Spanakopita, a flaky, golden pastry filled with spinach and feta, is a cornerstone of Greek cuisine that’s as delicious as it is iconic. This savory pie, with its crisp phyllo layers and creamy, herbaceous filling, is a beloved staple in Greek homes and tavernas alike. Whether served as an appetizer, side dish, or main course, spanakopita brings the vibrant flavors of the Mediterranean to your table. In this blog post, we’ll explore the history, cultural significance, and nutritional benefits of spanakopita, plus a detailed step-by-step recipe to help you master this Greek classic at home.
The Story of Spanakopita
Spanakopita, meaning “spinach pie” in Greek, has roots stretching back centuries, reflecting Greece’s love for fresh ingredients and layered pastries. The dish likely evolved from the broader tradition of “pita” (pie) dishes in the Balkans and Eastern Mediterranean, with phyllo dough as a key component. Traditionally, spanakopita combines spinach, feta cheese, onions, and herbs, all encased in buttery, flaky phyllo. In rural Greece, foragers often used wild greens alongside or instead of spinach, adding regional flair to the recipe.This dish is a celebration of simplicity and balance, blending earthy greens, tangy feta, and delicate pastry. It’s a versatile favorite, served at family gatherings, holidays, or as a portable snack in the form of small triangles. Spanakopita embodies the Mediterranean diet’s focus on fresh, wholesome ingredients, making it a timeless addition to any table.
Why Spanakopita Is a Must-Try
Spanakopita’s appeal lies in its irresistible texture and flavor. The contrast of crispy phyllo and creamy filling is a crowd-pleaser, while the combination of spinach and feta offers a satisfying balance of savory and tangy. It’s perfect for entertaining, meal prep, or even a vegetarian main course. Plus, it freezes beautifully, so you can make it ahead and enjoy it anytime.
Nutritional Benefits of Spanakopita
Spanakopita is a nutrient-rich dish that combines the health benefits of spinach with the indulgence of cheese and pastry. Here’s a nutritional breakdown per serving (based on a 3×3-inch square or 2 small triangles):
- Calories: Approximately 200–250 kcal
- Protein: 8–10 grams, from feta cheese and eggs, supporting muscle health.
- Fat: 12–15 grams, primarily from feta, butter, and olive oil. While higher in saturated fat, olive oil adds heart-healthy monounsaturated fats.
- Carbohydrates: 15–20 grams, mostly from phyllo dough.
- Fiber: 2–3 grams, thanks to spinach, aiding digestion.
- Vitamins and Minerals: High in vitamin A, vitamin K, and folate from spinach, plus calcium and iron from feta. Also provides small amounts of vitamin C and magnesium.
- Sodium: Moderate to high (400–600 mg), due to feta, so watch portion sizes if monitoring sodium.
Spanakopita is a balanced dish when paired with a light salad or grilled vegetables, offering a mix of greens, protein, and carbs. Opt for olive oil instead of butter for a healthier fat profile.
Prep and Cook Time
- Prep Time: 30 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 12 (as an appetizer or side) or 6 (as a main)
Step-by-Step Spanakopita RecipeReady to create this Greek masterpiece? This spanakopita recipe yields a classic pie with flaky layers and a flavorful filling. It’s easier than it looks, even if you’re new to working with phyllo dough. Let’s get started!
Ingredients
- 1 lb (450g) fresh spinach, washed and chopped (or 16 oz frozen spinach, thawed and drained)
- 8 oz (225g) feta cheese, crumbled
- 1 cup ricotta cheese (optional, for creaminess)
- 2 large eggs, beaten
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/2 cup olive oil (or melted butter, for brushing phyllo)
- 12–16 sheets phyllo dough, thawed
- Optional: 1 tablespoon sesame seeds (for topping)
Instructions
- Prepare the Filling: If using fresh spinach, wilt it in a large pot over medium heat with a splash of water (about 5 minutes). Drain well, squeezing out excess liquid, and chop finely. If using frozen spinach, ensure it’s fully thawed and drained. In a large bowl, combine spinach, feta, ricotta (if using), eggs, onion, garlic, dill, parsley, nutmeg, salt, and pepper. Mix until well combined. Taste and adjust seasoning, keeping in mind feta’s saltiness.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Prepare the Phyllo: Lay the phyllo sheets flat and cover with a damp kitchen towel to prevent drying out. Place one sheet in the baking dish, letting the edges hang over the sides. Brush lightly with olive oil (or melted butter). Repeat with 5–7 more sheets, brushing each with oil, to form the base.
- Add the Filling: Spread the spinach mixture evenly over the phyllo base. Smooth the top with a spatula.
- Layer the Top: Place another phyllo sheet over the filling, brushing with oil. Continue layering 5–7 more sheets, brushing each with oil. Fold any overhanging edges over the top or trim them for a neat appearance. Brush the top layer with oil and sprinkle with sesame seeds, if desired.
- Score and Bake: Using a sharp knife, lightly score the top few layers of phyllo into squares or triangles (this makes cutting easier after baking). Bake for 45–50 minutes, or until the phyllo is golden and crisp.
- Serve: Let the spanakopita cool for 10 minutes before cutting along the scored lines. Serve warm or at room temperature as an appetizer, side, or main dish.
Tips for Success
- Phyllo Handling: Work quickly with phyllo to prevent it from drying out. Keep unused sheets covered with a damp towel.
- Moisture Control: Squeeze out as much liquid as possible from the spinach to avoid a soggy pie.
- Make-Ahead: Assemble the pie, cover tightly, and refrigerate for up to 1 day before baking. Alternatively, freeze the unbaked pie for up to 2 months; bake from frozen, adding 10–15 minutes to the cooking time.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven to restore crispiness.
Serving Suggestions
Spanakopita is versatile and shines in various settings. Serve it as a meze with tzatziki, olives, and pita bread for a Greek-inspired spread. Pair it with a tomato-cucumber salad or roasted vegetables for a light meal. For a heartier option, add a side of Greek lemon rice or grilled chicken. A glass of crisp white wine, like Moschofilero, enhances the dish’s herbaceous notes.
Why Spanakopita Belongs in Your Kitchen
Spanakopita is a love letter to Greek cuisine—flaky, flavorful, and packed with wholesome ingredients. Its make-ahead and freezer-friendly nature makes it a practical choice for busy cooks, while its crowd-pleasing taste ensures it’s a hit at any gathering. Whether you’re new to Greek cooking or a seasoned pro, this recipe is a delicious way to celebrate Mediterranean flavors.So, grab some phyllo and get baking! Have you made spanakopita before, or do you have a favorite spin on the filling? Share your thoughts in the comments—I’d love to hear how you make this Greek classic your own!
