Spanakopita Recipe
This Spanakopita Recipe is the legendary Greek pie that has been made in Greek homes and bakeries for centuries. The extraordinary sound of shattering crispy phyllo when you break through it. The rich, intensely savory filling of spinach and feta that fills the kitchen with a deeply appetizing aroma as it bakes. Furthermore, every single slice is completely different from anything else in the food world.
Moreover, this Spanakopita Recipe is one of the most searched summer dinner ideas, picnic food ideas and quick cooking recipes among Mediterranean food lovers on Pinterest. For more wonderful Greek and Mediterranean inspired recipes, also explore our vibrant Caprese Salad Recipe, our fresh Nicoise Salad Recipe and our full Snacks and Appetizers collection.
The Phyllo Pastry in This Spanakopita Recipe
Phyllo pastry is the most important component of this Spanakopita Recipe. Furthermore, working with it correctly is the key skill that determines the final crispiness and visual quality of the finished pie.
Working with Phyllo Pastry
Phyllo dries out and cracks very quickly when exposed to air. Furthermore, always keep the unused phyllo sheets covered with a slightly damp kitchen towel while working. Additionally, work quickly and confidently rather than slowly and hesitantly. Consequently, a damaged or cracked sheet of phyllo is not a disaster as the multiple layers mean any imperfections are hidden in the finished pie.
Butter vs Olive Oil
Traditional spanakopita uses melted butter to brush each phyllo layer. Moreover, olive oil is equally traditional in many Greek regions and produces a slightly more fragrant and less rich result. Additionally, a mixture of both butter and olive oil produces a beautifully balanced flavor and an extraordinary golden crispiness. Consequently, the mixed approach is the recommended method in this recipe.
The Filling for This Spanakopita Recipe
The filling is the soul of this Spanakopita Recipe. Furthermore, the key to a great filling is removing as much moisture as possible from the spinach before mixing. Consequently, wet spinach produces a soggy filling that makes the phyllo pastry soft and prevents it from crisping properly.
Draining the Spinach
After wilting the spinach, squeeze it with extraordinary force in a clean kitchen towel or your hands until completely dry. Moreover, the amount of water that comes out is always surprising even when the spinach looks dry. Additionally, squeezing in batches rather than all at once produces a more thoroughly drained result. Consequently, properly drained spinach produces a firm, rich and intensely flavored filling rather than a wet, bland one.
The Feta
Use good quality Greek feta in brine rather than reduced fat feta or salad cheese. Furthermore, authentic Greek feta has a rich, tangy and complex flavor that cheap feta alternatives cannot replicate. Additionally, crumbling rather than grating the feta produces larger, more distinct pockets of cheese that create beautiful bursts of salty creaminess throughout the filling. Consequently, the quality and preparation of the feta makes a significant difference to the finished flavor.
Whole Pie vs Individual Triangles
This Spanakopita Recipe can be baked as a whole rectangular pie or as individual folded triangles. Furthermore, individual triangles are perfect for picnic food and party snacks as they are completely portable and self contained. On the other hand, a whole pie baked in a baking tray is more impressive for a dinner table and produces more dramatic phyllo layers.
How to Make This Spanakopita Recipe
The method runs in clear stages. First, prepare and drain the filling. Then layer the phyllo base. Add the filling. Top with more buttered phyllo layers. Score and bake. The full method is in the recipe card below.
What to Serve with Spanakopita
This Spanakopita Recipe is spectacular on its own. However, these pairings create a complete Greek inspired spread:
Perfect Pairings
- A simple Greek salad with cucumber, tomato, olives and feta alongside for a complete Greek meal
- Creamy tzatziki dipping sauce for serving alongside each slice
- Our vibrant Caprese Salad Recipe as a fresh Mediterranean side
- Our stunning Burrata Salad Recipe as an elegant starter before the spanakopita
- A chilled glass of Assyrtiko or Greek white wine alongside for an authentic Hellenic pairing
Easy Variations for This Spanakopita Recipe
Spanakopita with Ricotta — Replace half the feta with ricotta cheese. Moreover, the ricotta adds a creamy, milky sweetness that creates a more delicate and elegant filling version.
Sun Dried Tomato Spanakopita — Add finely chopped sun dried tomatoes to the filling. Furthermore, the intense sweet acidity of sun dried tomatoes creates a beautifully complex variation that is enormously popular as a summer dinner idea.
Mushroom and Spinach Spanakopita — Add finely diced sauteed mushrooms to the spinach filling. Additionally, the earthy mushrooms add a wonderful depth and meaty quality that makes the pie more substantial as a main course.
Mini Spanakopita Muffins — Press buttered phyllo sheets into a muffin tin and fill with the spinach mixture. Consequently, these individual spanakopita cups are one of the most adorable and shareable party snacks on Pinterest right now.
Make This Spanakopita Recipe Today
In conclusion, this Spanakopita Recipe is the most crispy, satisfying and deeply impressive Greek pie you can make at home. Therefore, whether it is a summer dinner, a picnic food showstopper or a party snack, this recipe always creates a spectacular impression. Browse more of our wonderful Snacks and Appetizers and share your results in the comments below!
Spanakopita Recipe
Shatteringly crispy golden phyllo pastry layered around a rich savory filling of wilted spinach, crumbled feta, fresh herbs and egg. The ultimate Greek pie.
Ingredients
- The Filling
- 800 gFresh spinach or frozen spinach, completely thawed and squeezed bone drySqueezing the spinach completely dry is the single most important step in this recipe
- 400 gGreek feta cheese in brine, crumbledUse authentic Greek feta in brine - cheap feta alternatives produce inferior results
- 1 largeOnion, finely diced and sauteed in olive oil until soft
- 4Spring onions, thinly sliced
- 3 clovesGarlic, finely minced
- 3Eggs, lightly beaten
- Large handfulFresh dill, finely choppedFresh dill is the most essential herb in authentic spanakopita
- Large handfulFresh flat leaf parsley, finely chopped
- 1/4 tspGround nutmeg
- Cracked black pepperGenerously to taste (the feta provides most of the salt)
- The Phyllo
- 270 gPhyllo pastry sheets (1 packet), thawed if frozen
- 80 gUnsalted butter, melted
- 4 tbspExtra virgin olive oil
- 1Egg yolk mixed with 1 tbsp water for brushing the top
- 1 tbspSesame seeds for the top (optional)
Equipment
Method for This Spanakopita Recipe
- 1 Prepare the filling: If using fresh spinach, wilt in a hot pan in batches and squeeze completely dry in a kitchen towel. If using frozen, ensure fully thawed and squeeze bone dry. Saute the diced onion in olive oil for 5 minutes until soft. Combine the dried spinach, sauteed onion, spring onions, garlic, crumbled feta, beaten eggs, fresh dill, parsley, nutmeg and black pepper in a large bowl. Mix well. Furthermore, taste the filling - it should be intensely savory and herby.
- 2 Prepare the baking tray and phyllo: Preheat the oven to 190 degrees C (170 degrees C fan). Brush the base and sides of the baking tray generously with the melted butter and olive oil mixture. Mix the remaining butter and olive oil together in a small bowl. Keep the phyllo sheets covered with a damp kitchen towel. Furthermore, working quickly is essential once the phyllo is uncovered.
- 3 Layer the phyllo base: Lay one phyllo sheet in the tray, allowing any overhang to fall over the edges. Brush generously with the butter and olive oil mixture. Repeat with 6 to 8 more sheets, brushing each one generously. Furthermore, being generous with the fat between layers is what creates the dramatic separation and crispiness of the finished pastry. Consequently, do not be conservative with the butter and oil at this stage.
- 4 Add filling and top layers: Spread the spinach and feta filling evenly over the phyllo base in a smooth, even layer. Fold the overhanging phyllo edges inward over the filling. Layer the remaining phyllo sheets on top, brushing each generously with butter and olive oil, tucking any edges under the pie neatly. Brush the top layer generously. Brush with the egg yolk wash for a deep golden finish. Score into portions with a sharp knife before baking. Scatter sesame seeds if using.
- 5 Bake and serve: Bake in the preheated oven for 30 to 35 minutes until deeply golden and shatteringly crispy all over. Furthermore, the spanakopita should sound hollow when tapped on the top with a knuckle when properly baked. Allow to cool for 10 minutes before slicing along the scored lines. Moreover, the 10 minute rest allows the filling to set slightly and makes clean slicing significantly easier. Serve warm or at room temperature.
Nutrition (Per Serving - based on 8 portions)
* Nutritional values are estimates per slice based on 8 portions. Using olive oil only instead of butter reduces saturated fat to approximately 2g per serving.
Notes
- Squeeze the spinach bone dry. This is the most critical step in this entire recipe. Furthermore, any moisture left in the spinach migrates into the phyllo during baking and prevents it from crisping. Consequently, squeeze in multiple small batches and keep squeezing until absolutely no more water comes out.
- Score the pie before baking not after. Scoring the phyllo top layer into portions before it goes in the oven allows the steam to escape during baking and prevents the pastry from puffing up unevenly. Furthermore, trying to cut through crispy baked phyllo after cooking shatters it. Consequently, pre-scoring produces clean neat portions.
- Spanakopita tastes excellent cold the next day. Furthermore, the flavors deepen overnight as the filling sets and the phyllo maintains a good level of crispiness when stored uncovered in the refrigerator. Consequently, it is a superb picnic food that can be made the day before and transported easily.
- This recipe serves 6 as a main or 8 as a starter or snack. Furthermore, it keeps for up to 3 days refrigerated and reheats beautifully in a hot oven for 8 minutes. Consequently, it is an excellent recipe for making ahead for gatherings and events.
- Do not add salt to the filling. The feta provides all the necessary saltiness. Furthermore, adding additional salt to the filling almost always results in an overly salty pie. Consequently, taste the filling before baking and add salt only if genuinely needed.
Tips for the Perfect Spanakopita Recipe Every Time
- Keep phyllo covered with a damp towel at all times. Phyllo dries and cracks within 2 minutes of air exposure. Furthermore, cracked phyllo tears when handled and produces a less uniform finished surface. Consequently, keeping it covered at all times and working quickly produces the best results.
- Be very generous with butter and oil between layers. The fat is what creates the separation, crispiness and golden color of the finished phyllo. Furthermore, under-buttered phyllo produces pale, soft and stuck together layers rather than the dramatic separate golden sheets that define great spanakopita. Consequently, err on the side of generosity with the fat at every layer.
- Use fresh dill not dried. Fresh dill is the defining herb flavor of authentic spanakopita. Furthermore, dried dill has a completely different and significantly less vibrant flavor than fresh. Consequently, fresh dill is worth seeking out at any good supermarket or greengrocers.
- Allow 10 minutes of resting time after baking. Cutting the spanakopita immediately from the oven causes the filling to pour out and the phyllo to shatter rather than slice cleanly. Furthermore, a 10 minute rest allows the filling to firm slightly and the pastry to settle. Consequently, perfectly clean, neat slices are much easier to achieve after the resting period.
- Brush the very top layer with egg wash for a professional finish. The egg yolk wash produces a dramatically deeper golden color than butter alone. Furthermore, it also gives the finished pie a beautiful lacquered sheen that makes it look genuinely professional and bakery quality. Consequently, always include the egg wash for any occasion where visual presentation matters.