Spanokopita (Greek Spinach Pie)

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Servings: 12 servings Difficulty: Advanced
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Crispy, buttery layers of filo dough encasing a savory filling of spinach, feta, and herbs
Spanokopita (Greek Spinach Pie recipe image
Spanokopita (Greek Spinach Pie recipe image
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Spanokopita (Greek Spinach Pie)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 490
Dietary:
V Vegan

Description

This classic Greek Spanokopita is a savory pie featuring tender spinach and tangy feta cheese nestled within flaky, golden-brown layers of filo dough. The filling is enriched with sautéed onions, mushrooms, and aromatic herbs like oregano and parsley, creating a perfect balance of earthy and bright flavors. Ideal for brunch, lunch, or as a substantial side dish, it offers a delightful contrast between the crisp crust and the moist, savory interior. While traditionally containing eggs and cheese, this version highlights the rich textures that make it a beloved staple in Mediterranean cuisine.

Directions

  1. Preheat the oven to 375°F (190°C).
  2. If using fresh spinach, place it in a large bowl, sprinkle heavily with salt, and rub the leaves between your hands to wilt them. Tear the leaves as you work.
  3. Rinse the salted spinach thoroughly under cold water and squeeze out excess moisture using a clean kitchen towel or cheesecloth. If using frozen spinach, thaw and squeeze dry.
  4. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add chopped onion and sliced mushrooms.
  5. Sauté onions and mushrooms until tender and liquid has evaporated. Add minced garlic and cook for 1 minute until fragrant. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  6. In a large bowl, beat the eggs. Add crumbled feta cheese and grated Parmesan cheese.
  7. Add the drained spinach, sautéed onion and mushroom mixture, chopped parsley, oregano, rosemary, and a pinch of freshly ground pepper to the egg mixture. Stir well to combine. Taste and adjust salt if needed, remembering that the cheeses are salty.
  8. Brush a 9x13-inch baking dish with melted butter.
  9. Unroll the filo dough and cover with a damp towel to prevent drying. Take one sheet of filo and place it in the bottom of the baking dish, allowing edges to overhang.
  10. Brush the sheet with melted butter. Place another sheet on top, rotating it slightly so the edges fan out over different parts of the pan. Brush with butter.
  11. Repeat this process, layering and brushing every sheet with butter, until you have used about half of the filo sheets.
  12. Spread the spinach and cheese mixture evenly over the layered filo dough, pushing it into the corners.
  13. Fold the overhanging edges of the filo dough up and over the filling.
  14. Layer the remaining filo sheets on top of the filling, rotating each sheet and brushing every layer with melted butter. Tuck the edges down into the sides of the pan.
  15. Brush the top layer generously with remaining melted butter. Using a sharp knife, make diagonal slashes about 1/2 inch deep across the top crust to allow steam to escape.
  16. Bake for 50 minutes, or until the crust is puffed, golden brown, and crisp.
  17. Let cool for 10 minutes before cutting into squares or diamond shapes. Serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 490kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 14g70%
Cholesterol 210mg70%
Sodium 480mg20%
Total Carbohydrate 38g13%
Dietary Fiber 4g16%
Sugars 2g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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