Spanakopita

Spanakopita is a savory Greek pastry packed with flavor. Full of crisp, buttery flaked pastry and rich spinach filling, this appetizer is guaranteed to be a hit around the world!

Easy Spanakopita

Sometimes I just get a craving for Mediterranean dishes, there’s just something about the fresh ingredients from this region that I find so inspiring. This Greek appetizer really encapsulates a lot of those familiar flavors. It includes some bright acidic lemon juice, salty and crumbly feta, and some perfectly crisp and flaky phyllo dough.

If you’re looking for an appetizer that will impress a crowd then look no further because the answer is right here. If you’re unfamiliar with any of the ingredients used today or even Spanakopita in general, don’t worry I’ve got you covered. Don’t let these savory triangles intimidate you, they’re quite easy to make! So let’s get into it!

What Is Spanakopita?

This is a Greek dish, a savory pie that is usually stuffed full of rich spinach filling all wrapped up in crispy phyllo dough. Some fillings include feta cheese, onions, and egg. My recipe is traditional as it incorporates all of these ingredients to make a stellar appetizer! This is a delicious savory little pastry that I can’t wait to share with you all.

What Is Phyllo Dough?

Not to be confused with puff pastry, phyllo (also known as filo) is a very thin unleavened Middle Eastern dough that is used in pastries like baklava. When cooked it crisps up and forms airy little layers that just melt in your mouth when eaten.

• Olive oil – We’re using this neutral tasting oil to cook down our onions as the base of our filling.
• Onion – I used both diced white onion and green onion for this dish.
• Spinach – I used frozen spinach for this recipe, if you’d like to opt for fresh I have information on substituting this ingredient below.
• Lemon – Fresh lemon juice is always best.
• Cheese – I’m using feta cheese which is what’s traditionally used in this. We will also be using some grated Parmesan cheese which is totally optional. I love to sprinkle some over the triangles but feel free to omit it.
• Eggs – The eggs will bind our filling and allow for a really satisfying filling.
• Spices – Our flavor secret weapons today is dried oregano and nutmeg.
• Butter – I usually always use unsalted butter to control the sodium content of our dish.
• Phyllo pastry – I use frozen phyllo pastry whenever I cook with it as it’s cuts cooking time down quite a bit. Be sure to take it out of the freezer to allow it to thaw completely before using it.
• Seasoning – Salt and pepper to taste.

Filling

• Assemble the filling: Be sure to take your phyllo pastry out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat. Add the onions and saute until soft. Add the spinach and  and saute until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
• Finish the filling: Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.

Assembly

• Preheat the oven: To 350 F degrees. Line 2 baking sheets with parchment paper. Set aside.
• Prepare the dough: Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter then sprinkle with oregano.
• Fill the dough: Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.

Spanakopita

• Finish the spanakopita: Place your spanakopita triangles on your baking sheets and brush with butter, and sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.

Frozen Or Fresh Spinach?

Whether you’re opting for fresh or frozen, the spinach must be cooked down to form our filling so be sure to saute it with onions as instructed above.

Frozen

Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating.

Fresh

If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1 1/2 pounds of fresh spinach for this recipe.

What Can I Serve Spanakopita With?

This recipe makes a great side dish for big dinners, great finger food for parties, or even as a dish all on its own to be devoured by the plateful. If you’d like to pair this dish with some other treats or dip it in some great spreads, feel free to try out some of the following:

• Best Ever Hummus
• Homemade Tzatziki Sauce
• Greek Meatballs
• Greek Salad
• Mediterranean Couscous Salad

Want To Make This Dish Ahead?

Storing in the fridge

This recipe will store well in the fridge for 2 – 3 days in an airtight container.

Can I freeze Spanakopita?

Yes you can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.

More Phyllo Dough Recipes To Try:

• Chicken Phyllo Triangles
• Baklava
• Chocolate Baklava
• Spinach Feta Wreath
• Mushroom And Leek Strudel
• Apple Strudel