Discover this authentic homemade spanakopita recipe featuring crispy phyllo pastry and savory spinach filling. This easy Greek spinach pie recipe from www.bbrecipes.com delivers restaurant-quality results every time.

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Introduction

Nothing beats the aroma of golden, flaky spanakopita fresh from the oven. This traditional Greek spinach pie combines layers of buttery phyllo pastry with a rich, creamy spinach and feta filling that will transport your taste buds straight to the Mediterranean. Whether you’re hosting a dinner party, preparing a family meal, or simply craving authentic Greek flavors, this spanakopita recipe delivers exceptional results that rival any Greek taverna.

The beauty of spanakopita lies in its perfect balance of textures and flavors. Each bite offers crispy, golden phyllo that gives way to a luscious filling packed with fresh spinach, tangy feta cheese, and aromatic herbs. This recipe transforms simple ingredients into an impressive dish that looks as stunning as it tastes. Best of all, while spanakopita may seem intimidating, this step-by-step guide makes it surprisingly approachable for home cooks of any skill level.

Ingredients

For the Spinach Filling:

2 pounds fresh spinach, stems removed and chopped (or 20 oz frozen spinach, thawed and drained)
1 large onion, finely diced
4 green onions, chopped
3 cloves garlic, minced
8 oz feta cheese, crumbled
4 oz ricotta cheese
3 large eggs, beaten
1/4 cup fresh dill, chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon nutmeg
Salt and black pepper to taste
3 tablespoons olive oil

For Assembly:

1 package phyllo pastry (16 oz), thawed
1/2 cup unsalted butter, melted
2 tablespoons olive oil

Nutrition Facts (Per Serving – Makes 12 servings)

Calories: 285
Protein: 12g
Carbohydrates: 22g
Fat: 18g
Fiber: 3g
Sodium: 520mg
Calcium: 185mg
Iron: 3.2mg

This spanakopita recipe provides excellent protein from the cheese and eggs, while the spinach contributes valuable vitamins and minerals. The phyllo pastry adds satisfying carbs that make this dish a complete meal option.

Preparation Instructions

Step 1: Prepare the Spinach

Heat olive oil in a large skillet over medium heat. If using fresh spinach, wash thoroughly and chop roughly. Add the fresh spinach to the skillet in batches, cooking until wilted, about 3-4 minutes per batch. If using frozen spinach, ensure it’s completely thawed and squeeze out excess water using a clean kitchen towel. Transfer cooked or prepared spinach to a large bowl and let cool completely.

Step 2: Create the Filling Base

In the same skillet, sauté the diced onion until translucent and golden, approximately 5-6 minutes. Add minced garlic and cook for another minute until fragrant. Add the cooked onion mixture to the cooled spinach along with chopped green onions, fresh dill, and parsley.

Step 3: Combine the Cheese Mixture

In a separate bowl, crumble the feta cheese and mix with ricotta cheese until well combined. Add the beaten eggs, nutmeg, salt, and pepper to the cheese mixture, stirring until smooth and creamy.

Step 4: Assemble the Filling

Fold the cheese and egg mixture into the spinach and herb combination, mixing gently but thoroughly. Taste and adjust seasoning as needed. The spanakopita filling should be well-seasoned and cohesive.

Step 5: Prepare for Assembly

Preheat your oven to 350°F (175°C). Combine melted butter with olive oil in a small bowl. Remove phyllo pastry from packaging and cover with a damp kitchen towel to prevent drying out.

Step 6: Layer the Bottom Phyllo

Brush a 9×13 inch baking dish with the butter mixture. Place one sheet of phyllo in the dish, allowing edges to extend up the sides. Brush lightly with butter mixture. Repeat with 7 more phyllo sheets, brushing each sheet with the butter mixture before adding the next.

Step 7: Add the Filling

Spread the spanakopita filling evenly over the layered phyllo, ensuring it reaches all corners of the dish. The filling should form an even layer across the entire surface.

Step 8: Top with Remaining Phyllo

Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the butter mixture. Tuck any overhanging edges down into the dish to create neat borders.

Step 9: Score and Bake

Using a sharp knife, lightly score the top phyllo layers into serving portions, cutting only through the top few layers. This prevents the phyllo from cracking during baking. Brush the top generously with remaining butter mixture.

Step 10: Achieving Golden Perfection

Bake the spanakopita for 45-50 minutes, or until the top is golden brown and crispy. The phyllo should be flaky and the filling should be set when tested with a knife. Let rest for 10 minutes before cutting and serving.

Serving Suggestions

Spanakopita shines as both an elegant appetizer and a satisfying main dish. Cut into small squares for cocktail parties or serve larger portions alongside a Greek village salad and warm pita bread for a complete Mediterranean meal. This versatile dish pairs beautifully with tzatziki sauce, roasted red pepper hummus, or a simple squeeze of fresh lemon juice.

For a traditional Greek meal experience, serve your spanakopita with dolmades, Greek olives, and a glass of crisp white wine like Assyrtiko or Moschofilero. The dish also makes an excellent brunch option when paired with fresh fruit and Greek yogurt. Consider serving it warm or at room temperature for outdoor gatherings and picnics.

Pro Tips

Success with spanakopita comes down to managing moisture and phyllo handling. Always squeeze excess water from spinach thoroughly, as too much moisture will make the bottom phyllo soggy. Keep phyllo covered with a damp towel while working to prevent it from drying out and becoming brittle.

For the flakiest results, brush each phyllo layer generously but not excessively with the butter mixture. Work quickly but don’t rush – taking time to properly layer ensures the best texture. If phyllo tears, simply patch it with another piece and continue.

Make your spanakopita ahead by assembling it completely and refrigerating overnight before baking. This actually improves the flavors and makes entertaining easier. You can also freeze unbaked spanakopita for up to three months – just thaw completely before baking and add 10-15 minutes to the cooking time.

Variations

Meat Lovers Spanakopita

Transform this vegetarian recipe by adding 1 pound of cooked ground lamb or beef to the spinach mixture. Brown the meat with the onions and drain excess fat before combining with the spinach filling.

Vegan Spanakopita Alternative

Replace the feta and ricotta with cashew cream and nutritional yeast for a dairy-free variation. Use flax eggs instead of regular eggs and substitute vegan butter for the phyllo layers.

Individual Spanakopita Triangles

Cut phyllo sheets into strips and create individual triangle parcels filled with the spanakopita mixture. These make perfect appetizers and freeze beautifully for future use.

Gluten-Free Substitute

While traditional phyllo contains gluten, you can create a substitute using thinly sliced zucchini or eggplant layers brushed with olive oil for a low-carb alternative that maintains the layered structure.

Frequently Asked Questions

Can I make spanakopita ahead of time?

Yes, spanakopita can be assembled up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. You can also freeze the assembled but unbaked spanakopita for up to 3 months.

How do I prevent soggy phyllo?

The key is removing excess moisture from the spinach and working with phyllo at room temperature. Always brush phyllo layers lightly with butter and ensure your filling isn’t too wet.

What’s the best way to store leftover spanakopita?

Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it will make the phyllo soggy.

Can I use frozen spinach instead of fresh?

Absolutely. Frozen spinach works well for this recipe. Just ensure it’s completely thawed and squeeze out all excess water using a clean kitchen towel or cheesecloth.

How do I know when spanakopita is done?

The spanakopita is ready when the top phyllo layers are golden brown and crispy, and a knife inserted into the center comes out clean. The internal temperature should reach 160°F.

Conclusion

This authentic spanakopita recipe brings the flavors of Greece directly to your kitchen, creating a dish that’s both impressive and deeply satisfying. The combination of flaky phyllo pastry with the rich, herb-infused spinach and cheese filling makes every bite a delicious experience that your family and friends will remember long after the meal ends.

The beauty of mastering this spanakopita recipe lies in its versatility and make-ahead convenience. Whether you’re planning a special dinner, preparing for a potluck, or simply wanting to try something new, this Greek spinach pie delivers consistent, restaurant-quality results that will have everyone asking for the recipe.

Ready to explore more incredible recipes that bring international flavors to your table? Visit www.bbrecipes.com for an extensive collection of tried-and-tested recipes that make home cooking exciting and delicious. From traditional Greek dishes to global cuisine favorites, you’ll find everything you need to expand your culinary horizons and create memorable meals that bring people together.

Try this spanakopita recipe today and discover why this classic Greek dish has been beloved for generations. Don’t forget to share your results and let us know how your homemade spanakopita turned out!