Greek spanakopita
I love Mediterranean food, especially classics like Greek salad, Shakshuka, and Hummus. But this simple yet utterly satisfying Spanakopita, a classic Greek spinach and feta pie, holds a special place in my heart. You’ll definitely fall in love with this recipe—not just for its incredible taste and aroma, but because it is surprisingly easy to put together!
Spanakopita Ingredients
For the Spinach and Feta Filling:
- 450g frozen spinach (ensure to drain excess moisture thoroughly)
- 1 large white onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil (extra virgin olive oil, for sautéing)
- 3 large eggs
- 400 gr feta cheese, crumbled
- 1 tsp dried dill (my favorite spice for this traditional Greek spinach pie)
- Freshly ground pepper, to taste
For the Filo Pastry:
- 250 gr filo dough (also known as phyllo pastry)
- 1 cup olive oil (for brushing the sheets)
Instructions
1. Tips for Handling Filo Pastry (Phyllo Dough)
I know some people are a bit intimidated by the thought of working with filo pastry (sometimes spelled phyllo). It has a reputation for being delicate and prone to breaking. However, if you follow a few simple steps, preparing a crispy Spanakopita is actually a breeze!
Use Fresh Filo Pastry when possible:
Fresh dough is generally easier to handle as it’s more pliable than the frozen-then-thawed variety. You won’t need to be quite as delicate with it. Look for fresh sheets in the refrigerated section of grocery stores, usually alongside the fresh pasta.
Thawing Frozen Filo Pastry:
If you are using frozen pastry, let it thaw overnight in the fridge. Never try to speed up the thawing process by placing it in a warm environment; this dries the pastry out and makes it brittle, causing it to shatter easily.
Bring to Room Temperature:
Take the dough out of the fridge about 30 minutes before you start, whether it’s fresh or thawed. Bringing it to room temperature makes it more pliable and therefore much easier to handle.
Keep it Covered:
Always keep your pastry stack covered with a slightly damp tea towel to ensure it doesn’t dry out while you work.
Handle with Care:
Treat the sheets like tissue paper—gently and carefully.
2. Prepare Filling and Assemble Your Spanakopita
Preheat Oven:
Preheat your oven to 170-180°C (340-350°F).
Prepare the Spinach and Feta Filling:
Before you start mixing, ensure there is no excess liquid in your frozen spinach by thoroughly draining it. In a large bowl, mix together all the ingredients for the filling (chopped onion, minced garlic, 2 tbsp olive oil, eggs, crumbled feta cheese, dill, and pepper). Stir until everything is well combined and ready for your pie.
Prepare Baking Dish and Filo Layers:
Unfold your sheets. Prepare a 20x20 cm (8x8 inch) baking dish. Using the 1 cup of olive oil, generously brush the bottom and sides of the mold.
Line the baking dish with two full sheets, ensuring they cover the sides of the dish. Brush these layers thoroughly with olive oil.
Next, I suggest using sheets cut to exactly the size of your form. For this, carefully cut appropriate squares from your dough stack. Layer a few more cut sheets onto the base, brushing each one generously with olive oil.
Layer the Spanakopita:
Evenly distribute half of your prepared spinach and feta filling over the layered pastry. Cover this layer with four more sheets, brushing each one with olive oil before adding the next.
Now, spread the rest of the filling evenly over these layers.
Continue stacking sheets on top, brushing each individual sheet with olive oil as you go, until most of your remaining dough is used up, leaving some for the top closure.
3. Seal, Decorate, and Bake Your Spanakopita
Seal the Spanakopita:
Now, grease the edges of the dough sticking out of the form with olive oil and carefully bend them inward over the filling. This technique helps to beautifully seal the mixture inside your pie.
Fold 2 more layers of sheets on top to complete the pie, brushing each with olive oil before placing the next.
Optional Scoring and Topping:
You can choose to cut the pie into serving squares before baking or wait until after.
I decorated mine with sesame seeds, though I’m afraid traditional Greek cooks might not understand my choice (🙈). Feel free to add your own creative topping or keep it simple!
Bake until Golden and Crispy:
Bake in the preheated oven at 170-180°C (340-350°F) for approximately 1 hour, or until the crust is beautifully crispy and golden brown.
Remove the baked pie from the oven. If you haven’t already cut it, finish slicing it into squares. Serve warm and enjoy your delicious homemade Spanakopita!
