If you’re craving a taste of Greece without traveling far, this Easy Greek Spinach Pie recipe is your ticket. Packed with fresh spinach, tangy feta, and flaky layers of phyllo dough, it’s a dish that’s both comforting and flavorful. Perfect for a quick weeknight dinner or a special occasion, this pie offers a delightful blend of textures and tastes that will have everyone coming back for seconds. Let’s get started on this delicious journey to the Mediterranean.
Steps
- Preheat your oven to 325°F (165°C). Ensure the spinach is fully thawed and thoroughly squeezed to remove all excess liquid.
- In a large bowl, combine thawed spinach, chopped parsley, onions, garlic, crumbled feta cheese, eggs, dill weed, salt, and pepper. Mix the ingredients well until they are evenly incorporated.
- Unroll the phyllo dough, placing the sheets between two slightly damp kitchen cloths to prevent drying out. Prepare a baking dish by brushing its bottom and sides with olive oil.
- Line the baking dish with two phyllo sheets, making sure they cover the sides, and brush with olive oil. Repeat this process, adding two sheets at a time and brushing with oil, until two-thirds of the dough is used.
- Spread the spinach and feta mixture evenly over the phyllo base. Place two more phyllo sheets on top and brush with olive oil, continuing to layer the sheets and oil until all are used.
- Brush the final layer with olive oil and sprinkle lightly with water. Fold any excess phyllo from the edges over the top and brush with olive oil.
- Partially cut the spanakopita into squares, or leave the full cutting for after baking. Bake in the preheated oven for about 1 hour, until the top is crisp and golden.
- Remove from the oven, finish cutting into squares, and serve warm. Enjoy your homemade spanakopita!
Ingredients
- 16 oz frozen chopped spinach, thawed and well-drained
- 2 bunches flat-leaf parsley, stems trimmed, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 4 large eggs
- 10.5 oz quality feta cheese, crumbled
- 2 teaspoons dried dill weed
- Freshly-ground black pepper, to taste
- 1 package (16 oz) phyllo dough, properly thawed
- 1 cup extra virgin olive oil, additional if needed
FAQ
- What is Spanakopita?
- Spanakopita is a well-loved Greek savory pie featuring layers of crispy phyllo dough filled with a comforting mixture of spinach and feta cheese. Often served as a side dish or main course, it pairs well with salads and dips like Tzatziki.
- What ingredients are in the Spanakopita filling?
- The traditional filling for spanakopita includes spinach, feta cheese, fresh parsley, onions, garlic, eggs, olive oil, and seasonings like dill weed, salt, and pepper. For a vegan alternative, a version with white beans is available.
- Do I need to pre-cook the spinach for Spanakopita?
- If using frozen spinach, there is no need to cook it first; simply thaw and drain well. However, if opting for fresh spinach, you should cook it with onions and garlic, then drain and cool before mixing it into the filling.
- Can I prepare Spanakopita in advance?
- Yes, you can assemble the spanakopita the night before serving. Refrigerate the unbaked pie and bake it fresh when needed. Cooked spanakopita can be stored in the fridge for 2 to 3 days or frozen for later use.
- How should I work with phyllo dough to make Spanakopita?
- Handle phyllo dough carefully as it is very thin and delicate. Thaw it properly and keep it between slightly damp cloths to prevent drying. Each layer should be brushed with olive oil to ensure a golden, crispy crust.
Tips
- Properly Thaw and Handle Phyllo Dough: Ensure phyllo dough is thawed correctly by placing it in the fridge for 12-14 hours before use. When working with the dough, keep it between two slightly damp kitchen towels to prevent it from drying out and tearing.
- Drain Spinach Thoroughly: Whether using fresh or frozen spinach, it’s crucial to remove all excess moisture. For frozen spinach, squeeze it by hand until no more liquid can be extracted. If using fresh, cook it with onions and garlic, then drain and cool before adding it to the filling.
- Use Quality Feta Cheese: For the best flavor, only use high-quality feta cheese in your spanakopita. Avoid substituting with other types of cheese to maintain the authentic taste of this Greek dish.
- Brush Phyllo Layers with Olive Oil: Each layer of phyllo should be brushed with extra virgin olive oil. This not only keeps the layers separate and flaky but also enhances the flavor. Avoid skimping on the oil, but be careful not to overdo it.
Equipment
- 9 1/2″ X 13″ Baking Dish – This size is specified for assembling and baking the Spanakopita.
- Pastry Brush – Essential for brushing olive oil onto the phyllo dough layers.
- Damp Kitchen Towels – Necessary for keeping the phyllo dough sheets moist and workable. (While most people have towels at home, specific kitchen towels may be purchased if needed.)
- Mixing Bowls – For mixing the filling ingredients. (Again, while common, specific sizes or types might need to be purchased.)
- High-Quality Extra Virgin Olive Oil – If you don’t have a specific brand or quality in mind, this is recommended for the recipe.
