Spanakopita is a traditional Greek savory pie made with spinach, feta cheese, onions or green onions, eggs, and seasonings, all encased in layers of flaky phyllo dough. It’s a popular Greek dish known for its rich flavors and crispy texture.

Its quick and easy and here’s how you make it!

Ingredients

Filling:

2 lbs fresh spinach, washed and chopped

1 large onion, finely chopped

4 green onions, chopped

2 cloves garlic, minced

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

2 cups feta cheese, crumbled

2 eggs, lightly beaten

1/4 cup olive oil

Salt and pepper to taste

Phyllo Dough:

1 lb phyllo dough (you can use store-bought or homemade)

1 cup unsalted butter, melted

Instructions

1. Prepare the Filling:
   • Heat a large skillet over medium heat. Add the olive oil.
   • Sauté the onions and green onions until they are soft and translucent.
   • Add the garlic and sauté for another minute.
   • Add the spinach to the skillet and cook until it is wilted and any excess water has evaporated. This might take around 5-7 minutes.
   • Remove the skillet from heat. Stir in the fresh dill, parsley, and crumbled feta cheese.
   • Allow the mixture to cool slightly before stirring in the beaten eggs. Season with salt and pepper to taste. Set the filling aside.
2. Assemble the Pie:
   • Preheat your oven to 350°F (175°C).
   • Brush a 9×13-inch baking dish with melted butter.
   • Layer half of the phyllo sheets in the baking dish, brushing each sheet with melted butter before adding the next. Ensure the sheets are laid in such a way that they hang over the sides of the dish.
   • Spread the spinach and feta mixture evenly over the layered phyllo dough.
   • Fold the overhanging phyllo dough over the filling, then layer the remaining phyllo sheets on top, brushing each with butter as you go.
   • Trim any excess phyllo dough around the edges, and brush the top layer generously with melted butter.
3. Bake the Spanakopita:
   • Using a sharp knife, score the top layer of phyllo into squares or diamond shapes to make cutting easier after baking.
   • Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.
   • Allow the pie to cool slightly before cutting and serving.

Variations of Spanakopita

Spanakopita has several variations, influenced by regional preferences and available ingredients. Here are some common variations:

1. Tiropita (Cheese Pie):
   • Ingredients: Similar to spanakopita but primarily uses a variety of cheeses such as feta, ricotta, and sometimes hard yellow cheeses.
   • Description: Focuses more on the cheese filling without spinach, offering a creamy and tangy flavor.
2. Hortopita (Wild Greens Pie):
   • Ingredients: Uses a mix of wild greens such as dandelion greens, nettles, and chard along with spinach.
   • Description: Offers a more complex and slightly bitter flavor profile due to the variety of greens used.
3. Prasopita (Leek Pie):
   • Ingredients: Made with leeks instead of spinach, often combined with feta cheese and sometimes rice.
   • Description: Has a milder, sweeter flavor from the leeks, making it a distinct but equally delicious variation.
4. Kotopita (Chicken Pie):
   • Ingredients: Includes shredded or diced chicken, spinach, feta cheese, and sometimes rice or orzo.
   • Description: Provides a heartier option with added protein from the chicken, making it a more filling meal.
5. Mushroom Spanakopita:
   • Ingredients: Adds sautéed mushrooms to the traditional spinach and cheese filling.
   • Description: Enhances the umami flavor and adds a meaty texture to the pie.
6. Vegan Spanakopita:
   • Ingredients: Replaces feta cheese with a vegan alternative such as tofu or cashew cheese and uses olive oil instead of butter.
   • Description: Offers a plant-based option while maintaining the essence of the traditional recipe.
7. Spanakopitakia (Mini Spanakopita):
   • Ingredients: Uses the same filling as spanakopita but is wrapped into small triangles or rolls using phyllo dough.
   • Description: Perfect for appetizers or snacks, offering bite-sized portions of the classic flavors.

Regional Variations

• Cretan Kalitsounia: A type of small pie made with fresh mizithra cheese and spinach, often wrapped in a more dough-like pastry rather than phyllo.
• Northern Greek Spanakopita: Sometimes includes rice or bulgur in the filling for added texture and substance.
• Cypriot Spanakopita: May incorporate fresh mint and other herbs, giving it a unique and aromatic flavor profile.

Each variation of spanakopita brings a unique twist to the classic dish, reflecting local ingredients and culinary traditions.

Enjoy your homemade Spanakopita! This pie can be served warm or at room temperature, and it pairs wonderfully with a Greek salad or a bowl of soup.