A classic Greek spinach pie is crisp, flaky, and full of spinach and salty feta.
introduction
This spanakopita is a simple, honest dish from Greece. It uses spinach, feta, dill, and phyllo for a flaky crust. For a note on flavorful layered pastries, see Chido’s Tacos a flavorful journey through authentic Mexican cuisine for a different take on layered fillings.
why make this recipe
Make this recipe because it is fast, cheap, and full of taste. It feeds a family or makes great leftovers. If you like mixing sweet and savory bowls and pies, read about a similar simple treat at pumpkin pie Greek yogurt bowl for more easy flavor ideas.
how to make Authentic Greek Spinach Pie
This is a clear, step-by-step plan to make the pie.
- Thaw and drain frozen spinach well, or wash and chop fresh spinach.
- Mix spinach with crumbled feta, ricotta (if you use it), dill, green onions, garlic, and the beaten egg. Add salt and pepper to taste.
- Lay out phyllo sheets and work quickly so they do not dry. Brush each sheet with melted butter and stack about five sheets for each roll.
- Place a line of filling along one edge, fold the sides, and roll into a tight log.
- Place rolls on a baking sheet, brush the tops with butter, and bake until brown and crisp.
You can find more ideas on handling thin pastry and fillings at Chido’s Tacos a flavorful journey through authentic Mexican cuisine which shows layered fillings in a different style.
Ingredients :
- 1 pound fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese (optional)
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 package phyllo pastry (about 1 pound)
- 1/2 cup butter, melted
- Salt and pepper to taste
Directions :
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the spinach, feta cheese, ricotta cheese (if using), dill, green onions, garlic, and beaten egg. Season with salt and pepper to taste.
- Lay out one sheet of phyllo pastry on a clean surface, and brush lightly with melted butter. Place another sheet on top and brush with butter again. Repeat this for about 5 layers.
- Spoon a portion of the spinach mixture along one edge of the phyllo, and fold the sides over the filling. Roll it up tightly like a log.
- Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the top with more melted butter.
- Repeat the process with the remaining phyllo and filling.
- Bake for 25-30 minutes, or until golden brown.
- Allow to cool slightly before serving. Enjoy your spanakopita warm or at room temperature.
how to serve Authentic Greek Spinach Pie
Serve warm or at room temperature. Cut into pieces and offer lemon wedges for a bright touch. For side ideas, try a plain yogurt or a simple salad like those in the pumpkin pie Greek yogurt bowl post for mild, fresh pairings.
how to store Authentic Greek Spinach Pie
Cool the pie to room temperature before storing. Wrap in foil or place in an airtight container. Keep in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10 minutes to keep the phyllo crisp.
tips to make Authentic Greek Spinach Pie
- Drain the spinach well. Too much water makes the filling soggy. For tips on handling moist fillings, see Chido’s Tacos a flavorful journey through authentic Mexican cuisine.
- Work with one phyllo sheet at a time and keep the rest covered with a damp towel.
- Brush each layer with butter for the best crispness.
- Do not overfill the phyllo; small, tight rolls bake more evenly.
variation (if any)
- Add cooked leeks instead of green onion.
- Mix in chopped cooked potato for a heartier filling.
- Use all ricotta and no feta for a milder taste.
- Make one large pie in a pan by layering phyllo and filling like a casserole.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw it fully and press out all water before mixing.
Q: Can I make this vegetarian?
A: It already is vegetarian. To make it vegan, skip the egg and cheese and use a vegan cheese plus a flax egg.
Q: How do I keep the phyllo from drying out?
A: Keep unused phyllo covered with a damp towel while you work.
Q: Can I freeze spanakopita?
A: Yes. Freeze unbaked rolls on a tray, then move to a bag. Bake from frozen with a few extra minutes.
Q: Can I bake in a different shape?
A: Yes. You can lay sheets in a pan and make a pie or cut shapes for small bites.
Spanakopita
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the spinach, feta cheese, ricotta cheese (if using), dill, green onions, garlic, and beaten egg. Season with salt and pepper to taste.
- Lay out one sheet of phyllo pastry on a clean surface, and brush lightly with melted butter. Place another sheet on top and brush with butter again. Repeat this for about 5 layers.
- Spoon a portion of the spinach mixture along one edge of the phyllo, and fold the sides over the filling. Roll it up tightly like a log.
- Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the top with more melted butter.
- Repeat the process with the remaining phyllo and filling.
- Bake for 25-30 minutes, or until golden brown.
- Allow to cool slightly before serving. Enjoy your spanakopita warm or at room temperature.