Spanakopita: The Greek Savory Pie with spinach and feta in phyllo pastry
Discover the authentic flavors of Greece with our irresistible Savory Pie with Spinach and Feta, a classic that never ceases to amaze! Known also as Spanakopita, this delight is perfect for any occasion. If you’re looking for a tasty appetizer, an original side dish, or a light yet satisfying meal, this savory pie is the ideal choice. We have simplified the recipe using versatile and crispy phyllo pastry for a stress-free guaranteed result, even for beginners in the kitchen.
There are also the famous mini versions, ideal to enjoy as a quick snack or served as a hearty appetizer. Our recipe will guide you step by step in preparing this delight, which you can serve as it is or accompanied by a fresh Tzatziki sauce for a full Greek experience. The filling, a perfect balance of fresh (or frozen) spinach, crumbled feta, onion, eggs, and parsley, pairs beautifully with the lightness and fragrance of phyllo pastry, creating a contrast of textures that will win you over.
Preparing the Savory Pie with Spinach and Feta at home is easier than you imagine: no chef skills are required, just the desire to experiment with a classic of Mediterranean cuisine. We guarantee a scenic and extremely tasty result that will bring a touch of sun and Greek tradition to your table. It is a dish that combines taste, versatility, and a hint of exotic, making it perfect to surprise your guests or for personal indulgence.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Greek
- Energy 257.13 (Kcal)
- Carbohydrates 14.30 (g) of which sugars 1.08 (g)
- Proteins 14.85 (g)
- Fat 16.63 (g) of which saturated 8.26 (g)of which unsaturated 4.64 (g)
- Fibers 3.25 (g)
- Sodium 860.51 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients For a 10.5×6.5 inch baking dish:
For this recipe, you can use either fresh or frozen spinach, choosing what you have available or prefer. For tips on quantities and possible substitutions of other ingredients, check the “Notes and Tips” at the end of the recipe.
- 1 roll phyllo pastry (9 rectangular sheets)
- 1 lb spinach (fresh or about 9-10 oz frozen spinach.)
- 7 oz feta
- 1 onion
- 2 eggs (medium)
- 1 tbsp chopped parsley
- to taste sesame seeds (for the surface)
- 2 tbsps extra virgin olive oil (+ for brushing phyllo pastry)
- to taste salt
Tools
- Food scale
- Bowl
- Strainer
- Pan
- Baking dish
- Brush
Spanakopita Recipe Procedure
You can bake your savory pie in a traditional oven or in an air fryer: you’ll find all the detailed instructions for both methods in the procedure.
Start with the filling. You can use fresh spinach (washed and dried well) or frozen spinach. If using frozen, boil and squeeze them thoroughly to remove excess water. Clean and finely slice an onion. In a large pan, heat a drizzle of extra virgin olive oil. Add the onion and, after a few moments, add the spinach (fresh or squeezed frozen). Salt to taste, stir and cover with a lid. Let it wilt for a few minutes. Meanwhile, crumble the feta by hand.
Once cooked, drain the spinach very well and transfer them to a strainer, then press them to remove any water residue. Pour the spinach into a large bowl and add the eggs. Also add the chopped parsley and crumbled feta. Mix all the ingredients well. If you prefer a more homogeneous mixture, you can further chop the spinach.
Lightly brush a 10.5×6.5 inch (or similar) baking dish with extra virgin olive oil. Lay a sheet of phyllo pastry on the bottom and brush again with oil. Add another layer of phyllo, brush it with oil, and proceed the same way to create 2 more layers, for a total of 4 sheets at the base. At this point, pour the prepared filling and distribute it evenly throughout the dish.
Cover the filling with 4 more sheets of phyllo, making sure to brush each one with oil before adding the next. To facilitate closing, cut the excess outer corners of the phyllo pastry, then fold the edges inward to seal the filling. Brush again with oil. Add a final sheet of phyllo to cover everything and brush one last time with oil. Make diagonal cuts on the surface, and then do the same in the other direction to create a diamond pattern. Garnish with sesame seeds.
Bake in a preheated static oven at 350°F for 35 minutes, or until the surface is golden and crispy. Once ready, remove from the oven and let it cool slightly before cutting into diamonds and serving your delicious Savory Pie with Spinach and Feta!
After assembling the pie in the dish (make sure the dish is suitable for the air fryer), preheat the air fryer to 340-350°F. Insert the dish into the basket and cook for about 20-25 minutes, or until the phyllo pastry is golden and crispy. Cooking times may vary slightly depending on the air fryer model, so keep an eye on the browning.
INGREDIENT NOTES and Possible Substitutions
SPINACH: You can use either fresh or frozen spinach. If using fresh, wash them thoroughly and wilt them in a pan. Frozen ones must be boiled first and then squeezed carefully to remove excess water, otherwise, the filling will be too watery. Other green leafy vegetables like Swiss chard or boiled and squeezed chicory can be used as an alternative or mixed with spinach for a different flavor.
FETA: Feta is an iconic cheese of Greek cuisine, with a salty flavor and crumbly texture. If you don’t find it or prefer a different taste, you can substitute it with salted ricotta (grated or crumbled) or a mix of fresh ricotta and pecorino for a more Italian touch. For a vegan version, there are excellent plant-based feta alternatives made from coconut or almonds.
ONION: Onion adds sweetness and depth to the filling. If you don’t like the strong flavor of onion, you can substitute it with a shallot for a more delicate taste.
EGGS: Eggs serve to bind the filling. If you want to omit them for a vegan version, you can try adding a tablespoon of cornstarch or chickpea flour mixed with a bit of water to help compact the filling.
PHYLLO PASTRY: It is the key to the crunchiness. It is not easily replaceable with other types of pastry to achieve the same result. Handle it with care because it is very thin and delicate.
STORAGE
Spanakopita is at its best right from the oven, when the phyllo pastry is crispy and the filling is warm and fragrant. You can store it in an airtight container in the refrigerator for up to 2-3 days. To reheat it, I recommend using a traditional oven or air fryer for a few minutes at 320°F, so that the phyllo pastry becomes crispy again. It is not advisable to freeze the already cooked Spanakopita, as the phyllo pastry may lose its texture.
RECIPE VARIATIONS Spanakopita
Spanakopitakia (Single Portions): Instead of a large pie, you can create small triangular or square pouches, perfect as finger food. Cut the phyllo sheets into strips about 3-4 inches wide, place a spoonful of filling at one end and fold into a triangle like samosas. Bake them for about 15-20 minutes.
Additions to the Filling:
Bacon or Ham: For a bolder flavor, add 2-3 oz of diced bacon (pre-fried) or chopped cooked ham to the filling.
Extra Cheeses: A touch of ricotta (1.75 oz) can make the filling creamier, or 1 oz of spreadable cream cheese.
Herbs: Besides parsley, you can experiment with chopped fresh mint (traditional in some Greek variations), dill or oregano for varied aroma.
Chili Pepper: For a spicy touch, add a pinch of chili powder or a quarter of a finely chopped fresh chili to the filling.
Meat Filling: Some Greek pie variations include meat fillings, like the Middle Eastern Keema Pie. You can replace the spinach with 9 oz of ground meat (lamb or beef), browned with onion and seasoned with spices like cumin and cinnamon.
Origins and History of Spanakopita
Spanakopita (Σπανακόπιτα in Greek) is one of the most iconic and beloved savory pies in Greek cuisine, deeply rooted in its history and gastronomic culture. Its name derives from “spanáki” (spinach) and “píta” (pie or savory pie).
Stuffed pies, especially those based on vegetables and cheeses, have ancient origins in the Mediterranean, dating back even to ancient Greece and the Byzantine Empire. The use of phyllo pastry (or phyllo, meaning “leaf” in Greek, due to its thinness) is a distinctive element of many Middle Eastern and Balkan preparations, probably introduced during the Ottoman Empire. This pastry, with its incredible lightness and crispiness once baked, has allowed simple fillings to be elevated to dishes of great refinement.
Spanakopita is often associated with special occasions and festivities but is also a classic of home cooking. Its popularity derives from the perfect combination of robust flavors (spinach, feta) with the delicate and unique texture of phyllo pastry. It is a symbol of the Mediterranean diet, which highlights fresh and seasonal ingredients in simple yet flavorful preparations.
FAQ (Questions and Answers)
Can I use fresh spinach or do I have to boil them?
You can use either fresh or frozen spinach. If using fresh spinach, wash them well and you can wilt them directly in the pan with the onion. If using frozen ones, it is essential to boil them and then squeeze them very thoroughly to remove all excess water, otherwise, the filling will be too moist and make the phyllo pastry soggy.
Can Spanakopita be prepared in advance?
Yes, you can assemble the Spanakopita and store it in the refrigerator, well covered with plastic wrap, for a few hours before baking. This way, it will be ready to bake when you need it, ideal for saving time if you have guests. I do not recommend preparing it too far in advance, as the phyllo pastry tends to absorb moisture.
How can I make the phyllo pastry crispier?
The secret to the crispiness of phyllo pastry lies in the generous use of extra virgin olive oil (or melted butter, for a richer version) between each layer. Make sure to brush each sheet evenly. Additionally, baking in the oven at an adequate temperature (350°F) and for the right time allows the pastry to brown and become super crispy. Do not cover the dish during baking.
