oil is hot, add the chopped onion. Sauté the onion until it is soft and translucent, which should take around 5 minutes.

3. In the pan, add minced garlic and cook for another minute, then mix in chopped spinach. Cook until the spinach is wilted and any extra moisture has evaporated.

4. Put the spinach mixture in a bowl and let it cool to a temperature you can comfortably handle. Stir in the dill, parsley, feta, and eggs, making sure to mix the ingredients well. Then, season to your taste with salt and pepper. If the mixture was hot, let it sit for a few minutes until it’s warm.

5. Take a baking dish measuring 9 by 13 inches and brush it with some of the melted butter. Lay in it 8 sheets of phyllo dough, brushing each one with melted butter before placing the next on top.

6. Distribute the spinach and feta filling evenly over the phyllo layers.

7. Put the other 8 sheets of phyllo dough atop the filling, and brush each with melted butter before laying on the next.

8. Generously brush the top layer with thee remaining olive oil and melted butter.

9. Take a sharp knife and score the top layers of phyllo into either squares or diamond shapes.

10. Preheat oven to 375 degrees F (190 degrees C). Bake spanakopita in the oven for 45-50 minutes until top is golden brown and crisp. Let stand for 5 minutes, then slice and serve.

Spanakopita Pie Recipe Equipment Needed

1. Oven
2. Large pan
3. Medium heat source (stovetop)
4. Mixing bowl
5. Cooking spoon
6. Knife
7. Cutting board
8. 9×13 inch baking dish
9. Pastry brush
10. Measuring cups and spoons
11. Sharp knife
12. Oven mitts

FAQ

• Q: Can I use frozen spinach instead of fresh?A: Yes, you can use frozen spinach instead. Just be sure to thaw it and drain it well before using.
• Q: Is there a vegetarian substitute for feta cheese?A: Ricotta or cottage cheese works for a milder taste, but such cheeses will slightly alter the flavor profile.
• Q: How do I prevent the phyllo dough from drying out?A: When putting the pie together, keep any phyllo sheets you aren’t using right now covered with a damp cloth so they won’t dry out.
• Q: Can I prepare the Spanakopita Pie in advance?A: Indeed, put together the pie and chill it in the refrigerator for as long as 24 hours—just don’t bake it yet. Wait to serve it until someone is around to help you enjoy its warm, fresh-baked deliciousness.
• Q: What is the best way to reheat leftovers?A: Maintain the crispy texture by reheating in the oven at 350°F (175°C) until warmed through.
• Q: Can I freeze Spanakopita Pie?You can freeze it prior to baking. Ensure it is well wrapped, and bake it from frozen, allowing for extra time in the oven as needed.
• Q: Is there an alternative to using butter between phyllo layers?A: Olive oil can be used in place of butter for healthier brushing between the layers of phyllo.

Spanakopita Pie Recipe Substitutions and Variations

When it comes to the oil component in the dressing, if you don’t have olive oil on hand, you can substitute with melted butter or a vegetable oil of your choice.
If fresh dill is not available, you can substitute 1 tablespoon of dried dill or a blend of mint and parsley.
Substitute 1 tablespoon of dried parsley or cilantro (for a different flavor) for fresh parsley in this recipe. You can use a food processor for this recipe, but chopping the ingredients by hand gives you a more rustic texture and the satisfaction of having made this dish from start to finish.
If you would like a milder taste than feta cheese, you might try ricotta or goat cheese.
If phyllo dough cannot be found, puff pastry can be substituted for it, although the end result will be a different texture.

Pro Tips

1. Keep Phyllo Dough Moist: Phyllo dough dries out quickly. While working with it, keep the sheets you’re not using covered with a slightly damp kitchen towel to prevent them from becoming brittle.