Easy Spanakopita Recipe (Greek Spinach Pie)

If you have never tried spanakopita before, you are seriously in for something special. Spanakopita is a classic Greek savory pie made with delicate, crispy layers of phyllo dough wrapped around a rich and comforting spinach and feta filling. It sounds impressive, but it is much easier to make than most people think.

The magic is in the contrast of textures. The phyllo bakes up perfectly flaky and golden, while the inside stays soft, savory, and packed with flavor from spinach and tangy feta cheese. If you are not familiar with phyllo dough, it is made up of tissue thin sheets of pastry that are layered together. You can usually find it in the freezer section near pie crusts and puff pastry.

Spanakopita is incredibly versatile when it comes to serving. It makes a beautiful side dish for holiday dinners alongside lamb or lemon chicken, but it is hearty enough to stand on its own as a main course. Pair it with a big Greek salad, balela, or a Mediterranean chickpea salad for a fresh and satisfying meal. It is also delicious with dips like tzatziki or roasted garlic hummus.

You can bake spanakopita in a large casserole style dish for easy slicing, or shape it into individual triangles or rolls for hand held portions that are perfect for parties and gatherings.

Once you try it, you will see why this beloved Greek pie has stood the test of time. Crispy, savory, and packed with flavor, it is the kind of dish that feels both comforting and a little bit special.

Easy Spanakopita Recipe (Greek Spinach Pie)

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This Spanakopita Recipe is a savory and hearty appetizer or main course option that always gets rave reviews! Foolproof family recipe for Spanakopita! Delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the Spinach and Feta Filling:

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoon Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 teaspoon dried dill weed
• Freshly-ground black pepper

For the Crust:

• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instructions

Step-By-Step Instructions

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Notes

• Tips for Working with Phyllo: As mentioned earlier in the post, remember that phyllo is paper thin and will break as you are working with it. For best results, place phyllo dough sheets in between two very slightly damp kitchen towels (step #4) before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don't skimp.
• Make Ahead Tips: You can make spanakopita the evening before. Follow up to step #9, cover and refrigerate. When you are ready, go ahead and bake according to step #10.
• Leftover Storing and Freezing Tips: Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.

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