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.
Spanokopita
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.Ingredients
Directions
-
Preheat the oven to 375ðF (190ðC).
-
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.
-
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.
-
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add chopped onion and sliced mushrooms.
-
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.
-
In a large bowl, beat the eggs. Add crumbled feta cheese and grated Parmesan cheese.
-
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.
-
Brush a 9x13-inch baking dish with melted butter.
-
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.
-
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.
-
Repeat this process, layering and brushing every sheet with butter, until you have used about half of the filo sheets.
-
Spread the spinach and cheese mixture evenly over the layered filo dough, pushing it into the corners.
-
Fold the overhanging edges of the filo dough up and over the filling.
-
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.
-
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.
-
Bake for 50 minutes, or until the crust is puffed, golden brown, and crisp.
-
Let cool for 10 minutes before cutting into squares or diamond shapes. Serve warm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 9.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 33.6mg2%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.9g4%
- Sugars 0.2g
- Protein 1.2g3%
* 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: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF for 10-15 minutes to restore crispness.
Substitutions: For a vegan version, omit eggs and use a vegan feta alternative. You can also substitute fresh spinach with frozen spinach for convenience.
Tip: Keep filo dough covered with a damp towel while working to prevent it from drying out and cracking. If sheets tear, simply patch them with another piece.
Variations: Add diced artichoke hearts or sun-dried tomatoes to the filling for extra flavor.
