Imagine the bustling streets of Athens, where the aroma of freshly baked spanakopita fills the air, drawing you to a cosy taverna. Well, you may not be wandering the streets of Athens, but you can bring this traditional Greek spinach pie to your table at home.
Ingredients for this Spanakopita Recipe
Spanakopita, directly translated as “spinach pie,” is a beloved Greek dish known for its flaky filo layers and savoury spinach filling. It captures the essence of Greek cuisine, bringing a piece of Greece to your kitchen. To create an authentic Greek spinach pie, you’ll need 600g of baby spinach, finely chopped fresh dill and parsley, green onions, feta cheese, minced garlic or garlic confit, olive oil, eggs, filo pastry, melted butter, white and black sesame seeds, black pepper, and kosher sea salt.
How to Make Spanakopita
Crafting the Perfect Filling
Start by preheating your oven to 220°C (430°F) and pre-line a large baking tray with paper. Place the fresh spinach in a large bowl, sprinkle with kosher sea salt, and massage the salt into the leaves. Let the spinach sit for 15 minutes to release excess moisture. Squeeze out as much water as possible using a cheesecloth or thin tea towel, then roughly chop the spinach. Combine the spinach with finely chopped dill, parsley, scallions, crumbled feta, minced garlic or garlic confit, olive oil, and beaten eggs. Mix well with your hands to combine all ingredients thoroughly.
Layering the Filo Pastry
Filo pastry, delicate and whisper-thin, is the secret to spanakopita’s signature crunch. Layer eight sheets of filo pastry on the pre-lined baking tray, brushing each sheet with melted butter before laying the next one on top. Spread the spinach and feta mixture evenly over the filo base, leaving a 2.5cm (1 inch) border. Cover the filling with another sheet of filo pastry, brush with butter, and repeat with the remaining filo sheets. Press the edges down to create a seal and fold or crimp the filo pastry around the edges to create a rustic edge. Brush the top with the remaining butter and sprinkle with white and black sesame seeds.
Baking to Golden Perfection
Bake the spanakopita for 25-30 minutes until the top is golden brown and crispy. Let it cool slightly before cutting it into generous squares or elegant triangles and serving it warm.
Tips for a Perfect Spanakopita
- Fresh is Best: Using fresh spinach and herbs enhances the vibrant flavours.
- Quick with Filo: Work swiftly with filo pastry, covering unused sheets to prevent drying.
- Brush the filo: You can do this with butter or olive oil!
- Make-Ahead: You can make the filling a day or two before assembling the spanakopita. You can also assemble it and refrigerate for a day as long as it’s wrapped tightly.
- Wringing Spinach: It’s very important you wring the spinach to remove as much moisture as possible or your spanakopita will be wet and soggy.
What is spanakopita made of?
Spanakopita combines fresh spinach, creamy feta cheese, onions, garlic, dill, and eggs, all enveloped in layers of crisp filo pastry, resulting in a savoury and satisfying dish.
What to serve with spanakopita?
Spanakopita pairs wonderfully with Mediterranean sides. Consider serving it with a fresh tabouli recipe for a refreshing contrast or falafel for a hearty, complimentary meal. Traditionally in Greece, spanakopita is also eaten for breakfast.
Why is spanakopita healthy?
Spanakopita is a nutritious option due to its wholesome ingredients. Spinach offers a wealth of vitamins and minerals, while feta cheese provides protein and calcium. Olive oil and fresh herbs contribute to its overall health benefits, making it a balanced choice.
Now You Know How to Make Spanakopita
By following these steps and tips, you can master an easy spanakopita recipe that brings the heart of Greece into your home. For more delicious Mediterranean recipes, don’t forget to explore our tabouli recipe and discover perfect pairings like falafel to complete your meal.
If you make this crispy fried calamari recipe please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Spanakopita: A Greek Spinach Pie Delight
Ingredients
- 600 g baby spinach
- 2 tbsp dill, finely chopped 15g
- 1 bunch flat leaf parsley, finely chopped 25g
- 4 green onions / scallions, finely chopped
- 10.5 oz feta 300g
- 2 garlic cloves minced or 10 garlic confit cloves
- 1 tbsp olive oil
- 4 eggs
- 16 sheets filo pastry
- 10 tbsp butter, melted 150g
- 1 tbsp white and black sesame seeds
- black pepper
- kosher sea salt
Instructions
- Preheat the oven to 220C / 430F. Pre line a large baking tray with baking paper.
- Sweat the spinach by placing it into a large bowl or colander and sprinkling with 2 tsp of kosher sea salt. Massage the salt into the spinach and leave to sit for 15 minutes to allow as much moisture to release from the spinach as possible.
- Place the spinach into a cheesecloth or thin tea towel and ring out the water. You will need to squeeze the spinach extremely hard to remove as much water as possible. Roughly chop the spinach.
- Place the spinach into a bowl along with the dill, parsley, scallions, feta, garlic, olive oil, eggs and a big pinch of salt and pepper. Mix well with your hands to combine.
- Layer 8 sheets of filo pastry onto the pre lined baking tray, brushing each sheet with the melted butter before laying the next one on top. Once you get to the 8th sheet of pastry, brush with butter then spread the filling onto it. Leave a 2.5cm / 1 inch border.
- Cover the spinach filling with a sheet of filo pastry, brush with butter then repeat with the remaining filo pastry. Press the edges down to create a seal and fold or crush the filo pastry up around the edges to create a rough edge. Brush the top with the remaining butter then sprinkle over the sesame seeds.
- Bake for 25 – 30 minutes or until golden and crispy. Serve immediately.
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