Spanakopita is a traditional Greek spinach pie wrapped in phyllo dough, giving it a flaky, crisp, golden crust. The spinach pairs wonderfully with the feta cheese, and adding gruyere cheese adds a nutty flavor. Spanakopita makes a wonderful appetizer or side dish.
On the Ingredients:
- Phyllo, also called fillo or filo, is very thin, unleavened dough made from flour, water, and a small amount of oil. It’s used widely in Middle Eastern and Balkan cuisine. In the US, it’s probably best known for making baklava and Spanakopita. Because the sheets themselves are vegan, it’s a great alternative to puff pastry for many recipes, especially appetizers. Generally, the sheets are stuck together using butter or oil. After baking, it becomes extremely crisp and flaky.
- Spinach is a green leafy vegetable originating in Persia and now enjoyed worldwide. It has a sweet, mild, earthy flavor that does well in many dishes and preparations. Spinach is high in many vitamins and minerals. It’s a good source of vitamins A, C, K1, and B9, iron, and calcium. (Read more about spinach).
- Feta is a brined sheep milk cheese from Greece. It has a soft, crumbly texture and salty flavor. Because it is made with sheep milk, feta is very low in lactose, making it a safer choice for people suffering from lactose intolerance. Though feta may also be made with a mixture of sheep and goat milk, it cannot be made with more than 30% goat milk. (Read more about feta).
Recipe Notes and Substitutions:
We used gruyere cheese in this recipe to add a nutty flavor. You could also use parmesan, pecorino romano, or mozzarella.
Spanakopita (Greek Spinach Pie)
7
servings40
minutes1
hour1
hour40
minutesSpanakopita is a traditional Greek spinach pie wrapped in phyllo dough, giving it a flaky, crisp, golden crust. The spinach pairs wonderfully with the feta cheese, and adding gruyere cheese adds a nutty flavor. Spanakopita makes a wonderful appetizer or side dish.
Ingredients
- Filling Ingredients
20 oz frozen spinach (thawed and drained completely)
1 large onion (diced)
12 oz feta
1 cup chopped parsley
1 1/2 cup gruyere cheese (grated)
1/2 tsp salt
3 cloves garlic (minced)
3 eggs
1/4 tsp red pepper flakes
2 tbsp olive oil
- Other Ingredients
16 oz package of phyllo (fillo) dough
1/2 cup olive oil
1/2 cup butter (melted)
Directions
- The phyllo dough must be removed from the freezer two hours before preparation to allow it to thaw.
- Preheat oven to 350° F.
- Combine the filling ingredients in a large bowl, mixing thoroughly (works well to mix with hands or a potato masher).
- Unroll the phyllo sheets and cover with a damp towel so they don't dry out.
- Mix together the olive oil and melted butter. Lightly brush a 9x13" (or similar-sized) casserole dish with the mixture.
- Place two sheets of phyllo so they're lining the dish. Brush liberally with olive oil and butter. Repeat three more times (so the dish is lined with 8 sheets of phyllo).
- Add the filling and evenly spread it. Use the remaining phyllo to cover the filling, two sheets at a time, brushing with the olive oil and butter.
- When you have used all the phyllo, roll the excess to make an edge. Brush the top and use a knife to slice through the top into the sized pieces you want to serve (do not cut through the bottom).
- Bake for 1 hour until the phyllo is golden brown and crispy. Serve hot and enjoy! (Note: spanakopita is also great at any temperature, even when chilled.)
