Spanakopita Recipe

If you have not tried Spanakopita before, youre in for a treat! Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. Im sharing my familys favorite spanakopita recipe, complete with tips, video, and step-by-step photos. Trust me, this is so much easier to make than you think!

Spanakopita Recipe (Greek Spinach Pie)

Foolproof family recipe for Spanakopita! Delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.

Prep: 20min

Total: 1h20min

Yield: 12

Nutrition Facts: servingSize None, calories 393 calories, Sugar 3.4 g, Sodium 619.9 mg, Fat 20.6 g, Saturated Fat 4.8 g, Trans Fat 0 g, Carbohydrate 38.8 g, Fiber 12.8 g, Protein 21.4 g, Cholesterol 73.1 mg

Ingredients:

• 16 oz frozen chopped spinach, thawed and well-drained
• 2 bunches flat-leaf parsley, stems trimmed, finely chopped
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Private Reserve extra virgin olive oil
• 4 eggs
• 10.5 oz quality feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper
• 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
• 1 cup Private Reserve extra virgin olive oil, more if needed

Instruction:

1. Preheat the oven to 325 degrees F.
2. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
3. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
4. Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
5. Prepare a 9 1/2″ X 13″ baking dish like this one. Brush the bottom and sides of the dish with olive oil.
6. To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
7. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
8. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
9. Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later.
10. Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!

Spanakopita

This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp. A savory and hearty appetizer or main course option that always gets rave reviews!

Prep: 45min

Total: 70min

Serving Size: 1 serving

Nutrition Facts: calories 72 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, Saturated Fat 4 g, Cholesterol 24 mg, Sodium 127 mg, Sugar 0.5 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil (divided use)
• 2 pounds fresh spinach leaves
• 1/2 cup onion (finely chopped)
• 1/2 cup green onions (thinly sliced)
• 1 teaspoon minced garlic
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 8 ounces feta cheese (crumbled)
• 1 egg (lightly beaten)
• salt and pepper to taste
• 1 pound phyllo dough sheets (thawed)
• 3/4 cup butter (melted)

Instruction:

1. Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.
3. Cook for 3-4 minutes until all of the spinach is wilted.
4. Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.
5. Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat.
6. Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds.
7. Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. Season generously with salt and pepper to taste. Stir until thoroughly combined.
8. Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you’re not working with it.
9. Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
10. Add a second layer of dough on top of the first, then brush the second layer with butter.
11. Cut the dough vertically into 3 inch wide strips.
12. Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
13. Fold the strip of dough over itself the same way you’d fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on the prepared sheet pan.
14. Repeat the process with the remaining dough and filling.
15. Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 18-20 minutes or until golden brown. Serve immediately.

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