Spanakopita(Spinach Pita)
A savory Greek-inspired dish featuring layers of flaky filo dough filled with spinach, feta, and eggs, perfect for family dinners or entertaining guests with bold, cheesy flavors.
Ingredients
- 1 lb. filo dough or strudel sheets, thawed ⓘ
- 2 (10 oz.) pkg. frozen spinach, thawed, drained and squeezed dry ⓘ
- 1 large onion, chopped ⓘ
- 1 stalk leek, chopped ⓘ
- 6 eggs, beaten ⓘ
- 1/4 tsp. pepper ⓘ
- 2 tsp. baking powder ⓘ
- 1/2 lb. Feta cheese, crumbled
- 2 Tbsp. cottage cheese
- 1/4 c. melted butter ⓘ
- 1/4 c. olive oil ⓘ
Instructions
- Beat eggs; add spinach, chopped onion, chopped leek, pepper, baking powder, crumbled feta cheese, cottage cheese, melted butter, and olive oil.
- Mix thoroughly with a tablespoon until well combined.
- Brush a 13 x 9-inch baking pan with melted butter.
- Layer 6 sheets of filo dough in the pan, brushing each sheet with melted butter before adding the next.
- Spread 1/2 cup of the spinach mixture over the layered sheets.
- Place one sheet of filo over the mixture, then repeat layering with remaining sheets, alternating with the spinach mixture until all is used.
- Cover the top with the remaining 6 sheets of filo, brushing each sheet with melted butter.
- Bake at 350°F (175°C) for 45 minutes or until lightly browned.
- Allow to cool for 10 minutes before cutting into squares.
- Serve warm or at room temperature. Can be frozen for later use.
Tips & Substitutions
For a crispier texture, ensure the filo dough is kept covered with a damp cloth while assembling to prevent it from drying out. You can substitute the Feta cheese with ricotta for a milder flavor, or use a mix of mozzarella and goat cheese for a different twist. If you prefer more herbs, fresh dill or parsley can enhance the flavor of this Greek Spinach Pie.
Serving Suggestions
Spanakopita can be served as a main dish or as an appetizer. It pairs beautifully with a side salad dressed with lemon vinaigrette or tzatziki. For a complete meal, consider serving it alongside Eggplant Saute(Palestinian) or a light soup. Enjoy it warm or at room temperature for the best flavor.
Storage & Reheating
Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also freeze the uncooked pie; just wrap it well before baking, and it can be baked directly from the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakopita(Spinach Pita) contains roughly 294 calories, with 5g protein, 22g carbohydrates, and 22g fat. It is an excellent source of vitamin C (66% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g 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 fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 1 lb. of fresh spinach, which should be cooked down until wilted, then drained and squeezed dry before mixing with the other ingredients. This gives a fresher flavor and texture to the Spanakopita.
What can I substitute for the eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a commercial egg replacer for each egg. This adjustment works well, especially in vegetarian recipes, but may slightly alter the texture of the filling.
How do I know when the Spanakopita is done baking?
The Spanakopita is done when the top is golden brown and crispy. You can also check for doneness by inserting a knife into the center; it should come out clean. Let it cool for about 10 minutes before cutting to allow the filling to set.
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).