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If you’re searching for authentic Mediterranean food recipes that bring restaurant-quality flavor to your kitchen, this Greek Spinach Pie (Spanakopita) is your answer. Crispy, golden phyllo layers embrace a savory filling of spinach, feta, and fresh herbs creating a dish that’s perfect as a Mediterranean diet breakfast, appetizer, or satisfying dinner. Whether you’re following the Mediterranean diet for beginners or simply love easy Mediterranean recipes, this spanakopita checks every box for flavor, nutrition, and pure comfort.
Table of Contents
What is Spanakopita?
Spanakopita is a traditional Greek savory pie that translates to “spinach pie” in English. This beloved dish features layers of paper-thin phyllo dough brushed with olive oil and filled with a mixture of spinach, feta cheese, onions, and herbs. It’s a cornerstone of Mediterranean dinner recipes and appears at Greek celebrations, family gatherings, and everyday meals alike.
The beauty of spanakopita lies in its simplicity. With just 10 core ingredients, you can create an impressive dish that embodies the Mediterranean diet pyramid emphasizing vegetables, healthy fats, and moderate dairy. It’s naturally vegetarian and can easily be adapted to fit various dietary preferences, making it one of the most versatile simple Mediterranean recipes you’ll ever make.
Why You’ll Love This Greek Spinach Pie Recipe
This spanakopita recipe delivers on multiple fronts:
- Flaky, buttery phyllo crust that shatters with each bite
- Rich, savory filling packed with spinach, feta, and aromatic herbs
- Make-ahead friendly for stress-free entertaining
- Crowd-pleasing appeal for both adults and kids
- Nutritious and satisfying following authentic Mediterranean diet recipes principles
Plus, it’s easier than you think! While phyllo dough can seem intimidating, this recipe guides you through every step. With your oven preheated and your mixing bowls ready, you’ll have this masterpiece assembled in under 30 minutes.
Ingredients You’ll Need
For the Spinach and Feta Filling
| Ingredient | Quantity | Notes |
|---|---|---|
| Frozen chopped spinach | 16 oz | Thawed and well-drained |
| Flat-leaf parsley | 2 bunches | Stems trimmed, finely chopped |
| Yellow onion | 1 large | Finely chopped |
| Garlic cloves | 2 | Minced |
| Extra virgin olive oil | 2 tbsp | For sautéing |
| Eggs | 4 large | Binds the filling |
| Quality feta cheese | 10.5 oz | Crumbled |
| Dried dill weed | 2 tsp | Adds authentic Greek flavor |
| Black pepper | To taste | Freshly-ground preferred |
For the Phyllo Crust
| Ingredient | Quantity | Notes |
|---|---|---|
| Phyllo (fillo) dough | 1 lb package | Properly thawed |
| Extra virgin olive oil | 1 cup | For brushing layers |
Pro Tip: The key to perfect spanakopita is ensuring your spinach is extremely well-drained. Excess moisture will make your phyllo soggy instead of crispy. Squeeze the thawed spinach firmly with your hands over the sink or use a clean kitchen towel to wring out every last drop.
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 325°F. Before starting the filling, squeeze out all excess liquid from the thawed spinach by hand this is crucial for achieving that crispy, flaky texture.
Step 2: Make the Filling
In a large mixing bowl, combine the well-drained spinach, chopped parsley, onion, minced garlic, 2 tablespoons olive oil, eggs, crumbled feta, dried dill, and freshly-ground black pepper. Stir everything together with your kitchen utensils until thoroughly combined. The mixture should be cohesive but not watery. Set aside while you prepare the phyllo.
Step 3: Prepare the Phyllo Dough
Carefully unroll your phyllo sheets and place them between two slightly damp kitchen cloths. This prevents the delicate pastry from drying out while you work. Keep the sheets covered at all times when not using them.
Step 4: Prepare Your Baking Dish
Brush the bottom and sides of a 9.5″ x 13″ baking dish generously with olive oil using a pastry brush from your kitchen utensils set.
Step 5: Layer the Bottom Phyllo
Place two sheets of phyllo in the baking dish, allowing them to cover the sides. Brush liberally with olive oil. Add two more sheets in the same manner and brush with oil. Continue this process adding two sheets at a time and brushing with olive oil until you’ve used two-thirds of your phyllo sheets. You should have about 12-14 sheets on the bottom.
Step 6: Add the Filling
Evenly spread your spinach and feta mixture over the phyllo crust, distributing it from edge to edge for consistent flavor in every bite.
Step 7: Complete the Top Layers
Continue layering the remaining phyllo sheets two at a time, brushing each layer with olive oil, until all sheets are used. Brush the very top layer generously with olive oil and sprinkle with just a few drops of water this creates extra flakiness and golden color.
Step 8: Seal and Score
Fold any excess phyllo from the sides over the top, crumbling it slightly for a rustic look. Brush these folded edges well with olive oil. Using a sharp knife from your chef’s knives set, score the top of the spanakopita into squares, cutting only partway through (or wait until after baking to cut completely).
Step 9: Bake to Golden Perfection
Place your baking dish in your preheated oven and bake for 1 hour, or until the phyllo crust is crisp and golden brown. The top should be beautifully bronzed and the layers visibly flaky.
Step 10: Serve and Enjoy
Remove from the oven and let cool for 5-10 minutes. Finish cutting into squares if you haven’t already, and serve warm. Enjoy this authentic taste of Greece!
Expert Tips for Perfect Spanakopita
- Drain that spinach thoroughly: Cannot emphasize this enough soggy filling equals soggy spanakopita
- Work quickly with phyllo: Keep unused sheets covered to prevent drying and cracking
- Don’t skimp on the olive oil: Each layer needs proper brushing for that signature flakiness
- Room temperature eggs: They blend more smoothly into the filling
- Let it rest: Allow the spanakopita to cool slightly before cutting for cleaner slices
Storage and Make-Ahead Instructions
Refrigerator: Store leftover spanakopita covered in the refrigerator for up to 4 days. Reheat in a 325°F oven for 15-20 minutes to restore crispness.
Freezer: Assemble the spanakopita completely but don’t bake it. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.
Make-Ahead: Prepare the filling up to 2 days in advance and store in the refrigerator. Assemble and bake on the day you plan to serve.
Serving Suggestions
This versatile Greek Spinach Pie works beautifully in multiple meal contexts:
- Mediterranean diet breakfast: Serve with Greek yogurt and fresh fruit
- Mediterranean dinner ideas: Pair with a Greek salad, tzatziki, and lemon potatoes
- Party appetizer: Cut into smaller squares for finger food
- Meal prep: Portion into individual servings for easy weekday lunches
Nutritional Benefits
As one of the most wholesome Whole 30 recipes adaptations (with minor modifications), spanakopita offers impressive nutritional value:
- Spinach: Loaded with iron, vitamins A, C, and K, and antioxidants
- Feta cheese: Provides calcium and protein
- Olive oil: Heart-healthy monounsaturated fats central to the Mediterranean diet pyramid
- Eggs: Complete protein and essential nutrients
- Herbs: Anti-inflammatory properties and robust flavor
FAQ: Greek Spanakopita
Q: Can I use fresh spinach instead of frozen?
A: Absolutely! You’ll need about 2 pounds of fresh spinach. Sauté it briefly until wilted, then cool completely and squeeze out all moisture before using.
Q: What if my phyllo dough tears?
A: No worries! Phyllo is very forgiving. Simply patch any tears with pieces of dough and brush with oil. The layering process hides imperfections beautifully.
Q: Can I make spanakopita without eggs?
A: Yes, though eggs help bind the filling. You can substitute with a flax egg or extra feta cheese, though the texture will differ slightly.
Q: Why is my spanakopita soggy?
A: The most common culprit is inadequately drained spinach. Always squeeze out excess moisture thoroughly. Also ensure you’re brushing each phyllo layer with enough olive oil.
Q: Can I add other ingredients to the filling?
A: Definitely! Try adding sautéed leeks, fresh mint, ricotta cheese, or a pinch of nutmeg for variation.
Q: Is spanakopita gluten-free?
A: Traditional phyllo contains wheat flour, so it’s not gluten-free. Look for gluten-free phyllo alternatives at specialty stores if needed.
Why This Recipe Fits the Mediterranean Diet
The Mediterranean diet for beginners emphasizes whole foods, healthy fats, vegetables, and moderate portions of dairy all present in this spanakopita. It’s a perfect example of how simple Mediterranean recipes can be both indulgent and nutritious. The olive oil provides heart-healthy fats, spinach delivers essential nutrients, and the portion control naturally built into serving squares makes it easy to enjoy mindfully.
This dish isn’t just food; it’s a celebration of Mediterranean culture and the joy of sharing good meals with loved ones.
Final Thoughts
This Greek Spinach Pie (Spanakopita) represents everything wonderful about Mediterranean dinner recipes it’s flavorful, nourishing, and brings people together. Whether you’re exploring easy Mediterranean recipes for the first time or you’re a seasoned home cook looking for reliable Mediterranean food recipes, this spanakopita will become a treasured addition to your repertoire.
The golden, crispy layers. The savory, herb-flecked filling. The satisfaction of creating something truly special in your own kitchen. That’s what this recipe delivers, every single time.
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