Spanakopita

Spanakopita is a classic Greek dish that features a deliciously flaky and golden crust filled with a savory blend of spinach, feta cheese, and aromatic herbs. This dish is perfect for any occasion, whether as an appetizer, snack, or even a main dish. Each bite delivers a crispy, flavorful combination of ingredients that will leave you wanting more.

Why You’ll Love This Recipe

Spanakopita is the ultimate comfort food with a perfect balance of textures and flavors. The flaky layers of phyllo dough provide a delightful crunch, while the spinach and feta filling is creamy, savory, and aromatic. The addition of fresh herbs like dill, parsley, and scallions makes it even more flavorful. Whether you’re serving it at a party, a family dinner, or just enjoying a bite as a snack, Spanakopita is a crowd-pleaser that’s easy to make and sure to impress!

Ingredients

• 2 pounds fresh spinach, cleaned and coarsely chopped

• 3 tablespoons extra-virgin olive oil, plus ½ for brushing

• 2 ½ cups crumbled feta cheese

• 2 eggs, beaten

• ½ cup finely chopped fresh dill

• ½ bunch scallions, finely chopped (use only white and light green parts)

• ⅓ cup finely chopped fresh flat-leaf parsley

• ½ tablespoon grated nutmeg (optional)

• 1 roll of store-bought phyllo dough (dough dries quickly, don’t open until ready for assembly)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions for Filling

1. In a large pan, sauté the spinach for about 5 minutes, or until all the spinach has wilted. Be careful not to overcook.

2. Place the cooked spinach in a colander and press out as much liquid as possible. Let it cool in a large bowl.

3. In the same pan (dried), sauté the scallions for about 5 minutes. Add the cooled scallions to the spinach.

4. Once the spinach and scallions have cooled, add the beaten eggs, feta, nutmeg (if using), parsley, dill, and salt. Fold the mixture together until well combined.

Directions for Assembly

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. On a clean surface, brush 1 sheet of phyllo dough with olive oil. Place another sheet of dough on top and brush with oil. Repeat this 3 more times (for a total of 4 layers).

3. Cut the dough widthwise into 6 even strips.

4. Spoon about 1 tablespoon of the filling onto the bottom end of one strip. Take the bottom corner of the dough strip and fold it diagonally to the other side, forming a triangle. Continue folding the filled dough into triangles until you reach the end of the strip.

5. Place the spanakopita triangles on the prepared baking sheet.

6. Repeat the process with the remaining dough and filling. Brush the tops of the spanakopita triangles with olive oil.

7. Bake in the oven for 25 minutes, or until golden brown and crispy.

Servings and Timing

• Servings: 12 triangles

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Variations

• Add Meat: If you’d like to add some protein, ground lamb or beef can be mixed into the filling for a heartier version of Spanakopita.

• Spicy Version: For a bit of heat, add some red pepper flakes or chopped jalapeños to the filling mixture.

• Herb Variation: If you prefer different herbs, try adding mint or oregano for a unique twist.

• Vegan Option: Replace the feta cheese with a plant-based cheese, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the eggs for a vegan-friendly version.

Storage/Reheating

Spanakopita is best enjoyed fresh and hot out of the oven, but it can be stored in the refrigerator for up to 3 days. To reheat, place the triangles on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes, or until crispy and heated through. You can also freeze the uncooked triangles and bake them later. To freeze, place the triangles on a baking sheet in a single layer, freeze until solid, and then transfer them to a freezer-safe bag or container. When you’re ready to bake, cook them directly from the freezer, adding a few extra minutes to the baking time.

FAQs

1. Can I make Spanakopita in advance?

Yes, you can make the filling and assemble the triangles in advance, then store them in the fridge or freeze them until you’re ready to bake.

2. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and thoroughly squeeze out the excess water before using it in the filling.

3. Can I use puff pastry instead of phyllo dough?

While phyllo dough provides the traditional crispy texture, you can substitute puff pastry if needed. However, puff pastry will result in a slightly different texture and flavor.

4. How do I prevent the phyllo dough from drying out?

Work quickly with the phyllo dough, and always keep the unused sheets covered with a damp cloth to prevent them from drying out.

5. Can I make Spanakopita without eggs?

Yes, you can omit the eggs and replace them with a small amount of cornstarch mixed with water to help bind the ingredients.

6. How can I make the filling smoother?

If you prefer a smoother filling, you can blend the spinach mixture in a food processor before adding the eggs and cheese.

7. Can I bake this dish in a casserole dish instead of making triangles?

Yes, you can layer the phyllo dough in a baking dish, spreading the spinach filling between layers of phyllo, and bake it as a large pie.

8. What can I serve Spanakopita with?

Spanakopita pairs wonderfully with a side of Greek salad, tzatziki sauce, or olives.

9. How do I know when the Spanakopita is done baking?

The Spanakopita is done when the phyllo dough is golden brown and crispy, and the filling is hot and set.

10. Can I freeze Spanakopita?

Yes, Spanakopita can be frozen either before or after baking. To freeze, place the assembled, unbaked triangles on a baking sheet, freeze until firm, then transfer them to a freezer-safe container. Bake from frozen when ready to eat.

Conclusion

Spanakopita is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. With its flaky layers of phyllo dough and savory spinach and feta filling, each bite is a satisfying combination of textures and flavors. Whether you’re making it for a gathering or enjoying it as a weeknight meal, this dish is sure to impress with its crispy crust and savory filling. Enjoy this classic Greek delight with family and friends!

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