Authentic Spanakopita Greek Spinach Pie

Name: Authentic Spanakopita Greek Spinach Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 kg fresh spinach (washed and chopped); 1 bunch green onions (chopped); 250 g feta cheese (crumbled); 2 tablespoons fresh dill (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper; 450 g phyllo pastry sheets (thawed); 120 ml olive oil

75 min 8 servings Medium

All Recipes

This delicious Greek Spanakopita features layers of crispy phyllo pastry filled with a savoury spinach and feta cheese mixture.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Spanakopita, a traditional Greek spinach pie, is a beloved dish known for its flaky phyllo crust and rich, savoury filling. This version stays true to its roots, combining fresh spinach, aromatic herbs, and tangy feta cheese to create a harmonious balance of flavours. Perfect for both novice and seasoned cooks, this recipe guides you through layering delicate phyllo pastry sheets and preparing a filling that’s bursting with Mediterranean zest. Whether you're seeking a new appetizer for your next dinner party or a comforting meal for a cozy night in, this Spanakopita is sure to impress.

Instructions

Preheat oven

Preheat your oven to 180°C (350°F).

Prepare spinach

In a large pot, wilt the chopped spinach over medium heat until it reduces in volume. Drain any excess liquid thoroughly.

Pro tip: Press spinach with a spoon to remove as much moisture as possible.

Combine filling

Mix the wilted spinach with green onions, crumbled feta, dill, salt, and pepper in a large bowl.

Pro tip: Taste and adjust seasoning if necessary.

Layer phyllo sheets

Brush a baking dish with olive oil. Layer half of the phyllo sheets, brushing each sheet with olive oil.

Pro tip: Cover unused phyllo with a damp towel to prevent drying.

Add filling

Spread the spinach mixture evenly over the layered phyllo sheets.

Pro tip: Ensure an even distribution for consistent flavour.

Top with phyllo

Layer the remaining phyllo sheets on top, brushing each with olive oil. Tuck in the edges around the dish.

Pro tip: For a golden crust, brush the top layer generously with olive oil.

Bake the pie

Bake in the preheated oven for 45 minutes or until the phyllo is golden brown and crispy.

Pro tip: Rotate the dish halfway through baking for even browning.

Cool and serve

Allow the Spanakopita to cool for 10 minutes before slicing and serving.

Pro tip: Use a sharp knife to cut through the crispy layers neatly.

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Tips & Tricks

Use fresh spinach for a vibrant taste and texture.
Thaw phyllo pastry in the fridge overnight for easy handling.
Ensure spinach mixture is well-drained to avoid sogginess.

Frequently Asked Questions

Is Spanakopita served hot or cold?

Spanakopita can be served both hot and cold, depending on your preference. It's delicious either way.

Can Spanakopita be made in advance?

Yes, Spanakopita can be made ahead and refrigerated for up to three days before baking. It can also be frozen for up to one month.

How many calories are in a serving of Spanakopita?

A serving of Spanakopita contains approximately 250 calories.

What is Spanakopita made of?

Spanakopita is made of layers of phyllo pastry filled with a mixture of spinach, feta cheese, and herbs.

How long does Spanakopita last?

Spanakopita can last up to three days in the fridge or one month in the freezer.

What goes well with Spanakopita?

Spanakopita pairs well with tzatziki sauce or a fresh Greek salad.

Serving Suggestions

Serve this Spanakopita warm with a side of tzatziki sauce for a traditional touch, or pair it with a light Greek salad to complement its rich flavours. This pie can be made ahead of time and stored in the fridge for up to three days, or it can be frozen before baking for up to a month. To reheat, simply bake at 180°C (350°F) until warmed through. Enjoy this versatile dish as a main course, appetizer, or even a savoury breakfast option.