Easy Spanakopita (Greek Spinach Pie) Recipe with Delicious Filling

A typical Greek meal called spanakopita is constructed with phyllo dough and stuffed with delectable spinach and feta filling.

The appetizing savory pie recipe is ideal as a side dish or appetizer.

Thanks to its crunchy crust and Spanakopita cheesy interior, this amazing spinach pie will be a hit with the entire family!
A spatula is used to remove a piece of spanikopita from the baking dish.

Describe Spanakopita

It’s a spinach pie prepared from flaky phyllo dough that has Greek origins.

Every bite is wonderful because of the stuffing, which is stuffed with spinach (of course), feta, garlic, parsley, onion, and more. A light olive oil brushing adds even more mouthwatering Mediterranean flavor to the dough.

Make Spanakopita at Home

Three simple steps are required to make this simple Greek spinach pie:

DOUGH:

The dough has already been created, but for the tastiest pie, it needs to be properly prepared. Phyllo cups can be created from any leftovers!

• Thaw: The dough needs to be thawed because it is frozen. Transferring the dough to the refrigerator 12 hours before use is the best approach to ensure the consistency of the dough. While working with the dough, cover the stack with a damp (not soggy) paper towel to prevent it from drying out.
• Layer: The dough should be stacked in sheets of two and brushed with oil; some of the sheets will rip. Just keep continuing until just 8 sheets are remaining.

FILLING:

The filling requires no additional cooking and is easy to make. Use frozen spinach for this dish, or follow this helpful tip to replace frozen with fresh!

• Defrost: Be sure to properly thaw the spinach and wring out as much water as you can. It’s a terrific idea to wrap it in cheesecloth for this.
• Combination: In a big bowl, combine all the filling ingredients.
• Spread the dough out evenly.

FINISH:

Add the last of the dough, coating it with oil every second layer, as you did previously. The top layer of dough should then be lightly cut through (but not all the way through) using a broad, sharp knife before baking.

How To Present It

Similar to baklava, spanikopita may be cut into smaller pieces, making it the ideal party appetizer.

A terrific light lunch choice when cut into larger squares, smaller triangles make a delicious side dish to lamb, ham, or even cheese cannelloni.

Moving Forward/Leftovers

The easiest method to make this in advance is to completely prep it, but wait to bake it until the day you intend to eat it. Before baking, it can be kept covered in the refrigerator for up to a day.

• Store: After baking, leftovers should be kept in the refrigerator in an airtight container for up to two days.
• Reheat: Either eat cold or reheat in the oven at 350°F until well heated.

Spanakopita

A typical Greek meal called spanakopita is constructed with phyllo dough and stuffed with delectable spinach and feta filling.

Ingredients

dough

• 16 ounces of phyllo dough
• 1 cup olive oil

filling

• 20 ounces of frozen spinach thawed and drained
• 1 yellow onion finely diced
• 12 ounces feta
• 1 bunch parsley minced
• 1 1/2 cups parmesan cheese grated
• 1/2 tsp kosher salt
• 3 garlic cloves minced
• 3 large eggs
• 1/4 teaspoon red pepper flakes
• 2 tbsp olive oil

Instructions for Spanakopita

1. A 9×13-inch baking pan should be oiled on the bottom and the sides before placing it in the 325°F preheated oven.
2. To prevent the phyllo dough from drying out, roll out the defrosted dough and stack it. Cut off the end of the dough if it is much longer than your baking dish so there aren’t a lot of extras.
3. Two dough pieces should be placed in the bottom of the pan, and plenty of olive oil should be brushed over them. Continue piling the dough until there are only 8 sheets left.
4. Spread the filling mixture over the dough in the pan after combining the ingredients in a sizable mixing basin.
5. Add the remaining dough, brushing every second layer with olive oil as before, brushing the top layer with olive oil, and finishing with a few drops of water.
6. If you want the end pieces to be a certain size, use a large, sharp knife to cut through the top layer of dough (but not to the bottom).
7. Bake for an hour, or until the top is nicely golden and flaky. Serve after completing the dish’s cutting into pieces.

Notes

Dough: You’ll need to defrost the frozen dough. It should be chilled for 12 hours before using for optimal benefits.

Spinach: Completely defrost spinach, then wring out as much water as you can (use cheesecloth).

Prepare beforehand: Completely prepare and keep in the refrigerator for up to a day before baking.

Store: For up to two days, keep leftovers in the refrigerator in an airtight container.

Heat again: Reheat in the oven at 350°F until well heated.

Nutrition information

Calories: 309 | Carbohydrates: 25g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 851mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6230IU | Vitamin C: 10mg | Calcium: 369mg | Iron: 3mg