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Authentic Spanakopita Recipe Greece, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The traditional Greek savory pie, spanakopita, although time-consuming to prepare, is incredibly versatile since it can be served as a snack, an appetizer, or a light main course if paired, for example, with a salad. The preparation starts with making the dough from flour, water, salt, and sometimes vinegar, and even yogurt, which is then rolled into thin sheets. The filling typically consists of spinach, feta, and eggs, but can also often include onions, dill, parsley, spring onions, lemon, and different kinds of greens and herbs, depending on the recipe. It can also include grains like rice, barley, or tarhana which have the role of soaking up the excess liquid from the filling as the pie bakes. Spanakopita can be assembled one of three ways: in a baking dish, as a layered pie, and as rolls which are then formed into a snail-like shape, or as triangles, perfect for serving as hors-d'oeuvres. However, it is important to note that before the filling is added, a crucial step is ... Read more
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Cooking tips
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method
It is crucial that the spinach is dry, which is usually achieved by sautéing the spinach and draining it, although some recipes go the extra mile and ask for adding rice or barley as they soak up the excess moisture and make the spanakopita crisp. It also advised not to crumble the feta too finely and to fold it into the spinach carefully, so it doesn’t break, leaving the bits of feta chunks throughout ... Read more -
variations
If you feel like experimenting, mix the spinach with quick-cooking greens like watercress, arugula, and Swiss chard — avoid the ones that take longer to cook like kale and collards. Other variations include using either kefalotyri, a hard sheep’s milk cheese or bechamel instead of feta, with ingredients like ricotta, cream cheese, and evaporated milk used in lieu of eggs.
Recipe variations
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Spanakopita with Homemade Phyllo
Ready in 2h 35minThe following is the traditional spanakopita recipe, with instructions on how to make homemade phyllo dough. Doing the dough yourself might take a bit more time, but biting into that flaky, homemade crust makes it all worth it. The filling consists of spinach, fresh herbs, creamy feta, and onions, seasoned with nutmeg, pepper, and salt. The recipe is courtesy of Diane Kochilas, a Greek-American cookbook author, celebrity chef, and cooking school owner.
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Spanakopita Triangles
Ready in 1h 25minThe following spanakopita triangles recipe is a twist on the traditional recipe. It shows how to create yummy spinach and feta-filled pockets that you can freeze and cook when needed. You'll sauté baby spinach, mix it with crumbled feta and nutmeg, and then wrap it in buttery phyllo dough. In about 40 minutes of baking, you'll have crispy, golden-brown triangles ready to delight your taste buds.
Spanakopita with Homemade Phyllo
PREP 1h 10min
COOK 1h 25min
READY IN 2h 35min
The following is the traditional spanakopita recipe, with instructions on how to make homemade phyllo dough. Doing the dough yourself might take a bit more time, but biting into that flaky, homemade crust makes it all worth it. The filling consists of spinach, fresh herbs, creamy feta, and onions, seasoned with nutmeg, pepper, and salt. The recipe is courtesy of Diane Kochilas, a Greek-American cookbook author, celebrity chef, and cooking school owner.
Ingredients
Spanakopita with Homemade Phyllo
FOR THE PHYLLO
3 cups (340g) whole wheat flour
1 cup (120g) all-purpose flour
1 tsp salt
¾ cup (60 ml) water
½ cup (120ml) extra virgin Greek olive oil
½ cup (120g) Greek yogurt
1 tbsp red wine or balsamic vinegar, or ouzo
FOR THE FILLING
1/3 cup (80 ml) extra virgin olive oil
2 large red or yellow onions, finely chopped
6 scallions, chopped
2 pounds (900g) fresh spinach, trimmed, washed and drained well
½ cup (30g) chopped fresh dill
½ cup (30g) chopped fresh mint
½ cup (30g) chopped fresh parsley
2 cups (300g) crumbled feta
salt and pepper, to taste
nutmeg, freshly grated, to taste
½ cup (120g) bulgur, rice or trahana, if needed
1/2 cup (120ml) extra virgin olive oil, for brushing phyllo
Preparation
1
Spanakopita with Homemade Phyllo
Step 1/11
Mix the flours and the salt in the bowl of a stand mixer, then turn on the mixer and start adding the remaining ingredients to the bowl. Mix on medium speed until combined, then turn the speed up a notch and mix for about 8-10 minutes. At this point, the dough should be soft but not sticky, so to get the right consistency, you might add more flour or water, depending on whether the dough is dry or too sticky.
Step 2/11
Form the dough into a ball, then place it into an oiled bowl. Cover with a plastic wrap and keep it at room temperature anywhere from 30 minutes to six hours.
Step 3/11
Heat two tablespoons of olive oil over medium heat, add the onions and the scallions and sauté them for about 8 minutes, then add them to a large mixing bowl.
Step 4/11
Sauté the spinach in batches in the same skillet you’ve sautéed the onions earlier. Squeeze out as much of the liquid from the spinach as possible, then add it to the bowl with onions, together with herbs and feta.
Step 5/11
Mix, then season to taste with salt, nutmeg, and pepper. Wait until the filling cools then if you see that it’s wet or loose, add the grains: rice, bulgur, or tarhana.
Step 6/11
Set the oven to preheat to 350°F/180°C.
Step 7/11
Cut the dough into four same-sized pieces, then roll each piece into a circle, somewhat larger than the 15-inch/38cm pan in which you’re going to assemble the spanakopita.
Step 8/11
Place one circle of dough in the oiled baking pan, then brush it with olive oil and top it with another circle of dough. Next, arrange the filling on top of the dough, then cover with the third circle of dough. Oil that sheet, then place the final sheet of dough on top.
Step 9/11
Cut off any excess dough, leaving just a 1-inch/2.5 cm overhang. Press the edges of the dough together, so a rim is formed.
Step 10/11
Cut into serving size portions, then brush the top with olive oil.
Step 11/11
Bake for 45-55 minutes. Take out of the oven and wait until it cools, for a minimum of 30 minutes, before serving.
Cooking tips
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version with store-bought phyllo
If you’d like to speed up the preparation, use store-bought phyllo – eight layers on the bottom of the pan, and six on top of the filling.
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