This classic Greek spanakopita features layers of golden, flaky phyllo dough filled with a savory mixture of spinach, feta, fresh herbs, and onions—baked to perfection for a crispy and creamy crowd-pleaser. It’s a beloved Mediterranean dish that’s both rustic and refined, ideal for brunch, dinner, or as a side.
Why You’ll Love This Recipe
Spanakopita is a timeless dish that brings together the earthy flavor of spinach, the tangy creaminess of feta, and the aromatic freshness of herbs, all encased in crisp, buttery phyllo. It’s vegetarian, easy to prepare, and suitable for a wide range of occasions, from casual family meals to elegant holiday spreads. Plus, it can be made ahead and reheated without compromising taste or texture.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh spinach, chopped (or frozen spinach, thawed and drained)
- olive oil
- onion, finely chopped
- green onions, sliced
- garlic, minced
- fresh dill, chopped
- fresh parsley, chopped
- eggs, lightly beaten
- feta cheese, crumbled
- salt and pepper
- phyllo dough, thawed
- butter, melted (or olive oil for brushing)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet over medium heat, warm the olive oil and sauté the chopped onion, green onions, and garlic for 3–4 minutes until softened.
- Add the spinach and cook until wilted (if using fresh). Remove from heat and allow to cool slightly.
- Stir in the chopped dill and parsley, beaten eggs, and crumbled feta. Season the filling mixture with salt and pepper to taste.
- Lay down 6 sheets of phyllo dough in the baking dish, brushing each one lightly with melted butter or olive oil as you layer.
- Spread the spinach and feta mixture evenly over the layered phyllo base.
- Layer the remaining phyllo sheets on top, again brushing each with butter. Tuck the edges down along the sides of the dish.
- Score the top layer into squares using a sharp knife to make slicing easier after baking.
- Bake for 35–40 minutes or until the top is golden brown and crisp.
- Let the pie rest for 10 minutes before slicing and serving.
Servings and timing
This recipe yields 8–10 servings. Preparation takes approximately 20 minutes, and the baking time is about 35–40 minutes.
Variations
- Add ricotta or cottage cheese to the filling for added creaminess.
- Include leeks or kale along with spinach for a more complex flavor.
- Use puff pastry instead of phyllo for a different texture and easier handling.
- Incorporate pine nuts or walnuts for a subtle crunch.
- Add a hint of lemon zest for a bright finish to the filling.
Storage/reheating
Spanakopita stores well in the refrigerator for up to 4 days. Wrap tightly or store in an airtight container. Reheat in a 350°F (175°C) oven for 10–15 minutes to restore the crispness of the phyllo. Avoid microwaving, as it can make the pastry soggy. Spanakopita can also be frozen, either whole or in portions, and baked straight from frozen at the same temperature for 40–45 minutes.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just make sure it is thoroughly thawed and squeezed dry to remove excess moisture.
Do I need to cook the spinach before adding it to the filling?
Yes, especially if using fresh spinach. It helps reduce moisture and concentrates flavor.
Can I make this ahead of time?
Yes, spanakopita can be assembled ahead and stored in the refrigerator for a day before baking.
How do I prevent the phyllo from drying out?
Cover unused sheets with a damp towel while working to keep them pliable.
What type of feta works best?
Greek sheep’s milk feta is ideal for authentic flavor, but any quality feta will work.
Is spanakopita traditionally eaten hot or cold?
It can be enjoyed hot, warm, or at room temperature, making it versatile for various settings.
Can I make this recipe vegan?
Yes, use a vegan feta substitute, omit the eggs, and use olive oil instead of butter.
What can I serve with spanakopita?
It pairs well with Greek salad, tzatziki, or roasted vegetables.
Can I freeze spanakopita?
Yes, it freezes well either before or after baking. Reheat from frozen in the oven until heated through and crisp.
Is it okay to skip fresh herbs?
Fresh herbs enhance the flavor, but you can substitute with dried herbs if needed (use half the amount).
Conclusion
Greek Spanakopita is a savory and satisfying pastry that combines flaky phyllo with a creamy, herbed spinach and feta filling. It’s a dish that delivers on both texture and flavor, whether served as a side, appetizer, or main course. With its make-ahead and freezer-friendly qualities, it’s a reliable favorite for any occasion.
Print
Greek Spanakopita (Spinach and Feta Phyllo Pie)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
Une tarte grecque traditionnelle salée composée de couches de pâte phyllo croustillante et dorée et d’une garniture riche et savoureuse d’épinards, de fromage feta et d’herbes fraîches.
Ingredients
- 1 lb d’épinards frais, hachés (ou 10 oz surgelés, décongelés et égouttés)
- 1 cuillère à soupe d’huile d’olive
- 1 petit oignon, finement haché
- 2 oignons verts, tranchés
- 2 gousses d’ail hachées
- 1/4 tasse d’aneth frais, haché
- 1/4 tasse de persil frais, haché
- 2 œufs légèrement battus
- 225 g de fromage feta émietté
- Sel et poivre, au goût
- 1/2 lb de pâte phyllo, décongelée
- 1/3 tasse de beurre fondu (ou d’huile d’olive pour badigeonner)
Instructions
- Préchauffer le four à 175 °C (350 °F). Graisser un plat de cuisson de 23 x 33 cm (9 x 13 pouces).
- Dans une poêle, faites chauffer l’huile d’olive et faites revenir les oignons et l’ail pendant 3 à 4 minutes jusqu’à ce qu’ils soient translucides.
- Ajoutez les épinards hachés et faites-les cuire jusqu’à ce qu’ils soient flétris (si vous utilisez des épinards frais). Retirez du feu et laissez refroidir légèrement.
- Incorporer l’aneth, le persil, les œufs et la feta. Assaisonner de sel et de poivre.
- Disposez 6 feuilles de pâte filo dans le plat, en badigeonnant chacune d’elles de beurre fondu ou d’huile d’olive.
- Répartir uniformément la garniture aux épinards et à la feta sur la base.
- Recouvrir avec les feuilles de pâte filo restantes, badigeonner chacune d’elles de beurre et replier les bords sur les côtés.
- Découpez des carrés sur le dessus avec un couteau bien aiguisé.
- Cuire au four pendant 35 à 40 minutes, jusqu’à ce que la pâte phyllo soit dorée et croustillante.
- Laisser reposer 10 minutes avant de trancher et de servir.
Notes
- Gardez la pâte filo recouverte d’une serviette humide pendant que vous la travaillez pour éviter qu’elle ne se dessèche.
- La spanakopita peut être préparée à l’avance et réchauffée au four pour lui redonner du croustillant.
- Remplacez les épinards par un mélange de légumes verts comme de la bette à carde ou du chou frisé si vous le souhaitez.
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 2g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
Your email address will not be published. Required fields are marked *