Delight in the Timeless Flavor of Spinach Pie – Spanikópita
Bring a touch of Greece to your table with Spanikópita, the classic Greek spinach pie that combines tender spinach, creamy feta cheese, and fragrant herbs in a flaky phyllo crust.
Whether served warm as a main course or cold as a quick snack, this dish embodies the rich culinary tradition of the Mediterranean.
Perfect for any occasion, from casual family meals to festive celebrations, Spanikópita is a versatile and crowd-pleasing favorite.
Enjoy its layers of buttery pastry and savory filling alongside a crisp Greek salad or as part of a mezze platter.
Simple yet sophisticated, this dish is a must-try for anyone who loves authentic Greek flavors
Main Ingredients:
⦁ 2 lbs fresh spinach (or 20 oz frozen, thawed)
⦁ ½ cup olive oil
⦁ ½ cup chopped scallions
⦁ ½ cup finely chopped parsley
⦁ 2 tbsp finely chopped fresh dill (or 1 tbsp dried dill)
⦁ 4 eggs, lightly beaten
⦁ 1 cup (about 6 oz) crumbled feta cheese
⦁ ½ tsp salt
⦁ ¼ tsp black pepper
⦁ Dash of nutmeg
For the Crust:
⦁ 1 cup (2 sticks) melted butter
⦁ 14 sheets phyllo pastry, thawed
1. Prepare the Oven: Preheat oven to 350°F.
2. Prep the Spinach: Remove tough stems, wash thoroughly, and chop into ½-inch pieces. If using frozen spinach, thaw and squeeze out excess moisture.
3. Cook the Filling: Heat olive oil in a skillet over medium heat. Sauté scallions for 4 minutes. Add spinach and cook for another 3 minutes. Remove from heat and let cool slightly.
4. Mix the Filling: In a large bowl, combine spinach, parsley, dill, eggs, feta, salt, pepper, and nutmeg. Mix well.
5. Layer the Phyllo: Butter a 9x13-inch baking pan. Layer 7 sheets of phyllo, brushing each with melted butter. Spread the spinach filling evenly over the phyllo.
6. Finish the Layers: Top the filling with 7 more sheets of phyllo, brushing each with butter as you go. Trim any excess dough and brush the top layer generously with butter.
7. Bake: Place the pan on the middle oven rack and bake for 45–50 minutes, or until the crust is golden brown. Let cool for 5 minutes before slicing into squares.
🛒 Choosing Ingredients:
✔ Spinach: Use fresh baby spinach for the best flavor and texture. If using frozen spinach, thaw and squeeze out excess water to avoid a soggy pie.
✔ Cheese: Authentic Greek feta is key—opt for a block of sheep’s milk feta and crumble it yourself for better taste and texture.
✔ Phyllo Dough: Choose thin, high-quality phyllo sheets for a flaky, crispy crust. Keep them covered with a damp towel to prevent drying out.
👩🍳 Preparation:
✔ Draining Spinach Properly: Sauté fresh spinach briefly to remove excess moisture, then let it cool before mixing with other ingredients.
✔ Seasoning the Filling: Mix spinach with feta, eggs, scallions, garlic, dill, nutmeg, and black pepper for an aromatic, rich filling. Avoid adding salt—feta is naturally salty.
✔ Brushing the Phyllo: Use melted butter or olive oil between each phyllo layer for extra crispiness and golden color. Light, even brushing prevents sogginess.
🍳 Cooking:
✔ Layering Phyllo Dough: Place at least 5–7 sheets on the bottom for a sturdy base, then add the filling and top with another 6–8 sheets for a balanced crust.
✔ Baking Temperature: Bake at 180°C (350°F) for 45–50 minutes, until the top is golden brown and crispy.
✔ Cooling Before Slicing: Let the spanakópita rest for 10–15 minutes after baking to allow the layers to set, making it easier to cut.
📦 Storage:
✔ Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
✔ Freezing: Assemble the pie but do not bake it—freeze it raw, wrapped tightly, for up to 2 months. Bake directly from frozen, adding 10–15 minutes to the baking time.
🍽 Serving:
✔ Garnishing: Serve warm with a drizzle of olive oil and fresh dill or parsley for extra freshness.
✔ Pairing: Enjoy with Greek yogurt, a fresh salad, or a glass of white wine for a perfect Mediterranean meal