Spanakopita: Greek Spinach Salad
A savory Greek spinach pie with flaky filo layers, rich feta and cottage cheese fillings, infused with herbs and baked to golden perfection, ideal for sharing at gatherings.
Ingredients
Instructions
- Clean, stem and chop the spinach; salt lightly and cook without water for 5 minutes.
- Cook the chopped onion in butter and salt lightly until soft.
- Combine the cooked onion with feta cheese, eggs, flour, basil, and cottage cheese to make the filling.
- Spread melted butter on a 9 x 13-inch baking pan.
- Place a sheet of filo dough in the pan and brush with butter.
- Layer additional sheets of filo dough, each brushed with butter, until you have a pile of 8 sheets.
- Spread half of the filling over the layered filo.
- Repeat layering with another 8 sheets of filo, brushed with butter.
- Spread the remaining filling over the second layer.
- Add more layers of filo and butter as your pan allows, creating additional layers.
- Fold excess dough down along the edges of the pan.
- Brush the top filo sheet with butter and sprinkle with anise or fennel seed.
- Bake uncovered for 45 minutes until golden brown.
Tips & Substitutions
For a flakier texture, ensure the filo dough is well-brushed with melted butter between layers. If you're out of feta, try using goat cheese or ricotta for a different flavor. You can also add herbs like dill or parsley to the filling for extra freshness. If you're short on time, pre-cooked spinach can be used, though fresh yields the best flavor.
Serving Suggestions
Spanakopita is best served warm but can also be enjoyed at room temperature. Pair it with a refreshing Romaine Lettuce Salad for a light meal. Consider serving with Herbed Pita Toasts With Feta Cheese for a Mediterranean spread or alongside a yogurt dip for added creaminess. This dish makes a delightful appetizer or main course.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20-25 minutes, until heated through and crispy on top. You can also microwave individual portions, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakopita: Greek Spinach Salad contains roughly 98 calories, with 5g protein, 17g carbohydrates, and 2g fat. It is an excellent source of iron (33% of the Daily Value), dietary fiber (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and vitamin A. It also contributes 6g 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 make Spanakopita ahead of time?
Yes, you can assemble the Spanakopita a day in advance. Just cover it tightly with plastic wrap and refrigerate until you're ready to bake. This allows the flavors to meld, and it can save time on a busy day.
What can I substitute for spinach?
If you're looking for a substitute for spinach, Swiss chard or kale can work well. Make sure to cook them down like the spinach to reduce moisture and enhance their flavors. Both alternatives will give a slightly different taste but will still be delicious.
Is Spanakopita suitable for freezing?
Absolutely! You can freeze Spanakopita both before baking and after. If freezing unbaked, layer the assembled pie with parchment paper between layers and wrap tightly. Bake from frozen, adding extra time. If baked, cool completely before wrapping and freezing for up to 2 months.
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).