Spanakopita Recipe: An Easy Greek Spinach Pie

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As someone who loves to entertain, I’m always looking for easy and delicious appetizers to serve guests. Spanakopita is my go-to dish – I always have a batch in my freezer ready to bake whenever needed.

You’re in for a treat with this simple Spanakopita recipe. A delightful fusion of Mediterranean cuisines. This spanakopita recipe, Greek spinach pie, combines spinach and feta cheese enveloped in crispy phyllo dough. This crowd-pleaser has always shone at gatherings and events alongside Mediterranean classics like Roasted beet hummus, baba ganoush, and Greek salad. But did you know other cultures have their take on this dish? In the Middle East, the spinach triangle or “Fatayer Sabanekh” features sumac, lemon, and olive oil but no cheese. These savory pastries hold a special place at family gatherings.

As a lover of both Mediterranean cuisines, I’ve crafted a recipe that marries the best of both worlds. Get ready to savor the delectable blend of crispy phyllo dough, savory spinach, feta, and a hint of lemon and sumac in my Simple Spanakopita Recipe for Beginners – a surefire crowd-pleaser.

Ingredients for your Easy Spanakopita Recipe

  • Frozen Chopped Spinach: Thawed, drained, and pat dry, the spinach contributes a vibrant green color and earthy flavor.
  • Shallots: Chopped shallots bring a mild oniony aroma and sweetness to the dish.
  • Garlic Cloves: Minced garlic cloves add a pungent, savory note.
  • Fresh Parsley: Chopped fresh parsley lends a fresh, herbaceous element to the spanakopita.
  • Green Onions: The white and green parts of chopped green onions provide a mild flavor and a touch of color contrast.
  • Feta Cheese: Creamy and tangy, feta cheese is an essential ingredient that enhances the overall flavor profile.
  • Dry Dill: Dry dill infuses the filling with a gentle herbal flavor.
  • Lemon Zest and Juice: Lemon zest adds a bright, citrusy aroma and flavor, while lemon juice provides a zesty, tangy kick.
  • Spices: A blend of spices includes salt, black pepper, sumac, nutmeg, and chili flakes. These spices together add depth, warmth, and a hint of spiciness to the filling.

Fresh vs. Frozen Spinach

Preparing the spinach properly is essential before diving into your Simple Spanakopita Recipe. We’ve covered you with easy steps whether you’re using frozen or fresh.

  • Using Frozen Chopped Spinach: Frozen spinach is a convenient choice. Here’s how to get it ready: Thaw it as per package instructions, drain off excess water, and pat it dry with paper towels.
  • Working with Fresh Spinach: Opting for fresh greens? Follow these simple steps: Wash the spinach thoroughly, sprinkle a pinch of salt over the leaves, give them a gentle massage, rinse under cold water, and squeeze out excess liquid. This ensures your Spanakopita filling stays delightfully dry and the dish turns out just right.

Preparing Phyllo Dough for Spanakopita

Handling it carefully is essential when working with phyllo dough for your Spanakopita. Follow these steps to ensure your dough remains perfectly pliable and doesn’t dry out:

  • Thawing the Dough: Start by taking the phyllo dough out of the freezer and allowing it to thaw. You can do this by placing it in the refrigerator overnight or on the counter for a few hours.
  • Keep It Covered: Phyllo dough dries out quickly, so it’s crucial to keep it covered. Use a damp towel or plastic wrap to cover the dough while you work.
  • Working in Pairs: To assemble your Spanakopita, simultaneously work with two sheets of phyllo dough. This helps create a sturdy base for your savory pastries.
  • Cutting the Dough: Cut the phyllo dough into 3-inch wide strips using a ruler or a sharp knife to create individual Spanakopita. Each set of two sheets should yield four small Spanakopita.
  • Brushing with Butter: Before adding the spinach mixture, brush each layer of phyllo dough with melted butter. This step adds flavor and helps create a delightful, crispy texture.
  • Folding with Precision: Fold the corner of the dough over the spinach to form a triangle shape. Continue folding until you reach the end of the strip, creating a neat and attractive pastry.
  • Sealing with Egg Mixture: Brush both sides of the Spanakopita with an egg mixture to ensure they hold together during baking.
  • Baking Perfection: Place your beautifully assembled Spanakopita evenly on a sheet pan lined with parchment paper, ready for the oven.
  • These steps will guide you in working with phyllo dough to create the perfect Spanakopita, combining layers of delicate pastry with a delicious spinach filling.

Variations of the Spanakopita recipe:

Spanakopita is a versatile dish that allows for creative variations. If you want to change things up, consider experimenting with different types of cheese. While feta is the classic choice, you can try using ricotta, cottage, or goat cheese for a unique twist. For a vegan version, substitute dairy-free cheese or nutritional yeast. Additionally, you can vary the greens in the filling. While spinach is traditional, kale, Swiss chard, or collard greens can add a different dimension of flavor and texture. Don’t be afraid to play with spices, too; a pinch of nutmeg, dill, or red pepper flakes can elevate the spanakopita and make it unique.

Troubleshooting Your Spanakopita

Creating the perfect spanakopita may reSpanakopitatrial and error, but we’re here to help you troubleshoot common issues and provide solutions:

Why is my spanakopita soggy on the bottom?

  • Possible Issue: Soggy bottoms can result from excess moisture in the spinach filling.
  • Solution: Ensure you’ve thoroughly drained the spinach to remove excess water. Using fresh spinach can also help prevent sogginess.

How do you keep Spanakopita Crispy?

  • Possible Issue: Spanakopita can lose its crispiness if exposed to moisture.
  • Solution: Store spanakopita in an airSpanakopitainer at room temperature for up to aSpanakopitat in the oven to restore its crispy texture.

Can I Make Spanakopita in Advance?

  • Possible Issue: Making spanakopita ahead can affect its freshness.
  • Solution: You can assemble spanakopita in advance and freeze it before baking. Bake from frozen for a convenient and fresh snack or appetizer.

How can I prevent the phyllo Spanakopita from Sticking to the towel?

  • Possible Issue: If the top layer sticks to the towel while covering the assembled spanakopita, iSpanakopitawhen you remove it.
  • Solution: Lightly coat the towel with cooking spray or butter before covering the spanakopita to prevent sticking.

Should I defrost Spanakopita before baking?

  •  Spanakopita is typically defrosted before baking, but you can bake it directly from frozen. Remember that baking from frozen may require more time in the oven, but it can help prevent the bottom crust from becoming soggy.

Addressing these common questions and solutions lets you know how to create the perfect spanakopita every time. Enjoy your delightful Greek spinach pie!

How to Make Spanakopita Recipe: An Easy Greek Spinach Pie

Preparation

1.
In a medium skillet over medium-high heat, add olive oil and add chopped shallots and garlic into the frying pan. Fry them for 2 minutes, remove them from the pan, and bring them to room temperature.
Add spinach, the cooked shallots and garlic, dry dill, chopped green onion, parsley, lemon zest, juice, feta cheese, and all the spices to a big bowl and mix everything together.
Mark as complete
2.
Work with two sheets at a time. I like to make smaller spanakopitas, so they are more appetizer or snack-sized. Use a ruler and cut the phyllo dough to have a width of 3 inches. The phyllo dough comes in 12 inches, so I cut it into 4 sections. Every two sheets should make four spanakopita. This recipe should give you 24 small spanakopita.
Cover the rest of the dough with a cloth so it does not get dry.
Mark as complete
3.
Use a brush and dip it into the melted butter. Brush the butter onto the first dough, and then lay the second sheet on top and brush the butter over it.
Add the spinach mixture to one corner of the pastry dough and fold the corner over to make a triangle.
Mark as complete
4.
Continue folding the dough over until it reaches the end. Fold the end piece of the dough underneath and brush both sides with the egg mixture.
Mark as complete
5.
Place parchment paper on a sheet pan and place the triangle spanakopita triangles evenly on the pan.
Mark as complete
6.
Preheat the oven to 305F and bake the pastries for about 35 minutes until they are completely golden brown.
You can serve these pies fresh out of the oven or after they have slightly cooled down.
Mark as complete
7.
Serve them up, and enjoy!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
16 oz frozen chopped spinach thaw, drain, and pat dry
2 medium-size shallots (chopped)
5 garlic cloves (minced)
½ cup fresh parsley chopped
½ cup chopped green onions white and green parts
1 ½ cup feta cheese
2 teaspoons dry dill
Zest of 1 lemon and its juice
12 sheets phyllo dough
7 tbsp melted unsalted butter
1 egg whisked
1 tsp salt
1 tsp black pepper
1 tbsp sumac
1 tsp nutmeg
1 tsp chili flakes

Preparation

1
In a medium skillet over medium-high heat, add olive oil and add chopped shallots and garlic into the frying pan. Fry them for 2 minutes, remove them from the pan, and bring them to room temperature. Add spinach, the cooked shallots and garlic, dry dill, chopped green onion, parsley, lemon zest, juice, feta cheese, and all the spices to a big bowl and mix everything together.
2
Work with two sheets at a time. I like to make smaller spanakopitas, so they are more appetizer or snack-sized. Use a ruler and cut the phyllo dough to have a width of 3 inches. The phyllo dough comes in 12 inches, so I cut it into 4 sections. Every two sheets should make four spanakopita. This recipe should give you 24 small spanakopita. Cover the rest of the dough with a cloth so it does not get dry.
3
Use a brush and dip it into the melted butter. Brush the butter onto the first dough, and then lay the second sheet on top and brush the butter over it. Add the spinach mixture to one corner of the pastry dough and fold the corner over to make a triangle.
4
Continue folding the dough over until it reaches the end. Fold the end piece of the dough underneath and brush both sides with the egg mixture.
5
Place parchment paper on a sheet pan and place the triangle spanakopita triangles evenly on the pan.
6
Preheat the oven to 305F and bake the pastries for about 35 minutes until they are completely golden brown. You can serve these pies fresh out of the oven or after they have slightly cooled down.
7
Serve them up, and enjoy!

Rana’s Notes!

Spanakopita can be easily frozen, making it a great make-ahead option for parties and events. The key is to freeze them after assembling but before baking. Once assembled, wrap each spanakopita tightly in plastic wrap and aluminum foil to prevent freezer burn. Label the package with the date and contents, and store them in the freezer for up to two months. When ready to bake, place the frozen spanakopita on a baking sheet and bake them in the oven at 350°F for approximately an hour until they turn golden brown. This method ensures that your spanakopita stays fresh and delicious, ready to be served immediately.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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