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Home » Appetizer » Spanakopita - Traditional Greek Spinach Pie

Spanakopita - Traditional Greek Spinach Pie

Last updated on December 23, 2020. Originally posted on February 28, 2018 By Tania Sheff

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Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM
Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner. 

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

There must be a reason why this Spanakopita — Traditional Greek Spinach Pie — is loved in so many Mediterranean countries and all over the world. If you haven't tried this goodness already, now is the time to do it. You'd be surprised how easy this pie is to make and how tasty it is. Let's get into the cooking details, shall we?

PHYLLO DOUGH FOR GREEK SPINACH PIE

Nowadays, phyllo (or filo) dough can be found at any large supermarket. It is usually located in the frozen baked goods section, near puff pastry and pizza dough. I've tried a few brands, and they all work well. The most popular brand is Athens Phyllo Dough. That's what I buy most of the time. I really like that the package includes two individually wrapped rolls (this recipe requires only one roll). Phyllo dough tends to dry out easily, so the unopened second package can wait in the fridge until the next time I need it. If you are wondering what to use the second roll of phyllo for, you can make another Spanakopita up until the baking step and freeze it. Once you are ready to enjoy it, just place it in the oven and bake for 1 hour. Or you may want to try this traditional Bulgarian Banitsa. It's very delicious!

SPINACH FILLING

Although I always use baby spinach, you may use fully grown spinach, if that's what you have on hand. Just cut off the bottom stems and then chop the spinach roughly. Frozen spinach could also be used here, just use 1 pound instead of the 2 pounds that the recipe calls for.

If you don't have fresh dill, you may substitute it with parsley.

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

HOW TO MAKE GREEK SPINACH PIE:

1. In a large skillet, sauté the onion and scallions with olive oil for about 5 minutes, until soft and lightly browned. Stir in the spinach and continue to cook until it is limp, about 5 minutes. Add the salt, stir, and transfer the mixture into a fine mesh colander.

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

2. Squeeze the liquid out of the spinach mixture by pressing with a large spoon. Let the spinach cool down for 15 minutes (see "Note 1" below).

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

3. Preheat the oven to 325º F.

4. In a large bowl, mix the ricotta, feta, spinach mixture, dill, and eggs together.

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

5. Brush a 9x11 (or something close to these dimensions) baking dish with olive oil. Lay down a sheet of phyllo dough, letting it cover the sides of the dish. Brush it very lightly with olive oil and then lay the next phyllo sheet on top. Use 8 phyllo sheets to cover the bottom (see "Note 2" below).

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

6. Pour the filling onto the layered phyllo and spread evenly. Cover with the remaining 8 sheets of phyllo dough, following the same technique you used for the bottom layers. Fold the flaps or excess from the sides and brush them with olive oil (they will break and crumble, but that's OK).

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

7. Bake the Spanakopita for about 40 minutes, until golden brown.

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

Note 1: Squeezing the liquid out of the spinach is very important. Otherwise, you may end up having very soggy Spanakopita.

Note 2: When working with phyllo dough, it is important to be fast, because the dough dries out fast. Prepare all the necessary tools and utensils before you start layering the pie. Brush each sheet lightly with olive oil and then move on to the next one.

Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

WATCH HOW TO MAKE GREEK SPINACH PIE

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Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.  ❤ COOKTORIA.COM

Spanakopita - Traditional Greek Spinach Pie

Tania Sheff
Layers of flaky phyllo dough paired with smooth and flavorful spinach-feta filling, make this Spanakopita (Traditional Greek Spinach Pie) a great lunch or light dinner.
4.72 from 14 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Lunch
Cuisine Greek
Servings 6 servings
Calories 229 kcal

Ingredients
  

  • 16 sheets of phyllo dough
  • 2 tbsp. olive oil (plus more for brushing the dough)
  • 1 medium onion, diced
  • 1 small bunch of scallions, chopped (about ½ cup)
  • 2 lb. fresh baby spinach
  • ¾ cup ricotta cheese
  • 1 cup feta cheese crumbles
  • ½ cup fresh dill, chopped
  • 2 eggs
  • ¼ tsp. salt

Instructions
 

  • In a large skillet, sauté the onion and scallions with olive oil for about 5 minutes, until soft and lightly browned. Stir in the spinach and continue to cook until it is limp, about 5 minutes. Add the salt, stir, and transfer the mixture into a fine mesh colander.
  • Squeeze the liquid out of the spinach mixture by pressing with a large spoon. Let the spinach cool down for 15 minutes (see “Note 1” below).
  • Preheat the oven to 325º F.
  • In a large bowl, mix the ricotta, feta, spinach mixture, dill, and eggs together.
  • Brush a 9×11 (or something close to these dimensions) baking dish with olive oil. Lay down a sheet of phyllo dough, letting it cover the sides of the dish. Brush it very lightly with olive oil and then lay the next phyllo sheet on top. Use 8 phyllo sheets to cover the bottom (see “Note 2” below).
  • Pour the filling onto the layered phyllo and spread evenly. Cover with the remaining 8 sheets of phyllo dough, following the same technique you used for the bottom layers. Fold the flaps or excess from the sides and brush them with olive oil (they will break and crumble, but that’s OK).
  • Bake the Spanakopita for about 40 minutes, until golden brown.

Notes

Note 1: Squeezing the liquid out of the spinach is very important. Otherwise, you may end up having very soggy Spanakopita.
Note 2: When working with phyllo dough, it is important to be fast, because the dough dries out fast. Prepare all the necessary tools and utensils before you start layering the pie. Brush each sheet lightly with olive oil and then move on to the next one.

Nutrition

Calories: 229kcalCarbohydrates: 9gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 714mgPotassium: 844mgFiber: 3gSugar: 3gVitamin A: 14750IUVitamin C: 58.6mgCalcium: 360mgIron: 4.1mg
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Filed Under: Appetizer, Lunch, Vegetarian

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Comments

  1. Tanya says

    April 12, 2018 at 12:01 am

    5 stars
    Delish!

    Reply
  2. Nick @ GreekBoston.com says

    March 08, 2018 at 10:29 am

    Spanakopita is one of my favorite dishes. I love that it can be a meal, a side, or an app. Sure you can buy it in the store, but homemade is SO much better!

    Reply
    • Tania says

      March 08, 2018 at 9:59 pm

      I absolutely agree, Nick! Hope you'll make some soon. 🙂

      Reply

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