spanakopita recipe

A vegetarian spinach and ricotta pie encased in layers of crispy filo pastry – it can be cut up small for nibbles or works well, sliced, for lunch or dinner. Instead of pastry, how about making something similar with pasta? Our spinach and ricotta lasagne is well worth a try.

Spanakopita

spinach

leeks, finely sliced

onion, finely chopped

garlic cloves, sliced

olive oil, plus extra to drizzle

feta, crumbled

ricotta

pecorino (or vegetarian alternative), grated

dill

parsley

chilli flakes (optional)

free-range eggs, beaten

spring onions, finely sliced

lemon

nutmeg

pack good-quality filo (you’ll need 6-8 sheets)

Sea salt and black sesame seeds

You’ll also need…

30cm loose-bottomed tart tin

Boil the kettle and set a very large, deep, frying pan over a high heat. Put a splash of boiling water in the pan, then add as much spinach as will fit and cook until wilted, using tongs to stir it around. Tip it into a colander in the sink and repeat with the remainder and another splash of water. Once all the spinach is in the colander, press down with a plate to squeeze out as much water as you can. Remove and lay the spinach on kitchen paper in a single layer. Cover with more kitchen paper and press down. Leave to dry while you continue with the recipe (see tip).

Meanwhile, over a low-medium heat, soften the leeks, onion and garlic in a frying pan in a drizzle of olive oil for 12 minutes. Transfer to a plate and leave to cool.

Mix the cheeses, herbs, chilli flakes (if using), eggs, spring onions, zest, nutmeg and the onion mixture in a medium bowl. Give the spinach one last squeeze, then chop, add to the bowl and mix well. Season well. Heat the oven to 200°C/180°C fan/gas 6 with a baking sheet inside.

Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Put the 50ml olive oil into a bowl and, using a pastry brush, lightly brush the 30cm loose-bottomed tart/cake tin with oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Brush the filo sheet lightly with oil, then lay another sheet next to it, partially overlapping the first sheet but a little further around the tin, again overhanging. Brush with oil. Continue with all 6 sheets of filo – like the spokes in a wheel – brushing lightly with oil as you go until the tin is fully lined.

Spoon in the filling, then fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Sprinkle with sea salt and black sesame seeds. Bake for 35-40 minutes until crisp, covering with foil if it’s browning too much. Leave to cool slightly, then serve warm or at room temperature.

My simplified method for spanakopita, Greek Spinach Pie, is to pour the clarified butter over the assembled filled phyllo. So much faster! And the results are just as crisp, flaky and delicious as if you buttered every layer individually. Cut the pie into however many pieces you&#39;d like, larger for a main dish, medium for a side dish, and small for appetizers for a crowd.

Easy Spanakopita Recipe

frozen chopped spinach, thawed

feta cheese, crumbled

small curd cottage cheese

cream cheese, softened

eggs, whisked

scallions, finely sliced (both white and green parts)

salt

black pepper

butter,

phyllo

Heat the oven to 350°F. Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, combine the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and mix well. Stir in the scallions, spinach, salt, pepper, and dill.

Brush the bottom of a 13” x 9” x 2”-inch glass or metal (not dark) pan with a teaspoon or two of the clarified butter.

Remove one sleeve of the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into the pan. Lay the entire stack in the bottom of the pan and smooth to fit.

Spoon the filling over the phyllo and gently spread the filling evenly over the phyllo.

Remove the other sleeve of the phyllo from its wrapping and do the same as with the first: trim the long side by an inch so it will fit into the pan. Lay the entire stack over the filling layer and smooth to fit.

Use the tip of a sharp chef&#39;s knife to mark where your cuts will be around the edge of the pan: one mark on the short side and three marks on the long side, evenly spaced. Then cut the length of the phyllo down the middle, making sure to cut all the way through to the bottom of the pan. Make three cuts crosswise to get 8 large pieces, again cutting all the way through to the bottom of the pan.

Pour the melted clarified butter evenly over the assembled and cut pie. Use the tip of the knife to again cut through where the cuts were made previously to ensure the butter gets fully absorbed.

Bake for about 50 minutes, or until golden brown. Let the spanakopita rest for a few minutes, then cut from the pan and serve.

Spanakopita is one of Greece's most beloved dishes. It's a savory mixture of spinach, cheese, and herbs all baked into a flaky phyllo crust. Spanakopita is surprisingly easy to make. Follow these instructions for my streamlined but doubly delicious method.

Spanakopita Recipe (Greek Spinach Pie)

lbs spinach

scallions (about 6 oz), chopped

3/4-lb (12 oz.) Feta cheese, (or up to 1 pound if you love Feta)

cheese

herbs (dill, mint and flat leaf parsley), chopped

eggs

1-lb box Phyllo dough

butter

Delicious, tangy and flaky this spanakopita recipe is made quicker using buttery flaky puff pastry. An easier twist to the classic Greek savory appetizer with a comforting spinach and feta filling.

Spanakopita Recipe With Puff Pastry

olive oil

onion

garlic (minced)

oz frozen chopped spinach (thawed and squeezed)

parsley (chopped)

Tablespoons fresh cilantro (chopped)

dill (chopped)

Salt and black pepper

eggs (divided)

feta cheese

puff pastry ( thawed but still cold)

Tablespoon butter (or oil

In a pan over medium heat, sauté onions until fragrant then add garlic and sauté for another 30 seconds.

Add spinach, parsley, cilantro, dill, salt and pepper mixing them all well together. Cook for 3 minutes then remove from heat and let it cool down for 10 minutes.

Stir in one beaten egg and feta cheese.

Preheat oven to 400F. Beat remaining egg in a small bowl.

Cut pastry sheet into 12 equal parts.

Lightly brush the cups of a mini muffin tin with butter or oil. This step is optional, but it is necessary to ensure that the puff pastry does not stick.

Press each puff square into the bottom of one muffin tin, fill with the spinach filling and fold pastry over brushing the top with the beaten egg.

Bake in the oven for 25 minutes or until golden brown.

Let it cool slightly before serving.

So easy, so flavorful. The combo of the fresh herbs is a hit. The outcome is a little bundle and it’s  a nice presentation. Thank you Amira, for teaching me another great recipe.

My favorite spanakopita recipe! Thank you!

Hi Amira
Your link , from soup to nuts is amazing. I am glad to stop by. Your menu selections, presentation and the food looks YUMMY. It brings back good memories. Keep up the smell of the Mediterranean / Middle East cuisine. I will be back.

We loved this recipe as we love everything puff pastry. I've made it for Easter and everyone kept asking for the recipe. So easy.

Asalaamu Alayakom ya Amira! I hope this message finds you and your family in the best of health. As usual thank you for the yummy and easy recipe! These are the next on my list of things to make ASAP. This sounds so good I’m not sure I’ll want to share with the rest of the family since I’m a spinich lover  As always keep the tasty foods coming.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1544139329/ktehd35nwamqxztjkpw8.mp4

SPANAKOPITA RECIPE; GREEK APPETIZER WITH PUFF PASTRY
Spanakopita is a Greek spinach pie, a holiday comfort food that is so delicious and easy to make. One of my favorite Greek appetizer recipes. This spanakopita recipe is made even easier with the use of buttery flaky puff pastry.

SPANAKOPITA RECIPE; GREEK APPETIZER WITH PUFF PASTRY

A Greek classic transformed into a nutritious, midweek meal that's ready in 30 minutes. This spanakopita orzo is going to be a regular on your dinner table.

Spanakopita Orzo

4tbsp Pine Nuts

Onion

Garlic Clove

White Wine

Spinach

Rocket

Orzo

Vegetable Stock

Dill

Lemon

Feta

Salt

Black Pepper

Heat the oven to 160°C. Tip the pine nuts onto a baking tray and roast for 10-12 mins until golden.

Finely slice the onion and chop the garlic. Heat a splash of oil in the biggest pot you have, then add the onion and fry for 10 mins over a medium heat. Add the garlic, cook for another 2 mins and pour in the wine, cooking off until evaporated. 

Add a big handful of spinach and rocket – it will take a few goes to get it all wilted down. Keep wilting and adding the leaves until it’s all used up, then remove the mixture from the pan and set aside to cool.

Tip the orzo into the pan along with the vegetable stock. Give it a mix once its added to the pot to prevent sticking, bring it up to a simmer, cover with a lid and cook for 10 mins until the liquid has been absorbed. 

Meanwhile, squeeze as much of the liquid out of the spinach mix as you can, then finely chop. Finely chop the dill and mix most of it through the orzo, along with the chopped spinach. Grate in the zest of the lemon with a squeeze of the juice, then season with salt and pepper. 

Serve the orzo in bowls topped with crumbled feta, the pine nuts and the remaining dill. 

Stunning. I used all spinach and a good glug of EVOO on top. 🤤 This will be a staple for us!

felt like it was missing something as a meal on its own but was great as a side to a bbq, then used the leftovers to stuff some peppers, would make again 

so tasty and summery! I added juice from half the lemon which made it very fresh and used parsley instead of dill.

eating it cold is even better and sunflower seeds work beautifully with it too for some extra crunch 

Really liked this one. Added chilli oil, used parsley instead of dill, and ended up needing juice of the whole lemon (for 4 ppl) to balance the flavours

didn’t include rocket and used frozen spinach 

Easy to make, very tasty, very popular. We replaced the onion with 2 shallots, which worked very well. When making it again adding a leek or two might be good.

Really delicious! I used half the amount of dill, and added a decent amount of salt and pepper - also some marmite to the veg stock and lots of lemon juice right at the end. Super yummy 

I realized I didn’t have feta, but the overall recipe was great! I would actually add more spinach for my taste

nice as an accompaniment to something - not sure what- it’s a bit bland to eat on its own. tasty but needs something…??

was really delicious. didn't have white wine or dill. didn't do things separately, chopped up spinach and rocket and added at the end. will definitely make again.

so delicious! would be really nice cold the next day for lunch too! I toasted the pine nuts in a dry pan, rather than oven. 100% making this again 

what could you replace the white wine with? looks beautiful!

tasty- i used half the amount of dill  as anymore dill would have been too overpowering for me taste

Really tasty recipe. It seemed a bit of a waste of time/energy to heat the oven up just to toast some pine nuts, so just did them in a dry pan. But really yummy flavour & felt very nourishing!

Delicious. I doubled the feta and pine nuts. I tasted it towards the end of the cooking and was a bit underwhelmed, but once I’d added in the lemon juice and zest it came alive! Will absolutely make again.

Delicious! my new go to recipe for long shifts!

Delicious - we added some puree beetroot for some extra veggies

Delish! I used frozen kale for convenience which worked really well. Also forgot the wine with no drama

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