Spanakopita: A Traditional Greek Spinach Pie

Spanakopita is a beloved Greek dish featuring layers of crispy filo pastry filled with a delicious mixture of spinach, feta cheese, and herbs. This savory pie is perfect for sharing, making it a great addition to any gathering or meal.

Introduction

Spanakopita, also known as Greek spinach pie, is a classic dish that beautifully combines the flavors of spinach, feta cheese, and fresh herbs. The crispy layers of filo dough encase a rich and flavorful filling, creating a dish that’s both satisfying and delicious. It’s a staple in Greek cuisine and a wonderful dish to share with family and friends.

Spanakopita Ingredients

• 1 package of filo dough (16 oz), thawed
• 1/2 cup olive oil or melted butter
• 2 lbs fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 4 green onions, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups feta cheese, crumbled
• 1 cup ricotta cheese
• 2 eggs, beaten
• Salt and pepper to taste

Instructions

1. Prepare the Filling:
   • Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and green onions, and sauté until soft and translucent, about 5 minutes.
   • Add the garlic and cook for another minute until fragrant.
   • Add the chopped spinach in batches, cooking until wilted. Once all the spinach is cooked, transfer the mixture to a colander and press out any excess liquid. Allow to cool.
   • In a large bowl, combine the spinach mixture, chopped dill, parsley, crumbled feta, ricotta cheese, and beaten eggs. Season with salt and pepper to taste.
2. Assemble the Spanakopita:
   • Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with olive oil or melted butter.
   • Layer 8 sheets of filo dough in the bottom of the dish, brushing each sheet with olive oil or melted butter before adding the next.
   • Spread the spinach and cheese mixture evenly over the filo layers.
   • Top with the remaining filo sheets, again brushing each sheet with olive oil or melted butter. Tuck in the edges to seal the pie.
   • Using a sharp knife, score the top layer of filo into squares or diamond shapes.
3. Bake:
   • Bake in the preheated oven for 45-50 minutes, until the top is golden brown and crispy. Allow to cool slightly before cutting into pieces.

Serving Suggestions

Spanakopita can be served warm or at room temperature, making it a versatile dish for any meal. It pairs wonderfully with a simple Greek salad or a bowl of tzatziki. It’s perfect as a main course or as part of a larger spread of Greek meze (appetizers).

Conclusion

Spanakopita is a delicious and traditional Greek dish that’s perfect for sharing. Its crispy filo layers and flavorful spinach and cheese filling make it a crowd-pleaser at any gathering. Enjoy this classic Greek spinach pie with your loved ones!

Spanakopita

Recipe by Sef13Course: Greek FoodDifficulty: Medium

Spanakopita is a beloved Greek dish featuring layers of crispy filo pastry filled with a delicious mixture of spinach, feta cheese, and herbs.

Ingredients

• 1 package of filo dough (16 oz), thawed

• 1/2 cup olive oil or melted butter

• 2 lbs fresh spinach, washed and chopped

• 1 large onion, finely chopped

• 4 green onions, finely chopped

• 3 cloves garlic, minced

• 1/4 cup fresh dill, chopped

• 1/4 cup fresh parsley, chopped

• 2 cups feta cheese, crumbled

• 1 cup ricotta cheese

• 2 eggs, beaten

• Salt and pepper to taste

Directions

• Prepare the Filling:
• Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and green onions, and sauté until soft and translucent, about 5 minutes.
• Add the garlic and cook for another minute until fragrant.
• Add the chopped spinach in batches, cooking until wilted. Once all the spinach is cooked, transfer the mixture to a colander and press out any excess liquid. Allow to cool.
• In a large bowl, combine the spinach mixture, chopped dill, parsley, crumbled feta, ricotta cheese, and beaten eggs. Season with salt and pepper to taste.
• Assemble the Spanakopita:
• Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with olive oil or melted butter.
• Layer 8 sheets of filo dough in the bottom of the dish, brushing each sheet with olive oil or melted butter before adding the next.
• Spread the spinach and cheese mixture evenly over the filo layers.
• Top with the remaining filo sheets, again brushing each sheet with olive oil or melted butter. Tuck in the edges to seal the pie.
• Using a sharp knife, score the top layer of filo into squares or diamond shapes.
• Bake:
• Bake in the preheated oven for 45-50 minutes, until the top is golden brown and crispy. Allow to cool slightly before cutting into pieces.