Spanakopita, a traditional Greek dish, is a delightful combination of flavors and textures. This savory pie features layers of crispy phyllo dough enveloping a flavorful filling of spinach, feta cheese, herbs, and spices. The spinach provides a vibrant green hue and a slightly bitter note, while the feta cheese adds a tangy and salty dimension. Herbs like dill and mint contribute a refreshing aroma and flavor, and the addition of onions and garlic lends a savory depth. The phyllo dough, brushed with butter, bakes to a golden brown, creating a crispy and flaky crust that perfectly complements the soft and succulent filling. This versatile dish can be enjoyed as an appetizer, main course, or side dish, and it pairs well with various dips and sauces. Explore our collection of spanakopita recipes, ranging from classic to innovative variations, and discover the delectable flavors of this beloved Greek delicacy.
Here are our top 7 tried and tested recipes!
SPANAKOPITA (GREEK SPINACH PIE)
This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.
Provided by SILVERWOLF
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g
SPANAKOPITA (GREEK SPINACH PIE)
Provided by Cat Cora
Categories main-dish
Time 4h15m
Yield about 10 to 12 servings
Number Of Ingredients 16
Steps:
- In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Preheat oven to 350 degrees F.
- Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
- Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
- Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
- Drain the spinach mixture in a colander in the sink and let cool.
- Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
- Remove the pie from the oven, let cool, cut into squares and serve.
SPANAKOPITA (GREEK SPINACH AND FETA PIE)
You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.
Provided by Abby Falck
Categories Savory Pies
Time 1h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375º F.
- (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
- Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
- Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
- Turn off the heat and stir the feta and black pepper into the mixture.
- Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
- Spread the spinach mixture into the baking pan.
- Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
- Bake until the top is golden brown, about 30 minutes.
GREEK SPINACH & HERB PIE (WITHOUT CHEESE) A.K.A. SPANAKOPITA
Spanakopita can be made with or with out cheese. The no cheese version is as popular with Greeks as the version with cheese, and is a popular Lenten dish. Although the name for this dish is often used for the spinach pie with cheese, traditional spanakopita does not include cheese.**Cooking time does not include the 30 minutes it needs to sit before serving.**
Provided by Debbwl
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Coarsely chop spinach and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.
- In a large mixing bowl, combine spinach, dill, parsley, garlic, onions, leek, pepper, and mix well until ingredients are well blended.
- Preheat the oven to 350°F (175°C).
- Spray 9" round or square pyrex plate with cooking spray. When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, spraying each one lightly with Pam cooking spray.
- Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, spraying each with cooking oil except the top sheet. Tuck or tim eadges. I like to kind of ruffle mine.
- Bake at 350°F (175°C) for 45-50 minutes in the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.
Nutrition Facts : Calories 158.7, Fat 3, SaturatedFat 0.7, Sodium 309, Carbohydrate 27.7, Fiber 4.6, Sugar 1.3, Protein 7.5
YUMMY GREEK SPINACH PIE (SPANAKOPITA)
This is my take on my mother's and grandmother's Spanakopita. Since they never measured anything (and I have also adopted this wacky cooking style) these are my best approximation on measurements. Enjoy!
Provided by diamonds4heather
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, green onions and garlic, salt and pepper to taste, until soft in 3 or 4 tablespoons of olive oil.
- Stir in spinach and parsley,until spinach is limp.
- Remove from heat and set aside to cool.
- in a bowl mix together eggs, ricotta, and feta.
- Stir in spinach mixture.
- Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
- Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
- Spread spinach and cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
- Place in a preheated 350 degree oven for 30 to 40 minutes.
- Serve while hot.
SPANAKOPITA (GREEK GREENS PIE )
Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.
Provided by Kathy228
Categories Spinach
Time 1h15m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
- Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
- In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
- In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
- Over that, carefully layer the onion mixture, then the spinach, then the cheese.
- Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
- Roll-up the overhanging dough to form a seal. Brush top with melted butter.
- Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
- Allow to cool to room temperature before eating.
GREEK SPANAKOPITA PIE
Flaky phyllo crust encases a savory ground beef filling flavored with spinach, tomatoes and feta cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
- In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently; drain. Stir in spinach, parsley, salt, pepper, and all but 1/2 cup of the tomatoes. Cook and stir until hot; set aside.
- Cover phyllo sheets with damp paper towel. Arrange sheets, layering 3 at a time, in an X shape and then in a + shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added. Transfer all layers of phyllo to pie plate, gently easing dough down sides of pie plate and allowing excess dough to hang over edge. Place beef mixture in pie plate; top with feta cheese. Fold overhanging phyllo up and over filling, leaving 2- to 3-inch center of filling uncovered. Spoon remaining 1/2 cup tomatoes in center. Brush phyllo with butter.
- Bake 40 to 50 minutes or until golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 95 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 4 g, TransFat 1 1/2 g
Tips for Making the Best Greek Spanakopita Pie:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach. If you can, try to find organic spinach.
- Squeeze out as much moisture as possible from the spinach: This will help prevent the pie from becoming soggy.
- Use a good quality feta cheese: Feta cheese is the star of this pie, so it's important to use a good quality cheese. Look for a feta cheese that is creamy and flavorful.
- Don't overfill the pie: The pie should be filled to the brim, but not so full that it's overflowing. Otherwise, the pie will be difficult to cut and serve.
- Bake the pie until the crust is golden brown: The crust should be golden brown and flaky. This will ensure that the pie is cooked through.
Conclusion:
Greek spanakopita pie is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's perfect for any occasion, from a casual get-together to a formal dinner party. With its flaky crust, creamy filling, and flavorful herbs, Greek spanakopita pie is sure to be a hit with everyone who tries it.
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