Spanakopita (Greek Spinach and Feta Pie)
Local name: Σπανακόπιτα
In short: Crisp, golden phyllo layers around a filling of spinach, feta, dill and scallions, baked in a pan and cut into squares. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 55 min
- Resting
- 15 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 465 kcal
Spanakopita is a spinach pie wrapped in layers of crisp phyllo pastry. The filling combines spinach, scallions, fresh dill and salty feta, bound with egg. Greeks eat it for breakfast, as a bakery snack or as part of a spread of mezedes. This tray version is cut into squares, and the key to a crisp base is squeezing the spinach very dry.
Instructions
- Wilt the fresh spinach in batches in a large pot with a splash of water, 2 to 3 minutes each. Cool, then squeeze out as much liquid as you can, a handful at a time, and chop. For frozen spinach, just squeeze it dry.
- Cook the scallions in the 3 tablespoons of oil for 3 minutes until soft, then cool. Mix them with the spinach, dill, parsley, feta, ricotta, eggs, nutmeg and pepper. Taste before adding salt, since feta is salty.
- Heat the oven to 180°C (350°F) and brush a 23 x 33 cm (9 x 13 inch) dish with oil. Lay in a sheet of phyllo, brush with oil, and repeat with half of the sheets, letting the edges hang over.
- Spread the filling evenly over the pastry and fold the overhanging edges in. Cover with the remaining sheets, brushing each with oil.
- Tuck in the edges, brush the top with oil, sprinkle on the sesame seeds and score the top layers into squares with a sharp knife.
- Bake for 50 to 55 minutes, until deep golden and crisp. Rest for 15 minutes, then cut along the scored lines. Serve warm or at room temperature.
Tips
- Squeeze the spinach really dry. A wet filling turns the bottom layers soggy. Keep the unused phyllo under a damp towel while you work so it does not crack.
- Swiss chard, wild greens or leeks work in place of some of the spinach. A spoon of plain yogurt can replace the ricotta.
Questions and answers
Can I make spanakopita ahead and freeze it?
Yes. Assemble it unbaked, wrap tightly and freeze for up to 2 months, then bake from frozen at 180°C (350°F) for 70 to 80 minutes. The baked pie keeps 3 days in the fridge.
Why is my phyllo soggy?
Most often the filling was wet. Squeeze the spinach thoroughly, cool the filling before using it and brush every sheet lightly with oil.
Can I use frozen phyllo and frozen spinach?
Yes. Thaw phyllo overnight in the fridge and keep it under a damp towel as you work. Thaw the frozen spinach and squeeze it dry.
How long does it take to make Spanakopita (Greek Spinach and Feta Pie)?
About 1 h 40 min in total: 45 min of preparation and 55 min of cooking.
How many calories are in Spanakopita (Greek Spinach and Feta Pie)?
About 465 kcal per serving, with 17 g of protein, 41 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 465 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 41 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
