Spanakopita: Greek Spinach Pie

Spanakopita, or Greek spinach pie, is a classic Mediterranean dish renowned for its flaky phyllo pastry and savory spinach and feta filling. This traditional recipe is perfect for brunch, as a side dish, or even as a light dinner. It’s surprisingly simple to make, with a few key ingredients that combine to create a delightful, flavorful pie.

Ingredients

For the Filling

• 1 lb (450g) fresh spinach (or 2 packages frozen spinach, thawed and drained)
• 1/2 cup chopped fresh parsley (optional)
• 1/4 cup chopped fresh dill (or 1 tablespoon dried dill)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese (or cottage cheese for a lighter option)
• 2 large eggs, beaten
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Phyllo Dough

• 1 package phyllo dough (16 oz), thawed according to package instructions
• 1/2 cup melted butter (or olive oil for a lighter version)

Instructions

1. Prepare the Spinach:

• If using fresh spinach, wash it thoroughly and remove the stems. Sauté the spinach in a large skillet over medium heat until wilted, then drain and squeeze out excess moisture. Chop finely.
• If using frozen spinach, make sure it is fully thawed and squeezed dry before using.

1. Cook the Filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
• Add the spinach to the skillet and cook for another 2-3 minutes, just to combine the flavors. Remove from heat and let cool slightly.
• In a large bowl, combine the spinach mixture with the crumbled feta, ricotta, beaten eggs, parsley, dill, salt, and pepper. Mix well until all ingredients are evenly incorporated.

1. Assemble the Spanakopita:

• Preheat the oven to 375°F (190°C).
• Brush a 9×13-inch baking dish with melted butter or olive oil. Lay one sheet of phyllo dough in the dish, brushing lightly with more melted butter. Repeat this process, layering and brushing each sheet, until you have about 6-8 layers.
• Spread the spinach filling evenly over the phyllo layers.
• Continue layering the remaining phyllo sheets over the filling, brushing each sheet with melted butter, until you have used up the phyllo dough. You should end with a final 6-8 layers on top.

1. Bake the Spanakopita:

• Using a sharp knife, lightly score the top layers of phyllo into squares or diamonds to make cutting easier after baking.
• Bake in the preheated oven for 35-45 minutes, or until the phyllo is golden brown and crispy.

1. Cool and Serve:

• Allow the spanakopita to cool for about 10 minutes before cutting. This helps the filling set and makes it easier to slice into portions.
• Serve warm or at room temperature.

Tips for Perfect Spanakopita

• Phyllo Dough Handling: Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out. If it gets too dry, it can become brittle and hard to work with.
• Customize the Filling: Feel free to add other ingredients to the filling, such as sautéed mushrooms, chopped artichokes, or olives, for additional flavor.
• Make Ahead: Spanakopita can be assembled a day in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Bake it just before serving.
• Freezing Option: You can also freeze spanakopita before baking. Assemble it, cover tightly, and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed.

Conclusion

Spanakopita is a delightful, flaky, and flavorful pie that brings a taste of Greece to your table. With its combination of crispy phyllo pastry and creamy, savory spinach filling, it’s sure to be a hit at any gathering or meal. Whether you’re serving it for brunch, a light dinner, or as a side dish, this recipe is a wonderful way to enjoy traditional Greek cuisine.

Enjoy your cooking, and let me know if you have any questions or need more recipe ideas!