Spinach Pie Recipe
on Sep 22, 2022
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Spinach pie is a Greek delicacy also known as “Spanakopita.” If you haven’t tried this delectable treat yet, now is the time! Made with layer upon layer of crunchy phyllo dough, filled with spinach and feta cheese, and baked to golden perfection, spinach pie is a comforting, filling, and scrumptious food.
Often served as a side dish, this traditional Greek pie pairs well alongside Greek salad, Mediterranean Chickpea Salad, and marinated chicken. Read on to find out more about this savory dish.
What Is Spinach Pie?
This Greek dish is made with several layers of flaky, crispy phyllo dough and is filled with soft and creamy feta cheese, spinach, fresh herbs, onion, and garlic. This recipe works well with fresh spinach but frozen spinach can work, too.
Ingredients You’ll Need
- frozen spinach
- eggs
- feta cheese
- onion
- garlic
- flat-leaf parsley
- dill weed
- black pepper
- olive oil
- phyllo dough
(Note: Full recipe is at the bottom of the post)
What Does Spinach Pie Taste Like?
In short, heaven! The crispy phyllo has a buttery taste and the filling has a slightly salty taste with strong spinach and scallion flavors. Made with fresh herbs, each bite of spinach pie is flavorful and delicious.
Tips and Tricks
- To make sure your spinach pie comes out perfectly, allow the phyllo dough to thaw completely. Do not remove the dough from the package while thawing. Place it in the fridge for 12 to 24 hours before use to ensure there is no moisture between the sheets as this can make it difficult to work with.
- This recipe calls for a lot of spinach so you may prefer working with frozen spinach. Be sure to remove all excess liquid from the spinach before filling your pie. If you choose to use fresh spinach, you will need to sautée it with onions and garlic first.
- Phyllo sheets can tear easily but they are very forgiving. Be sure to have extra sheets on hand to layer on top of ripped ones and your pie will turn out perfectly.
Making it Ahead of Time
You can prepare your pie well before you plan to bake it. You can store your assembled pie in the fridge overnight. It may need a few extra minutes to cook. You can also freeze your assembled spinach pie and bake it when you need it. It will need to bake for at least 45 minutes if it’s frozen.
How to Store Leftover Spinach Pie
Leftover spanakopita can be stored in the fridge for two to three days. For best results, reheat leftovers in the oven at 350 F for about 15 to 20 minutes.
Why Is My Spanakopita Soggy On The Bottom?
More than likely, your spanakopita is soggy because there was too much water in the phyllo sheets or in the spinach. Frozen spinach has excess moisture which needs to be removed before filling the pie and baking it. To avoid this, wring out your spinach thoroughly.
Do You Eat Spanakopita Hot Or Cold?
Spanakopita tastes delicious fresh out of the oven but it is just as delicious at room temperature. It can also taste great cold. It really depends on your preference.
Spinach Pie Recipe
Ingredients
For The Filling
- 16 ounces frozen spinach, thawed, well-drained, and chopped
- 4 eggs
- 2 cups feta cheese, crumbled
- 1 large onion, finely chopped
- 2 teaspoons garlic, minced
- 2 bunches flat-leaf parsley, finely chopped
- 2 teaspoons dill weed, dried
- black pepper, freshly grounded
- 2 tablespoons olive oil
For The Crust
- 16 ounces phyllo dough, thawed
- 1 cup olive oil
Instructions
- Preheat the oven to 325 degrees F.
- Ensure spinach is well-drained before you begin mixing your filling together.
- Prepare your filling by combining spinach and the remaining ingredients in a bowl until combined.
- Gently unroll thawed phyllo sheets and place them between two damp kitchen cloths.
- Grease a 9×13 baking dish with olive oil.
- Start assembling your spanakopita by lining your dish with phyllo dough and allowing plenty of dough to hang over the edges. Brush with olive oil and add sheets on top. Brush with more oil and repeat until you have used about 2/3 of the sheets.
- Spread filling over the phyllo and top with two more sheets. Brush with olive oil.
- Continue to layer the phyllo sheets on top, brushing each with olive oil, until you have finished the sheets. Splash a few drops of water on top.
- Fold the flaps of dough hanging over the edges of the dish. It’s ok if you have to crumble the sheets to make them fit. Brush with more olive oil and pre-cut your pieces.
- Place the baking dish in your preheated oven and cook for about one hour. The spanakopita is ready when the dough is golden brown. Remove from the oven and allow it to cool slightly before cutting into it. Serve warm.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
