Authentic Spanakopita (Classic Greek Spinach and Feta Pie)

Spanakopita, a traditional Greek dish, is a savory pie filled with spinach, feta cheese, and aromatic herbs, all wrapped in layers of crisp, golden phyllo dough. This dish is perfect for a family dinner, a potluck, or even as a snack. With its flaky pastry and flavorful filling, spanakopita is a surefire crowd-pleaser that brings the taste of Greece to your kitchen.

What Is Spanakopita?

Spanakopita. pronounced as spah-nah-KOH-pee-tah, translates to "spinach pie" in Greek, has its roots in Greek culinary history, dating back to ancient times when the Greeks began incorporating phyllo dough and spinach into their dishes. Traditionally, it’s served as a main course or appetizer and is beloved for its unique combination of creamy feta, hearty spinach, and flaky pastry. This dish represents the Mediterranean’s emphasis on fresh, simple, and wholesome ingredients, making it a staple in Greek cuisine that has won hearts worldwide.

Why Everyone Will Love Spanakopita

Spanakopita is a versatile dish that appeals to nearly every palate.

• Vegetarians will appreciate its hearty filling packed with greens and feta, while those new to Mediterranean flavors will enjoy its subtle yet satisfying taste.
• The crispy layers of phyllo add texture and elegance, making it suitable for casual meals or special occasions.
• Whether served warm or at room temperature, it’s a dish that never fails to impress.

Pro Tips for Perfect Spanakopita

• Fresh spinach gives a vibrant flavor, but if using frozen spinach, ensure it’s fully thawed and squeezed of excess water.
• Phyllo dough is delicate and dries out quickly, so work with one sheet at a time and keep the rest covered with a damp towel.
• Scoring the top layers of phyllo into triangles before baking makes it easier to serve once cooked.

Spanakopita FAQs

Can I Make Spanakopita Ahead of Time?

Yes! You can assemble the pie, cover it tightly, and store it in the refrigerator for up to a day before baking.

Alternatively, freeze the unbaked spanakopita for up to three months and bake directly from frozen, adding 10-15 minutes to the baking time.

Can I Use Other Greens Instead of Spinach?

Absolutely. Kale, chard, or a mix of greens can be used for a variation on the traditional recipe. Just make sure to cook and drain them well to prevent sogginess.

What Can I Substitute for Feta Cheese?

Ricotta or goat cheese can be used as a substitute for feta, though the flavor will be milder. For a vegan option, use plant-based feta or tofu crumbles.

Can I Make Spanakopita Vegan?

Yes, by substituting the feta cheese with a vegan alternative and using flaxseed meal mixed with water as an egg replacer, you can enjoy a fully plant-based version.

How to Store Spanakopita

Once baked, let it cool completely before wrapping tightly in aluminum foil or placing it in an airtight container. It can be refrigerated for up to 4 days.

To reheat, pop it in the oven at 350°F for 10-15 minutes to restore its crispy texture. Reheat frozen portions directly in the oven for best results.

How to Make Authentic Greek Spanakopita

Brown the onion in a large pan with a drizzle of extra virgin olive oil.

Add the fresh spinach, already cleaned and roughly chopped with a knife, to the onion, and let them cook until they are tender and wilted.

When finished, turn off the flame and let them cool.

Transfer the vegetables to a bowl, add the eggs and crumbled Greek feta cheese and season with chopped parsley.

Then add the salt and pepper and mix everything well.

Cover a baking tray already greased with oil with a first sheet of phyllo dough and brush with another drizzle of extra virgin olive oil.

Place a second sheet of phyllo dough on top, then grease with a drizzle of oil and repeat the operation 3 more times.

Then pour in the feta and spinach mixture and spread it evenly with the back of a spoon.

Place another layer of phyllo dough on the filling.

Brush with more extra virgin olive oil.

Cover with a sheet of phyllo dough, always greased with oil, and fold one flap inwards.

Overlap the other edges of dough as well.

Brush again with more extra virgin olive oil.

Finish with the last sheet of dough, cut to size and score the surface with a smooth-bladed knife, so as to create lots of triangular and diamond shapes

Sprinkle with sesame seeds and cook in a hot oven at 355°F/180°C for approximately 35 minutes.

Once the cooking time is up, take the spanakopita out of the oven, let it settle at room temperature and turn it out onto a cutting board.

Score the rustic up to the base with a knife.

Enjoy!