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Spanakopita

Spanakopita. Spanakopita Recipe Step by Step

Looking for a savoury, satisfying meal that comes together in no time at all?
Look no further than this savoury and simple Spanakopita spinach pie.

Here we have a delicious spinach, feta and ricotta pie that tastes just as yummy as the ones you can buy everywhere in Greece.
With step-by-step instructions, plus expert tips for a traditional Greek recipe, you’ll make a crowd-pleasing meal that your family will love.

I recommend this must try spinach pie recipe with fresh spinach, along with both feta and ricotta cheeses.
Spinach pie with ricotta and feta is really easy to make at home with just a roll of ready made filo pastry and a few more ingredients.

Spanakopita. Spanakopita Recipe Step by Step

Recipe For Spanakopita

Yield: Yield: 4 Large serves
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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.

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
  • 250g fresh ricotta cheese
  • 130g 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

  1. Clean the spinach thoroughly and remove the thick tough veins from the large leaves.
  2. 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.
  3. Heat a cast iron skillet (or any other oven-proof skillet) on medium-low heat.
  4. Add the oil & butter, then the onion.
  5. Cook the onion, stirring, for 3 minutes until starting to soften & yellow.
  6. Add the garlic and cook a further minute or 2 until fragrant.
  7. Add the chopped spinach to the skillet and immediately cover it.
  8. Wait 2 minutes, then remove the lid and stir to evenly distribute the onion/garlic mixture through the spinach.
  9. As soon as the spinach is wilted, lightly season the mixture with salt & pepper.
  10. Remove from the heat and set aside to cool slightly while you prepare the rest of the filling.
  11. Preheat oven to 180℃ (350℉).
  12. 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.
  13. Add the eggs and mix through.
  14. 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).
  15. Mix everything together well, then pour it all back into the same skillet you used to cook the spinach.
  16. Set aside

Assemble the pie:

  1. Lay out the filo sheets onto a clean surface.
  2. Combine the melted butter with the oil in a small bowl, then use a pastry brush to lightly brush the first sheet of filo.
  3. Once brushed, transfer it onto your baking dish, letting it drape in loosely, creating lots of folds and curves.
    You want at least two layers.
  4. Add a layer of spinach filling. Spread the mixture so that it is an even layer, reaching all the way to the sides.
  5. 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.
  6. Bake the pie in the oven for 30-35 minutes, until the phyllo pastry is beautifully golden & crisp.
  7. Serve warm.

Notes

Important!
Use chilled filo pastry, not frozen, if possible.
If you can only find frozen, place the pastry in the fridge overnight before making the pie so that the filo is properly thawed and easy to use.

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 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.

Spinach Pie Leftovers


Got a little extra spinach pie after your last dinner? Don't let it go to waste!
With the right ingredients, you can turn those leftovers into delicious breakfasts, lunches, and dinners.
Here are some ideas for how to make the most of your leftover spinach pie.

  1. Spinach Pie omelette;
    Start the day off with a delicious breakfast, turning your leftovers into an omelette.

    Heat up some oil in a pan over low heat and add beaten eggs to it.
    Add diced onions, capsicum/bell peppers, and crumbled up spinach pie onto the eggs.
    Let everything cook until the edges of the eggs start cooking and fold them over, creating an omelette.

    Garnish with cheese or herbs if desired and serve hot!
  2. Spinach Pie pizza;
    Take your leftover spinach pie and turn it into a tasty pizza for lunch or dinner.

    Start with a pre-made pizza crust, top it with some marinara sauce and layer some mozzarella cheese onto it.
    Then break apart the spinach pie in chunks and spread it on the pizza before adding any other toppings of your choice.

    Finally, sprinkle some Italian seasoning onto the top of the pizza and bake it in the oven until nicely browned.
    Enjoy your fresh homemade spinach pie pizza!
  3. Spinach Pie toasted sandwich;
    For a delicious and savoury breakfast sandwich, make a toasted sandwich with your leftover spinach pie.

    Start by buttering two slices of bread and lay one slice onto the hot pan.
    Add some mozzarella cheese and the spinach pie to that piece of bread, then top it off with the other piece of bread.
    Cook until golden brown, flipping once so both sides are nicely browned.

    Enjoy an oozing, warm spinach pie toasted sandwich for breakfast!
  4. Spinach Pie risotto;
    For a heartier dinner, try making a risotto with your leftover spinach pie.

    Start by heating up chicken broth in a large pot over medium heat and adding some diced onion and garlic.
    Once the vegetables soften, add arborio rice.
    Stir continuously until the liquid is absorbed, then slowly fold in the chopped up spinach pie.

    When done, top with butter and parmesan cheese for flavourful creamy risotto. Enjoy!
  5. Spinach Pie wraps;
    Turn leftover spinach pie into a satisfying wrap for lunch.

    Preheat your oven to 175° C (350°F) and warm several tortillas.
    Once warm, spread some chopped up spinach on each of them, add some Greek yogurt, dried oregano, and garlic powder, then wrap the tortillas up and place on a baking sheet.
    Bake for 8-10 minutes until lightly browned.

    Serve with a dollop of tzatziki sauce and diced tomatoes if desired. Enjoy!

What To Serve With Spanakopita


It’s wonderful for breakfast, brunch, lunch, dinner for guests, or even an after clubbing snack
A spinach feta filo pie is perfect for every occasion from lunch with friends or an easy midweek meal to a party, picnic or snack.

  1. Greek salad:
    Greek salads are a great accompaniment to spanakopita and use traditional ingredients like lettuce, tomatoes, feta cheese, and cucumbers tossed with oregano and olive oil.
    It is a simple yet refreshing side dish that balances out the flavor of the spanakopita.
  2. Tzatziki sauce:
    This creamy cucumber-dill yoghurt dip pairs perfectly with spanakopita and adds zesty flavour to every bite.
    It can be used as both a dressing for the salad or as a dipping sauce for the spanakopita itself.
  3. Lemon potatoes:
    Roasted lemon potatoes are a common side dish in Mediterranean cuisine, so they pair well with any Greek dish including spanakopita.
    Prepared by boiling the potatoes until tender before tossing them with olive oil and lemon juice, this simple recipe is full of flavourful complexity that makes it perfect accompaniment to spanakopita.
  4. Grilled vegetables:
    Grilled veggie skewers are also a great way to bring complementary flavours to your meal – plus they’re always fun to eat!

    Roast capsicum/bell peppers, squash, mushrooms, carrots, eggplant or whatever other veggies you have on hand over an open flame for maximum flavour impact before serving them alongside your spanakopita entrée.
  5. Hummus:
    A spreadable avocado-based dip called Avocado Hummus is also popular with many Mediterranean dishes – spanakopta included!

    Spice up your dinner party with hummus dip served alongside pita chips or warm browned pitas slices for an appetiser that will have your guests begging for more!
  6. Olives:
    Olives are another classic ingredient in many Mediterranean dishes and make an excellent accompaniment to spanakopta.
    Use scattered atop salads or served alongside roasted vegetables as part of a mezze platter in place of tzatziki sauce.
  7. Feta cheese:
    Feta cheese – arguably one of the most traditional ingredients associated with Greek cuisine!
    Sprinkle crumbled feta on top of salads or mix cubes into sautéed greens that can be served along any variety of Spanakopta recipes, both traditional and new – for added protein and tangy flavour!
  8. Spinach pie for breakfast or brunch:
    If it’s for a breakfast or brunch, I would suggest serving alongside poached eggs and bacon with toast.
    It also makes a great addition to the full english breakfast or with Eggs Benedict as an accompaniment for Spanakopta.
  9. As An Appetiser
    Spinach and feta pie can be served on a smallish dish with a good dollop of this cocktail sauce.
    The sauce is also ideal for dipping Spanakopta triangles in, albeit messy.
  10. Spinach and feta pie as a main:
    This spinach pie is delicious served as a meal by itself, but you can make it even more satisfying by including a few side dishes.

    Choose from roasted vegetables or a salad, or any other favourites – try roasted potatoes or sweet potato fries for a satisfying crunch!
    To add extra protein and texture, top each slice with cooked bacon, sausage or ham to take your spinach pie to the next level.

    Maybe serve it with a big salad like this caesar salad.
    Or alongside macaroni and cheese or a pasta alfredo, with various fruits for dessert.

    Have alongside sliced
    corned beef, corn, carrots and mashed potatoes is a winner.
    Spinach and feta pie makes a great side dish for large dinners next to lamb or lemon chicken.
Nutrition Information
Yield 4 Serving Size 1
Amount Per ServingCalories 911Total Fat 58gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 24gCholesterol 228mgSodium 1240mgCarbohydrates 70gFibre 11gSugar 22gProtein 34g

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