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Greek Spinach Pie - Spanakopita Recipe

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4.3 from 10 reviews

This homemade Greek Spinach Pie, or Spanakopita, features layers of flaky homemade phyllo dough filled with a savory mixture of sautéed spinach, fresh herbs, tangy feta cheese, and eggs. The pie is seasoned with lemon zest and olive oil, baked to golden perfection, and offers an authentic taste of Greek cuisine perfect for gatherings or family meals.

  • Total Time: 1 hour 10 minutes
  • Yield: 15 servings

Ingredients

Phyllo Dough

  • 650 grams all-purpose flour (plus more for dusting)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vinegar
  • 2 teaspoons sea salt
  • 450 ml warm water

Filling

  • 1/3 cup extra virgin olive oil
  • 5 fresh onions (roughly chopped)
  • 1.2 lbs fresh spinach (500 grams)
  • 10-15 spearmint leaves (roughly chopped)
  • 1/2 bunch fresh dill (roughly chopped)
  • 3 eggs
  • 14 oz Greek feta (400 grams)
  • 1 lemon (zested)
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 10 thick phyllo sheets
  • additional extra virgin olive oil for brushing and drizzling

Instructions

  1. Sauté Onions: Place a large skillet over medium heat, add the olive oil and chopped onions, and cook until softened and translucent, releasing their sweetness.
  2. Add Spinach Gradually: Gradually add the fresh spinach to the skillet in batches, allowing each batch to wilt before adding more to avoid crowding.
  3. Cook Spinach Thoroughly: Continue sautéing the spinach until it softens completely and releases its moisture. If needed, add an extra tablespoon of olive oil. Once cooked, transfer the spinach to a colander to drain excess liquid thoroughly.
  4. Prepare Filling Mixture: In a large mixing bowl, combine the drained spinach, chopped mint, dill, crumbled feta cheese, beaten eggs, lemon zest, and olive oil. Season with sea salt and freshly ground pepper to taste, mixing gently to combine all flavors.
  5. Preheat Oven: Set your oven to 200°C (390°F) to get it ready for baking the pie.
  6. Prepare Baking Pan: Generously brush a baking pan with olive oil. Lay a phyllo sheet into the pan, letting the edges hang over, and brush it with olive oil. Repeat this process with two additional phyllo sheets, layering and brushing each with olive oil. Spread one-third of the filling evenly over the third phyllo sheet.
  7. Add Wrinkled Phyllo Sheets: Place another phyllo sheet over the filling, gently wrinkle it without letting the sheet hang over the pan edge, and sprinkle with olive oil.
  8. Layer Filling and Phyllo: Add the second third of the filling, repeat with another wrinkled phyllo sheet brushed with olive oil, then add the final third of the filling on top.
  9. Fold and Frame Pie: Fold the hanging phyllo edges over the filling to enclose it. Cover the top of the pie with two to three more phyllo sheets brushed with olive oil. Trim excess dough hanging outside the pan, leaving about a two-inch border, then roll it inward to create a neat edge or frame.
  10. Score and Bake: Lightly score the surface of the pie with a knife, being careful not to cut through to the bottom. Bake in the preheated oven for 40 minutes until golden and crisp. Remove from oven and allow it to rest for 15 minutes before slicing and serving.
  11. Make Phyllo Dough: In a mixing bowl, combine the flour, sea salt, olive oil, and vinegar. Gradually add the warm water while mixing to create a smooth dough that is neither too tight nor too sticky. Knead well, then shape into a ball, cover with a towel, and let rest for 20-30 minutes.
  12. Divide Dough: Cut the rested dough into 7-8 equal pieces. Shape each into a ball and cover with a towel to prevent drying.
  13. Roll Out Phyllo: Flatten a ball with your palms, then gently press and roll from the center outward. Wrap the dough around the rolling pin and continue to roll and stretch the dough until it is paper-thin. Flour the surface as needed to prevent sticking. Once thin enough, wrap the phyllo sheet around the rolling pin for easy transfer.
  14. Assemble with Homemade Phyllo: Transfer rolled-out phyllo sheets to the baking pan, brushing each generously with olive oil. Repeat layering of phyllo and filling as previously described, using your homemade dough instead of store-bought sheets, then bake as instructed.

Notes

  • Draining the cooked spinach well is crucial to avoid a soggy pie.
  • Phyllo dough should be handled gently to prevent tearing; keep unused sheets covered with a damp towel to maintain moisture.
  • Use fresh herbs like mint and dill for authentic flavor.
  • You may substitute store-bought phyllo if short on time, but homemade dough adds superior texture and freshness.
  • Allow the pie to cool slightly before cutting to ensure clean slices.
  • Adjust salt carefully since feta is salty.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/greek-spinach-pie-spanakopita-recipe/