Spanakopita

With its golden, flaky phyllo dough and savory filling, everyone will love this authentic Greek spanakopita. Using a list of very simple ingredients, this savory spinach pie is as easy to make as it is to eat. So, even if you're new to cooking, you'll find that this easy spanakopita recipe gives you a crispy, flavorful, and satisfying dish, every time!

Whether you're serving it as an appetizer, a main course, or a snack, this traditional spanakopita recipe promises to deliver a touch of the Mediterranean to your table. 

Recipe Video

 

Why This Recipe Works

This traditional spanakopita recipe works because it's easy to make, with simple, accessible ingredients that come together to create a delicious dish.

With easy-to-follow step-by-step instructions, even beginner home chefs will have success with this recipe. And you'll probably find that the majority of this simplistic list of ingredients is already in your kitchen. Fresh spinach, creamy feta, and herbs blend perfectly for a flavorful filling, while phyllo dough adds a crispy, flaky texture. What's not to love about this fresh and flavorful spinach pie?

Ingredients

Eggs:

The eggs act as a binding agent in this traditional spanakopita recipe, helping keep the filling cohesive and intact. If you want to use something other than eggs, you can try a mixture consisting of 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. Silken tofu blended until smooth also works as an acceptable replacement for eggs.

Olive Oil:

This recipe for spanakopita requires coating the phyllo dough with olive oil to help create a crispy, golden-brown crust. The oil adds a rich flavor and prevents the layers from sticking together. If you prefer, you can use melted butter for a different taste and texture.

Spinach:

When it comes to making a homemade spanakopita, fresh spinach offers the best flavor and texture. Choose vibrant green leaves and wash them thoroughly. If using frozen spinach, ensure it is fully thawed and squeeze out all excess water to prevent a soggy filling. Avoid canned spinach as it tends to be too soft and watery. If you want to use something other than spinach for your spanakopita filling, Swiss chard and collard greens both work really well.

Spanakopita top view

Onion:

Sweet or yellow onions work best for spanakopita due to their mild flavor. If you prefer not to use onions, you can substitute with leeks or green onions for a milder taste. Shallots are another good alternative, offering a subtle, sweet flavor.

Feta Cheese:

When choosing feta to use, opt for a high-quality, preferably made from sheep's milk, for the best flavor. Look for feta that is firm but crumbly. If you need a substitute, ricotta cheese mixed with a bit of salt or goat cheese can work. For a dairy-free option, use vegan feta or tofu seasoned with lemon juice and salt to mimic feta's tangy taste.

Parsley:

Parsley adds a fresh, herbaceous flavor to the Spanakopita, plus a pop of color and a hint of brightness. If you don't have parsley, you can substitute it with fresh dill, green onions, chives, or cilantro for a different but equally fresh flavor and pop of color.

Capers:

Capers add a briny, tangy flavor and a slight burst of acidity that complements the richness of the cheese and spinach. You can make Spanakopita without capers if you prefer. As a substitute, you can use chopped green olives, which offer a similar salty and tangy taste. Alternatively, a small amount of lemon zest can add a touch of brightness and acidity to the filling.

Phyllo Dough:

Phyllo dough is a thin sheet of pastry dough that gives authentic Greek spanakopita its signature flaky, crispy crust. However,  it can be somewhat hard to work with. For instance, it dries out quickly, so you need to work quickly when you are using it and keep any unused sheets covered with a damp towel. You can find phyllo dough in the freezer section of most grocery stores, or you can make your own. Simply combine 2 cups of flour, ยฝ teaspoon of salt, 2 tablespoons of olive oil, and โ…” cup of warm water, knead until smooth, and then let it rest for 1 hour. Roll the rested dough out on a floured surface until it's as thin as paper. It should be almost translucent, allowing you to see your hand through it.

How to Make Spanakopita

Step One: 

In a large bowl, beat the eggs, then whisk in 2 tablespoons of oil.

Step Two: 

Add the spinach, onion, feta, parsley, garlic, capers, and pepper to the bowl. Fold to incorporate.

Step Three: 

To build the spanakopita, begin by coating your baking dish with a generous layer of olive oil. Then, line the dish with 4 sheets of phyllo dough, coating each sheet with olive oil as you place it.

Step Four:

Add the cheese and egg mixture to the pan and spread it evenly.

Step Five: 

Carefully fold the edges in toward the center of the pie. Cover with another 4 sheets of phyllo dough, each coated with olive oil.

Step Six: 

Bake in an oven preheated to 325F for 1 hour.

Step Seven: 

Cut your freshly made spinach and feta pie into pieces, serve, and enjoy!

Tips

  • To make the spanakopita easier to serve, try cutting it into squares or triangles before baking. This helps the pieces hold their shape better, simplifying the serving process.
  • Let the pie cool for a few minutes after baking. This will give the filling time to set, allowing you to serve it much easier.

What to Serve With Spanakopita

This authentic spanakopita pairs well with a variety of dishes. Serve it alongside a fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese, dressed with olive oil and lemon juice. Complement it with a side of tzatziki sauce for dipping. Additionally, you can offer grilled vegetables or a bowl of lentil soup. For a complete meal, you can offer grilled vegetables and grilled chicken or lamb souvlaki skewers.

Need more ideas? Check out What To Serve With Spanakopita for 18 delicious recipes.

FAQs

Is this a gluten-free spanakopita?

While the filling is gluten-free, unfortunately, phyllo dough is not. However gluten-free phyllo dough is sold pretty commonly throughout grocery stores that carry gluten-free products. However, you can also use rice paper or make your own phyllo dough using a gluten-free flour blend.

How do I prevent my spanakopita filling from becoming too watery?

To prevent your Spanakopita filling from becoming too watery, thoroughly drain and squeeze the spinach to remove excess moisture. Use fresh spinach, and if using frozen, ensure it's fully thawed and well-drained.

Can I make a vegan spanakopita?

Yes, you can make a vegan Spanakopita by using dairy-free feta cheese, using vegan phyllo dough, and omitting eggs or replacing them with a vegan alternative like aquafaba, silken tofu, or chia seeds.

What's the best way to store leftover spanakopita?

Leftover spanakopita can be stored in an airtight container in the fridge for up to 3 days. To freeze, wrap individual portions in plastic wrap, then foil, and place in a freezer-safe bag. Freeze for up to 2 months.

More Savory Pie Recipes

While dessert pies are delicious, dessert isn't the only time you can enjoy pie. If you enjoyed this Greek spinach pie recipe, you will probably enjoy more of our favorite savory pie recipes that you can enjoy any time of the day.

Shepherds Pie

Jiffy Tamale Pie

Tomato Pie

Moussaka

Spanakopita

Comforting and flavorful, this easy spanakopita recipe is a classic take on the Greek spinach and feta pie that everyone will love.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Greek
Keyword: Greek Spinach Pie, Savory spinach pie, spanakopita, spanakopita recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Author: Corrie

Ingredients

  • 4 eggs
  • 5-7 tablespoons olive oil divided
  • 16 ounces spinach chopped
  • 1 yellow onion chopped
  • 10.5 ounces feta cheese
  • 2 bunches fresh parsley chopped
  • 2 cloves garlic minced
  • 2 tablespoons capers
  • 1 teaspoon black pepper
  • 2 sheets phyllo dough

Instructions

  • In a large bowl, beat the eggs, then whisk in 2 tablespoons of oil.
  • Add the spinach, onion, feta, parsley, garlic, capers, and pepper to the bowl. Fold to incorporate.
  • To build the spanakopita, begin by coating your baking dish with a generous layer of olive oil. Then, line the dish with 4 sheets of phyllo dough, coating each sheet with olive oil as you place it.
  • Add the cheese and egg mixture to the pan and spread it evenly.
  • Carefully fold the edges in toward the center of the pie. Cover with another 4 sheets of phyllo dough, each coated with olive oil.
  • Bake in an oven preheated to 325F for 1 hour.
  • Cut your freshly made spinach and feta pie into pieces, serve, and enjoy!

Video

Nutrition

Calories: 495kcal Carbohydrates: 18g Protein: 21g Fat: 39g Saturated Fat: 14g Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 0.02g Cholesterol: 230mg Sodium: 1175mg Potassium: 959mg Fiber: 4g Sugar: 2g Vitamin A: 13595IU Vitamin C: 72mg Calcium: 557mg Iron: 7mg

Notes

  • To make the spanakopita easier to serve, try cutting it into squares or triangles before baking. This helps the pieces hold their shape better, simplifying the serving process.
  • Let your spinach and feta pie cool for a few minutes after baking. This will give the filling time to set, allowing you to serve it much easier.
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