Spanakopita

spanakopita
Today, we’re taking a trip to Greece with the classic and easy Greek spinach and cheese pie, Spanakopita! It is healthy, flavoursome, vegetarian and easy to make! It’s easy to whip up for weeknight dinner as well. You can make restaurant quality Spanakopita at home with this recipe that any Yaya (Grandma) would be proud of! 
Savoury pies, I love them so much. Meat, veggie or cheese (or all of them combined), I just can’t get enough (See my Basteeya recipe, another of my favourite savoury pies). Growing up in the Middle East, we got to experience the best of Mediterranean food. Various dishes like Fattayer and Gozleme (recipes coming soon!)  combined feta and spinach and I absolutely loved the combination.
Today we have a classic Greek pie, Spanakopita. Vegetarians and non-vegetarians alike can enjoy this one. The saltiness of feta with the subtlety of spinach in a flaky phyllo pastry… my mouth is watering just thinking about it! You need only a few ingredients to make this recipe and it’s hard to believe how easy it is to make this amazingly flavourful recipe!
My tips for great Spanakopita every time:
  • You can use both fresh and frozen spinach, but I personally like it with fresh spinach. Both will let out a lot of water so it’s better to drain the spinach mixture so that your pie isn’t soggy.
  • Some nutmeg also helps in providing more pronounced flavours to the spinach.
  • Keep phyllo sheets covered with damp cloth to prevent drying and breaking of pastry sheets.
  • After baking, cut portions while warm so as not to damage the top layer of phyllo.

I think you’ll like this one – do let us know how you go once you have attempted it!

Spanakopita
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Spanakopita is a classic Greek spinach and feta cheese pie that is easy to make and a family favourite. Make restaurant quality Spanakopita with this recipe. 

Course: Main Course
Cuisine: Greek
Servings: 6
Author: Tamara at Foodieverse
Ingredients
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • 8 cups fresh spinach, washed or 4 cups frozen spinach
  • 1/2 cup parsley
  • 1/2 cup spring onion (scallions)
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/2 tsp black pepper
  • 2 eggs
  • 200 grams feta cheese, crumbled
  • 4 phyllo sheets keep covered with damp cloth
  • extra olive oil for brushing
Instructions
  1. Preheat oven to 180c.

  2. Saute onion and garlic in olive oil. 

  3. Add spinach and salt and cook till wilted, 3-4 minutes. If using frozen spinach, cook till soft. 

  4. Add spring onion, parsley and nutmeg. Cook 2 minutes. 

  5. Drain excess liquid and set aside in a bowl. 

  6. Crack 2 eggs in the greens mixture and add black pepper. Stir until well combined.

  7. Crumble feta cheese and lightly combine with spinach mixture.

  8. Place 3 phyllo sheets in a dish, brushing each sheet with oil as you go.

  9. Place the spinach/cheese filling. 

  10. Fold sheets over. Oil the top then place one more sheet and oil it well. 

  11. Bake at 180c for 20-25 minutes until golden brown.

  12. Slice while warm. Enjoy!

 

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Watch how to make Spanakopita 

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