How to Prepare a Traditional Greek Spanakopita
Spanakopita is a delicious and flaky Greek pie made with spinach, feta cheese, and crispy layers of phyllo pastry. It’s one of the most beloved dishes in Greek cuisine and a perfect example of simple ingredients creating something extraordinary. Whether you want to serve it as an appetizer, side dish, or main course, this traditional recipe is easy to follow and will bring the flavors of Greece right to your kitchen!
What is Spanakopita?
Spanakopita (pronounced spah-nah-KOH-pee-tah) is a staple in Greek cooking. It’s a spinach pie that combines fresh vegetables with creamy feta cheese, eggs, olive oil, and herbs like dill. The mixture is layered between sheets of phyllo dough, which bake into a golden, crispy crust. Spanakopita is perfect for gatherings, picnics, or even as a quick snack.
If you’ve never worked with phyllo dough before, don’t worry—it’s easier than it looks! With a little care and patience, you’ll be folding up a Spanakopita that tastes just like the ones you’d find in Greece.
Ingredients You’ll Need
Here are the ingredients for a traditional Spanakopita recipe:
For the filling:
– 2 pounds fresh spinach (or 16-18 ounces frozen spinach, thawed and squeezed dry)
– 8 ounces feta cheese, crumbled
– 2 large eggs
– 1 medium onion, finely chopped
– 2-3 green onions, chopped (optional)
– ¼ cup fresh dill, chopped (or 1 teaspoon dried dill)
– ¼ cup fresh parsley, chopped (optional)
– Salt and pepper, to taste
– 3 tablespoons olive oil
For the phyllo layers:
– 1 package phyllo dough (about 16 sheets), thawed according to package instructions
– ½ cup unsalted butter, melted (you can use olive oil instead if you prefer)
You’ll also need a rectangular baking dish (about 9×13 inches).
Step-by-Step Instructions
Ready to start? Let’s make Spanakopita step by step!
Step 1: Prepare the Spinach Filling
1. If you’re using fresh spinach, rinse it thoroughly and chop it into smaller pieces. Add the spinach to a large pan with a tablespoon of olive oil and cook it over medium heat for about 5-7 minutes, until it wilts and reduces in volume. Then, transfer it to a colander and squeeze out as much liquid as possible. If you’re using frozen spinach, make sure it’s thawed and drained well before using. Excess water can make the pie soggy.
2. Heat 2 tablespoons of olive oil in the same pan. Sauté the chopped onion and green onions until softened (about 3-4 minutes). Remove from heat.
3. In a large bowl, combine the cooked spinach, sautéed onions, crumbled feta cheese, eggs, dill, parsley, and a pinch of salt and pepper. Mix well until all the ingredients are evenly combined. Set the filling aside.
Step 2: Prepare the Phyllo Layers
1. Thaw your phyllo dough according to the package instructions—usually, it needs to sit at room temperature for a few hours. Phyllo is delicate, so handle it with care, and keep it covered with a damp towel while you work so it doesn’t dry out.
2. Preheat your oven to 350°F (175°C). Brush your baking dish lightly with olive oil or melted butter.
Step 3: Assemble the Spanakopita
1. Start by placing one sheet of phyllo dough into the baking dish and brushing it with melted butter (or olive oil). Let the edges of the sheet hang over the sides of the dish. Repeat the process with about 5-7 sheets, brushing each layer with butter. This will form the base of your pie.
2. Spread the spinach filling evenly over the phyllo layers.
3. Cover the filling with another sheet of phyllo dough, brush it with butter, and repeat with 5-7 more sheets on top of the filling. Brush each layer with butter to ensure a crispy, golden crust. Fold the overhanging edges of phyllo on top, and brush them with butter as well.
4. Use a sharp knife to lightly score the top layer into squares or diamonds. This makes it easier to cut after baking.
Step 4: Bake the Spanakopita
Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the phyllo turns golden brown and crispy. Keep an eye on it to make sure it doesn’t burn.
Step 5: Cool, Serve, and Enjoy
Once the Spanakopita is done baking, let it cool slightly before slicing. Serve warm or at room temperature. It pairs beautifully with a fresh Greek salad or a dollop of Greek yogurt.
Tips for Perfect Spanakopita
- Don’t skip draining: Removing excess water from spinach is essential for a flaky, non-soggy pie.
- Be generous with butter or olive oil: This helps the phyllo layers stay crispy and golden.
- Experiment with the filling: You can add other cheeses, like ricotta, or mix in some garlic for extra flavor.
Final Thoughts
Spanakopita is a simple yet flavorful dish that’s ideal for beginners and experienced home cooks alike. Its harmonious blend of spinach, feta, and herbs wrapped in buttery phyllo is a crowd-pleaser that will transport you to the sunny streets of Greece. Once you try it, you’ll find yourself making it again and again!
Now grab your ingredients and give this Spanakopita recipe a try—you won’t be disappointed. Enjoy your taste of Greece!
