How to Make Perfect Spanakopita (Greek Spinach Pie)

Introduction: What is Spanakopita?

Spanakopita is a traditional Greek pie made with spinach, feta cheese, and fresh herbs, all wrapped in delicate, crispy phyllo dough. Known for its flaky texture and savory filling, spanakopita can be enjoyed as an appetizer, side dish, or even a main course when paired with a salad.

It’s a versatile dish that can be made in a large baking dish and sliced into pieces, or formed into individual triangles for easy serving. In this guide, we’ll show you how to make an authentic, homemade spanakopita with step-by-step instructions.

Ingredients for Spanakopita

The ingredients for spanakopita are simple but packed with flavor. Here’s what you’ll need:

For the Spinach Filling:

1 lb (450g) fresh spinach (or 500g frozen spinach, thawed and squeezed)
2 tbsp olive oil
1 medium onion (finely chopped)
2-3 cloves garlic (minced)
1/2 cup fresh herbs (dill, parsley, or green onions, finely chopped)
8 oz (225g) feta cheese (crumbled)
2 eggs (beaten)
Salt and pepper to taste

For the Phyllo Layers:

1 package phyllo dough (thawed according to package instructions)
1/2 cup unsalted butter (melted) or olive oil

How to Make Spanakopita: Step-by-Step Guide

Step 1: Prepare the Spinach

If using fresh spinach, rinse thoroughly and remove any tough stems. Roughly chop the leaves and add to a hot, dry skillet to wilt. Sauté until the spinach has wilted and any excess moisture has evaporated. Transfer to a colander and let cool. Once cool, squeeze out as much moisture as possible.
If using frozen spinach, thaw completely and squeeze out all excess moisture.

Step 2: Make the Spinach Filling

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
Remove from heat and add the wilted spinach, feta cheese, fresh herbs, and eggs. Mix well until all the ingredients are combined. Season with salt and pepper to taste.

Tip: Be cautious with the salt, as feta cheese is naturally salty. Taste the filling before adding additional salt.

Step 3: Prepare the Phyllo Dough

Preheat your oven to 350°F (175°C). Grease a large baking dish (9×13 inches works well) with melted butter or olive oil.
Carefully unwrap the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out. Phyllo is delicate and can break easily, so handle it gently.

Step 4: Layer the Phyllo Dough

Place one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter or olive oil. Repeat this process with 6-8 more sheets, brushing each layer with butter/oil.

Step 5: Add the Spinach Filling

Spread the spinach-feta filling evenly over the layered phyllo sheets in the baking dish.

Step 6: Top with More Phyllo Layers

Continue layering the remaining sheets of phyllo dough over the filling, brushing each layer with melted butter or olive oil. Use about 6-8 sheets for the top layer.
Once all the phyllo sheets are layered, tuck in the overhanging edges and brush the top generously with butter or oil to ensure a golden, crispy crust.

Step 7: Score and Bake

Using a sharp knife, gently score the top layers of phyllo into squares or diamonds, cutting only halfway through the layers (this will make it easier to slice after baking).
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.

Tips for the Perfect Spanakopita

Squeeze Out Moisture: Make sure to remove as much moisture as possible from the spinach. Excess water can make the phyllo soggy.
Keep Phyllo Covered: Phyllo dough dries out quickly, so keep it covered with a damp towel while you work.
Use High-Quality Feta: The flavor of the feta is key to a good spanakopita. Use a good-quality, crumbly feta cheese for the best results.
Butter or Oil: You can use either melted butter or olive oil to brush the phyllo layers. Butter gives a richer flavor, while olive oil keeps the dish lighter.

Spanakopita Variations

1. Individual Spanakopita Triangles

Instead of making one large pie, cut the phyllo sheets into strips, add a spoonful of the spinach filling, and fold them into triangles. Brush each triangle with butter and bake until golden.

2. Add Ricotta for Creaminess

For a creamier filling, add 1/2 cup of ricotta cheese to the spinach mixture. It gives a softer texture and complements the flavor of the feta.

3. Vegan Spanakopita

For a vegan version, omit the eggs and use a vegan feta cheese. Substitute butter with olive oil when brushing the phyllo layers.

Serving Suggestions for Spanakopita

Spanakopita can be served warm or at room temperature and pairs wonderfully with a variety of sides:

Greek Salad: A fresh Greek salad with tomatoes, cucumbers, olives, and feta is a perfect side for spanakopita.
Yogurt Dip: Serve with tzatziki (a cucumber-yogurt dip) for a refreshing accompaniment.
Roasted Veggies: Roasted or grilled vegetables like zucchini, eggplant, and peppers make a great side dish.

Conclusion: Enjoy Your Homemade Spanakopita

Making spanakopita at home is easier than you might think, and the result is a delicious, flaky, and flavorful pie that’s perfect for any occasion. Whether you serve it as a main dish, side dish, or appetizer, it’s sure to impress your family and friends.

With its combination of crispy phyllo dough and savory spinach-feta filling, spanakopita is a true taste of Greece that you can enjoy anytime.

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This guide provides everything you need to make a traditional spanakopita with tips for creating the perfect layers and a flavorful filling. Enjoy!