Greek Spinach Pie(Spanakopetes)
Greek Spinach Pie, or Spanakopetes, is a savory pastry filled with tender spinach, feta, and herbs, wrapped in crisp, flaky phyllo dough. This classic dish offers a delightful combination of flavors and textures, perfect for brunch, lunch, or a light dinner, appealing to both vegetarian and flavor-loving audiences.
Ingredients
Instructions
- Thaw frozen spinach at room temperature for 2 hours.
- Drain and chop spinach into small pieces.
- Heat olive oil and sauté minced scallions until soft and wilted.
- Add spinach and simmer until moisture evaporates.
- Rinse feta cheese in cold water, drain, and crumble into a bowl.
- Mix in pot cheese, chopped parsley, white pepper, and dill.
- Add well-beaten eggs and mix well.
- Add spinach and scallions to the mixture and combine thoroughly.
- Butter an 11 x 14 x 2-inch pan and line it with about 12 to 15 sheets of phyllo, brushing each sheet with warm melted butter.
- Spread the spinach and cheese mixture evenly over the phyllo-lined pan.
- Cover with about 12 to 15 more individually buttered phyllo sheets on top.
- Fold or push the edges of the phyllo down all around the pan to seal the filling.
- Brush the entire top and edges with warm melted butter before baking.
Tips & Substitutions
When using frozen spinach, ensure it is thoroughly drained to prevent excess moisture in your pie. You can substitute ricotta cheese for pot cheese if necessary. For added flavor, consider mixing in some fresh mint or oregano, which complements the dill well. Take care when handling phyllo dough; keep the sheets covered with a damp cloth to prevent drying out.
Serving Suggestions
Serve the Greek Spinach Pie warm or at room temperature, accompanied by a light Cucumber Salad(Lo-Cal) for a refreshing contrast. It pairs beautifully with Arugula, Egg And Tomato Salad, creating a balanced meal. This dish can be enjoyed as a main course or as a delightful appetizer at gatherings.
Storage & Reheating
Leftover Greek Spinach Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the oven at 350°F (175°C) for 15-20 minutes or until heated through, ensuring the crust stays crispy. Alternatively, you can microwave slices, but this may soften the pastry.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Spinach Pie(Spanakopetes) contains roughly 2624 calories, with 55g protein, 258g carbohydrates, and 170g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (210% of the Daily Value), and vitamin C (198% of the Daily Value). Note that it is relatively high in sodium, at 1136mg per serving (49% 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 make Spanakopita ahead of time?
Yes, you can prepare the pie in advance. Assemble it up to the baking point, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, simply remove the wrap and bake as directed. This makes it a great option for meal prep or hosting!
What can I use instead of Feta cheese?
If you don't have Feta cheese, crumbled goat cheese or even a sharp white cheddar can work as substitutes, although they will alter the flavor slightly. For a non-dairy option, consider using a dairy-free feta alternative made from nuts or tofu.
How do I ensure my phyllo dough doesn't dry out?
To keep phyllo dough from drying out while you work, cover the stacks with a damp kitchen towel. Always brush each sheet with melted butter immediately before layering to maintain moisture and achieve a flaky texture during baking.
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).