Spanakopita is a tasty Greek pie made of crispy layers of phyllo dough packed with a juicy mix of spinach and feta cheese. This dish is a favorite for many because it combines simple ingredients to create a burst of flavors and textures. Whether you're looking for a hearty snack, a side dish, or a main course, spanakopita fits the bill.
It's not just delicious; it's also a colorful and healthy addition to any meal, bringing a bit of Mediterranean flair to your table. Making spanakopita might seem tricky because of the phyllo dough, but with a little patience, you'll find it's quite straightforward and rewarding.
Why This Recipe Works
This spanakopita recipe stands out because it strikes the perfect balance between crispy and tender, ensuring every bite is satisfying. The key to its success lies in the layers of buttery phyllo dough that crisp up in the oven, contrasting beautifully with the rich, flavorful filling of spinach and feta cheese. Unlike other recipes that might skimp on filling or flavor, this one delivers a generous amount of both, ensuring that each slice is packed with taste. The addition of fresh herbs and the right amount of seasoning elevate the natural flavors, making this dish a crowd-pleaser.
Another reason to love this recipe is its versatility and simplicity. While traditional spanakopita recipes may require a lot of steps, this version is streamlined for modern cooks without sacrificing any of the classic tastes. It's perfect for anyone wanting to try their hand at making Greek cuisine at home. Whether you're serving it at a casual family dinner, a fancy brunch, or as appetizers at a party, this spanakopita will earn you compliments. It's a great way to introduce greens into your diet in a way that's both delicious and different from the everyday.
Ingredients
Spinach - The star of the dish, bringing a fresh and slightly earthy flavor. If fresh isn't available, frozen spinach can be a good substitute.
Feta Cheese - Adds a tangy and creamy taste. If feta is too strong for you, try ricotta for a milder option.
Phyllo Dough - Thin, flaky layers that crisp up beautifully. No real substitute, but puff pastry can work in a pinch, though the texture will differ.
Onions - They add sweetness and depth. Leeks can be used as a substitute for a milder onion flavor.
Eggs - Help to bind the filling together. For those avoiding eggs, a mixture of flour and water can help as a binding agent, though the texture may change.
Tips
- Ensure the spinach is thoroughly drained to prevent a soggy pie.
- Work quickly with phyllo dough, keeping it covered with a damp towel to prevent drying out.
- Brush each phyllo layer lightly with oil or melted butter for extra crispiness.
- Bake until golden brown for the best flavor and texture.
- Let it cool slightly before cutting to help slices hold their shape.
How to Serve
Spanakopita is a versatile dish that can be served as a main course, appetizer, or snack. It's perfect for any occasion, from simple family dinners to festive gatherings. The crisp, golden phyllo pastry filled with a savory spinach and feta cheese mixture offers a delightful combination of textures and flavors.
As a main course - Serve with a side of Greek salad and some tzatziki sauce for a refreshing and complete meal.
Appetizer or party snack - Cut into smaller squares or triangles for easy, bite-sized pieces that are perfect for sharing.
Brunch option - Pair with a fruit salad and some Greek yogurt for a light and satisfying brunch.
Similar Recipes
Spanakopita
Ingredients
- 1 lb spinach fresh or frozen
- 1 large onion finely chopped
- 2 tablespoons olive oil
- 4 eggs lightly beaten
- 1 cup feta cheese crumbled
- ¼ cup dill chopped (optional)
- salt and pepper to taste
- 1 package phyllo dough thawed
- ¼ cup melted butter or olive oil for brushing
Instructions
- Preheat your oven to 350°F (175°C).
- If using fresh spinach, wash and chop it. Cook it in a large pan over medium heat until wilted, then drain any excess liquid. If using frozen spinach, thaw and squeeze out excess water.
- In a skillet, heat olive oil and sauté the onion until soft and translucent.
- In a large bowl, combine the spinach, sautéed onion, eggs, feta cheese, dill (if using), and season with salt and pepper.
- Carefully unroll the phyllo dough. Place one sheet on a clean surface, brush with melted butter or oil, and layer another sheet on top. Repeat until you have 4-5 layers.
- Place the spinach and cheese mixture on the phyllo stack and spread evenly, leaving a small border around the edges.
- Roll or fold the phyllo dough over the filling to create a pie or individual triangles, brushing with more butter or oil.
- Place the pie or triangles on a baking sheet and brush the top with more butter or oil.
- Bake for 45-60 minutes, or until the phyllo is golden brown and crisp.
- Serve and enjoy 🙂
Nutrition
Notes
- Ensure the spinach is thoroughly drained to prevent a soggy pie.
- Work quickly with phyllo dough, keeping it covered with a damp towel to prevent drying out.
- Brush each phyllo layer lightly with oil or melted butter for extra crispiness.
- Bake until golden brown for the best flavor and texture.
- Let it cool slightly before cutting to help slices hold their shape.