Name: Greek Spinach Pie
Prep time: PT-492705H12M53S
Cook time: 1 h 20 min
Cuisine: Greek
Ingredients: 1 lb frozen spinach; 16 sheets frozen phyllo dough; 1 1/2 tbsp olive oil; 1 medium onion, chopped; 2 green onions, white and green parts chopped; kosher salt & fresh ground pepper, to taste; 2 garlic cloves, minced; 2 tbsp parsley, finely chopped; 1/4 tsp grated nutmeg; 1 lemon, zested and juiced; 2 cups feta, crumbled; 1 egg; ¾ cup butter, melted

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Greek Spinach Pie, or Spanakopita, is a heavenly dish that beautifully showcases flaky pastry and vibrant spinach filling. This savory pie, delicately layered with phyllo dough, invites you into a world of rich flavors and comforting textures. With every bite, you’ll experience a delightful contrast between the crispy, buttery layers outside and the creamy, herb-infused center packed with creamy feta cheese and bright parsley.

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I can’t remember the first time I tasted Spanakopita, but I distinctly recall feeling enchanted. It was at a cozy little Mediterranean café, the aroma of baked pastries wafting through the air, and I was instantly hooked. Now, making this Greek spinach pie at home has become a cherished tradition. It’s simple, budget-friendly, and perfect for gatherings or cozy nights in. You simply can’t go wrong with such a classic dish! I warmly invite you to try your hand at this delightful recipe. You’ll find it’s just as delightful to prepare as to share.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Greek Spinach Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Greek Spinach Pie

Why You’ll Love This Recipe

Simple & Quick: Assembling this pie comes together in about 30 minutes, and the baking time allows you to set the table or whip up a refreshing salad.
Irresistible Flavor: The combination of feta, spinach, and fresh herbs creates a mouthwatering experience that balances creaminess with just the right amount of zest.
Eye-Catching Appeal: This pie is a showstopper! The golden-brown crust and flaky layers are sure to impress your guests.
Flexible Serving: Whether as a main dish at dinner, a snack for lunch, or an appetizer at a party, this dish fits any occasion beautifully.
Diet-Friendly Options: You can easily adapt this recipe to be gluten-free by using gluten-free phyllo dough, making it accessible for various dietary needs.

Ingredients You’ll Need

1 lb frozen spinach: Frozen spinach is convenient and versatile. Make sure to squeeze out as much moisture as possible before using to prevent a soggy pie.
16 sheets frozen phyllo dough: Phyllo dough gives this pie its characteristic flaky texture. Thaw it in the fridge a day before or at room temperature for a few hours.
1 1/2 tbsp olive oil: This adds flavor and helps to sauté the onions. You can swap it for melted butter if you prefer.
1 medium onion, chopped: Fresh onion enhances the filling’s flavor. You could also use shallots for sweetness.
2 green onions, chopped (white and green parts): Green onions bring a mild onion flavor and a pop of color. They’re optional, but they add a lovely touch.
Kosher salt & fresh ground pepper (to taste): Essential for seasoning. Always start with a little and adjust according to your preference.
2 garlic cloves, minced: Fresh garlic adds aromatic depth to the filling; it’s aromatic and gives it that unmistakable savory kick.
2 tbsp parsley, finely chopped: Parsley brightens the flavors in the filling. Don’t fret if you don’t have fresh; dried parsley works in a pinch, though fresh is ideal.
1/4 tsp grated nutmeg: Just a hint of nutmeg enhances the flavor profile; it’s a classic in Greek cooking!
1 lemon, zested and juiced: Fresh lemon juice brightens the pie, and the zest gives an aromatic element that elevates the filling.
2 cups feta cheese, crumbled: Feta is key to creating that creamy richness. You can substitute it with ricotta if you’re looking for something milder.
1 egg: This helps bind the filling together—fresh eggs yield the best flavor, but any egg will do.
3/4 cup butter, melted: Butter adds richness and helps the phyllo dough crisp up beautifully. You can use a mix of butter and olive oil if you prefer.

How to Make Greek Spinach Pie

Prepare the Phyllo and Filling:
Start by defrosting the frozen spinach and phyllo dough according to package instructions. Meanwhile, heat 1 1/2 tablespoons of olive oil in a medium skillet over medium heat. Add the chopped onions and green onions, seasoning with kosher salt and fresh ground pepper. Cook them until softened and lightly golden, about 5 minutes. Then, add the minced garlic and sauté for an additional minute, ensuring the garlic doesn’t burn. Remove the pan from the heat, stir in the chopped parsley, nutmeg, and lemon zest, and allow to cool to room temperature.
Mix the Spinach Filling:
In a medium bowl, drain the spinach using a fine-mesh strainer, squeezing out as much moisture as possible. Add the lemon juice, crumbled feta, and the cooled onion mixture to the spinach. Incorporate the egg until everything is thoroughly combined.
Assemble the Pie:
Preheat your oven to 350°F. Place a 9-inch springform pan on a rimmed baking sheet and brush the pan with melted butter. Unroll the phyllo dough, covering it with a damp tea towel to prevent it from drying out. Brush the top sheet of phyllo with butter and transfer it to the prepared pan. Layer 2 more buttered phyllo sheets across the bottom of the pan. Now, start layering phyllo sheets off-center around the pan, allowing the edges to overlap. Gently press the phyllo along the bottom and up the sides, building a crust. Continue this until you’ve used 12 sheets in total.
Fill the Crust:
Spoon the spinach filling into the phyllo crust, spreading it out evenly. Fold the overhanging phyllo into the center to cover the filling, and gather an additional 4 sheets to create a ruffled texture on top. Brush with the remaining melted butter.
Bake It to Perfection:
Bake in the preheated oven for 50-60 minutes or until golden brown and crisp around the edges. Once done, allow the pie to cool slightly in the springform pan before removing it. Slice into wedges and serve with a refreshing Greek salad and Tzatziki sauce. Enjoy!

Storing & Reheating

To store leftover Greek spinach pie, let it cool completely at room temperature before wrapping it tightly in plastic wrap or transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. If you wish to freeze it, tightly wrap the pie in aluminum foil before placing it in a freezer-safe bag for up to 3 months. To reheat, simply pop it in a 350°F oven for about 15-20 minutes, or until warmed through—this will help revive its crispy texture!

Chef’s Helpful Tips

Ensure your spinach is well-drained to avoid a soggy pie; if you’re in a rush, a clean kitchen towel works wonders for squeezing out excess water.
When working with phyllo, keep it covered with a damp tea towel while you work to prevent it from drying out, which can make it brittle and difficult to handle.
If you want to enhance the flavors, add a pinch of crushed red pepper flakes to the filling for a little heat.
For extra convenience, you could prepare the filling a day ahead and assemble the pie fresh just before baking.
If you find the pie too rich, serve it alongside a zesty salad to balance out the flavors.

Greek spinach pie is not only a delightful recipe to enjoy but also a canvas for creativity in the kitchen. You can play around with flavors by adding different herbs or vegetables, or even try a mix of cheeses!

With an inviting lightness and an abundance of delicious ingredients, there’s always room to make it your own. Whether you gather friends for dinner or simply enjoy it solo, this dish offers a warmth and familiarity that’s simply irresistible.

It’s time to bring a slice of Greece into your home—how does a freshly baked Greek Spinach Pie sound?

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, you’ll need about 1-1.5 pounds. Sauté it in a bit of olive oil until wilted, and make sure to drain it well, just as you would with the frozen spinach.

What can I serve with Greek spinach pie?

Greek spinach pie pairs beautifully with a simple Greek salad, which adds freshness, or a dollop of Tzatziki sauce for a refreshing contrast of flavors.

Can I make this pie ahead of time?

Yes! You can prepare the filling a day in advance and store it in the fridge. Assemble and bake the pie the next day for a fresh taste.

How can I make this dish vegetarian?

This recipe is naturally vegetarian, but feel free to add your favorite vegetables, like bell peppers or mushrooms, for added texture and flavor!

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