Spanikopita(A Greek Spinach Pastry)
A savory Greek spinach pastry with flaky filo layers, feta, and herbs, offering rich flavors and crispy texture, perfect for shared meals or special occasions.
Ingredients
Instructions
- Clean, stem, and chop the spinach.
- Salt the spinach lightly and cook for five minutes without adding water.
- Cook the chopped onion in 3 tablespoons of butter, salting lightly until soft.
- Combine the cooked onion, crumbled feta, cottage cheese, eggs, flour, basil, oregano, salt, and pepper with the cooked spinach, mixing well.
- Spread melted butter on a 9 x 13-inch baking pan.
- Place a sheet of filo dough in the pan, letting it hang outside the edges.
- Fold the edges of the filo over the filling and brush generously with melted butter.
- Layer more sheets of filo, brushing each with butter, to build a stack of about 8 leaves.
- Spread half of the filling over the layered filo in the pan.
- Repeat with another stack of about 8 filo sheets, then spread the remaining filling over the top, spreading to the edges.
- Fold the excess filo down along the edges to make tidy corners.
- Add more layers of filo and butter on top as the pan allows, finishing with a buttered top layer.
- Sprinkle with a tablespoon of whole anise or fennel seeds if desired.
- Bake uncovered at 375°F (190°C) for approximately 45 minutes, until golden brown.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like dill or parsley to the filling. If you don't have feta, goat cheese or ricotta can be good substitutes. Ensure your filo dough is well-kept and covered with a damp cloth to prevent it from drying out while you work. For added crunch, sprinkle some sesame seeds on top before baking.
Serving Suggestions
Spanikopita is delightful served warm as an appetizer or main dish. Pair it with a fresh Greek salad or a side of tzatziki for a refreshing contrast. It also complements Mediterranean recipes beautifully, making it a versatile addition to any meal. For a complete spread, consider serving it alongside Eggplant Neptune.
Storage & Reheating
Leftover spanikopita 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. Avoid microwaving, as it can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spanikopita(A Greek Spinach Pastry) contains roughly 1434 calories, with 11g protein, 82g carbohydrates, and 124g fat. It is an excellent source of iron (131% of the Daily Value), dietary fiber (94% of the Daily Value), and calcium (83% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1178mg 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 spanikopita ahead of time?
Yes, you can prepare the filling and assemble the spanikopita in advance. Cover it tightly and refrigerate for up to a day before baking. Just remember to add a few extra minutes to the baking time if baking straight from the fridge.
Can I freeze spanikopita?
Absolutely! You can freeze assembled, unbaked spanikopita. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Bake directly from the freezer, adding extra time to ensure it's heated through and crispy on the outside.
What can I serve with spanikopita?
Spanakopita pairs wonderfully with a variety of sides. A classic Greek salad, featuring tomatoes, cucumbers, and olives, adds freshness. For a heartier meal, consider serving it alongside a creamy soup or a side of roasted vegetables for a balanced approach.
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).