Why You’ll Love This Greek Spanakopita Recipe
This Greek spanakopita recipe brings the taste of Greece right to your kitchen with its flaky phyllo dough and savory spinach filling. Perfect for home cooks, busy parents, and food enthusiasts, it fits busy schedules while delivering big flavor. Busy parents appreciate the make-ahead options, students love the simple steps, and diet-conscious folks enjoy the nutrient-packed spinach.
- Ease of preparation: You can whip up this traditional spanakopita recipe in about 30 minutes of prep time, with a total bake of 45 minutes at 350°F. No fancy equipment needed, just a 9×13-inch pan and basic tools. Even beginners find success since store-bought phyllo dough simplifies the process, making it an easy homemade spanakopita for weeknights.
- Health benefits: Loaded with spinach, this authentic Greek spinach pie offers iron and vitamins. Each slice packs around 150 calories and 10g protein, plus the feta adds calcium. Check out the benefits of spinach for more on why it supports wellness for seniors and working professionals.
- Versatility: Adapt this spinach pie for vegan, gluten-free, or low-calorie needs with simple swaps. Serve as appetizers (yields 24 pieces), a main for 12, or alongside salads. Travelers and newlyweds can tweak it with local ingredients for a fresh twist.
- Distinctive flavor: Tangy feta, fresh dill, and nutmeg create a unique profile in this feta spinach pie. Crispy greek pastry layers contrast the creamy filling, setting it apart from other pies.
Whether for gatherings or meal prep, this simple Greek feta spinach pie shines. Isabella Hayes shares her passion for cooking simple recipes that inspire joy around the table.
Jump To
- 1. Why You’ll Love This Greek Spanakopita Recipe
- 2. Essential Ingredients for Greek Spanakopita Recipe
- 3. How to Prepare the Perfect Greek Spanakopita Recipe: Step-by-Step Guide
- 4. Dietary Substitutions to Customize Your Greek Spanakopita Recipe
- 5. Mastering Greek Spanakopita Recipe: Advanced Tips and Variations
- 6. How to Store Greek Spanakopita Recipe: Best Practices
- 7. FAQs: Frequently Asked Questions About Greek Spanakopita Recipe
- 8. Greek Spanakopita Recipe
Essential Ingredients for Greek Spanakopita Recipe
Gather these items for your Greek spanakopita recipe serving 12 in a 9×13-inch pan. Focus on fresh, quality components for the best results.
Main Ingredients:
- 1 lb frozen spinach (thawed, drained) – Provides the hearty base, rich in iron and nutrients; squeeze out excess water to avoid sogginess.
- 1 lb feta cheese (crumbled) – Delivers tangy, salty flavor essential to spanakopita; use full-fat for authentic taste.
- 2 large onions (finely chopped) – Adds sweetness and depth when sautéed; key for traditional flavor balance.
- 3 green onions (finely chopped) – Brings mild onion notes and freshness to the filling.
- 1/2 cup fresh dill (chopped) – Infuses herbaceous aroma, a hallmark of Greek pastry.
- 3 eggs (beaten) – Binds the filling for cohesion and richness.
- 1/2 tsp nutmeg – Offers warm, subtle spice that elevates the dish.
- Salt and pepper to taste – Seasons the mixture perfectly.
- 1 lb phyllo dough (thawed) – Creates flaky, crispy layers; keep covered to prevent drying.
- 1 cup olive oil or melted butter for brushing – Ensures golden, crisp phyllo with rich taste; olive oil keeps it lighter.
- 2 tbsp olive oil (for sautéing) – Used to soften onions without browning.
Total cost stays under $15, making this phyllo dough spanakopita budget-friendly.
Special Dietary Options:
- Vegan: Swap feta for plant-based feta or tofu, omit eggs, use olive oil only.
- Gluten-free: Use gluten-free phyllo dough available in stores.
- Low-calorie: Reduce oil to 1/2 cup, use low-fat feta, skip one egg.
How to Prepare the Perfect Greek Spanakopita Recipe: Step-by-Step Guide
Follow these clear steps for a foolproof spanakopita with phyllo dough. Total time: 75 minutes. Yields 12-15 servings or 24 appetizers.
- First Step: Mise en place and prep spinach. Thaw 1 lb phyllo dough in the fridge overnight and 1 lb frozen spinach. Squeeze spinach dry using a clean kitchen towel remove as much liquid as possible to keep filling firm. This takes 5 minutes and prevents soggy pie.
- Second Step: Sauté the onions. Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 finely chopped large onions and 3 green onions. Cook 5 minutes until soft and translucent, stirring often. Remove from heat and cool slightly. Onions build the savory base.
- Third Step: Mix the filling. In a large bowl, combine sautéed onions, squeezed spinach, 1 lb crumbled feta, 1/2 cup chopped fresh dill, 3 beaten eggs, 1/2 tsp nutmeg, salt, and pepper. Mix thoroughly with a spoon or hands. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld this step takes 10 minutes.
- Fourth Step: Prepare the pan and base layers. Preheat oven to 350°F. Grease a 9×13-inch pan with olive oil. Unroll phyllo, keep covered with a lightly damp towel. Layer 10 sheets in the pan, brushing each generously with olive oil or melted butter using a pastry brush. Let edges overhang slightly.
- Fifth Step: Add filling and top layers. Spread filling evenly over base layers. Top with 10 more phyllo sheets, brushing each with oil and tucking edges into pan sides. Brush top sheet heavily for crispiness.
- Sixth Step: Score and bake. Use a sharp knife to score top into squares or triangles without cutting through filling. Bake on middle rack 45-50 minutes until golden and crisp. If browning too fast, tent with foil after 30 minutes. Rotate pan halfway for even baking.
- Final Step: Cool and serve. Cool 10-15 minutes in pan. For crispier results, rest overnight covered at room temp. Cut along scores. Serve warm or room temp with yogurt dip or salad. Each piece: 150 calories, 10g protein, 200mg sodium.
Pro tip: Work quickly with phyllo to avoid drying. This easy homemade spanakopita impresses every time. If spinach lovers enjoy baked dishes, try my roasted red pepper spinach stuffed chicken recipe for another idea.
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 10g |
| Sodium | 200mg |
| Iron (from spinach) | High |
Dietary Substitutions to Customize Your Greek Spanakopita Recipe
Protein and Main Component Alternatives
Swap feta for ricotta salata to cut saltiness, or tofu for vegan diets. Use dairy-free cheese to keep it vegetarian-friendly. For more protein, add chopped cooked chicken. These changes maintain the feta spinach pie texture while suiting newlyweds or seniors.
Vegetable, Sauce, and Seasoning Modifications
Replace spinach with kale or Swiss chard for seasonal variety. Skip dill for parsley or mint based on taste. Use lemon zest instead of nutmeg for brightness, or add garlic for punch. Low-carb? Layer fewer phyllo sheets. These tweaks make it versatile for busy professionals.
Small changes open up endless possibilities for your authentic Greek spinach pie.
Mastering Greek Spanakopita Recipe: Advanced Tips and Variations
- Pro cooking techniques: Thaw phyllo in fridge, cover with damp towel. Brush oil evenly; tears are fine as layers hide them. Bake middle rack, cool fully to set.
- Flavor variations: Add leeks for sweetness or pine nuts for crunch. Make mini triangles for parties. For a twist, check my chicken spinach and mushroom bake.
- Presentation tips: Garnish with dill sprigs, serve on Greek salad platter. Score diamond shapes for elegance.
- Make-ahead options: Assemble and freeze unbaked up to 3 months. Prep filling day before. Ideal for baking enthusiasts.
Visit this spanakopita recipe for more inspiration.
How to Store Greek Spanakopita Recipe: Best Practices
- Refrigeration: Store leftovers in airtight container up to 4 days. Keeps crisp if not stacked.
- Freezing: Freeze unbaked pan (wrapped plastic/foil) or baked pieces on tray then bag, up to 3 months.
- Reheating: Oven at 350°F 10-12 minutes for crispiness; avoid microwave. Skillet works too.
- Meal prep considerations: Freeze in portions for quick snacks. Label dates. Perfect for students.
FAQs: Frequently Asked Questions About Greek Spanakopita Recipe
What is spanakopita and what makes the Greek version special?
Spanakopita is a classic Greek savory pie filled with spinach, feta cheese, onions, dill, and eggs, all wrapped in crispy layers of phyllo dough. The Greek version stands out for its balance of tangy feta and fresh herbs, baked until the phyllo turns golden and flaky. It’s a staple at Greek gatherings, often served as an appetizer or side. Traditional recipes use homemade phyllo for authenticity, but store-bought works well for home cooks. One 9×13-inch pan serves 12-15 pieces. Prep takes 30 minutes, bake 45 minutes at 350°F. It’s naturally vegetarian and packed with iron from spinach—about 200mg sodium per slice from feta.
What ingredients do I need for authentic Greek spanakopita?
For a traditional Greek spanakopita serving 12, gather: 1 lb frozen spinach (thawed, drained), 1 lb feta cheese (crumbled), 2 large onions (finely chopped), 3 green onions, 1/2 cup fresh dill (chopped), 3 eggs (beaten), 1/2 tsp nutmeg, salt/pepper, 1 lb phyllo dough (thawed), and 1 cup olive oil or melted butter for brushing. Sauté onions until soft, mix with squeezed-dry spinach, feta, dill, eggs, and seasonings. Layer 10 phyllo sheets in a greased 9×13 pan, brushing each with oil. Add filling, top with 10 more sheets. Score top, bake at 350°F for 45-50 minutes until crisp. Total cost: under $15. Use full-fat feta for best flavor.
How do I make Greek spanakopita step by step?
Start by thawing 1 lb phyllo and spinach. Sauté 2 chopped onions and 3 green onions in 2 tbsp olive oil until soft (5 minutes). Squeeze spinach dry, mix with onions, 1 lb crumbled feta, 1/2 cup dill, 3 beaten eggs, nutmeg, salt, and pepper. Grease a 9×13 pan, layer 10 phyllo sheets brushing each with olive oil. Spread filling evenly, top with 10 more sheets, brushing and tucking edges. Score into squares, brush top generously, bake at 350°F for 45 minutes until golden. Cool 10 minutes before cutting. Rest overnight for crispier results. Yields 24 appetizers; each has 150 calories, 10g protein. Pro tip: Keep phyllo covered with a damp towel to prevent drying.
What are tips for working with phyllo dough in spanakopita?
Phyllo dough dries out fast, so work quickly: thaw in fridge overnight, keep unused sheets covered with a lightly damp kitchen towel. Brush each layer generously with olive oil or melted butter using a pastry brush for even crispiness—skip and it won’t flake. Don’t worry about small tears; layers hide them. If dough sticks, lightly flour surfaces. For easier handling, cut stack in half for two smaller pies. Bake on the middle rack at 350°F; tent with foil if browning too fast. After baking, cool fully to set filling. Leftover phyllo freezes well wrapped airtight. These steps ensure flaky, non-soggy results—perfect for beginners.
Can you freeze spanakopita and how do you reheat it?
Yes, spanakopita freezes excellently for up to 3 months. Assemble unbaked (don’t score top fully), wrap pan tightly in plastic then foil, or freeze baked pieces on a tray first, then bag. Thaw overnight in fridge. For unbaked, bake from frozen at 350°F adding 10-15 minutes. Baked pieces: reheat in 350°F oven 10-12 minutes until crisp—avoid microwave to prevent sogginess. On stovetop, use a dry skillet over medium heat 2-3 minutes per side. One batch freezes into 24 portions, ideal for quick snacks. It retains flavor and texture; spinach stays firm, phyllo crisps up. Label with date for freshness.
Greek Spanakopita Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
🥬 Experience the authentic flavors of Greece with this traditional spanakopita that combines tender spinach, aromatic herbs, and creamy feta in crispy golden phyllo dough
🇬🇷 Impress your family and friends with this impressive yet easy-to-make Greek classic that’s perfect as an appetizer, side dish, or light main course
Ingredients
1 lb frozen spinach for hearty base
1 lb feta cheese for tangy flavor
2 large onions for sweetness and depth
3 green onions for mild onion notes and freshness
1/2 cup fresh dill for herbaceous aroma
3 eggs for binding
1/2 tsp nutmeg for warm spice
Salt and pepper to taste
1 lb phyllo dough for flaky layers
1 cup olive oil or melted butter for brushing for golden crisp phyllo
2 tbsp olive oil for sautéing
Instructions
1-First Step: Mise en place and prep spinach. Thaw 1 lb phyllo dough in the fridge overnight and 1 lb frozen spinach. Squeeze spinach dry using a clean kitchen towel remove as much liquid as possible to keep filling firm. This takes 5 minutes and prevents soggy pie.
2-Second Step: Sauté the onions. Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 finely chopped large onions and 3 green onions. Cook 5 minutes until soft and translucent, stirring often. Remove from heat and cool slightly. Onions build the savory base.
3-Third Step: Mix the filling. In a large bowl, combine sautéed onions, squeezed spinach, 1 lb crumbled feta, 1/2 cup chopped fresh dill, 3 beaten eggs, 1/2 tsp nutmeg, salt, and pepper. Mix thoroughly with a spoon or hands. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld this step takes 10 minutes.
4-Fourth Step: Prepare the pan and base layers. Preheat oven to 350°F. Grease a 9×13-inch pan with olive oil. Unroll phyllo, keep covered with a lightly damp towel. Layer 10 sheets in the pan, brushing each generously with olive oil or melted butter using a pastry brush. Let edges overhang slightly.
5-Fifth Step: Add filling and top layers. Spread filling evenly over base layers. Top with 10 more phyllo sheets, brushing each with oil and tucking edges into pan sides. Brush top sheet heavily for crispiness.
6-Sixth Step: Score and bake. Use a sharp knife to score top into squares or triangles without cutting through filling. Bake on middle rack 45-50 minutes until golden and crisp. If browning too fast, tent with foil after 30 minutes. Rotate pan halfway for even baking.
7-Final Step: Cool and serve. Cool 10-15 minutes in pan. For crispier results, rest overnight covered at room temp. Cut along scores. Serve warm or room temp with yogurt dip or salad. Each piece: 150 calories, 10g protein, 200mg sodium.
Notes
🥬 Make sure to squeeze out ALL excess moisture from the spinach – this prevents a soggy spanakopita and ensures a crispy texture
🧈 Work quickly with phyllo dough and keep it covered with a damp towel – it dries out very fast and becomes brittle
✨ For extra crispy layers, brush butter between every single sheet of phyllo, not just every other one
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg
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