Spanakopita
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Spanakopita is the dish that turns skeptics of both spinach and pastry into believers in a single bite. These crisp golden triangles or the classic whole pie of flaky phyllo enclosing a fragrant filling of wilted spinach, crumbled feta, fresh herbs, and eggs have graced Greek tables for centuries. The word itself simply means spinach pie, but the reality is considerably more complex and considerably more delicious. Found everywhere from Athenian bakeries at 7am to festive Easter tables, spanakopita is the great democratic dish of Greek cuisine - humble ingredients, extraordinary result.
Time & Quantities
Method & Ingredients
Required Equipment: Large skillet, large baking dish or sheet pan, pastry brush, clean kitchen towel
Cooking Method: Baking
Ingredients
- 1 lb fresh spinach (or 500g frozen / thawed and squeezed dry)
- 400g feta cheese (crumbled)
- 3 eggs (beaten)
- 1 large onion (finely diced)
- 3 spring onions (sliced)
- 2 garlic cloves (minced)
- 1/2 cup fresh dill (chopped)
- 1/4 cup fresh parsley (chopped)
- pinch of nutmeg
- black pepper
- 12 sheets phyllo dough (thawed if frozen)
- 80ml olive oil or melted butter (for brushing)
Instructions
- If using fresh spinach, wilt in a dry pan over high heat in batches, then squeeze out every drop of moisture with your hands - and we mean every drop. Wet filling is the enemy of crispy phyllo.
- Cook onion in olive oil until soft, add spring onions and garlic, cook 2 minutes. Add squeezed spinach and cook until any remaining moisture evaporates completely. Cool to room temperature.
- Combine cooled spinach mixture with crumbled feta, beaten eggs, dill, parsley, nutmeg, and pepper. Do not add salt - the feta provides all the salt this filling needs. Taste and adjust.
- Preheat oven to 375 degrees F (190 degrees C). Keep phyllo sheets covered with a damp kitchen towel to prevent drying out - phyllo becomes brittle and useless within minutes of air exposure.
- Brush your baking dish with oil. Layer 6 phyllo sheets on the bottom, brushing each one with oil or butter before adding the next. Let the edges hang over the sides.
- Spread filling evenly over the phyllo base. Fold overhanging edges over the filling. Layer remaining 6 sheets on top, brushing each one. Tuck the edges in neatly and score the top into portions with a sharp knife - this prevents the phyllo shattering when you cut it after baking.
- Bake 45-50 minutes until deep golden and crisp. Cool 15 minutes before cutting. The wait is genuinely worth it.
Storage & Make-Ahead
Storage Advice: Refrigerate up to 4 days. Reheat in a 350 degrees F (175 degrees C) oven for 15 minutes to restore crispness. Do not microwave - it turns the phyllo limp.
Make-Ahead & Freezing Tips: Freeze unbaked assembled spanakopita for up to 3 months. Bake directly from frozen at 375 degrees F (190 degrees C) adding 15 minutes to the baking time. Cooked spanakopita also freezes well.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 285
- Protein: 12g
- Fat: 18g (Saturated: 7g)
- Carbohydrates: 20g (Fiber: 2g / Sugar: 2g)
- Vitamin A: 45% DV
- Vitamin C: 15% DV
- Calcium: 25% DV
- Iron: 14% DV
Allergen Information: Contains gluten (phyllo) / dairy (feta) / eggs.
Dietary Information: Contains gluten / dairy / and eggs. Vegetarian as written. Not suitable for gluten-free / dairy-free / or vegan diets.
Serving & Variations
Serving Suggestions: Cut into squares or triangles and serve warm or at room temperature. Works equally well as a mezze plate starter or as a main with a tomato salad alongside.
Wine or Drink Pairing: A crisp dry Assyrtiko from Santorini - mineral / saline / and high-acid - cuts beautifully through the richness of feta and pastry. A chilled Moschofilero from the Peloponnese offers a more floral and aromatic pairing that complements the dill.
Possible Recipe Variations: Beestrot Signature: Add a tablespoon of pine nuts lightly toasted in butter to the filling - they add a subtle crunch and richness that makes every bite slightly different in the best possible way. Variations: Tiropita - omit the spinach and use a triple-cheese filling of feta / ricotta / and kasseri for a pure cheese pie. Triangle Spanakopita - cut phyllo into strips and fold individual triangles for a portable party version. Spanakopita Rolls - roll filling in phyllo like a strudel for a dramatic presentation.
Additional Notes: Squeezing out every drop of moisture from the spinach is the single most important step. A wet filling will steam instead of crisp the phyllo from the inside, producing a soggy base that no Greek grandmother would accept.
