Yiayia'S Spanakopita(Spinach Pie)
A savory Greek spinach pie featuring flaky phyllo, fresh spinach, feta, and herbs, perfect for family dinners or special occasions with rich, flavorful layers.
Ingredients
Instructions
- Brown the chopped scallions in olive oil.
- Beat the eggs and add to the chopped spinach.
- Crumble the feta cheese and mix with cottage cheese.
- Add the cheese mixture to the spinach and egg mixture.
- Incorporate the browned scallions into the spinach mixture.
- Season with white pepper.
- Butter a 9 x 13-inch pan and place 10 sheets of phyllo into the pan, brushing each sheet with melted butter.
- Spread the spinach mixture evenly over the layered phyllo.
- Cover the filling with another 10 sheets of phyllo, buttering each sheet as you layer.
- Butter the top generously and cut into 2 x 3-inch squares.
- Bake at 350°F (175°C) for one hour until golden and cooked through.
Tips & Substitutions
For an even richer flavor, consider adding some freshly chopped dill or parsley to the spinach mixture. If you're in a pinch for time, frozen spinach can be used; just be sure to thaw and drain it well. You can substitute ricotta cheese for the cottage cheese if desired. When layering the phyllo, keep the unused sheets covered with a damp cloth to prevent them from drying out.
Serving Suggestions
Serve this spanakopita warm, cut into squares, as a delightful appetizer or main dish. It pairs beautifully with a refreshing Greek Salad For Two or a side of Cucumber And Dill Salad. For a complete meal, consider adding a light soup like Gazpacho Salad or roasted vegetables for a satisfying vegetarian feast.
Storage & Reheating
Leftover spanakopita can be stored in an airtight container in the refrigerator for up to four days. To reheat, preheat your oven to 350°F (175°C) and bake for about 15-20 minutes, or until heated through and the phyllo is crisp again. You can also freeze individual pieces for later enjoyment.
Nutrition & Diet Analysis (per serving)
Each serving of Yiayia'S Spanakopita(Spinach Pie) contains roughly 882 calories, with 17g protein, 120g carbohydrates, and 38g fat. It is an excellent source of protein (34% of the Daily Value), iron (31% of the Daily Value), and calcium (30% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 682mg per serving (30% 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 spanakopita up to the baking step and refrigerate it for a day before baking. Just make sure to cover it well with plastic wrap or foil to keep the phyllo from drying out. Bake it just before serving for the best texture.
What can I substitute for feta cheese?
If you're looking for a substitute for feta, you can use goat cheese for a similar tangy flavor. Alternatively, a blend of ricotta and a bit of Parmesan can mimic the creaminess and slight saltiness of feta. Adjust seasoning accordingly as some cheeses are less salty.
Is spanakopita suitable for freezing?
Absolutely! Spanakopita freezes well. You can freeze it before or after baking. To freeze before baking, assemble it, wrap tightly, and freeze. When ready to bake, cook from frozen, adding a few extra minutes to the baking time. If already baked, just reheat as mentioned previously.
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).