Authentic Greek Spinach and Feta Pie – Spanakopita Recipe

If you’re searching for that perfect homemade spinach pie, you’ve just hit the jackpot! This Authentic Greek Spinach and Feta Pie – Spanakopita Recipe is not only fan-freaking-tastic but also a beautiful way to bring a bit of Greece into your kitchen. I absolutely love how flaky the phyllo turns out and how the fresh herbs with tangy feta make every bite sing. Stick around—I’m going to share all my tips so you nail this one every single time.

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Ingredients You’ll Need

This recipe shines because the ingredients are simple yet bursting with flavor. You’ll want to pick good-quality feta and fresh herbs (if you can), but frozen spinach is your best friend here for convenience and consistency.

• Frozen Spinach: I always use frozen over fresh here because it’s easier to squeeze out the water and keeps the filling moist without sogginess.
• Onion or Spring Onions: The white parts of spring onions add a mild sweetness, but a regular onion works well too.
• Olive Oil: Greek olive oil is ideal, and don’t skimp when brushing the phyllo—that’s what gives it that golden, crispy finish.
• Parsley, Dill, and Mint: Fresh herbs bring brightness; if fresh mint isn’t available, dry works fine, but fresh is magic.
• Nutmeg: A pinch adds warmth and depth—don’t leave it out!
• Sugar: Just a little to balance the tanginess of the feta.
• Feta Cheese: Get good quality feta that’s crumbly but creamy, and make sure to grate half and crumble half as the recipe suggests for the best texture.
• Eggs: They help bind everything without weighing it down.
• Phyllo Sheets: Handle these with care—they’re thin and brittle but promise a flaky crust you’ll love.

Variations

I love tweaking this Authentic Greek Spinach and Feta Pie – Spanakopita Recipe to suit the season or mood. Feel free to make it your own—I’ve tried a few twists that worked wonders!

• Adding Leeks or Garlic: Sometimes I swap out or add leeks for a sweeter, gentler onion flavor, or throw in minced garlic for a little punch.
• Dairy-Free Version: I experimented with vegan feta and egg substitutes, and while the texture changes a bit, it still satisfies that spanakopita craving.
• Extra Crunch: A sprinkle of toasted pine nuts in the filling adds a nice unexpected texture.
• Herb Swaps: If you can’t find dill or mint, basil and oregano can keep it tasty in a different way.

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

Step 1: Sauté the Aromatics and Spinach

Start by heating one tablespoon of olive oil in a medium pan over medium heat. Toss in your finely chopped onions or white parts of spring onions and cook until they’re soft and translucent—this usually takes about 5 minutes. The aroma at this stage is so comforting! Next, add your thawed and well-squeezed spinach to the pan. Remember to squeeze out as much water as possible from your spinach; I learned this trick the hard way to avoid a soggy pie every time. Sauté the spinach with the onions for a few more minutes to meld the flavors together.

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

Now stir in your chopped parsley, dill, mint, nutmeg, and sugar. The herbs are what give this pie its soul, so don’t be shy here. Sauté everything together for 2-3 minutes, then set the pan aside to cool—this helps when mixing in the eggs later, preventing them from cooking prematurely.

Step 3: Prepare the Feta and Egg Mixture

Half the feta should be grated and the other half crumbled—not just for texture but because it mixes better when paired with the beaten eggs. In a small bowl, beat your eggs, then add the feta. Mix them gently. Adding this mixture into the cooled spinach blend along with another tablespoon of olive oil will give you that creamy, savory filling that defines an Authentic Greek Spinach and Feta Pie – Spanakopita Recipe.

Step 4: Layering the Phyllo

Brush a 10 x 15-inch pan generously with olive oil. Place one sheet of phyllo into the pan gently, then brush it with olive oil. Repeat this process for six phyllo sheets in total, painting each one with oil—yes, it sounds like a lot, but it’s what makes the phyllo golden and crispy. Don’t worry about the sheets overlapping or hanging over the edges too much; we’ll tuck those in later.

Step 5: Assemble the Filling and Top Layer

Spoon the spinach and feta mixture evenly over the layered phyllo and spread it out carefully, so every bite is filled. Now cover this with the remaining six sheets of phyllo, again brushing each one with olive oil as you go. Carefully fold or cut off any phyllo overhanging the edges. Before baking, score the top layer lightly with a knife to make 10-12 pieces—this makes serving a breeze later on.

Step 6: Bake to Golden Perfection

Pop your pie in a preheated 350°F (180°C) oven and bake for about 40 minutes until the top is golden and crisp. You’ll instantly know it’s ready by the irresistible aroma and that gorgeous golden crust. Let the pie cool a bit before cutting—this helps it hold together when you serve.

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

Garnishes

I like to keep it simple here—just a light sprinkle of extra chopped parsley or a few fresh mint leaves on top for a pop of color. Sometimes a wedge of lemon on the side adds a bright zing that complements the feta perfectly.

Side Dishes

This pie pairs beautifully with a crisp Greek salad loaded with tomatoes, cucumbers, olives, and a light vinaigrette. For a heartier meal, a bowl of lemony avgolemono soup makes the perfect companion.

Creative Ways to Present

For parties, I’ve cut spanakopita into bite-sized triangles and arranged them on a platter with colorful toothpicks—it’s always a crowd-pleaser. You can also bake individual mini pies using muffin tins for an elegant appetizer look.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover spanakopita tightly in plastic wrap or foil and store it in the fridge. It keeps well for 3-4 days, and I swear it tastes even better the next day as the flavors meld.

Freezing

This recipe freezes wonderfully. I freeze it unbaked for easy baking anytime or freeze fully baked pieces wrapped individually—just pop them in the oven to reheat. It’s a lifesaver when you want homemade spanakopita without the prep work.

Reheating

To keep the phyllo crispy, reheat leftovers in the oven at 350°F (180°C) for about 10 minutes instead of the microwave. Microwaving tends to make phyllo soggy, which we definitely want to avoid.

FAQs

Final Thoughts

This Authentic Greek Spinach and Feta Pie – Spanakopita Recipe holds a special place in my heart because it reminds me of cozy family dinners and sharing something homemade with people I love. The balance of crispy phyllo, savory spinach, and bubbling feta truly can’t be beat. I promise once you make it, you’ll want to keep it in your regular rotation. So go ahead, roll up your sleeves, and make this scrumptious pie—you won’t regret it!

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