Authentic Greek Spinach and Feta Pie – Spanakopita Recipe

If you’ve ever craved a flaky, savory, and truly comforting dish that feels like a warm hug from Greek cuisine, you’re going to love this Authentic Greek Spinach and Feta Pie – Spanakopita Recipe. It’s one of those recipes that’s both timeless and incredibly satisfying—you’ll find it’s perfect for everything from casual family dinners to impressing friends at a potluck. The combination of tender spinach, fragrant herbs, tangy feta, and crispy phyllo is simply irresistible, and I can’t wait to share all my tips with you so your pie turns out just right every time!

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Ingredients You’ll Need

Getting the right ingredients really sets this Authentic Greek Spinach and Feta Pie – Spanakopita Recipe apart. I always say fresh herbs transform the spinach filling from good to unforgettable, and using quality feta makes all the difference.

• Frozen Spinach: Thawed and squeezed dry to avoid soggy filling.
• Onion or Spring Onions: Adds a mild, sweet base flavor when sautéed.
• Olive Oil: Brushed on phyllo for that classic golden crunch.
• Fresh Parsley, Dill, and Mint: These herbs bring brightness and authenticity—don’t skip them!
• Nutmeg: A subtle hint that lifts the spinach mixture beautifully.
• Sugar: Balances out the saltiness of the feta with a touch of sweetness.
• Feta Cheese: Both crumbled and grated—this combo gives the pie creamy texture and salty tang.
• Eggs: Binds everything together for a firm yet tender filling.
• Phyllo Sheets: Handle with care! Keep them covered with a damp towel so they don’t dry out.

Variations

One of the things I adore about this Authentic Greek Spinach and Feta Pie – Spanakopita Recipe is how easy it is to make your own. I often tweak herbs and add extras depending on the season or mood—so don’t be shy about making it yours!

• Spinach and Swiss Chard: Mixing greens adds extra depth; once I tried this and loved the earthier taste.
• Vegan Version: Replace eggs and feta with silken tofu and a squeeze of lemon, then add nutritional yeast for umami.
• Using Fresh Spinach: If you prefer fresh, just wilt it down and squeeze out moisture before mixing.
• Add Pine Nuts: Toasted pine nuts add a lovely crunch and nutty flavor I sometimes include for special occasions.

How to Make Authentic Greek Spinach and Feta Pie – Spanakopita Recipe

Step 1: Sauté Onions and Spinach to Start Your Flavor Base

Start by heating one tablespoon of olive oil in a medium pan and sauté your finely chopped onions until they’re soft and translucent—this usually takes about 5-7 minutes. I like to use spring onions for a milder flavor, but regular onions work beautifully too. Next, add the well-drained spinach and cook together for a few minutes so the flavors mingle and any excess moisture evaporates. This step is crucial to avoid soggy spanakopita later, so don’t skip squeezing out the spinach thoroughly before adding it in!

Step 2: Add Your Fresh Herbs, Spices, and Let It Cool

Stir in the chopped parsley, dill, mint, a pinch of nutmeg, and sugar, then continue sautéing for another 2-3 minutes. The aroma here fills the kitchen with that unmistakable Greek vibe. Once done, set the spinach mixture aside to cool completely—this prevents the phyllo from getting soggy when you assemble your pie.

Step 3: Combine Feta and Eggs to Bind the Filling

While your spinach mixture cools, grate half of the feta cheese and crumble the rest. In a small bowl, beat the eggs then mix in the feta. When the spinach is cool, combine everything and drizzle the extra tablespoon of olive oil over the mix for richness. This filling should be well-blended but still have texture—not too wet or too dry.

Step 4: Layer Your Phyllo with Care for Crispy Perfection

Brush a 10×15 inch pan generously with olive oil. Place one sheet of phyllo and brush it with olive oil, then repeat with five more sheets. Keep those phyllo sheets covered with a damp towel while working to prevent drying out. This layering creates that irresistible, flaky crust you want for spanakopita.

Step 5: Spread Filling and Top with More Phyllo

Spread your spinach and feta filling evenly over the layered phyllo. Then cover it with six more phyllo sheets, brushing each one with olive oil too. I usually tuck in or cut off any phyllo hanging over the edges to keep things neat. Before baking, score the top gently with a sharp knife to about 10-12 pieces—this helps when cutting later.

Step 6: Bake Until Golden and Delicious

Bake your spanakopita at 350°F (180°C) for about 40 minutes, or until the top phyllo is a gorgeous golden brown. The smell wafting from your oven right before it’s done is downright addictive, and your patience will be rewarded by that perfectly crispy texture.

Step 7: Cool Slightly, Slice, and Enjoy!

Take the pie out and let it cool a bit before slicing. The filling firms up slightly and makes cutting easier without crumbling. You can enjoy this pie warm straight from the oven if you prefer crispy phyllo, or at room temperature—which is how I often serve it. Bonus: leftovers taste amazing too!

How to Serve Authentic Greek Spinach and Feta Pie – Spanakopita Recipe

Garnishes

I love to sprinkle a little extra chopped fresh dill or parsley on top when serving—it brightens up each bite and looks beautiful. A squeeze of lemon juice on the side also adds a fresh tang that pairs perfectly with the feta-filled pie.

Side Dishes

This spinach and feta pie pairs wonderfully with a light Greek salad—think tomatoes, cucumbers, olives, and a drizzle of olive oil—and some tzatziki for dipping. You’ll get a balance of freshness and creaminess to complement each flaky bite.

Creative Ways to Present

For special occasions, I’ve served spanakopita in mini muffin tins for bite-sized appetizers, which are always a hit at parties. You can also roll smaller logs for handheld spanakopita, perfect for picnics or lunchboxes. It’s a flexible recipe that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

After it cools, I wrap leftover spanakopita tightly in plastic wrap and keep it in the fridge. It stays tasty for 3-4 days and reheats beautifully without losing that crunch.

Freezing

I often freeze this spanakopita before baking—just assemble in your pan, cover tightly with foil, and freeze. When ready, bake it straight from frozen, adding a few extra minutes to cooking time. It’s a lifesaver for busy days or unexpected guests!

Reheating

To keep the phyllo crisp when reheating, I pop leftover pieces in a preheated oven at 350°F (180°C) for about 10 minutes. Microwave is convenient but can soften the crust, so I avoid it when I want that signature crunch.

FAQs

Final Thoughts

This Authentic Greek Spinach and Feta Pie – Spanakopita Recipe holds a special place in my heart because it’s one of those dishes that brings people together over simple, honest ingredients. I hope you’ll find joy in making it as much as I do—and that it becomes one of your go-to recipes for sharing a bit of Greek magic with your loved ones. Trust me, once you get that golden, crispy phyllo into your oven and smell those herbs mingling with feta, you’ll be hooked just like my family is!

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