Spanakopita has a perfectly crisp and flakey outside with a delicious and comforting cheesy, spinach filling. It’s a classic and savory Greek pie that is a dish that the entire family will love! You can cook this as a side dish or as an entree. But either way, serve it up with some Greek salad, chicken, and baklava and you will have yourself a Greek meal for the books!
What is Spanakopita?
Ok, I know that the name sounds fancy and intimidating but this recipe is NOT that! Spanakopita is a Greek dish! A savory and creamy spinach pie if you will. It is made with fillo dough which is thin, layered sheets of dough that resemble the texture of tissue paper. It gives this pie the BEST texture and the flakes melt in your mouth when you take a bite! The filling on this dish is made with Greek yogurt, feta cheese, and an array of delicious spices! You mix it all up together to make a creamy filling that you then cook in your fillo crust. Once this has been baked then you serve it up and you can eat it warm or chilled! That makes this recipe perfect for leftovers because it tastes just as good the next day! It goes so well with this hummus and chicken!
Ingredients in Spanakopita
The ingredients to this are actually pretty simple! Gather them up and hurry and make this. It’s not a recipe that you want to miss out on!
Frozen spinach: Make sure that your spinach is thawed and well drained.Flat-leaf parsley, Chives and Dill: Chop these all up finely.Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can use minced garlic. ½ tsp equals about 1 clove of garlic. Green onions: These not only bring in a beautiful color to go with the spinach but the flavor they add is so good!Lemon juice: You can use fresh lemon juice or from a bottle. Extra virgin olive oil: This keeps the recipe light. Eggs: The eggs bind all of the ingredients together. Feta cheese: Don’t try and substitute this for another cheese. The feta is classic to this dish. Greek yogurt: I love how this adds a creamy texture. Salt and Pepper: These wil season it all up!Fillo dough: Your dough should be fully thawed before baking this spanakopita. Butter: I used unsalted butter in this recipe.
Let’s Make Some Spanakopita!
Get out your ingredients because it’s time to make some spanakopita! You are going to love this dish. It is quick and easy and something unique to add to any meal!
Thaw it! Remember to thaw your dough in the fridge about a day before you need to use it. If it’s not thawed then you won’t be able to get all of the layers that you need out of it. How to keep the fillo dough plyable: Before you start using the dough, get two slightly damp kitchen towels and put the dough between the two. This will keep the dough from breaking. Use the oil: The extra virgin olive oil not only keeps the recipe lighter but it helps your fillo dough. You don’t want to use too much oil but using this to brish on between the layers helps them stick together and not tear.
Refrigerator: Once your spanakopita has cooled then place it in an airtight container in your fridge. It will last about 3 days. Reheat: You can reheat this in the oven at 325 degrees for about 15 minutes or until heated through.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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