Spanakopeta (Spinach Pie)
A savory Greek spinach pie featuring layers of crispy filo pastry filled with seasoned spinach, feta, and herbs, perfect for sharing at gatherings or as a hearty vegetarian main.
Ingredients
Instructions
- Chop the spinach and cook briefly to reduce bulk.
- Cool the spinach and add it to the beaten eggs, chopped parsley, dill, and crumbled feta cheese.
- Cover the filo pastry with a towel to keep it from drying out.
- Place one sheet of filo pastry in a 9 x 13-inch jelly roll pan, butter it with melted sweet butter.
- Repeat layering and buttering 10 to 12 sheets of filo pastry in the pan.
- Spread the spinach mixture evenly over the layered filo sheets.
- Sprinkle with a little olive oil.
- Cover with the remaining filo sheets, butter each sheet as you layer.
- Cut the assembled pie diagonally, then vertically into serving pieces.
- Bake at 350°F (175°C) for 45 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding sautéed garlic or leeks to the spinach mixture. If you prefer a lighter alternative, use low-fat feta cheese. To save time, thaw frozen spinach overnight and squeeze out excess moisture before mixing. Cover the assembled pie with plastic wrap before baking if you prefer a softer texture. Serve with a side of Cucumbers With Dairy Dressing for a refreshing contrast.
Serving Suggestions
Spanakopita is delightful on its own or served with a dollop of Greek yogurt or tzatziki sauce. For a complete meal, pair it with a side salad like Karen'S Pasta Salad or roasted vegetables. This dish also complements Mediterranean recipes beautifully, making it a versatile addition to any gathering or dinner table.
Storage & Reheating
Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through and crispy. Alternatively, you can microwave them for a quick option but may sacrifice some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakopeta (Spinach Pie) contains roughly 779 calories, with 19g protein, 132g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (228% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. It also contributes 64g of dietary fiber toward your daily target.
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 other greens instead of spinach?
Yes, you can substitute Swiss chard, kale, or even a mix of greens for spinach. Just be sure to cook them down to reduce moisture before mixing with the other ingredients to maintain the desired texture of the pie.
How do I prevent the filo pastry from becoming soggy?
To prevent sogginess, ensure that the spinach mixture is well-drained and not overly wet. Additionally, brushing each layer of filo with melted butter creates a barrier that helps maintain crispiness during baking.
Can I make Spanakopita ahead of time?
Absolutely! You can assemble the pie a day in advance and store it in the refrigerator before baking. Just be sure to cover it well to prevent the filo from drying out. Bake it fresh when you're ready to serve for the best texture.
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).