Spanakopita (Spinach Pie)
A savory Greek-inspired spinach pie with flaky crust, featuring tender spinach, herbs, and feta cheese, perfect for brunch, light dinner, or entertaining guests.
Ingredients
Instructions
- Clean the spinach thoroughly.
- Scald the spinach in boiling water briefly, then drain well.
- Saute the chopped scallions in 3 tablespoons of butter until soft.
- Add the spinach, chopped parsley, dill, salt, and pepper to the scallions and cook for about 5 minutes.
- Pour the spinach mixture into a well-greased 10-inch pie plate.
- Sprinkle the crumbled feta cheese evenly over the top.
- In a mixing bowl, beat the eggs, then add the milk and Bisquick, mixing until smooth.
- Pour the egg mixture over the spinach and cheese in the pie plate.
- Bake in a preheated oven at 375°F (190°C) for 25 minutes or until golden brown.
Tips & Substitutions
For added flavor, consider using fresh herbs like mint or basil alongside the dill. If you don't have Feta cheese, a blend of ricotta and goat cheese can work as a substitute. To save time, pre-washed spinach can be used, but ensure it's well-drained. If you're looking for a crispy texture, brush the top with olive oil before baking.
Serving Suggestions
Spanakopita makes a great main dish or appetizer and pairs beautifully with a fresh Mozzarella And Tomato Salad or a side of Cucumber Yogurt Spread. For a complete meal, serve it alongside a light soup or a Mediterranean-inspired salad to balance the richness of the pie.
Storage & Reheating
Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy again. It can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakopita (Spinach Pie) contains roughly 798 calories, with 13g protein, 45g carbohydrates, and 66g fat. It is an excellent source of iron (104% of the Daily Value), vitamin C (61% of the Daily Value), and potassium (45% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1153mg per serving (50% 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 tightly and refrigerate. Bake it just before serving for the best texture. If frozen, bake from frozen after thawing overnight in the fridge.
What can I use instead of Bisquick?
If you don't have Bisquick, you can easily make a substitute by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This will give you a similar rise and texture.
Is spanakopita suitable for freezing?
Yes, spanakopita can be frozen before or after baking. If freezing before baking, assemble the pie, wrap it well, and freeze for up to 2 months. When ready to bake, do not thaw; bake directly from the freezer, adding extra time as needed.
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).