Spinach Feta Spanakopita a Greek Goddess in a Pie Dish

Recipe Introduction

Quick Hook

Ever feel like spinach is so boring? Honestly, Spinach Has Never Looked So good! This Spanakopita (Greek Spinach Pie) is gonna blow your mind.

It's savoury, cheesy, and wrapped in layers of crispy phyllo.

Brief Overview

Spanakopita is a classic Greek Spinach Pie Recipe . It's been enjoyed for centuries. This recipe is a medium difficulty. It takes around 1 hour 20 minutes, and yields 6-8 servings.

Main Benefits

It's packed with nutrients! Spinach gives you a boost of iron and vitamins. Serve this Comfort Food Healthy dish at your next brunch.

What makes it special? The flaky phyllo and creamy filling. Honestly, Cream Of Spinach doesn’t get better than this.

Ready to unlock this magical recipe?

A Flaky, Cheesy Dream

This isn't your grandma's Creamy Spinach Soup . Think light, airy, and ridiculously flavourful. We're taking spinach to a whole new level. Get ready for this awesome Spanakopita Recipe Easy .

Spinach Pie Filling Secrets

The key to a great Spanakopita is the filling. We use a mix of feta, ricotta, and lots of fresh spinach.

Oh my gosh! The combination is divine. Don't be shy with the dill; it makes all the difference!

Phyllo Dough Domination

Phyllo can be intimidating, I know. But trust me, you got this! Just take your time and brush each layer with butter.

Don’t skimp on the butter! The melted butter makes all the difference. Now, grab your Phyllo Dough Recipes and let’s create a masterpiece.

Mediterranean Spinach Recipes

This Spanakopita is my go-to for potlucks and dinner parties. It’s always a hit! The Mediterranean Spinach Recipes always steal the show. It screams comfort food and is good for you!

Let's Talk Ingredients & Equipment, Shall We?

Right, let's dive into the nitty gritty of what you'll need to make this awesome Spinach and Feta Pie , or Spanakopita Recipe Easy .

Spinach Has Never Looked So good. Trust me, this ain’t your average spinach dish; it's a party in your mouth.

Main Ingredients: The Heart of the Matter

Here’s the shopping list. We are making a hearty Spinach Pie Filling . Get ready, because this is going to be a delicious journey.

• Olive oil: 2 tablespoons (30ml). Get good quality stuff!
• Onion: 1 large , finely chopped. This gives it a fab base flavor.
• Garlic: 2 cloves , minced. Because garlic makes everything better.
• Fresh spinach: 1 kg (2.2 lbs), chopped. Or frozen spinach: 500g , thawed and squeezed dry. Fresh is best, but frozen works a treat too. Make sure it's dry to avoid a soggy filling!
• Feta cheese: 250g (8.8 oz), crumbled. Go for the good stuff.
• Ricotta cheese: 250g (8.8 oz). Creamy, dreamy deliciousness.
• Eggs: 3 large , lightly beaten. These bind everything together.
• Fresh dill: 1/4 cup (6g), chopped. Trust me, it's essential.
• Fresh parsley: 1/4 cup (6g), chopped. Adds a bit of freshness.
• Nutmeg: 1/4 teaspoon ground. Just a hint for warmth.
• Salt and pepper: To taste. Don’t be shy.
• Phyllo dough: 450g (1 lb), thawed. This can be tricky, so read the packet instructions carefully!
• Unsalted butter: 1 cup (2 sticks), melted (226g). For brushing between the layers.

Quality indicators matter most with the spinach. You want vibrant, dark green leaves if using fresh spinach. If not, good quality frozen spinach does the trick! And for the feta, a good block of Greek feta will make a huge difference in the flavor.

Seasoning Notes: Flavour Town, Population: Us

For that Cream Of Spinach experience, don't skip the nutmeg! It adds a subtle warmth that complements the other flavours perfectly.

Dill and parsley are a killer combo here, but you can swap parsley with mint if you're feeling adventurous and want some Mediterranean Spinach Recipes .

If you don't have fresh dill, a teaspoon of dried dill will do in a pinch. And honestly, a dash of hot sauce never hurt anyone.

Equipment Needed: Keep It Simple

You really don't need a ton of fancy gear for this recipe.

• Large skillet or sauté pan. For wilting the spinach.
• Large bowl. Mixing up the filling.
• 9x13 inch baking dish. Or something similar.
• Pastry brush. For buttering those Phyllo Dough Recipes .

If you don't have a pastry brush, you can use a spoon or even your (clean!) fingers. Necessity is the mother of invention, as they say.

Remember, making this Greek Spinach Pie Recipe should be fun and not stressful!.

Some other considerations are to serve a hot Creamy Spinach Soup after it, and you have a complete experience. I like serving mine with lemon wedges, it creates a balance of flavour that everyone loves!

Spinach & Feta Spanakopita: A Greek Goddess in a Pie Dish

Forget boring spinach dishes! I'm sharing my Spanakopita recipe. This Greek Spinach Pie will blow your mind. It’s got that comfort food healthy thing going on.

Spinach Has Never Looked So good. Seriously.

I swear, this dish makes you feel like you're in Santorini. It's inspired by my trips to the Med! Think fresh spinach, feta, ricotta and dill.

All wrapped in flaky phyllo. It's the perfect brunch, lunch, or dinner party showstopper.

Prep Steps: Get Your Greek On!

Before we start, mise en place is key. Chop your onion and garlic. Wash and chop the spinach. Crumble the feta and measure everything out.

Thaw the phyllo overnight in the fridge. It’s a game changer for avoiding tears!

Time saving tip: Use pre-washed spinach! No shame in that game, friends. And please, be gentle with the phyllo. Treat it like gold.

step-by-step: From Zero to Hero

Alright, ready to assemble the magic? Here's the lowdown:

1. Sauté the onion and garlic in olive oil. Cook until softened.
2. Add the spinach and cook until wilted. If using frozen, squeeze out all the excess water!
3. Combine: In a bowl, mix the spinach with feta, ricotta, eggs, dill, parsley, nutmeg, salt, and pepper. Make sure the Spinach Pie Filling is perfect!
4. Layer: Grease a baking dish. Then layer half the phyllo, brushing generously with melted butter. Butter is your friend here!
5. Spread: Add the spinach mixture evenly over the phyllo.
6. Top: Layer the remaining phyllo, brushing with more melted butter.
7. Score and Bake: Score the top layers. Bake at 375° F ( 190° C) for 40- 45 minutes . Look for golden brown and crispy perfection.

Pro Tips: Unlock Spanakopita Mastery

Don't skimp on the butter. It’s the secret to flaky Phyllo Dough Recipes . Also, thaw that phyllo properly, as mentioned above. It will make your life easier, promise!

One common mistake? Overfilling the pie. It results in a soggy bottom. No one wants a soggy bottom!

Want to get ahead? The filling can be made a day in advance. That's right, a Spinach Soup Recipe (without the phyllo, obviously!).

This is a total time saver when you need a quick and easy Cream Of Spinach , even a Creamy Spinach Soup .

This recipe can be adapted from the Spanakopita mixture and be made a head!.

Recipe Notes: Mastering Your Spanakopita

Okay, let's dive into the nitty gritty. This Spanakopita isn’t just a recipe; it's a little journey to Greece. You know? I sometimes think about what my yiayia would have to say about my own version of the Spanakopita Recipe Easy.

Let's make it awesome.

Serving Suggestions: Opa! It’s Plating Time!

Presentation matters, my friends! For a casual vibe, slice the Spanakopita into squares and serve straight from the baking dish.

Add a dollop of Greek yogurt for a cool contrast. If you're feeling fancy, arrange individual slices on plates with a sprig of fresh dill and a lemon wedge.

Pair this Mediterranean Spinach Recipe with a crisp Greek salad and a glass of chilled white wine. Spinach Has Never Looked So inviting, right?

Storage Tips: Keeping it Fresh

Got leftovers? Lucky you! Refrigerate any leftover Spanakopita within 2 hours of baking. Wrap it well in foil or plastic wrap to prevent it from drying out.

It’ll keep in the fridge for up to 3 days.

For longer storage, freezing is an option. Wrap individual slices tightly in plastic wrap, then place them in a freezer safe bag or container.

It'll last for up to 2 months. Reheat in a preheated oven at 350° F ( 175° C) until warmed through about 15- 20 minutes.

Avoid microwaving, as it can make the phyllo soggy.

Variations: Make it Your Own!

Wanna mix things up? Go for it! If you’re after Comfort Food Healthy, consider adding a layer of roasted vegetables like zucchini or bell peppers to the filling.

For a dietary twist, use gluten-free phyllo dough (yes, it exists!) to make it suitable for gluten sensitivities. If you are vegan, it’s tougher to replicate the flavour.

You’ll need plant based feta and ricotta alternatives for a successful vegan Spanakopita.

Nutrition Basics: A Little Bit of Goodness

Let's talk numbers. Each serving packs a good punch of protein (about 20g) and healthy fats (around 30g). Spinach is a nutritional powerhouse, loaded with vitamins and minerals.

Feta adds calcium, and the herbs provide antioxidants. Watch out for the sodium content, though, especially if you’re using salty feta.

You know, this Spinach and Feta Pie isn't just food. It's a hug on a plate. It’s a celebration of flavors and textures.

Don't be afraid to experiment and make it your own. Honestly, I love thinking about my version of Cream Of Spinach, how it blends into the Greek Spinach Pie Recipe.

Enjoy every single bite.

Frequently Asked Questions

Help! My phyllo dough is tearing. What am I doing wrong?

Ah, the dreaded tearing phyllo! Chances are it wasn't thawed properly. The best way to thaw phyllo dough is overnight in the fridge. If you're in a time crunch, leave it at room temperature for a couple of hours, but keep it wrapped.

Also, make sure to keep the stack of phyllo you're not actively using covered with a damp towel to prevent it from drying out and becoming brittle think of it like Goldilocks, not too hot, not too cold, but just right!

"Spinach Has Never Looked So" good...but can I make it ahead of time?

You sure can! As Nigella Lawson would say, planning ahead is key. You can assemble the entire Spanakopita a day in advance, cover it tightly with plastic wrap, and store it in the refrigerator. Just add a few extra minutes to the baking time.

You can also bake it completely and reheat individual slices in the oven or microwave. It's almost better the next day, once those flavours have had a chance to mingle.

Can I freeze Spanakopita?

Yes, Spanakopita freezes beautifully! Let it cool completely after baking, then wrap it tightly in plastic wrap followed by foil. It will keep in the freezer for up to 2-3 months. When you're ready to enjoy, thaw it overnight in the refrigerator and reheat in a preheated oven at 350°F (175°C) until warmed through and crispy.

Think of it as a culinary time capsule.

I'm trying to cut back on fat. Are there any healthier swaps I can make in this "Spinach Has Never Looked So" recipe?

Absolutely! While butter is traditional, you can use olive oil to brush the phyllo layers, although the flavour will be slightly different. You could also use part skim ricotta to lower the fat content without sacrificing creaminess. Remember to use a lower fat feta cheese as well. Every little helps as they say.

My Spanakopita is soggy on the bottom. What did I do wrong?

A soggy bottom is a common Spanakopita woe! It usually happens when there's too much moisture in the filling or not enough butter on the bottom layers of phyllo. Make sure to squeeze out any excess water from the spinach, especially if you're using frozen spinach.

Don't skimp on the butter on the bottom layers, and ensure your oven is properly preheated before baking. You can also try baking it on the bottom rack of your oven for the first half of the baking time to encourage crisping.

I can't find fresh dill. Can I use dried dill instead?

Of course! Dried dill works in a pinch. As a general rule, dried herbs have a more concentrated flavour than fresh, so you'll want to use about 1 teaspoon of dried dill for every 1 tablespoon of fresh dill called for in the recipe.

It's a great way to keep the flavours balanced, even if you are missing some fresh herbs.