Greek Spinach Pie Recipe (Spanakopita)
Spanakopita – traditional Greek spinach pie that is made with crispy phyllo dough layers at the top and bottom, in between there is delicious spinach-cheese-herbs mixture. This savory pie recipe is super easy to make. This this is perfect for holidays, weekends, parties or any other occasion.
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Ingredients:
7-10 Phyllo (fillo) sheets, at room temperature
1/3-1/2 cup (80-120ml) Olive oil
2 pounds (900g) Spinach
1 Large onion, chopped
2-3 Spring onions, chopped
1/4 bunch Parsley, chopped
1/4 bunch Dill, chopped
12oz (340g) Feta cheese
12oz (340g) Ricotta cheese
Salt to taste
Pepper to taste
1/4 teaspoon Nutmeg
1 teaspoon Dried oregano
Lemon zest from one lemon
Directions:
1. Preheat oven to 350F (180C).
2. Make the filling: in a large pan, heat 2 tablespoons of olive oil. Add chopped onion and sauté over medium heat until golden, add spinach and cook for 5-7 minutes, until the spinach is wilted.
3. Drain excess liquids and transfer to a large bowl. Crumble the feta cheese and ricotta cheese into the bowl, then add chopped spring onions, parsley, dill, lemon zest and spices. Mix until well combined and set aside.
4. Assembly: brush the bottom of a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with olive oil. Take a sheet of pastry and place in the baking dish, that way so that some of the pastry hangs over the side. Brush with olive oil. Add 2-3 more sheets in the same manner, and brush them with olive oil between every layer.
5. Evenly spread the spinach and feta filling over the phyllo crust. Then, cover with 3 layers of phyllo, brushing with olive oil in between the layers. Fold the flaps or excess from the sides and brush the top layers with olive oil.
6. Using a very sharp knife cut the pie into rectangles or any other shape.
7. Bake for 40-45 minutes or until golden brown.
8. Allow to cool for 15 minutes before serving. Serve with fresh Greek salad:
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The Best Greek Spanakopita (Updated Video)
Print this recipe here:
Ingredients
1 pound (#4) phyllo pastry at room temperature
12 ounces salted butter, melted
1 cup panko breadcrumbs
1 pound spinach leaves, coarsely chopped
3 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese
1 pound feta cheese, crumbled
3 eggs
3-4 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.
Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
Assemble the Pie:
Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. See the video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Easy Spanakopita | Traditional Feta & Spinach Appetizer
Made with just a few simple ingredients, these delicious spinach and feta spanakopita triangles are a fun appetizer recipe to make at home.
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???? SPANAKOPITA INGREDIENTS
16 ounces frozen spinach defrosted drained
1 tablespoon olive oil
1 medium red onion diced
5 garlic cloves minced
2 teaspoons dried dill
½ cup loosely packed parsley leaves finely chopped
¼ cup finely chopped green onions about 5 – white and light green portions
2 teaspoon lemon zest
½ teaspoon ground pepper
1 ½ cup crumbled feta about 6 oz
6 tablespoons unsalted butter melted
About 20 sheets one sleeve phyllo pastry, defrosted
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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OVEN MITTS:
⏱️ TIMESTAMPS:
0:00 Intro
0:36 Making Spanakopita filling
1:57 Rolling out phyllo dough
2:18 Cutting phyllo dough
3:20 How to stuff Spanakopita
3:37 Buttering and layering phyllo dough
4:02 How to add filling to phyllo dough
4:15 Rolling Spanakopita into triangle shapes
4:36 Assembling Spanakopita onto baking dish
4:48 How to bake Spanakopita
4:54 Cooling and garnishing Spanakopita
5:20 Taste test
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#Spanakopita #SpanakopitaRecipe #Appetizer #AppetizerRecipes
Spanakopita Recipe - Greek Spinach Pie Recipe
This Spanakopita recipe is a combination of the traditional Greek flavors of Spinach and Feta to make a delicious Greek Spinach Pie!
Get the free recipe here:
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Spanakopita - Greek Spinach Pie
Spanakopita - Greek Spinach Pie
Full Recipe:
Spanakopita, or Greek Spinach pie is a quintessentially Greek dish that's a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers.
Filo, or phyllo, dough is amazing… so is butter! Spanakopita has both!
For those of you who do not know, spanakopita is a simple, but oh so tasty, Greek dish made with spinach and feta, fresh dill, lemon, parsley, and scallions. It’s encapsulated in a flaky, paper-thin pastry shell and is a total crowd pleaser!
A FEW TIPS AND POINTERS
* This is a pretty easy recipe to make vegan, sub olive oil for the butter. Aquafaba for the egg whites, use a tasty vegan cheese (I like Kite Hill) some silky tofu can replace the yolks.
*If you’re a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta.
*You can substitute olive oil for butter if you’re watching the sat fats.
*Keep your butter warm! As is cools you will add more on with each stroke.
*For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves.
*This is an AMAZING make ahead dish. Just wrap well and keep in the freezer until you have some unexpected
*You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. These make for a great side to the main course! You can make these ahead and freeze them for an easy make ahead meal.
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Authentic Greek Spanakopita Recipe: A Flaky Spinach Delight!
Dive into the rich culinary tradition of Greece with my latest recipe – Spanakopita! This savory pastry is a delightful combination of flaky layers and a flavorful spinach and feta filling. Join me in this culinary journey as we master the art of crafting this iconic Greek dish. ????????✨ Watch, cook along, and savor the taste of Greece in every bite! #Spanakopita #GreekCuisine #FoodJourney