Best 5 Spanakopita Greek Spinach Pie Recipes

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Spanakopita, also known as Greek spinach pie, is a delightful and savory dish that combines the flavors of fresh spinach, aromatic herbs, creamy feta cheese, and flaky phyllo dough. Originating from the rich culinary traditions of Greece, spanakopita has become a beloved dish worldwide, often enjoyed as an appetizer, main course, or even as a filling for pastries. This versatile pie can be prepared using various techniques and ingredients, making it a popular choice among home cooks and chefs alike. Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking an impressive yet approachable recipe, this guide will help you navigate the world of spanakopita, providing step-by-step instructions, ingredient variations, and helpful tips to create a perfect Greek spinach pie that will tantalize your taste buds and transport you to the vibrant streets of Greece.

Check out the recipes below so you can choose the best recipe for yourself!

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 PIE)



Spanakopita (Greek Spinach Pie) image

Provided by Cat Cora

Categories     main-dish

Time 4h15m

Yield about 10 to 12 servings

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash

Steps:

  • In a food processor, pulse the flour and salt until combined. Add the shortening and pulse until the mixture resembles cornmeal mixed with pea-sized bits, about 10 times. While the motor is running, drizzle in the water until a dough forms.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Grease a 9 by 13-inch baking pan. Divide the dough in half; press half the dough up and around the inside of the pan. Set the remaining dough aside covered with plastic wrap.
  • Line the pan with foil and fill with dried beans. Bake the dough for 20 minutes and remove the beans and foil. Continue baking the crust until golden brown, about 10 minutes more. Let the pan cool on a rack.
  • Meanwhile, make the spinach filling: Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until lightly browned, about 6 minutes. Add the rice and cook, stirring occasionally, for 2 minutes. Add the spinach, little by little (adding more as the previous batch wilts), and cook, stirring, until completely wilted. Season with the salt and pepper and stir in the parsley, dill, and scallions.
  • Drain the spinach mixture in a colander in the sink and let cool.
  • Once the spinach is cool, stir in the feta and spread the mixture into the crust. Roll the remaining dough out on a well-floured surface, into a rectangle large enough to cover the baking pan. Top the spinach with the dough and pinch around the sides to seal. Score the top of the pie in the center, brush the surface of the dough with egg wash, and bake until golden brown, about 40 minutes.
  • Remove the pie from the oven, let cool, cut into squares and serve.

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.

GREEK SPINACH & HERB PIE (WITHOUT CHEESE) A.K.A. SPANAKOPITA



Greek Spinach & Herb Pie (Without Cheese) A.k.a. Spanakopita image

Spanakopita can be made with or with out cheese. The no cheese version is as popular with Greeks as the version with cheese, and is a popular Lenten dish. Although the name for this dish is often used for the spinach pie with cheese, traditional spanakopita does not include cheese.**Cooking time does not include the 30 minutes it needs to sit before serving.**

Provided by Debbwl

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fresh spinach, washed
1/2 cup fresh dill, finely chopped
1/2 cup fresh parsley, finely chopped
1 garlic clove, finely chopped
4 spring onions, finely chopped
1/2 medium leek, finely chopped
Pam cooking spray
1/2 lb phyllo pastry sheet (approx. 14 sheets)
sea salt, to taste
fresh ground pepper, to taste

Steps:

  • Coarsely chop spinach and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.
  • In a large mixing bowl, combine spinach, dill, parsley, garlic, onions, leek, pepper, and mix well until ingredients are well blended.
  • Preheat the oven to 350°F (175°C).
  • Spray 9" round or square pyrex plate with cooking spray. When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, spraying each one lightly with Pam cooking spray.
  • Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, spraying each with cooking oil except the top sheet. Tuck or tim eadges. I like to kind of ruffle mine.
  • Bake at 350°F (175°C) for 45-50 minutes in the middle of the oven. When done, remove from the oven and allow to cool 1/2 hour before serving.

Nutrition Facts : Calories 158.7, Fat 3, SaturatedFat 0.7, Sodium 309, Carbohydrate 27.7, Fiber 4.6, Sugar 1.3, Protein 7.5

YUMMY GREEK SPINACH PIE (SPANAKOPITA)



Yummy Greek Spinach Pie (Spanakopita) image

This is my take on my mother's and grandmother's Spanakopita. Since they never measured anything (and I have also adopted this wacky cooking style) these are my best approximation on measurements. Enjoy!

Provided by diamonds4heather

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, melted
4 cloves garlic, minced
1 onion, chopped
1 bunch green onion, chopped
2 lbs spinach, rinsed and chopped
1/3 cup chopped fresh parsley
3/4 cup ricotta cheese
1 cup crumbled feta cheese
2 eggs, beaten
phyllo dough
salt & pepper

Steps:

  • Saute onion, green onions and garlic, salt and pepper to taste, until soft in 3 or 4 tablespoons of olive oil.
  • Stir in spinach and parsley,until spinach is limp.
  • Remove from heat and set aside to cool.
  • in a bowl mix together eggs, ricotta, and feta.
  • Stir in spinach mixture.
  • Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
  • Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
  • Spread spinach and cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
  • Place in a preheated 350 degree oven for 30 to 40 minutes.
  • Serve while hot.

Tips:

  • Choose the right spinach: Fresh, young spinach leaves are best for spanakopita. Avoid wilted or yellowed leaves.
  • Wilt the spinach properly: Wilting the spinach removes excess moisture and helps prevent the pie from becoming soggy. Be sure to squeeze out all of the excess water after wilting.
  • Use a good quality feta cheese: Feta is the key ingredient in spanakopita, so it's important to use a good quality cheese. Look for feta that is firm and crumbly, with a slightly salty and tangy flavor.
  • Don't overfill the pie: Spanakopita should be filled, but not overstuffed. Otherwise, it will be difficult to fold the pastry and the pie will be more likely to break apart.
  • Bake the pie until golden brown: Spanakopita should be baked until the pastry is golden brown and the filling is hot and bubbly. This usually takes about 30-40 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 a little planning and effort, you can easily make this classic Greek pie at home. So next time you're looking for a new and flavorful dish to try, give spanakopita a try!

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