This traditional Greek Spanakopita is a savory masterpiece featuring tender spinach, aromatic leeks, and fresh herbs bound together with creamy feta cheese. Encased in layers of buttery, crisp filo dough, it offers a delightful contrast of textures with every bite. The filling is rich yet balanced, allowing the bright flavors of dill, mint, and parsley to shine through. Perfect for a family dinner, potluck centerpiece, or as a make-ahead dish that freezes beautifully. Serve it warm from the oven for the best experience.
Spanikopita ( 3 Pts Per Serving 1/4 Of Pita
Description
This traditional Greek Spanakopita is a savory masterpiece featuring tender spinach, aromatic leeks, and fresh herbs bound together with creamy feta cheese. Encased in layers of buttery, crisp filo dough, it offers a delightful contrast of textures with every bite. The filling is rich yet balanced, allowing the bright flavors of dill, mint, and parsley to shine through. Perfect for a family dinner, potluck centerpiece, or as a make-ahead dish that freezes beautifully. Serve it warm from the oven for the best experience.Ingredients
Directions
-
Preheat oven to 350F (175C).
-
Wash spinach, leeks, onions, and herbs thoroughly.
-
Pulse leeks and onions in a food processor until finely minced.
-
Combine spinach, minced leeks, onions, dill, parsley, and mint in a large bowl.
-
Season generously with salt, keeping in mind that feta is already salty.
-
Let the mixture sit for 30 minutes, or refrigerate overnight, to allow vegetables to release moisture.
-
Transfer the vegetable mixture to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
-
In a large bowl, combine the drained vegetables with half of the crumbled feta cheese and 1/2 cup of olive oil. Mix well.
-
Thaw filo dough according to package instructions. Keep unused sheets covered with a damp towel to prevent drying.
-
Layer 2 sheets of filo dough, brushing each sheet with melted butter or spraying with butter-flavored spray.
-
Spread a generous layer of the spinach-feta mixture along one side of the layered filo sheets.
-
Roll the filo dough tightly around the filling to form a log shape.
-
Fold the ends inward and continue rolling to seal the pie completely.
-
Place the rolled spanakopita on a baking sheet lined with parchment paper or aluminum foil.
-
Brush the outside of the pie with remaining olive oil or melted butter.
-
Bake for 45 minutes to 1 hour, or until the filo is golden brown and crispy.
-
Let cool slightly before slicing and serving.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 933.4kcal
- % Daily Value *
- Total Fat 50.9g79%
- Saturated Fat 20.6g103%
- Cholesterol 78.0mg26%
- Sodium 2157.9mg90%
- Total Carbohydrate 86.0g29%
- Dietary Fiber 13.7g55%
- Sugars 20.1g
- Protein 38.1g77%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Wrap cooled spanakopita tightly in plastic wrap and aluminum foil. It can be refrigerated for up to 3 days or frozen for up to 3 months.
**Freezing:** You can freeze the unbaked spanakopita logs. Wrap them well and freeze. Bake from frozen, adding 15-20 minutes to the cooking time.
**Moisture Control:** Removing excess liquid from the spinach is crucial. If the filling is too wet, the filo will become soggy rather than crisp.
**Substitutions:** If you cannot find fresh spinach, frozen spinach can be used. Thaw completely and squeeze out all excess water before using.
**Filo Handling:** Work quickly with filo dough as it dries out fast. Keep a damp cloth over the sheets you are not actively using.
**Cooking Temperature:** The original recipe suggests 350-450F. A moderate temperature of 350F (175C) is recommended to ensure the inside heats through without burning the delicate filo layers.
