Spanakopita Spinach-Cheese Pie(Greece)
A classic Greek spinach and feta pie featuring flaky filo pastry, fresh herbs, and a savory cheese filling, perfect for sharing at family gatherings or Mediterranean-inspired meals.
Ingredients
- 1/4 cup olive oil ⓘ
- 1/2 cup finely chopped onions ⓘ
- 1/4 cup finely chopped scallions ⓘ
- 2 pounds fresh spinach, washed, drained, and finely chopped ⓘ
- 1/4 cup finely chopped fresh dill leaves ⓘ
- 2 tablespoons dill weed ⓘ
- 1/4 cup finely chopped parsley ⓘ
- 1/2 teaspoon salt ⓘ
- dash black pepper ⓘ
- 1/3 cup milk ⓘ
- 1/2 pound crumbled Feta cheese ⓘ
- 4 eggs ⓘ
- 1/2 pound butter, melted ⓘ
Instructions
- In a heavy 10 to 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it.
- Add the onions and scallions and stir frequently; cook for 5 minutes or until they are soft and transparent but not brown.
- Stir in the spinach; cover tightly and cook for 5 minutes.
- Remove the skillet from heat, then add the dill, parsley, salt, and black pepper, stirring and shaking the pan almost constantly.
- Cook uncovered for about 10 minutes or until most of the liquid has evaporated and the spinach has begun to stick lightly to the pan.
- Transfer the spinach mixture to a deep bowl and stir in the milk.
- Allow to cool to room temperature, then fold in the crumbled feta cheese.
- Slowly beat in the eggs until well combined.
- Preheat the oven to 350°F (175°C).
- Brush melted butter on a baking dish and layer half of the filo sheets, brushing each sheet with melted butter.
- Spread the spinach and cheese mixture evenly over the layered filo.
- Cover with the remaining filo sheets, brushing each sheet with butter as you layer.
- Cut a few slits in the top filo layer for steam to escape.
- Bake in the preheated oven for about 30 minutes or until golden brown and crisp.
- Remove from oven, let cool slightly, then cut into squares and serve.
Tips & Substitutions
For a lighter filling, use half the amount of feta cheese and add more spinach. If fresh dill is unavailable, dried dill can be substituted, but use less as it's more potent. To save time, thaw frozen spinach and ensure you squeeze out excess moisture before mixing. Pair this dish with a fresh salad like David Beattie'S Salad to balance the flavors.
Serving Suggestions
Spanakopita can be served warm or at room temperature. It pairs beautifully with tzatziki sauce and a side of Greek salad for a complete meal. For a Mediterranean touch, consider serving with Pita Bites or Garbanzo Fritters as appetizers for a delightful spread.
Storage & Reheating
Store leftover spanakopita in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as this can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakopita Spinach-Cheese Pie(Greece) contains roughly 678 calories, with 10g protein, 33g carbohydrates, and 59g fat. It is an excellent source of vitamin A (65% of the Daily Value), iron (59% of the Daily Value), and vitamin C (57% of the Daily Value). Note that it is relatively high in sodium, at 1168mg per serving (51% 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 filling and assemble the spanakopita a day in advance. Cover it with plastic wrap and refrigerate. When ready to bake, simply brush with butter and bake as directed.
What can I substitute for feta cheese?
If feta is unavailable, you can use ricotta mixed with a bit of salt for a milder flavor or a vegan cheese alternative for a dairy-free option. However, keep in mind that the taste will differ from traditional spanakopita.
How can I make this recipe gluten-free?
To make spanakopita gluten-free, substitute the filo pastry with gluten-free pastry sheets or use a combination of almond flour and eggs to create a crust. The texture will be different, but it can still be a delicious alternative.
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).