Spanakopita - delicious Greek Spinach Pie
If you adore vegetable pies, I bet you will enjoy this easy Spanakopita recipe. So what is Spanakopita? Well, it's basically a spinach pie. The word spanáki means spinach, and the word pita means pie.
- the prep is easier than it looks
- this crispy pie is made with layers of filo pastry and a rich vegetarian filling
- the lemon zest and herbs add a fantastic freshness and Mediterranean feel
- this is a delicious meal for lunch or dinner, and it feeds the crowd
- a vegetarian meal that meat lovers will love too
Essential ingredients
You will find the whole written recipe below. Here you can find a few more information about essential ingredients.
Spinach - use fresh spinach. You can either use large spinach leaves or baby spinach. We prefer the latter, as it's sweeter.
Herbs - we love the fresh herbs in this recipe. They create that amazing Mediterranean flavors. Use parsley, mint, dill, and nutmeg.
Cheese - use crumbled feta cheese and sheep's milk cheese (or parmesan).
Filo pastry - In this recipe, we used a store-bought filo pastry, but feel free to make your own from scratch by following our filo pastry recipe.
Sesame seeds - add a lovely crunchy surprise.
Storing and freezing spanakopita
Storing Spanakopita is quick and straightforward. Feel free to store it in two ways.
Place the Spanakopita into an airtight container. Keep in the fridge for up to 3 days. Reheat well before serving.
Freeze the Spanakopita. Place the pie slices in an airtight container or freezer bag and place it in the freezer for up to 1 month. Before serving, defrost and reheat well in the microwave or in the oven.
How to make Spanakopita at home (video)
Check this quick video to master making Spanakopita (Greek Spinach Pie) at home.
Next time, try these delicious tarts and pies
- Ham and Cheese Puff Pastry with Sauerkraut
- Asparagus Tart with Prosciutto
- Puff Pastry Tomato Tart with Mozzarella
- Vegetable Samosa
- Vegetables and Tuna Tart
- Asparagus and Ricotta Tart
Thank you, Žito, for the delicious filo pastry and for sponsoring this post.
METHOD
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spinach
Cut the spinach leaves into large pieces. Add to a colander and season with salt. Toss with your hands and gently knead. Set aside for 5 minutes. Then wrap the spinach in a cloth and hand squeeze out any excess liquid.
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spinach and feta cheese filling
Combine diced garlic, chopped spring onion, parsley, mint, dill, nutmeg, and feta cheese in a bowl. Add the greek yogurt, eggs, grated cheese, spinach, and lemon zest. Season with salt and pepper to taste. Preheat the oven to 210 °C / 410 °F. In a bowl, stir to combine the melted butter and oil. Grease the 20 cm x 30 cm (8-inch x 12-inch) baking sheet with butter and oil mixture.
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layer and bake
Grab the phyllo (filo) sheets and cut them into the same size as your baking dish. To assemble the spanakopita: Line the baking dish with one phyllo (filo) sheet. Brush with the butter and oil mixture. Add another sheet and brush with the butter mixture. Repeat the process until you have five layers of pastry. Now, evenly spread the spinach filling over the phyllo (filo) pastry. Top with another sheet, and brush with olive oil. Repeat the process until you have five layers of pastry on top. Brush the last layer with the butter mixture. Sprinkle with sesame seeds and cut them into eight rectangles. Place in the preheated oven on the middle rack. Bake for 25 - 30 minutes at 210 °C / 410 °F. When the spinach pie bakes, transfer to room temperature to cool, then serve.
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