Spanakopita
A classic Greek savory pie filled with spinach and feta, wrapped in flaky phyllo pastry, perfect for family dinners or special occasions with bold, fresh flavors.
Ingredients
Instructions
- Prepare fresh spinach; sprinkle with salt, tear into small pieces, rinse thoroughly, and drain.
- Beat the eggs in a bowl.
- Crumble the Feta cheese and mix it with the beaten eggs.
- Add the feta mixture to the spinach.
- Chop the onion and sauté in olive oil until translucent.
- Add the sautéed onion to the spinach mixture.
- Season the mixture with salt, pepper, and oregano.
- Preheat oven and layer sheets of phyllo in a baking dish, brushing each sheet with melted butter.
- Spread the spinach and feta filling evenly over the layered phyllo.
- Cover with remaining phyllo sheets, brushing each with butter, and cut into serving portions.
- Bake until golden brown and crisp, about 40 minutes.
Tips & Substitutions
For a crispier spanakopita, use a combination of melted butter and olive oil when brushing the phyllo sheets. If you can't find Feta cheese, consider using ricotta mixed with a bit of salt for a different flavor profile. To save time, you can use frozen spinach; just make sure to thaw and drain it thoroughly before mixing it with the other ingredients.
Serving Suggestions
Serve spanakopita warm as an appetizer or main dish, accompanied by a side salad, such as a refreshing Mediterranean pasta salad for a crowd. It pairs beautifully with yogurt or tzatziki sauce for an extra layer of flavor. For an elegant touch, consider serving it alongside Saganaki (Flaming Greek Cheese).
Storage & Reheating
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through and crisp. This method helps maintain the flaky texture of the phyllo pastry.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakopita contains roughly 770 calories, with 19g protein, 155g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (178% of the Daily Value), and calcium (153% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 815mg per serving (35% 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 spanakopita up to the baking stage and refrigerate it for a day. Just cover it tightly with plastic wrap to prevent drying. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking.
What can I serve with spanakopita?
Spanakopita is versatile and can be served with a variety of sides. Consider pairing it with a Greek salad or some roasted vegetables to complement the flavors. For a more filling meal, serve it alongside rice pilaf or a light soup, such as avgolemono.
Can I freeze spanakopita?
Yes, spanakopita freezes well. Assemble it, but do not bake. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to enjoy, bake from frozen, adding a few extra minutes to the cooking time for best results.
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).