There’s something incredibly satisfying about biting into a warm, flaky piece of Greek Spinach Pie, also known as Spanakopita. This beloved dish beautifully marries the earthiness of spinach with the creamy tang of feta cheese, all enveloped in crispy phyllo dough. Whether you’re looking for a delightful appetizer for a gathering, a tasty side dish for dinner, or a simple snack to enjoy with friends, Spanakopita never fails to impress. Growing up, I remember the delightful aroma of my grandmother’s kitchen as she prepared this savory pie, filling the air with nostalgia and warmth.
Why you’ll love this dish
What makes Greek Spinach Pie such a favorite? For starters, it’s an extremely versatile dish that’s as perfect for a casual weeknight dinner as it is for a festive brunch celebration. It’s quick to prepare, inexpensive, and friend-approved! The use of fresh spinach and feta provides a wholesome twist that can even sneak some greens into your kids’ diets without them noticing. And let’s not forget the delightful crunch of the phyllo pastry that makes every bite a joy.
"This Spanakopita is the real deal! It reminded me of my trip to Greece—such a perfect balance of flavors." – Maria T., enthusiastic home cook.
The cooking process explained
Preparing Greek Spinach Pie is straightforward, and it all comes together in a few simple steps. First, you’ll sauté the aromatic vegetables, then mix in the spinach and feta for that classic filling. After that, layering the phyllo dough adds a touch of texture and finesse. Finally, folding and baking the triangles creates that golden, flaky exterior that we all know and love.
What you’ll need
Before you dive into the kitchen, let’s gather the key ingredients to whip up this delicious pie:
- 1 package of phyllo dough
- 1 cup of cooked and chopped spinach
- 1 cup of crumbled feta cheese
- 1 finely chopped onion
- 2 cloves of minced garlic
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1 egg (beaten, optional for brushing)
Feel free to swap out the spinach for other greens or the feta for a dairy-free alternative if needed!
Step-by-step instructions
Now that you have all your ingredients ready, let’s walk through the steps to create the perfect Greek Spinach Pie:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft.
- Add the cooked spinach, cooking until all the moisture has evaporated. Season with salt and pepper to taste.
- In a bowl, combine the spinach mixture with the crumbled feta until well mixed.
- Lay one sheet of phyllo dough on a flat surface and brush with olive oil. Layer another sheet on top, brushing again.
- Cut the stacked phyllo sheets into strips about 4 inches wide.
- Place a spoonful of the spinach-feta mixture at one end of a strip and fold the dough over to form a triangle. Continue folding the triangle down the length of the strip, sealing in the filling.
- Arrange the triangles on a baking sheet lined with parchment paper. Optionally brush the tops with beaten egg for extra color.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Serve warm and enjoy!
Best ways to enjoy it
Once your Greek Spinach Pie comes out of the oven, it’s time to dig in! This dish is wonderfully versatile—serve it as a standalone snack, a delightful appetizer at your next gathering, or even as a side dish alongside grilled meats or a fresh salad. A dollop of tzatziki or a squeeze of lemon can elevate each bite, bringing out the flavors beautifully.
Storage and reheating tips
If you happen to have any leftovers (which is rare when this pie is served!), you can store them in an airtight container in the refrigerator for up to three days. To reheat, place the pieces in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. You can also freeze them for up to 2 months. Just ensure they’re well-wrapped to maintain freshness.
Helpful cooking tips
Here are some pro tips to make your Greek Spinach Pie even better:
- Use fresh spinach for a vibrant flavor, but frozen spinach works fine too—just make sure to squeeze out any excess moisture.
- Be patient when working with phyllo dough; it dries out quickly. Keep unused sheets covered with a damp cloth to maintain moisture.
- You can add other herbs like dill or parsley to the filling for an extra layer of flavor.
Recipe variations
Feeling adventurous? Try these fun twists on the traditional recipe:
- Substitute the feta with goat cheese for a creamier texture.
- Mix in some artichoke hearts or sun-dried tomatoes for a flavor upgrade.
- For a spicier kick, add red pepper flakes or fresh herbs like basil for a Mediterranean twist.
Common questions
1. Can I make this pie ahead of time?
Absolutely! You can prepare the filling and assemble the pie a day in advance. Just cover it and store it in the fridge until you’re ready to bake.
2. What can I use instead of phyllo dough?
If you can’t find phyllo dough, puff pastry can also work in a pinch, although the texture will be different.
3. How long does Greek Spinach Pie last in the freezer?
When properly wrapped, Greek Spinach Pie can last in the freezer for up to two months. Just thaw it in the fridge overnight before baking.
Greek Spinach Pie (Spanakopita)
Ingredients
Filling
- 1 cup cooked and chopped spinach Ensure moisture is evaporated
- 1 cup crumbled feta cheese Can substitute with goat cheese
- 1 finely chopped onion Adds sweetness
- 2 cloves minced garlic
- 1/4 cup olive oil For sautéing and brushing phyllo
- Salt and pepper to taste Salt and pepper For seasoning
- 1 egg beaten Optional for brushing
Phyllo Dough
- 1 package phyllo dough Keep covered with damp cloth to prevent drying out
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft.
- Add the cooked spinach, cooking until all the moisture has evaporated. Season with salt and pepper to taste.
- In a bowl, combine the spinach mixture with the crumbled feta until well mixed.
- Lay one sheet of phyllo dough on a flat surface and brush with olive oil. Layer another sheet on top, brushing again.
- Cut the stacked phyllo sheets into strips about 4 inches wide.
- Place a spoonful of the spinach-feta mixture at one end of a strip and fold the dough over to form a triangle. Continue folding the triangle down the length of the strip, sealing in the filling.
Baking
- Arrange the triangles on a baking sheet lined with parchment paper. Optionally brush the tops with beaten egg for extra color.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Serve warm and enjoy!