Easy Greek Spinach Pie (Traditional Spanakopita)
You only need 7 simple ingredients to make the best Greek spinach pie (Spanakopita). And by following this authentic recipe with an easy step-by-step guide (plus a video and ALL the tips) you'll make it even better than my grandma! If you're vegan just skip the feta cheese.
Servings: 12
Calories: 353kcal
Equipment
- 1 14 x 10inch (36 x 25cm) casserole dish or a round cake pan approximately 12-14 inches (30-35 cm) in diameter.
Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 pound leeks chopped
- 2 pounds fresh spinach, chopped you can also use frozen spinach
- 1 pound feta cheese crumbled
- 1 teaspoons salt
- 1 teaspoons black pepper
For the phyllo:
- 15.8 oz phyllo dough (or filo pastry)
- ½ cup olive oil
Instructions
- Chop the spinach and the leeks.
- Transfer the olive oil and the leeks to a large pot and saute over medium-high heat, stirring occasionally, until the leeks are soft, glossy and translucent. Add the spinach and stir until it wilts down. Reduce the heat to a gentle simmer and cook until all the excess moisture is evaporated. This will prevent a soggy bottom.*If you're in a hurry, cook the spinach for 10 minutes, and drain the excess liquid from the pot or squeeze the mixture by hand.
- Remove the pot from the heat and let it cool down for a few minutes. Add the crumbled feta cheese, the freshly grated black pepper and a pinch of salt. Mix to combine, taste and adjust the salt and the pepper if needed.
- Preheat your oven to 375 °F (190 °C)
- Grease your baking dish with olive oil and cover it with the two thirds of the phyllo pastry, brushing each sheet of phyllo dough with olive oil and making sure that the sheets overlap the dish. It's best to arrange the sheets ruffled, as this traps air and makes them crispier after baking.
- Fill the pie with the spinach and feta filling and level the surface with a spatula.
- Fold inwards the overlapping phyllo sheets and cover the pie with the remaining phyllo, greasing each layer with olive oil. Tuck the surface phyllo between the pie and the edges of the pan.
- Score the top layer with a sharp knife (don't go all the way down) and lightly sprinkle the surface of the pie with 2 tablespoons of water (this makes for a crispier crust). Bake in the oven until golden brown. Bake in the lower rack of your oven for 60 minutes or until golden brown on top. Let it cool for 30 minutes before cutting into pieces.
Video
Notes
Phyllo can be found fresh or frozen. Frozen phyllo is best used when thawed in the fridge from the previous day or at least 4-5 hours before.
How to work with the phyllo: Once you open the packaging, cover the sheets with a lightly damp cloth or a damp kitchen towel to prevent it from drying out (it can dry very fast, especially on a warm day). Be careful not to use a very wet towel because the phyllo will absorb the excess moisture and the sheets will stick to each other.
If your pies are baked with their bottom not very crispy you can try baking this spanakopita at the lowest rack of your oven or use the bottom heating setting for the last 30 minutes.
About eggs: Many recipes use eggs in the filling because they make it more coherent but I don't find any reason to do that. If you feel like it, you can add 2 beaten large eggs to the filling, after you add the feta.
A pasta version of this recipe is this chicken and spinach recipe in a skillet.
Nutrition
Calories: 353kcal | Carbohydrates: 29g | Protein: 11g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 34mg | Sodium: 873mg | Potassium: 543mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7879IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 4mg