Marry This Spanakopita (Spinach Pie) Recipe is a flaky and savory recipe, which is made with spinach and feta cheese. It’s an ideal side dish or appetizer, ready in about 1 hour and 50 minutes.
Jump to RecipeSpanakopita (Spinach Pie) Recipe Ingredients
- 2 (10-oz.) packages frozen chopped spinach, thawed
- 10 Tbsp. unsalted butter
- 1 yellow onion, chopped
- 4 scallions, chopped
- 4 garlic cloves, chopped
- 2 large eggs, beaten
- 6 oz. container crumbled feta
- 1 cup cottage cheese
- 1/4 cup chopped parsley
- 2 Tbsp. chopped dill
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 16 (9-by-13-inch) sheets frozen phyllo dough, thawed
How To Make Spanakopita (Spinach Pie) Recipe
- Drain the Spinach: Place the thawed spinach in a large dish towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This is a crucial step to prevent a soggy pie. Set aside.
- Sauté the Aromatics: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, until the onions are soft and translucent, about 8 to 10 minutes. Transfer this mixture to a large bowl and let it cool for about 10 minutes.
- Mix the Filling: To the cooled onion mixture, add the beaten eggs, crumbled feta, cottage cheese, parsley, dill, salt, pepper, and the thoroughly drained spinach. Stir until everything is well combined.
- Prepare for Assembly: Preheat the oven to 375°F. Melt the remaining 9 tablespoons of butter in a small microwavable bowl. Generously brush a 9-by-13-inch baking dish with some of the melted butter.
- Layer the Bottom Crust: Lay two sheets of phyllo dough in the bottom of the dish. Brush the top sheet generously with melted butter. Repeat this process three more times, layering two sheets at a time and brushing with butter, for a total of 8 phyllo sheets for the bottom crust.
- Add Filling and Top Crust: Spread the spinach and cheese mixture evenly over the phyllo base. Top with two sheets of phyllo dough and brush the top with butter. Repeat with the remaining 6 phyllo sheets, layering two at a time and brushing with butter every other layer. Drizzle any remaining butter over the top.
- Score and Bake: Using a sharp paring knife, carefully score the top layers of phyllo dough into 15 squares. This will make it much easier to cut after baking without shattering the crispy top. Bake for 45 to 55 minutes, until the top is golden brown and flaky. Serve hot.
Recipe Tips
- Why is my Spanakopita soggy? The most common reason for a soggy Spanakopita is not squeezing enough water out of the thawed spinach. You should wring it out in a clean kitchen towel until it is very dry.
- How do I work with phyllo dough? Phyllo dough is paper-thin and dries out very quickly. While you are assembling the pie, keep the sheets of phyllo you aren’t working with covered with a piece of plastic wrap and a slightly damp towel. Work efficiently but carefully.
- Can I make individual Spanakopita triangles? Yes. Cut the phyllo sheets into long strips. Place a spoonful of filling at one end and fold the corner over to form a triangle, then continue folding like a flag until you reach the end of the strip.
- How do I get an extra crispy top? Be generous with the melted butter between the layers and on the final top layer. The butter is what makes the phyllo bake up so flaky and golden.
What To Serve With Spanakopita
Spanakopita is fantastic on its own as an appetizer or light meal, but it also pairs wonderfully with other Greek-inspired dishes.
- A classic Greek salad with tomatoes, cucumber, and olives
- Lemon-herb roasted chicken
- Tzatziki sauce for dipping
- Roasted lemon potatoes
- A simple tomato and cucumber salad
How To Store Spanakopita
- Refrigerate: Store leftover baked Spanakopita covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10-15 minutes to restore its crispiness. Microwaving will make the pastry soft.
- Freeze: You can freeze the unbaked pie. Assemble it completely, then cover it tightly with plastic wrap and foil. It can be frozen for up to 2 months. Bake directly from frozen, adding about 15-20 minutes to the total baking time.
Spanakopita Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 18g
- Protein: 12g
- Fat: 18g
- Saturated Fat: 10g
- Sodium: 750mg
- Sugar: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. You will need about 2 pounds of fresh spinach. Sauté it in a large pot until it is completely wilted, then let it cool and squeeze out all the excess moisture just as you would with frozen spinach.
Spanakopita is a Greek pie made with a spinach and cheese filling (“spanaki” means spinach). Tiropita is a similar pie made with a cheese filling, but without the spinach (“tiri” means cheese).
It would be challenging, as the feta and cottage cheese are core to the flavor and texture. You could experiment with dairy-free feta and a dairy-free ricotta substitute, and use olive oil or vegan butter for the phyllo layers.
Try More Recipes:
- Potato Slab Pie Recipe
- Pecan Pie French Toast Casserole Recipe
- Erin Jeanne McDowell’s Cranberry-Orange Pie Recipe
Spanakopita (Spinach Pie) Recipe
Course: Side DishCuisine: GreekDifficulty: Easy15
servings45
minutes55
minutes280
kcalA classic Greek pie with flaky, buttery phyllo pastry layered with a savory and creamy filling of spinach and feta cheese.
Ingredients
20 oz. frozen chopped spinach, thawed and squeezed dry
10 Tbsp. unsalted butter, melted
1 yellow onion, chopped
4 scallions, chopped
4 garlic cloves, chopped
2 large eggs, beaten
6 oz. crumbled feta cheese
1 cup cottage cheese
Fresh parsley and dill
16 sheets phyllo dough, thawed
Directions
- Thoroughly squeeze all excess water from the thawed spinach.
- Sauté onion, scallions, and garlic in 1 tbsp of butter until soft; cool slightly.
- In a large bowl, combine the spinach, onion mixture, eggs, feta, cottage cheese, herbs, salt, and pepper.
- Preheat oven to 375°F. Brush a 9×13-inch dish with melted butter.
- Layer 8 sheets of phyllo in the dish, brushing with butter every two sheets.
- Spread the spinach filling evenly over the phyllo base.
- Top with the remaining 8 phyllo sheets, again brushing with butter every two sheets.
- Score the top into squares and bake for 45-55 minutes until golden brown.
Notes
- The most critical step for a non-soggy pie is to squeeze the spinach as dry as possible.
- Keep the phyllo dough you are not actively using covered with a damp cloth to prevent it from drying out and cracking.
- Scoring the pie before baking makes for much neater slices later.
- The filling can be prepared up to one day in advance and kept refrigerated.
