Here is an authentic spanakopita recipe (greek spinach pie) that you will be obsessed with! Easy, comforting and incredibly good.
If you love creamy spinach, also try this spinach artichoke dip.
Appetizer Recipes
Spinach Artichoke Dip
How to Make Spanakopita (Greek Spinach Pie)
Follow these simple recipe instructions to have this yummy homemade Greek spinach pie ready to go in less than an hour:
- Prepare the filling. In a bowl, combine chopped spinach, green onions, garlic, eggs, parsley, feta, ricotta, olive oil, and dill. Season with black pepper.
- Prepare the phyllo. Brush a 9×13 inch baking dish with olive oil. Layer two sheets of phyllo dough, brushing each with olive oil, and repeat until two-thirds of the phyllo is used.
- Assemble the spanakopita. Spread the spinach mixture evenly over the phyllo. Continue layering phyllo sheets, brushing with olive oil, until all sheets are used. Tuck in overhanging sheets.
- Score and bake. Brush the top with olive oil, lightly score with a knife, and bake at 350°F for 30-40 minutes until golden brown.
- Serve. Serve warm.
(View more: Appetizer Recipes)
2 Quick Tips for Making Spanakopita
Here are 2 quick and easy to remember tips to keep in mind whenever you’re making your own homemade spanakopita:
- Pay attention to the spinach. You can honestly use either fresh or frozen spinach when making spanakopita. But whatever option you pick, just make sure that you thoroughly thaw (if necessary) and drain the spinach so that it’s as dry as possible before making pastry recipes like spanakopita.
- Experiment with the pie filling. Feel free to play around with the spinach filling ingredients a little bit when making homemade spanakopita. Leeks and different types of onions are a good starting point for branching out.
If you’re looking for more comforting, creamy spinach recipes, you should also try these:
Chicken Recipes
Spinach Stuffed Chicken Breast
Pasta Recipes
Creamy Parmesan Spinach Pasta
Recipes
Spinach Casserole
How to Store Homemade Greek Spinach Pie
Allow the Greek spinach pie to cool completely before transferring into a shallow airtight container. Seal the container up tightly and you can store the spanakopita in the fridge for up to 2 to 3 days.
Alternatively, you can also freeze the pie like this for up to 3 months.
P.S. For a yummy side salad to have with your spanakopita to make it a full meal, also try this mediterranean cucumber tomato feta salad with greek dressing: https://nurturedhomes.com/mediterranean-cucumber-feta-salad
Greek Spinach Pie (Spanakopita)
Ingredients
- 1 package, 16 oz phyllo sheets, thawed
- 16 oz frozen chopped spinach, thawed and well-drained
- ½ cup chopped fresh parsley
- 3 green onions, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil plus extra for brushing
- 4 eggs, lightly beaten
- 10 oz feta cheese, crumbled
- 2 tsp dried dill weed
- ½ cup ricotta cheese
- black pepper to taste
Instructions
- Preheat oven to 350ºF.
- Add the spinach, green onions, garlic, eggs, parsley, feta, ricotta, olive oil and dill to a bowl and stir to combine.
- Season to taste with black pepper.
- Brush 9×13 inch baking dish with extra olive oil.
- Line the baking dish with two sheets of phyllo.
- Brush with extra olive oil.
- Add two more sheets and brush them with extra olive oil.
- Repeat until two-thirds of the phyllo is used up.
- Spread the spinach mixture evenly over the phyllo crust.
- Top with two more sheets, and brush with extra olive oil.
- Continue to layer the phyllo sheets, two-at-a-time, brushing with extra olive oil, until you have used up all the sheets.
- Tuck overhanging sheets into pan to seal filling.
- Brush with extra olive oil.
- Using a knife, lightly score top layer of dough into squares.
- Bake in preheated oven for 30 to 40 minutes or until golden brown.
- Serve warm.
