Description
Traditional Spanakopita is a classic Greek savory pie made with layers of flaky phyllo pastry filled with a flavorful mixture of spinach, fresh herbs, and feta cheese. Crispy on the outside and rich on the inside, it’s perfect as an appetizer, snack, or main dish.
Ingredients
Scale
For the spanakopita filling:
- 700 g (1.5 pounds) fresh spinach, chopped
- 1½ tsp coarse sea salt
- 150 g (1 medium) red onion, finely chopped
- 90 g (3-4) spring onions, greens and white parts separated and finely chopped
- 50 g (½ small) leek, finely chopped
- 2 tbsp extra virgin olive oil + extra splash for sautéing
- 3 tbsp dill or fennel greens, minced
- 5–6 spearmint leaves (use 2–3 if using peppermint), chopped
- Freshly ground pepper, to taste
- Optional: 250 g (8.8 oz) ripened feta cheese, crumbled
For the phyllo dough:
- 450 g (3¾ cups) all-purpose flour
- ⅔ tbsp salt
- 1 tbsp extra virgin olive oil
- 1½ tbsp red wine vinegar
- 240 ml water
To roll the phyllo:
- 80 g (⅔ cup) all-purpose flour
- 80 g (8 tbsp) cornstarch
To brush the phyllo and the pan:
- 180 ml (¾ cup) extra virgin olive oil
Instructions
- Prepare the filling: Heat 2 tbsp olive oil in a large pan over medium heat. Sauté the red onion, spring onions, and leek until softened.
- Add the chopped spinach gradually, cooking until wilted. Stir in dill, mint, salt, and pepper. Remove from heat and allow to cool slightly. Mix in crumbled feta if using.
- Prepare the phyllo dough: In a large bowl, combine flour, salt, olive oil, red wine vinegar, and water. Knead until smooth and elastic. Let rest for 30 minutes.
- Roll the dough into thin sheets using the flour and cornstarch mixture to prevent sticking.
- Preheat the oven to 180°C (350°F). Brush a baking pan with olive oil.
- Layer phyllo sheets in the pan, brushing each layer generously with olive oil. Spread the spinach filling evenly over the layered phyllo.
- Cover with remaining phyllo sheets, brushing each with olive oil, and tuck in the edges.
- Score the top layer lightly with a knife to make slicing easier after baking.
- Bake for 45–50 minutes until the phyllo is golden brown and crisp.
- Allow to cool slightly before slicing and serving.
Notes
- Use fresh, well-drained spinach to avoid soggy filling.
- Phyllo dough can be prepared ahead of time and kept wrapped in a damp towel.
- Adjust the herbs to your taste; traditional flavors are dill and mint.
- Serve warm or at room temperature. Spanakopita tastes even better the next day.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: spanakopita, Greek spinach pie, phyllo pastry, vegetarian pie, Greek appetizer