Authentic & Easy Spanakopita Recipe: The Ultimate Greek Spinach and Feta Pie
Some culinary creations are so exquisitely delightful that they etch themselves into your memory forever after just one bite. This Spanakopita recipe is undeniably one of them. Hailing from the heart of Greek cuisine, it’s a magnificent savory pie crafted with layers of impossibly crispy filo dough that encase a lush, creamy filling of fresh spinach and salty feta cheese. The result is a symphony of textures and flavors: a golden, crackling exterior that gives way to a soft, herb-infused interior, making every mouthful an unforgettable experience.
Whether you’re hosting a vibrant party and need an impressive appetizer, looking for a satisfying lunch, or even seeking a complete meal when paired with a crisp, fresh salad, this Spanakopita fits every occasion. And the most incredible part? It’s surprisingly straightforward to prepare. You don’t need years of culinary expertise or fancy kitchen gadgets. By simply following these clear, step-by-step instructions, you’ll achieve a spectacular result that tastes genuinely authentic and utterly delicious.
Crafting the Perfect Spanakopita: A Simple and Delicious Journey with Filo Dough
My first encounter with Spanakopita was years ago at a charming Greek restaurant in my hometown. I was instantly captivated. The pastry was shatteringly thin and crisp, almost ethereal, contrasting beautifully with the warm, rich filling bursting with fresh herbs and the distinctive tang of feta. The flavors lingered, and I found myself craving it constantly. Determined to recreate that magic at home, I embarked on a culinary quest, experimenting with various recipes and techniques until I finally perfected my own version – one that is not only simple to execute but also every bit as flavorful and authentic as the restaurant original.
Now, this Spanakopita has become a staple in my kitchen. I prepare it frequently, sometimes for celebratory gatherings with friends and family, where it always receives rave reviews, and other times just for a comforting meal at home. Its popularity is such that I often bake a larger batch and keep a few slices stashed away in the freezer. It’s an absolute lifesaver for those moments when you desire something truly special and homemade, but find yourself short on time and energy for extensive cooking. It’s a dish that embodies both comfort and elegance, proving that you don’t need to spend hours in the kitchen to create something extraordinary.
Top Tips for Achieving Flawless Greek Spanakopita with Fresh Spinach
Creating a truly magnificent Spanakopita involves a few key techniques. Follow these expert tips to ensure your Greek spinach and feta pie turns out perfectly golden, crispy, and bursting with flavor every single time.
- Embrace Fresh Spinach for Superior Texture: While frozen spinach is a convenient alternative, opting for fresh spinach whenever possible will significantly enhance the texture of your filling. Fresh leaves provide a more vibrant taste and a slightly firmer bite, contributing to a more satisfying pie.
- Thoroughly Squeeze Out the Spinach: This step is non-negotiable! Excess moisture in the spinach is the enemy of crispy filo. After cooking or thawing, press the spinach firmly to remove as much liquid as possible. A soggy filling will lead to a soft, unappealing crust instead of the desired crispness.
- Protect Your Filo Dough from Drying: Filo (or phyllo) dough is notoriously delicate and dries out incredibly fast when exposed to air. Keep the sheets you’re not actively working with covered under a slightly damp kitchen towel. This prevents them from becoming brittle and cracking, making them much easier to handle.
- Generously Brush Every Filo Layer with Fat: To achieve that signature golden-brown, irresistibly crunchy crust, it’s crucial to brush each individual layer of filo dough with melted butter or olive oil. This not only adds flavor but also creates the separation needed for a light and flaky texture. Don’t skip a layer!
- Pre-cut Your Spanakopita Before Baking: For neat, beautiful portions, use a sharp knife to cut your assembled pie into squares or triangles *before* it goes into the oven. This helps the steam escape evenly during baking and ensures that the crispy top layers don’t shatter when you try to slice it post-baking.
- Allow a Brief Rest Period After Baking: Just like many baked goods, letting your Spanakopita rest for 5-10 minutes after it comes out of the oven is beneficial. This allows the filling to set slightly and the layers to firm up, making it easier to lift out individual pieces without them falling apart.
- Introduce a Zesty Twist with Lemon: For an extra layer of brightness and a delightful counterpoint to the rich feta and spinach, consider adding a teaspoon of fresh lemon zest to your filling mixture. It elevates the flavors and adds a subtle, refreshing aroma that makes the pie even more appealing.
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📖 Recipe
RECIPE CARD
Andréa
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Ingredients
- 4½ pounds fresh spinach, or 2¼ cups frozen, thawed and drained thoroughly
- 1 red onion, finely chopped, adding a subtle sweetness and color
- 3 shallots, finely chopped, for a milder onion flavor
- 3 stalks spring onions, finely chopped, including green parts for freshness
- 1 oz. dill fresh, finely chopped, a key herb for authentic Greek flavor
- 1¼ cup feta cheese, crumbled, preferably Greek for best taste and texture
- 1 large leek, white part only, finely chopped for delicate flavor
- 1 clove garlic, squeezed or minced for intense flavor
- â…› teaspoon ground nutmeg, adds a hint of warmth and traditional flavor
- 4 tablespoons olive oil, extra virgin, for the filling
- 4 tablespoons breadcrumbs, or more if needed to absorb extra moisture
- 2 eggs, size L, to bind the filling
- ½ teaspoon salt, or to taste, considering feta’s saltiness
- â…› teaspoon ground black pepper, freshly ground for best flavor
- 10 sheets phyllo dough, thawed according to package instructions, ideally overnight in the fridge
- ½ cup olive oil, for brushing the filo layers, or melted butter for a richer flavor
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
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Begin by preheating your oven. Set it to 380 °F (approximately 190°C) for a crispier crust, or 350 °F (175°C) if you prefer a slightly softer, more evenly baked pie.
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Thoroughly wash the 4½ pounds fresh spinach to remove any dirt or grit. Roughly chop it, and then, this is a crucial step: drain it incredibly well. If using fresh spinach, you may need to blanch it briefly, then cool it and squeeze out all excess water using a cheesecloth or your hands. For thawed frozen spinach, ensure it’s completely squeezed dry to prevent a soggy pie.
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In a spacious mixing bowl, combine the prepared spinach with the finely chopped red onion, shallots, and spring onions, along with the fresh dill, crumbled feta cheese, chopped leek, squeezed garlic, and ground nutmeg. Drizzle in four tablespoons of olive oil. Use your hands to thoroughly mix everything, ensuring all ingredients are evenly distributed.
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Even after the initial draining, the spinach mixture might still contain some liquid. Squeeze the entire mixture once more over a separate bowl to collect any remaining moisture. Then, incorporate 4 tablespoons of breadcrumbs into this collected liquid, which will help to absorb it. Add this breadcrumb-liquid mixture back into your main spinach filling. This technique ensures maximum flavor retention while eliminating excess water.
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Crack the 2 large eggs into the filling and mix everything together thoroughly. Season generously with ½ teaspoon salt and ⅛ teaspoon ground black pepper, adjusting to your taste. Remember, feta is salty, so taste the mixture before adding too much salt. Let the seasoned filling rest for about 5 minutes, allowing the flavors to meld.
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Prepare your baking dish by lightly greasing it with olive oil. This prevents the filo from sticking and helps achieve an even golden bottom crust.
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Carefully lay the first 6 sheets of phyllo dough into your prepared baking dish. Allow the sheets to hang generously over the edges of the dish. This overhang will later be folded over the filling to create a beautiful, rustic seal. Crucially, brush each individual sheet generously with ½ cup olive oil (or melted butter) before adding the next. This creates those distinct, crispy layers. Remember to keep unused filo covered with a damp towel.
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Once your base layers are in place, spoon the entire spinach and feta filling evenly over the filo dough. Spread it out gently to create a consistent layer from edge to edge.
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Carefully fold the overhanging filo dough back over the filling. This creates a neat border and helps seal the delicious filling inside.
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Now, take the remaining four sheets of filo dough and lay them over the folded edges, covering the entire pie. Remember to brush each of these top layers generously with olive oil or melted butter to achieve that beautiful, golden, and crispy top crust.
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Using a very sharp knife, gently score the top layers of the filo dough into your desired serving portions (squares or diamonds). Be careful not to cut all the way through the bottom layers, just deep enough to mark the portions and allow steam to escape during baking.
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Place the baking dish into your preheated oven and bake for 30-60 minutes. The exact time will depend on your oven and chosen temperature. Keep an eye on it, baking until the top crust is a deep golden brown and wonderfully crispy, and the filling is set and heated through.
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(This step seems to be a repetition from step 7. I will rephrase it to be more of a conclusion to the baking process, implying the filling is now perfectly encased.) The perfectly seasoned and bound filling is now nestled securely within its golden, crispy phyllo pastry case.
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Once baked to perfection, remove the Spanakopita from the oven. Allow it to cool for at least 10 minutes before slicing and serving. This brief resting period helps the filling set further and prevents the layers from crumbling when you cut into it, ensuring beautiful, intact portions. Enjoy your homemade Greek masterpiece!
Notes
2. Exploring alternatives if you don’t prefer spinach: While spinach is the quintessential ingredient for authentic Greek Spanakopita, you can certainly experiment with other leafy greens if you wish to try a variation. Hearty greens like kale, cavolo nero (black kale), or even foraged nettles can be used. Just ensure they are thoroughly blanched and squeezed dry to remove bitterness and excess moisture, similar to spinach. However, for a truly classic Greek Spanakopita experience, spinach remains the traditional and most beloved choice.
3. Tips for a lighter version of Spanakopita: If you’re looking to reduce the fat content without sacrificing crispiness, an oil spray can be your best friend. Instead of brushing each filo layer with generous amounts of olive oil or melted butter, lightly spray each sheet with an olive oil cooking spray. This uses significantly less oil but still creates the necessary barrier for separation, resulting in a delightfully crispy texture.
4. Storage and Freezing Guidelines:
- Refrigerator: Leftover baked Spanakopita can be stored, tightly covered with plastic wrap or in an airtight container, in the refrigerator for up to 2-3 days. Reheat gently in the oven for best results.
- Freezing (unbaked): Assemble the pie completely, then wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. When ready to bake, place directly into a preheated oven (no need to thaw) and bake as directed, adding an additional 10-15 minutes to the baking time or until golden brown and heated through.
- Freezing (baked): Allow the baked pie to cool completely to room temperature. Then, slice it into individual portions, wrap each portion securely in plastic wrap, and then in foil. Store in the freezer for up to 3 months. To reheat, remove foil and plastic, and warm in a preheated oven until crispy and hot.
Nutrition
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Explore More Savory Pies: 3 Delicious Quiche Recipes
If you’ve enjoyed the delightful experience of making Spanakopita, you might be interested in exploring other equally delicious savory pies. Here are three more quiche recipes that are sure to impress and satisfy!
- Caprese Quiche
- Smoked Mackerel Quiche With Leek And Cheese
- Kolokithopita: Greek Zucchini Quiche