Greek Spanakopita Spinach Pie: A Delicious Recipe for Authentic Flavor

Greek Spanakopita Spinach Pie is a delightful dish that has captured the hearts and palates of food lovers around the world. This savory pastry, filled with a rich blend of spinach, feta cheese, and aromatic herbs, is not only a staple in Greek cuisine but also a symbol of the country’s rich culinary heritage. Traditionally enjoyed during festive occasions and family gatherings, Greek Spanakopita Spinach Pie embodies the essence of Mediterranean flavors, making it a beloved choice for both casual meals and elegant dinners.

People adore this dish for its flaky, golden-brown crust that perfectly complements the creamy, flavorful filling. The combination of textures—from the crisp pastry to the tender spinach—creates a satisfying experience that keeps everyone coming back for more. Additionally, its convenience makes it an ideal option for meal prep or entertaining guests, as it can be served warm or at room temperature. Whether you’re a seasoned cook or a kitchen novice, this recipe for Greek Spanakopita Spinach Pie is sure to impress and delight your family and friends.

Ingredients:

• 1 pound fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste
• 1 package phyllo dough (16 oz), thawed
• 1/2 cup unsalted butter, melted (for brushing)

Preparing the Filling

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. If using fresh spinach, add the chopped spinach to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated. If using frozen spinach, ensure it is well-drained and add it to the skillet, cooking for about 3-4 minutes to heat through.
4. Remove the skillet from heat and let the spinach mixture cool for a few minutes.
5. In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, and beaten eggs. Mix well until all ingredients are fully incorporated.
6. Add the cooled spinach mixture to the cheese mixture. Stir in the chopped dill, and season with salt and pepper to taste. Mix until everything is evenly combined.

Preparing the Phyllo Dough

1. Preheat your oven to 375°F (190°C).
2. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out while you work.
3. Prepare a 9×13 inch baking dish by lightly greasing it with some of the melted butter.
4. Take one sheet of phyllo dough and lay it in the prepared baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter.
5. Repeat this process, layering 6-8 sheets of phyllo dough, brushing each layer with melted butter before adding the next. This will create a flaky and crispy base for your spanakopita.

Assembling the Spanakopita

1. Once you have layered the phyllo dough, spoon the spinach and cheese filling evenly over the phyllo base.
2. Fold the overhanging edges of the phyllo dough over the filling, brushing them with melted butter to seal the pie.
3. Continue layering additional sheets of phyllo dough on top of the filling, brushing each layer with melted butter. Aim for 6-8 layers on top as well, ensuring a golden and crispy crust.
4. Once you have finished layering, use a sharp knife to cut the top layers of phyllo into squares or diamond shapes. This will help the steam escape while baking and make it easier to serve.
5. Brush the top of the spanakopita with any remaining melted butter for a beautiful golden finish.

Baking the Spanakopita

1. Place the assembled spanakopita in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and crispy.
2. Check the spanakopita halfway through baking. If the edges are browning too quickly, cover them with aluminum foil to prevent burning.
3. Once baked, remove the spanakopita from the oven and allow it to cool for about 10-15 minutes before slicing. This will help the filling set and make it easier to cut clean pieces.

Serving Suggestions

1. Serve the spanakopita warm or at room temperature as a main dish or appetizer.
2. Pair it with a side of

Conclusion:

In summary, this Greek Spanakopita Spinach Pie is a must-try for anyone looking to indulge in a delicious and healthy dish that beautifully combines flaky pastry with a rich, savory filling. The blend of fresh spinach, creamy feta, and aromatic herbs creates a flavor profile that is both satisfying and refreshing, making it perfect for any occasion—be it a family dinner, a potluck, or a festive gathering. For serving suggestions, consider pairing your Spanakopita with a light Greek salad drizzled with olive oil and lemon juice, or serve it alongside a dollop of tzatziki for an extra layer of flavor. If you’re feeling adventurous, you can also experiment with variations by adding ingredients like sun-dried tomatoes, artichokes, or even a hint of nutmeg to the filling for a unique twist. We encourage you to try this recipe and experience the delightful taste of homemade Greek Spanakopita Spinach Pie. Don’t forget to share your experience and any personal touches you added to the recipe with friends and family. Your feedback and creativity can inspire others to enjoy this classic dish as well! Happy cooking!

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