If you’re looking to impress your guests with a mouthwatering and crowd-pleasing appetiser, look no further than these delicious spanakopita recipes.

Spanakopita, a traditional Greek dish, features flaky phyllo pastry filled with a savoury mixture of spinach, feta cheese, and herbs.
It’s a perfect blend of flavours and textures that is sure to leave your guests craving for more.

Whether you’re hosting a dinner party or simply want to treat yourself to something special, these spanakopita recipes are a must-try.
From classic spinach and feta filling to creative variations with mushrooms or sun-dried tomatoes, there’s a recipe to suit every taste.

These recipes are not only delicious but also easy to make, making them a perfect choice for both experienced cooks and beginners.

Impress your guests with your culinary skills and serve up these delectable spanakopitas at your next gathering.

Get ready to receive rave reviews and requests for the recipe!
So, let’s dive into the world of spanakopitas and discover the recipe that will elevate your appetizer game to a whole new level.

History and origins of Spanakopita.

Spanakopita has a rich history and is deeply rooted in Greek cuisine.
The dish can be traced back to ancient Greece, where the combination of phyllo pastry and spinach was already popular.

The name “spanakopita” itself comes from the Greek words “spanaki” meaning spinach and “pita” meaning pie or pastry.

In Greek culture, spanakopita has long been associated with celebrations and special occasions.
It was commonly served at weddings, feasts, and festivals.

The dish’s popularity eventually spread beyond Greece and gained recognition worldwide for its unique flavours and delightful textures.

Essential ingredients for making Spanakopita.

Spanakopita is a traditional Greek dish made with spinach and feta cheese enclosed in crispy phyllo pastry. Discover the essential ingredients needed to create this delicious and savoury dish.

Here are the essential ingredients for making Spanakopita and their jobs:

Phyllo dough:

Phyllo (also spelled filo), is a very thin, flaky pastry dough that is made from flour, water, and oil.

It is the main ingredient that gives Spanakopita its signature flaky texture.

Spinach:

This is the main filling ingredient in Spanakopita.
It should be cooked until wilted, but still retain some of its moisture.

The spinach provides a fresh, earthy flavour to the dish.

Feta cheese:

This is a salty, tangy cheese that is made from sheep’s milk.

It is the other main filling ingredient in Spanakopita, and it provides a sharp flavour that balances out the sweetness of the spinach.

Eggs:

Eggs help to bind the filling together and give it a cohesive texture.

They also help to make the Spanakopita more moist.

Onions:

Onions add a bit of sweetness and depth of flavour to the Spanakopita.

They can be cooked until softened or caramelised, depending on your preference.

Garlic:

Garlic adds a pungent, savory flavour to the Spanakopita.

It is often minced or crushed before being added to the filling.

Salt and pepper:

Salt and pepper are used to adjust the seasoning of the Spanakopita.

You can add more or less to taste.

Optional Ingredients:

Other optional ingredients that can be added to Spanakopita include:

• Dill:
  Dill is a fresh herb that has a slightly sweet and herbaceous flavour.
  It can be added to the filling to add a bit of brightness.
• Mint:
  Mint is a fresh herb that has a sweet, refreshing flavour that can complement the flavours of the spinach and feta cheese.

  It is often used in Greek cuisine, so it is a natural addition to Spanakopita.

• Nutmeg:
  Nutmeg is a spice that has a warm, nutty flavour.
  It can be added to the filling to add a bit of complexity.
• Ricotta cheese:
  Ricotta cheese is a soft, creamy cheese that can be added to the filling to make it more moist and flavourful.
• Parmesan cheese:
  Parmesan cheese is a hard, salty cheese that can be grated on top of the Spanakopita before baking.
  It adds a bit of richness and sharpness to the dish.
• Kefalotyri cheese:
  Kefalotyri cheese is a salty, sharp cheese that is made from sheep’s milk. It can be grated on top of the Spanakopita before baking to add a bit of extra flavour.

Tips for making the perfect Spanakopita.

Before we dive in to making spanakopita, there are some things to keep in the back of your mind while baking,

To ensure that your spanakopita turns out perfectly every time, here are some handy tips:

1. Thaw the phyllo pastry properly before using it.

   It’s important to follow the instructions on the package and give the phyllo enough time to thaw in the fridge.

2. Remove excess moisture from the spinach to prevent the filling from becoming watery.

   Sauté the spinach until wilted and press it with a paper towel to remove any excess liquid.

3. Be generous with the butter or olive oil when brushing the phyllo sheets.

   This will help achieve that beautiful golden and crispy crust.

4. Don’t be afraid to get creative with the filling. Experiment with different herbs, cheeses, and additional ingredients to personalize your spanakopita.
5. Serve the spanakopita warm for the best flavour and texture.

   If you’re making it ahead of time, you can reheat it in the oven before serving.

By rembering these tips, you’ll be well on your way to creating the perfect spanakopita that will impress your guests.

Recipe For Spanakopita.

Shane Lowry

This savoury spinach pie with ricotta and feta is really very simple flavour wise, but trust me, it’s so delicious.
Try this easy recipe for Spanakopita spinach pie!

Get step-by-step instructions, plus pro tips for the perfect authentic Greek recipe.

The filling is very similar to that of a frittata, but it’s the filo pastry that takes this pie to another level.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine Greek

Servings 4 Large serves

Calories 911 kcal

Ingredients

  

• 3-4 bunches fresh spinach cleaned & leaves deveined (about 250g leaves after cleaning)
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 1 onion finely chopped
• 2 cloves garlic minced
• salt & pepper to taste
• 250 g fresh ricotta cheese
• 130 g feta cheese
• 2 eggs
• ½ bunch fresh mint dice finely

For assembling your Spinach & Feta pie:

• 6 sheets filo pastry
• 2 Tbsp. melted butter
• 2 Tbsp. olive oil

Instructions

 

• The traditional spanakopita recipe is a classic that never fails to impress.
  The key to achieving the perfect spanakopita lies in the quality of the ingredients and the technique used to assemble the dish.
  

To make the filling:

• Clean the spinach thoroughly and Devein by removing the thick tough veins from the large leaves.
• Bunch the leaves together on a chopping board and roughly chop into thin strips.
  You may need to run your knife through a couple of times to get everything chopped up.
  Set aside.
• Heat a cast iron skillet (or any other oven-proof skillet) on medium-low heat.
• Add the oil & butter, then the onion.
• Cook the onion, stirring, for 3 minutes until starting to soften & yellow.
• Add the garlic and cook a further minute or 2 until fragrant.
• Add the chopped spinach to the skillet and immediately cover it.
  Wait 2 minutes, then remove the lid and stir to evenly distribute the onion and garlic mixture through the spinach.
• As soon as the spinach is wilted, lightly season the mixture with salt & pepper.
  Remove from the heat and set aside to cool slightly while you prepare the rest of the filling.
• In a bowl, combine the ricotta and feta cheese.
  Use a large fork or a potato masher to mash the cheeses together till well mixed.
• Add the eggs and mix through.
• Add the chopped mint, then the spinach and onion mixture (just make sure it isn’t too hot or it will scramble the eggs!
  Better to leave it until it stops steaming completely & is almost room temperature).
• Mix everything together well, then pour it all back into the same skillet you used to cook the spinach.
  Set aside.
• 
  
  

Assemble the pie:

• Preheat oven to 180℃ (350℉).
• Next, it's time to work with the phyllo pastry.
  Keep the phyllo sheets covered with a damp cloth to prevent them from drying out.
• Lay out the filo sheets onto a clean surface.
  Combine the melted butter with the oil in a small bowl, then use a pastry brush to lightly brush the first sheet of filo.
  Once brushed, transfer it onto your pie dish, letting it drape in loosely, creating lots of folds and curves.
  You want at least two layers.
  Add a layer of spinach filling. Spread the mixture so that it is an even layer, reaching all the way to the sides.
  Repeat with the rest of the filo sheets, laying each one on top of the previous sheet to create some height.
  
  This is in no way meant to be perfect! So don’t worry if a sheet tears or you haven’t worked with filo before.
  It is extremely forgiving & is meant to be rustic & ruffled.
  
  OR
  
  Brush each sheet with melted butter or olive oil, then layer them on top of each other.
  Spoon the spinach and feta mixture onto the phyllo,
  Spread the mixture so that it is an even layer, reaching all the way to the sides, then fold and roll the pastry into a triangle or cigar shape.
• Brush the top with more butter or oil, and bake in the pre-heated oven until golden and crispy.
• The result is a deliciously flaky and flavourful appetiser that will have your guests coming back for seconds.
  
  Serve the spanakopita warm and watch as it disappears within minutes.

Video

Notes

Variations of Spanakopita:
different fillings and shapes.

While the traditional spanakopita recipe is undeniably delicious, there are countless variations that allow you to put your own twist on this Greek classic.

Experimenting with different fillings and shapes can take your spanakopita game to the next level.

• Mushroom;
  One popular variation is to add mushrooms to the filling. Sauté sliced mushrooms with onions and garlic until golden brown, then mix them with the spinach and feta mixture. The earthy flavour of the mushrooms adds a delightful dimension to the dish.
• Sun-dried tomatoes;
  Another creative option is to incorporate sun-dried tomatoes into the filling. Chop the sun-dried tomatoes and mix them with the spinach, feta, and herbs.
  The sweet and tangy flavour of the tomatoes pairs perfectly with the saltiness of the feta.
• Shaping;
  When it comes to shaping your spanakopita, the possibilities are endless. The classic triangle shape is always a crowd-pleaser, but you can also try rolling the filling into cigars or even creating mini spanakopita bites using muffin tins.

Spanakopita as a party appetiser.

Spanakopita is the ideal party appetiser.
Its bite-sized portions and flavourful filling make it easy to enjoy while mingling with guests.

Whether you're hosting a formal dinner party or a casual get-together, serving spanakopita will elevate your appetiser spread and leave a lasting impression.

To make the preparation easier for a larger crowd, you can assemble and shape the spanakopita ahead of time.

Simply refrigerate the unbaked spanakopita until you're ready to bake them.
This way, you can pop them in the oven just before your guests arrive, ensuring that they are served fresh and hot.

When it comes to presentation, arrange the spanakopita on a platter and garnish with a sprig of fresh herbs or a sprinkle of crumbled feta.

The vibrant green colour of the spinach filling and the golden brown crust of the pastry will make for an eye-catching display.

Spanakopita as a main dish.

While spanakopita is commonly served as an appetiser, it can also be enjoyed as a main dish.
The hearty spinach and feta filling, combined with the buttery phyllo pastry, makes for a satisfying meal on its own.

To turn spanakopita into a main course, simply increase the portion size and serve it alongside a fresh Greek salad or a side of Roast vegetables.

The combination of flavours and textures will create a well-balanced and delicious meal that will leave everyone wanting more.

Pairing Spanakopita with other Greek dishes.

If you're hosting a Greek-themed dinner or simply want to explore the flavours of Greek cuisine, pairing spanakopita with other traditional Greek dishes is a fantastic idea.

The combination of different flavours and textures will create a memorable dining experience for your guests.

1. Starter;
   Start the meal with a refreshing Greek salad, consisting of ripe tomatoes, cucumbers, red onions, Kalamata olives, and crumbled feta cheese. The tangy dressing made with olive oil, lemon juice, and dried oregano complements the flavours of the salad perfectly.
2. Main course;
   For the main course, consider serving a classic moussaka.
   This layered dish features eggplant, ground meat, and a rich tomato sauce, topped with a creamy béchamel sauce. The combination of the bold flavours of the moussaka and the delicate flavours of the spanakopita will create a harmonious balance.
3. Dessert;
   Finish the meal with a sweet and indulgent baklava.
   This traditional Greek dessert, made with layers of phyllo pastry, nuts, and honey syrup, is the perfect way to end a Greek feast. The flaky and crunchy texture of the baklava will provide a delightful contrast to the soft and creamy spanakopita.

Spanakopita recipe for vegetarians and vegans.

If you're catering to vegetarians or vegans, you can easily modify the spanakopita recipe to suit their dietary needs.

Instead of using feta cheese, opt for a vegan cheese alternative or omit the cheese altogether.
The filling can still be incredibly flavourful by relying on the combination of fresh herbs, spices, and the natural sweetness of the spinach.

For vegans, it's important to choose a vegan-friendly phyllo pastry, as some brands may contain animal-derived ingredients.
Check the ingredient list carefully or look for specialty vegan phyllo pastry at your local grocery store.

By making these simple substitutions, you can ensure that everyone can enjoy the deliciousness of homemade spanakopita, regardless of their dietary preferences.

Frequently asked questions about spanakopita.

Can I Make Spanakopita Ahead of Time?

Yes, you can prepare the spinach pie ahead of time and store it in the refrigerator for up to three days.

To do so, prepare the dish according to directions and allow it to cool completely before transferring to an airtight container.

When ready to eat, gently reheat in a preheated oven at 175° C (350°F) for 10-15 minutes. Enjoy!

Or you can prepare the pie the evening before you need to serve it.
Follow the instructions for assembling, but do not bake.
Cover tightly and refrigerate overnight.
When you are ready, go ahead and bake according to recipe instructions.
Allow 1 hour for baking.
Can you use frozen spinach in Spanakopita?
Absolutely! It’s actually a popular and convenient way to use spinach in spanakopita.
When defrosting the frozen spinach, take extra care to press it dry with a cloth or paper towel as best you can.

This ensures there’s no extra moisture that will make your spanakopita soggy and blur the flavours.

If possible though, opt for fresh spinach if it’s available.
The flavour will be more intense and the dish will result in a crisp crunchier pastry.

Can you freeze unbaked Spanakopita?

Yes, you can freeze unbaked spanakopita.
Wrap the filling-filled phyllo tray with plastic wrap and aluminum foil before freezing.

Be sure to label it with the date and list of ingredients so you don’t forget what’s inside!

When ready to enjoy, simply place your frozen spanakopita in a 175° C (350°F) oven for about 25 minutes or until golden brown.

Can you freeze baked Spanakopita?

Yes, you can freeze baked spanakopita.
To freeze, allow the spanakopita to cool after baking and before cutting.
Wrap it securely in plastic wrap and aluminum foil and label with date and list of ingredients.

When ready to serve reheat in a 175° C (350°F) oven for about 15-20 minutes or until heated through.
Enjoy your delicious homemade spanakopita!

How to prepare spinach for Spanakopita?

Start by cleaning the spinach thoroughly to remove dirt and any pieces of debris.
Trim off the thick stems and discard them.

Chop the fresh spinach into small pieces, discarding any wilted or yellowed leaves.

Blanching the spinach in boiling salted water for a few minutes will help to soften it and rid it of its excess moisture.
Once done, drain the blanched spinach and squeeze out as much moisture as you can before adding it to your spanakopita recipe.

Why is my Spanakopita soggy on the bottom?

It is possible that you have too much moisture in your filling or not enough cooking time.

To ensure a crunchy, buttery pastry crust, make sure to squeeze out as much water from the spinach leaves before adding them to the recipe.

Additionally, increase baking time if necessary.
Depending on your oven, it might take up to 25 minutes for a crisp and golden result on the bottom of your spanakopita.

Conclusion:
Enjoying the deliciousness of homemade Spanakopita.

Spanakopita is a versatile and crowd-pleasing dish that will impress your guests and leave them craving for more.
Whether you stick to the traditional recipe or get creative with different fillings and shapes, the flavours and textures of spanakopita are sure to delight.

So gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure in the world of spanakopita.

Serve up these mouthwatering appetisers at your next gathering and watch as your guests shower you with compliments and requests for the recipe.

From its rich history to its endless variations, spanakopita is truly a dish that brings people together and creates unforgettable culinary experiences.
Enjoy!

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