Best 6 Spanakopita Greek Spinach And Feta Pie Recipes

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The spanakopita, or Greek spinach and feta cheese pie, is a delicious pastry dish that forms part of the Mediterranean cuisine. It is traditionally enjoyed as a main course, but with its delightful blend of flavors and textures, it can also serve as a delightful appetizer or side dish. With a rich history dating back centuries, the spanakopita is a symbol of Greek culinary heritage and offers a symphony of flavors that cater to diverse palates, making it a cherished dish in Greece and beyond. Delve into the world of spanakopita and explore the best recipes to create this delectable treat in your own kitchen.

Let's cook with our recipes!

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

SPANAKOPITA (GREEK SPINACH AND FETA PIE)



Spanakopita (Greek Spinach and Feta Pie) image

You can make this recipe with fresh spinach or three boxes of frozen chopped spinach; fresh spinach will have a better flavor and texture, but it takes much longer to wash and stem. Baby spinach works very well and requires less work, if you don't mind paying the extra price.

Provided by Abby Falck

Categories     Savory Pies

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs spinach leaves
1/2 cup flat leaf parsley, chopped
1/2 cup dill, chopped
2 cups scallions, chopped
1 1/2 teaspoons coarsely ground sea salt or 1 1/2 teaspoons kosher salt
2 tablespoons light olive oil
3 cups yellow onions, chopped
1/2 teaspoon black pepper
1/2 lb feta cheese, crumbled
14 sheets phyllo pastry sheets
1/2 cup butter, melted or 1/2 cup cooking spray

Steps:

  • Preheat the oven to 375º F.
  • (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt.
  • Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent.
  • Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted.
  • Turn off the heat and stir the feta and black pepper into the mixture.
  • Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil.
  • Spread the spinach mixture into the baking pan.
  • Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil.
  • Bake until the top is golden brown, about 30 minutes.

SPANAKOPITA: GREEK SPINACH PIE WITH FETA CHEESE



Spanakopita: Greek Spinach Pie With Feta Cheese image

A delicious phyllo pie recipe made with spinach and feta cheese, spanakopita is a classic Greek favorite that can be an appetizer, side dish, or meal.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Lunch     Entree

Time 1h10m

Yield 16

Number Of Ingredients 16

For the Filling:
2 1/2 pounds fresh spinach (chopped, or frozen, thawed well)
3/4 cup olive oil (divided)
4 large onions (diced)
2 bunches green onions (diced, including 4 inches of the green part)
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped, or 3 tablespoons dried dill)
1/4 teaspoon ground nutmeg
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound feta cheese (crumbled)
4 large eggs (lightly beaten)
1/2 pound ricotta cheese (or cottage cheese)
For the Phyllo
4 tablespoons butter (melted)
1 pound phyllo pastry sheets

Steps:

  • Gather the ingredients.
  • Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. The spinach should be dry before you begin cooking.
  • Heat 1/2 cup of the olive oil in a deep sauté pan or large Dutch oven. Sauté the onions and green onions until tender.
  • Add the spinach, parsley, and dill , and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  • Add the nutmeg and season with salt and pepper. The spinach mixture should be on the dry side; if using frozen spinach, you will want to cook it until any excess moisture evaporates. Remove from the heat and set the spinach mixture aside to cool.
  • In a large mixing bowl, combine the feta, eggs, and ricotta cheese.
  • Add the cooled spinach mixture and mix until combined.
  • Gather the ingredients.
  • Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease 2 (9 x 12-inch) rectangular pans.
  • Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12 x 18-inch sheets when opened fully.
  • Using kitchen scissors or a sharp knife, cut the sheets in half to make 2 stacks of 9 x 12-inch sheets. To prevent drying, cover 1 stack with wax paper and a damp paper towel while working with the other.
  • Preheat the oven to 350 F. Layer about 10 sheets of phyllo on the bottom of each pan, making sure to brush each sheet with the butter-olive oil mixture before layering the next.
  • Add half of the spinach mixture to each pan in an even layer and press with a spatula to flatten.
  • Layer another 10 phyllo sheets on top of the spinach mixture in each pan, making sure to brush each sheet well with the butter-olive oil mixture.
  • Before baking, score the top layer of the phyllo (making sure not to puncture the filling) to enable easier cutting of pieces later. (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.)
  • Bake until the pie turns a deep golden brown, 20 to 25 minutes.
  • Let cool for a few minutes and then slice, serve, and enjoy.

Nutrition Facts : Calories 295 kcal, Carbohydrate 23 g, Cholesterol 36 mg, Fiber 3 g, Protein 9 g, SaturatedFat 7 g, Sodium 365 mg, Sugar 3 g, Fat 20 g, ServingSize 12 to 16 Servings, UnsaturatedFat 0 g

SPANAKOPITA (SPINACH AND FETA PIE)



Spanakopita (Spinach And Feta Pie) image

You could make small triangles, brush them with butter and them freeze them in a freezer bags if you like, to use them at a later time

Provided by Poppy

Categories     Potato

Time 1h10m

Yield 1 Lge Pie

Number Of Ingredients 10

1 kg spinach (I use fresh, but frozen and thawed would probably work)
1 package frozen puff pastry or 1 package phyllo pastry
250 g Greek feta cheese
1/4 cup butter
olive oil (for frying)
1 onion
garlic (as much as you like or not)
2 -3 eggs (optional. I don't use eggs)
4 -5 sprigs fresh dill (optional)
salt and pepper

Steps:

  • Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
  • Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
  • Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
  • Spinach should be deep green colour and stalks should be tender.
  • Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
  • Crumble feta into pan and stir well for a minute or two.
  • Eggs should be cooked by then.
  • Season with salt and pepper.
  • Butter baking pan.
  • If using phyllo, separate sheets, and brush each sheet individually with melted butter.
  • Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
  • If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
  • If making bite-sized pies cut squares approximately 2 1/12" square.
  • Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
  • The filling should not be too wet or the pastry gets mushy.
  • It should also not be too dry or the pie is not juicy enough.
  • Put filling into pastry and bring edges up to enclose filling.
  • (Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
  • Seal by crimping, tucking in, or any means that work.
  • Score the top lightly, not enough to reach filling, and brush with egg.
  • Bake in moderate oven until pastry is golden and done.
  • Good hot or cold.

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

Provided by evelynathens

Categories     Lunch/Snacks

Time 1h30m

Yield 15-18 serving(s)

Number Of Ingredients 11

1 lb country-style phyllo pastry (if you can't get that, regular phyllo pastry will do)
1/2 cup extra virgin olive oil, approximately
1/4 cup olive oil
2 lbs spinach, cleaned, tough stems removed
6 spring onions, cleaned, sliced in 1/4 inch lengths
1 leek, white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
1 medium red onion, chopped fine
3/4 cup fresh dill, minced
1/2-3/4 lb feta cheese, crumbled (this is a matter of personal taste. I like my spanakopita 'sweeter' and therefore use the lesser amo)
3 eggs, beaten
salt and pepper

Steps:

  • Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
  • Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
  • Preheat the oven to 375°F.
  • Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
  • Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
  • Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
  • Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
  • Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
  • Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
  • Repeat layering with the remaining phyllo, oiling each sheet generously.
  • Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
  • Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
  • Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
  • Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
  • It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.

Nutrition Facts : Calories 263.1, Fat 17.1, SaturatedFat 4.6, Cholesterol 50.7, Sodium 380.9, Carbohydrate 20.8, Fiber 2.3, Sugar 1.6, Protein 7.6

EASY SPANAKOPITA (GREEK SPINACH AND FETA PIE)



Easy Spanakopita (Greek Spinach and Feta Pie) image

This is much easier than having to layer phyllo dough and the puff pastry is far more yummy in my opinion. My kids devour this and it's a great way to get those veggies in.

Provided by C. Taylor

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 sheets puff pastry
1 (10 ounce) box frozen chopped spinach (thawed and squeezed to remove all liquid)
3 eggs
1 1/2 cups cottage cheese
1/2 lb feta cheese (crumbled)
1/2 teaspoon pepper
1/4 teaspoon dried dill
nonstick cooking spray
egg wash (optional)

Steps:

  • Preheat oven to 400°F
  • Gently roll out each sheet of puff pastry to the size of your pan (approximately 9 x 13). Spray pan with spray and place the first sheet of pastry.
  • Making sure that all the liquid has been squeezed and drained from the spinach, mix spinach with the feta, cottage cheese, eggs, pepper and dill. Spread mixture in pan.
  • Top mixture with second sheet of pastry and brush with egg wash (optional).
  • Bake till golden brown, approximately 35 minutes.

Nutrition Facts : Calories 489.7, Fat 33.1, SaturatedFat 11.5, Cholesterol 101.8, Sodium 667.2, Carbohydrate 31.9, Fiber 2, Sugar 3, Protein 16.6

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach.
  • Squeeze the spinach dry: Before adding the spinach to the filling, be sure to squeeze out as much excess water as possible. This will help prevent the pie from becoming soggy.
  • Use a good quality feta cheese: Feta cheese is the key ingredient in spanakopita, so it's important to use a good quality cheese. Look for a feta that is firm and crumbly, with a slightly tangy flavor.
  • Layer the filling evenly: When assembling the pie, be sure to layer the filling evenly. This will help ensure that each bite is packed with flavor.
  • Bake the pie until golden brown: The pie is done baking when the top is golden brown and the filling is bubbling. This usually takes about 30-35 minutes.

Conclusion:

Spanakopita is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach. With its flaky filo dough, creamy spinach and feta filling, and rich custard, spanakopita is sure to be a hit with everyone who tries it.

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