Authentic Greek Spanakopita Recipe: Your Guide to the Perfect Crispy Spinach and Feta Pie
Some culinary creations are so profoundly delicious that they etch themselves into your memory, becoming instant classics in your kitchen repertoire. This incredible Spanakopita recipe is undoubtedly one of them. Imagine a symphony of textures and flavors: a golden, incredibly crispy exterior of delicate phyllo dough giving way to a rich, creamy, and herbaceous filling of fresh spinach and tangy feta cheese. It’s a Greek savory pie that embodies comfort and elegance in every bite.
Whether you’re hosting a lively gathering and need an impressive appetizer, preparing a satisfying lunch for the family, or seeking a hearty main course when paired with a vibrant fresh salad, this Spanakopita fits every occasion. And here’s the best part – despite its gourmet appeal, it’s surprisingly simple to prepare. Forget about needing advanced culinary degrees; just follow our straightforward steps, and you’ll achieve a spectacular result every single time. Get ready to impress yourself and your loved ones with this unforgettable taste of Greece!
Crafting the Perfect Spanakopita: Simple Steps to a Delicious Greek Pie
My first encounter with Spanakopita was an epiphany. It happened at a charming Greek restaurant nestled in the heart of my city. The moment the plate arrived, I was captivated by the sight of its golden-brown, flaky crust. With the first bite, the delicate, paper-thin phyllo shattered, revealing a warm, aromatic filling bursting with the vibrant flavors of spinach, fresh herbs, and savory feta. It was an experience that lingered in my mind long after the meal was over, inspiring me to recreate that magic in my own kitchen.
What followed was a delicious journey of experimentation. I spent countless hours meticulously testing different ratios, various herbs, and distinct preparation methods for the filling and the phyllo dough. My goal was simple: to capture that authentic Greek taste and texture, but in a way that was accessible and fuss-free for the home cook. After numerous attempts and delightful taste tests, I finally discovered the perfect version – a recipe that is incredibly simple to execute yet yields a result just as rich, flavorful, and satisfying as the one that first enchanted me.
Now, this easy Spanakopita recipe has become a staple in our household. It’s my go-to dish for entertaining guests, always earning rave reviews, and a cherished family favorite for weeknight dinners. The beauty of this dish extends to its practicality: I often prepare a larger batch and keep a few slices stashed in the freezer. This way, whenever the craving strikes for something truly special, or when unexpected guests arrive, a delicious, homemade Greek spinach and feta pie is just minutes away. It’s the ultimate solution for those moments when you desire an extraordinary meal without committing hours in the kitchen.
Expert Tips for the Most Delicious Homemade Greek Spanakopita
Achieving that perfectly crispy crust and flavorful filling in your Spanakopita is easier than you think, especially with a few insider tips. Here’s how to elevate your Greek spinach pie from good to absolutely legendary:
- Embrace Fresh Spinach: While frozen spinach is a convenient alternative, using fresh spinach whenever possible will significantly enhance the texture and vibrant flavor of your filling. It brings a certain depth that’s hard to replicate.
- Squeeze Out Every Drop: This is perhaps the most crucial tip! Whether using fresh or frozen spinach, ensure you squeeze out as much excess liquid as humanly possible. A dry filling is key to preventing a soggy pastry and guaranteeing that coveted crispy filo dough. Use a clean kitchen towel or paper towels and wring it out thoroughly.
- Handle Filo with Care: Phyllo dough is notoriously delicate and dries out incredibly quickly when exposed to air. To keep it pliable and easy to work with, always keep your stack of unworked phyllo sheets covered with a slightly damp kitchen towel while you assemble your pie.
- Brush Generously Between Layers: Don’t skimp on the olive oil or melted butter! Brushing each individual layer of phyllo dough with a thin, even coat of fat is what creates those distinct, flaky, golden-brown layers that are the hallmark of an authentic Spanakopita. This is where the magic happens for that irresistible crunch.
- Pre-Cut for Perfection: For clean, beautiful slices, cut your Spanakopita into serving portions *before* baking. This prevents the baked, crispy phyllo from crumbling and breaking unevenly when you try to slice it later.
- Allow for a Brief Rest: Once your Spanakopita emerges from the oven, resist the urge to dive in immediately. Letting it rest for about 5-10 minutes allows the filling to set and the layers to firm up slightly, ensuring that each slice holds its shape beautifully.
- A Zesty Twist: For an unexpected burst of freshness that brightens the entire pie, consider adding a teaspoon of finely grated lemon zest to your spinach and feta filling. It complements the savory flavors wonderfully.
Did you try your hand at making this absolutely delicious Spanakopita recipe? We’d be thrilled to see your culinary masterpiece! Tag #byandreajanssen on Instagram and share your amazing creations with us. I love admiring your beautiful photos and frequently feature the most stunning ones! If you enjoyed this recipe as much as we do, please consider leaving a star rating on the recipe card below. Your valuable feedback is incredibly helpful to other home cooks in our community and means the world to me.
Hungry for more culinary inspiration and delightful recipes?
- Discover engaging step-by-step cooking guides and exciting meal ideas on my official YouTube channel.
- And don’t forget to save all your favorite recipes to your boards on Pinterest! It’s the easiest way to keep them organized and find them whenever you’re ready to cook next time.
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 4½ pounds fresh spinach, or 2¼ cups frozen, thawed and drained
- 1 red onion, finely chopped
- 3 shallots, finely chopped
- 3 stalks spring onions, finely chopped
- 1 oz. dill fresh, finely chopped
- 1¼ cup feta cheese, crumbled
- 1 large leek, white part only, finely chopped
- 1 clove garlic, squeezed
- ⅛ teaspoon ground nutmeg
- 4 tablespoons olive oil, extra virgin
- 4 tablespoons breadcrumbs, or more if needed
- 2 eggs, size L
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 10 sheets phyllo dough, thawed
- ½ cup olive oil
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
-
Preheat your oven to 380 °F (195°C) or, if using a fan-assisted oven, 350 °F (175°C).
-
Thoroughly wash and finely chop the fresh spinach. It’s crucial to drain it exceptionally well or, even better, squeeze out all the excess water using a clean kitchen towel to prevent a soggy pie.4½ pounds fresh spinach
-
In a spacious bowl, combine the prepared spinach, finely chopped red onion, shallots, spring onions, fresh dill, crumbled feta cheese, minced garlic, ground nutmeg, and four tablespoons of extra virgin olive oil. Use your hands to thoroughly mix all ingredients, ensuring they are well incorporated.1 red onion, 3 shallots, 3 stalks spring onions, 1 oz. dill fresh, 1¼ cup feta cheese, 1 large leek, 1 clove garlic, ⅛ teaspoon ground nutmeg, 4 tablespoons olive oil
-
Again, squeeze the spinach mixture firmly over a separate bowl to collect any remaining liquid. Stir the breadcrumbs into this collected liquid, allowing them to absorb it, then add this mixture back into the spinach filling. This technique helps absorb any last bit of moisture and adds to the filling’s texture.4 tablespoons breadcrumbs
-
Now, gently fold in the two eggs and mix everything thoroughly until well combined. Season generously with salt and freshly ground black pepper to taste. Allow the filling to rest for 5 minutes; this helps the flavors meld and the breadcrumbs further absorb any liquid.2 eggs, ½ teaspoon salt, ⅛ teaspoon ground black pepper
-
Lightly grease a 9×13 inch (or similar size) baking dish with a generous brush of olive oil, ensuring the bottom and sides are well coated.
-
Carefully lay 6 sheets of thawed phyllo dough into the prepared baking dish, allowing the excess to hang over the edges. Remember to generously brush each individual sheet with olive oil before placing the next one on top to create those beautiful, distinct layers.10 sheets phyllo dough, ½ cup olive oil
-
Evenly spread the spinach and feta filling mixture over the phyllo dough in the baking dish, ensuring it reaches all corners.
-
Neatly fold the overhanging phyllo dough back over the filling, creating a sealed edge for the pie.
-
Cover the pie with the remaining four sheets of phyllo dough. As before, brush each sheet with olive oil before layering to ensure maximum crispiness and a beautiful golden finish.
-
Using a very sharp knife, carefully cut the top layers of the phyllo dough into squares or diamond shapes. This helps steam escape and makes for easier, prettier serving after baking.
-
Bake in the preheated oven for 30-60 minutes. The exact time will depend on your oven, so keep an eye on it. The Spanakopita is ready when the top is beautifully golden brown and wonderfully crispy.
-
(This step seems to be a duplicate or slightly out of place, as the filling was already spread in step 7. Assuming it’s a residual instruction, ensure the filling is indeed settled and enclosed within the phyllo layers.)
-
Once baked, remove the Spanakopita from the oven and let it cool for at least 10 minutes before slicing and serving. This allows the filling to set completely and ensures that your slices will be perfectly neat. Enjoy your delicious homemade Greek pie!
Notes
2. Don’t want to use spinach? While spinach is the traditional choice for authentic Spanakopita, you can certainly experiment with other leafy greens. Hearty options like kale, Swiss chard, or even cavolo nero make excellent substitutes. Just be sure to properly blanch and squeeze out excess moisture from any alternative greens you choose. For a truly unique and foraged twist, some traditional Greek recipes even use nettles!
3. How can I make it lighter? To reduce the fat content without sacrificing that signature crispy texture, you can use an oil spray or a pastry brush to apply a very light coating of olive oil or cooking spray between the phyllo layers instead of brushing with generous amounts of oil or melted butter. This method uses significantly less oil while still achieving a beautifully golden and flaky crust.
4. Storage Guidelines: Proper storage ensures your delicious Spanakopita remains fresh and enjoyable for longer.
- Refrigerator: Once cooled, cover the Spanakopita tightly with plastic wrap or aluminum foil. It will keep well in the refrigerator for up to 2-3 days. Reheat gently in the oven for best results.
- Freezing (unbaked): Assemble the pie completely, but do not bake. Wrap it securely in several layers of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. When ready to bake, place the frozen pie directly into a preheated oven and add an extra 10-15 minutes to the baking time, or until golden and cooked through.
- Freezing (baked): Allow the baked Spanakopita to cool completely. Cut into individual serving portions if desired, then wrap each piece or the whole pie tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through and crispy.
Nutrition
Tried this recipe?
Let us know how it was!
Explore More Savory Pies & Quiches
If you’ve fallen in love with the comforting flavors of Spanakopita, you’ll be delighted to explore more of our savory pie and quiche recipes! These versatile dishes are perfect for brunch, lunch, or a light dinner, offering a wonderful way to enjoy fresh ingredients encased in flaky pastry. From Mediterranean-inspired options to classic combinations, there’s a delicious pie waiting to be discovered in your kitchen.
- Caprese Quiche
- Smoked Mackerel Quiche With Leek And Cheese
- Kolokithopita: Greek Zucchini Quiche