Greek Spinach Pie
Spinning Memories: My Love Affair with Greek Spinach Pie
Whenever I catch the buttery scent of phyllo wafting through my kitchen, I’m instantly swept back to my childhood—messy apron tied tight, watching my grandmother’s skilled hands layer delicate sheets for her signature Greek spinach pie. For me, this “spanakopita” (that’s the authentic Greek name, in case you’re curious), or simply, a heavenly Greek spinach pie, is not just an easy vegetarian dinner; it’s a slice of family, comfort, and nostalgia.
I remember those lazy Sunday afternoons, sunlight filtering in, laughter echoing as we nibbled those crispy, golden squares fresh from the oven. Every bite was a hug—a savory celebration wrapped in flaky perfection. Today, I want to share with you not just my go-to homemade spinach pie recipe, but the warmth that comes with every forkful.
Why You’ll Adore This Greek Spinach Pie
Pull up a chair and let me tell you why I come back to this Greek spinach pie time and again:
- Ridiculously Satisfying Layers: That flaky, crunchy phyllo? It’s truly next-level. Each bite shatters delicately, revealing a hearty, flavor-packed spinach and cheese filling (hello, comfort food!).
- Simple Ingredients, Big Flavor: With just a handful of fresh, Mediterranean staples—spinach, feta, ricotta, and a little herby parsley—you get spectacular, distinct flavors without a ton of fuss.
- Perfect for Sharing: Whether you’re bringing a crowd-pleaser to a potluck or looking for an easy vegetarian dinner for the family, this homemade spinach pie never disappoints.
- Customizable and Foolproof: Even if you’ve never tackled phyllo dough before, I promise (scout’s honor!) you’ll pull off this easy Greek spinach pie—messy phyllo layers only add to its charm.
Ingredients You’ll Need for Greek Spinach Pie
Let’s talk about what you’ll need for this savory Greek spinach pie recipe:
- Phyllo Dough: You’ll find this thin, layered dough in the freezer section. Let it thaw in the fridge overnight for best results—too cold and it cracks, too warm and it sticks (pro tip: cover it with a damp towel while working).
- Olive Oil: Use a good-quality extra virgin olive oil for rich, authentic Mediterranean flavor.
- Onion & Garlic: Fresh is key. They add sweetness and that classic Greek aroma (and sautéing them is always a mood lifter!).
- Spinach: I love fresh spinach for its vibrant color and flavor, but thawed frozen spinach works beautifully. Just squeeze out all excess moisture.
- Feta Cheese: Briny, crumbly, tangy—seek out real Greek feta if you can for the most authentic taste.
- Ricotta Cheese: This gives the filling its creamy, luscious texture (if you’re feeling decadent, a splash of cream cheese would work too).
- Eggs: They bind everything together.
- Fresh Parsley: Adds a bright, herbal note—chop it finely for even distribution.
- Salt & Pepper: Season generously (especially if your feta isn’t super salty).
- Butter, for Brushing: Melted butter lends that irresistible golden crunch to your pie.
Step-by-Step Guide: Making the Perfect Greek Spinach Pie
Let’s get those ovens preheated and a glass of wine poured—here’s how you’ll make my favorite homemade spinach pie:
Preheat & Prep:
Set your oven to 375°F (190°C). Grease a baking dish lightly with olive oil or butter.Sauté the Aromatics:
Heat olive oil in a pan over medium heat. Add chopped onions and cook until soft and translucent—takes about 4-5 minutes. Toss in minced garlic and cook for another minute until fragrant.Add the Spinach:
Stir in your chopped fresh spinach (or thawed, squeezed-dry frozen spinach). Cook just until wilted and the liquid has evaporated. Transfer mixture to a mixing bowl and let cool slightly.Mix Everything Together:
Once cooled, crumble in the feta and ricotta cheese. Add beaten eggs, parsley, salt, and pepper. Stir until creamy and well combined—I like to taste-test here for seasoning, shh!Assemble the Pie:
Lay a phyllo sheet in your dish, brush with melted butter, and repeat, layering about half the phyllo sheets this way (don’t stress if they tear—imperfection is part of the fun).Add the Filling:
Gently spread your spinach filling over the layered phyllo.Top It Off:
Layer the remaining phyllo sheets over the filling, brushing each with butter. Tuck any overhanging edges in.Score & Bake:
Use a sharp knife to pre-cut the pie into squares (this makes serving a breeze), and bake for 30–35 minutes, or until the crust is golden and crisp.Cool & Serve:
Let your Greek spinach pie cool for 10 minutes—it’ll set up beautifully. Then, dig in and savor every flaky, cheesy bite!
My Secret Tips and Tricks for Greek Spinach Pie Success
Let me spill a few secrets I’ve learned on my spinach pie journey (so you get that homemade spinach pie just right every time):
- Work Fast with Phyllo: Phyllo dries out in a snap, so keep what you aren’t using under a damp towel.
- Squeeze Out That Spinach: Seriously—wring out as much moisture as you can. Too much liquid will make your spinach pie soggy, not crispy.
- Don’t Skimp on Butter: Brushing each layer is what gives you that glorious, golden crunch. Olive oil can be swapped in if you prefer a lighter touch.
- Season As You Go: Give the filling a final taste before adding eggs—you want it boldly flavored, as phyllo is quite neutral.
- Frozen Spinach Shortcut: If using frozen spinach, defrost it in advance and use your hands or a cheesecloth to squeeze out all that water.
Creative Variations and Ingredient Swaps
Feel like experimenting with your homemade spinach pie? Go for it! Here’s how I mix things up:
- Cheese Switch: Try adding a handful of shredded mozzarella or a little parmesan for extra depth.
- Add Fresh Herbs: Dill or mint can give your Greek spinach pie a bright, aromatic twist.
- Vegan Spinach Pie: Sub in a vegan feta or tofu ricotta, and swap eggs for flaxseed eggs (the flavor holds up great).
- Gluten-Free Option: Use gluten-free phyllo dough (yep, it exists!) or try layering the filling between thin-sliced potatoes for a mediterranean potato pie.
- Amp up the Veggies: Toss in sautéed leeks, scallions, or even a handful of finely chopped fresh chard for bonus nutrition and flavor.
How to Serve and Store Your Greek Spinach Pie
This easy vegetarian Greek spinach pie is a superstar at any meal:
Serving Suggestions:
- Serve warm or room temperature with a crisp Greek salad and a squeeze of lemon (hello, Mediterranean lunch dreams).
- Pack squares into lunchboxes—they’re great hot or cold!
- Slice into mini triangles for a winning party appetizer.
Storing Leftovers:
- Store in an airtight container in the fridge for up to 4 days.
- To re-crisp, pop leftovers in a 350°F (175°C) oven for 8-10 minutes—don’t use the microwave if you want to keep that lovely crunch!
- You can even freeze your baked Greek spinach pie: wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until piping hot.
FAQs: Your Top Questions About Greek Spinach Pie Answered
Can I make Greek spinach pie ahead of time?
Absolutely! This homemade spinach pie freezes beautifully, either before baking (just cover well and freeze, baking straight from frozen), or after baking (cool, freeze, then reheat).
What if I can’t find phyllo dough?
You can use puff pastry for a different, but still delicious, twist—expect a heartier, less flaky texture. Or, if you’re up for a project, try making your own phyllo sheets!
Can I use only feta?
Yes! Feta alone will give a saltier, bolder flavor. Ricotta just adds that extra creamy factor, but isn’t strictly necessary.
How do I keep phyllo from tearing?
It happens to the best of us—just patch torn pieces together. Phyllo is forgiving, especially in a rustic homemade spinach pie.
Is Greek spinach pie healthy?
It’s packed with spinach and herbs, and you can always lighten it up by subbing in low-fat cheeses or using olive oil instead of butter. Plus, the flaky crust means you can satisfy cravings with a smaller square!
There you have it—my spin on a classic Greek spinach pie, packed with flavor, heart, and just a touch of family memory. If you bake this, I hope it warms your kitchen and your soul—just like it always does for me. Let me know how your spanakopita turns out, and be sure to share your own creative twists! Enjoy, friend.
Spanakopita
Ingredients
Filling Ingredients
- 1 lb fresh spinach or thawed frozen spinach, squeezed dry
- 1 cup feta cheese crumbled, preferably real Greek
- 1 cup ricotta cheese or cream cheese for decadence
- 2 large eggs beaten
- 1 tablespoon fresh parsley finely chopped
- to taste salt & pepper season generously
Assembly Ingredients
- 1 pack phyllo dough thawed in the fridge overnight
- 1/2 cup olive oil extra virgin for brushing layers
- 4 tablespoons butter melted, for brushing
- 1 medium onion chopped
- 2 cloves garlic minced
Instructions
Preheat & Prep
- Set your oven to 375°F (190°C). Grease a baking dish lightly with olive oil or butter.
Sauté the Aromatics
- Heat olive oil in a pan over medium heat. Add chopped onions and cook until soft and translucent, about 4-5 minutes. Toss in minced garlic and cook for another minute until fragrant.
Add the Spinach
- Stir in your chopped fresh spinach (or thawed, squeezed-dry frozen spinach). Cook just until wilted and the liquid has evaporated. Transfer the mixture to a mixing bowl and let cool slightly.
Mix Everything Together
- Once cooled, crumble in the feta and ricotta cheese. Add beaten eggs, parsley, salt, and pepper. Stir until creamy and well combined. Taste-test for seasoning.
Assemble the Pie
- Lay a phyllo sheet in your dish, brush with melted butter, and repeat, layering about half the phyllo sheets this way.
Add the Filling
- Gently spread your spinach filling over the layered phyllo.
Top It Off
- Layer the remaining phyllo sheets over the filling, brushing each with butter. Tuck any overhanging edges in.
Score & Bake
- Use a sharp knife to pre-cut the pie into squares and bake for 30–35 minutes, or until the crust is golden and crisp.
Cool & Serve
- Let your Greek spinach pie cool for 10 minutes, then serve warm or at room temperature.
