Greek Spanakopita Recipe
A savory Greek pastry featuring spinach, feta, and herbs layered between flaky filo dough, perfect for a flavorful appetizer or main dish that appeals to everyone.
Ingredients
Instructions
- Squeeze the remaining liquid from the thawed spinach and tear into small pieces, then place in a large bowl.
- Beat the eggs and crumble the feta cheese into the bowl, mixing well with the spinach.
- Sauté the chopped onion and minced garlic in olive oil until browned, then add to the spinach mixture.
- Season with salt, pepper, and oregano, then combine thoroughly.
- Butter a large oblong baking dish, then layer the prepared spinach mixture with sheets of filo dough, brushing each sheet with melted butter as you layer.
- Bake in a preheated oven at 350°F (175°C) until golden brown, about 45 minutes.
Tips & Substitutions
To enhance the flavor of your Spanakopita, consider adding fresh herbs like dill or parsley along with the oregano. If you want a lighter version, substitute half of the feta with ricotta cheese. Ensure the spinach is well-drained to avoid a soggy filling. If you have leftover filo dough, cover it with a damp cloth to prevent it from drying out while you work.
Serving Suggestions
Spanakopita makes a delightful appetizer or main dish, and it pairs beautifully with a side salad, such as Feta Spinach And Fruit Salad With Honey-Lemon Dressing. For a complete meal, serve it alongside a bowl of Provencal Vegetable Soup. This dish is also fantastic for gatherings, as it can be sliced into portable pieces for easy serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Spanakopita in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy. Alternatively, you can reheat individual pieces in a toaster oven for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Spanakopita Recipe contains roughly 855 calories, with 18g protein, 163g carbohydrates, and 26g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (179% of the Daily Value), and calcium (150% of the Daily Value). Note that it is relatively high in sodium, at 1280mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 2-3 pounds of fresh spinach. Cook it down to remove excess moisture, then follow the recipe as usual. Fresh spinach will give a vibrant flavor and texture to your Spanakopita.
What can I serve with Spanakopita?
Spanakopita pairs well with a variety of Mediterranean recipes. Consider serving it with a refreshing tzatziki sauce, a side of hummus, or a light cucumber salad. You can also add some roasted vegetables for a colorful and nutritious meal.
How can I make Spanakopita vegan?
To make a vegan version of Spanakopita, substitute the eggs with a flaxseed mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water equals one egg) and use a plant-based feta cheese. Ensure the filo dough is vegan-friendly, and follow the recipe as directed for a delicious plant-based dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).