The Best Spanakopita Recipe (Greek Spinach Pie With Feta) (2024)

Table of Contents
Ingredients Steps to Make It Prepare the Filling Prepare the Phyllo Make theSpanakopita Make Ahead Tips Recipe Varitations

By

Lynn Livanos Athan

First-generation Greek American, Lynn Livanos Athan has published many recipes. She has culinary school training and teaches Greek cooking.

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Updated on 02/10/23

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Spanakopita, Greek spinach pie with feta cheese, is a classic Greek dish made with flaky phyllo sheets layered with a savory spinach and feta cheese filling. Spanakopita (pronounced spah-nah-KO-pee-tah) can be made as a "pie," or pita, and cut into squares, or as individual phyllo triangles.

This recipe makes enough filling for two 9 x 12-inch rectangular pans (or approximately 100 folded phyllo triangles). Serve spanakopita as an appetizer, side dish, or main entrée accompanied by a Greek salad.

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Ingredients

For the Filling:

  • 2 1/2 pounds fresh or frozen spinach, chopped

  • 1/2 cup olive oil

  • 4 large onions, diced

  • 2 bunchesgreen onions, diced

  • 1/2 cup coarsely chopped fresh parsley

  • 1/2 cupcoarsely chopped fresh dill, or 3 tablespoons dried dill

  • 1/4 teaspoon ground nutmeg

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 pound feta cheese, crumbled

  • 4 large eggs, lightly beaten

  • 1/2 pound ricotta cheese, or cottage cheese

For the Phyllo

  • 2 ounces (4 tablespoons) unsalted butter, melted

  • 1/4 cup olive oil

  • 1 poundphyllopastry sheets

Steps to Make It

Prepare the Filling

  1. Gather the ingredients.

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  2. Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.

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  3. Heat 1/2 cup of theolive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.

  4. Add the spinach, parsley, and dill, and cook for 5 to 10 minutes until the spinach is wilted and heated through.

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  5. Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.

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  6. In a large mixing bowl, combine the feta, eggs, and ricotta cheese.

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  7. Add the cooled spinach mixture and mix until combined.

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Prepare the Phyllo

  1. Gather the ingredients.

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  2. Combine the melted butter with theolive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.

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  3. Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.

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  4. Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.

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Make theSpanakopita

  1. Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.

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  2. Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.

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  3. Layer another 10 phyllo sheetson top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.

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  4. Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)

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  5. Bakeuntil the pie turns a deep golden brown, 20 to 25 minutes.

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  6. Let cool for a few minutes and then slice, serve, and enjoy.

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Make Ahead Tips

  • Spanakopita freezes very well and heats beautifully. Keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish. It will need approximately 45 minutes of cooking time.
  • You can make the filling one day ahead and store in the refrigerator. If the mixture seems to have accumulated some liquid, drain it before proceeding with the recipe.

Recipe Varitations

  • If you prefer to make these into triangles, keep in mind it is a bit of extra work (but well worth the effort). You will make each triangle individually by filling the phyllo and then folding it over several times.
  • For a quick, bite-sized version of spanakopita, use phyllo shells and fill the centers with the spinach mixture before baking.
Nutrition Facts (per serving)
295Calories
20g Fat
23g Carbs
9g Protein

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Nutrition Facts
Servings: 12to 16
Amount per serving
Calories295
% Daily Value*
Total Fat 20g25%
Saturated Fat 7g33%
Cholesterol 36mg12%
Sodium 365mg16%
Total Carbohydrate 23g8%
Dietary Fiber 3g10%
Total Sugars 3g
Protein 9g
Vitamin C 26mg129%
Calcium 200mg15%
Iron 3mg19%
Potassium 535mg11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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The Best Spanakopita Recipe (Greek Spinach Pie With Feta) (2024)
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