This Homemade Spanakopita is a traditional Greek spinach pie recipe. You can proudly serve it as a main dish that you can enjoy with your family.
The filling of this spinach pie is encased in layers of golden flaky phyllo dough and topped with sesame seeds. You don’t need to be a professional cook to enjoy the taste of this classic Greek dish. This savory pie was a hit in my household when we tried it for the first time.
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What Can I Serve with Homemade Spanakopita?
Looking to add a great side dish to serve with this Homemade Spanakopita? I highly recommend these:
- Tzatziki sauce
- Pita Chips
- Roasted Potatoes
- Fresh Greek Salad with Steak
Kitchen Notes & Tips
- When selecting what to use in your spinach mixture, select large and leafy spinach for added crispiness and texture.
- Depending on the brand, you will need 2 – 2.5 lbs. (two packages) of phyllo pastry for this recipe. It’s typically found in the freezer section of the grocery store. The sheets of phyllo dough should be thawed in the refrigerator overnight. You must leave it on the counter for approximately 30 minutes prior to cooking or as directed in the package instructions.
- Puff pastry isn’t the same as phyllo sheets, but you can use it as an alternative. The baking time needs to be adjusted to just 40 minutes if you end up using it for your spinach and feta filling.
- While this savory Greek spinach pie isn’t carb-friendly, it’s loaded with lots of vitamins such as C, A, D, and Iron. It’s a great alternative to have when you want to load yourself up with vitamins and minerals.
Ingredients for Homemade Spanakopita (Classic Greek Spinach Pie)
- 3 T. olive oil
- 1 Medium onion, diced
- 5 garlic cloves, minced
- 1/4 – 1/2 C. fresh dill, chopped (to taste)
- 1 t. dried mint
- 1/4 C. chopped fresh parsley leaves
- 4 green onions, roughly chopped
- 2 t. fresh lemon juice
- ½ t. ground pepper
- 1-1/2 lbs. crumbled feta, divided
- 2 lbs. fresh spinach, washed and patted dry
- Salt, black pepper, to taste
- 2 oz unsalted butter melted
- 2 lbs. phyllo pastry
- 2 eggs
- Sesame seeds
Supplies Used
- Large skillet
- Airtight container (for your leftovers)
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How To Make Homemade Spanakopita (Classic Greek Spinach Pie)
Step #1. Preheat the oven to 350°F and set aside your prepared baking sheet on the counter.
Step #2. Heat olive oil in a large skillet over medium heat. Add onions. Cook, stirring frequently until they begin to soften, approximately 5 minutes.
Step #3. Add garlic and dill to the skillet. Continue cooking, stirring frequently for approximately 5 minutes until onions are soft and caramelized.
Step #4. Remove from heat. Add parsley, green onions, lemon juice, and ground pepper to the skillet. Stir to combine.
Step #5. Roughly chop fresh spinach leaves. Get a large bowl to measure the water before boiling it. Add spinach leaves and cook for 2 minutes. Drain well, and use a paper towel to squeeze and remove the excess liquid.
Step #6. Add the spinach to the skillet. Stir to combine. Season with salt and pepper to taste.
Step #7. Set aside and allow to cool. Add 1 lb. feta cheese and slightly beaten eggs.
Preparing your pie
Step #8. Cut the pastry into 4 pieces and roll all pieces out.
Step #9. Place one layer of phyllo pastry on a clean surface and brush with melted butter using a pastry brush.
Step #10. Add spinach filling and place the second piece of the pastry on top. Brush with butter and add 1/2 of the feta cheese.
Step #11. Top with the third piece of pastry, brush with butter, and add the remaining feta cheese.
Step #12. Top with the fourth layer of pastry dough. Pinch or roll seams to seal. Brush with butter and sprinkle with sesame seeds.
Step #13. Turn oven up to 425°F. Bake for 10 minutes at 425°F then decrease heat to 350°F for 35 to 40 minutes or until you see the golden brown and crispy layers of phyllo dough.
Step #14. Remove from the oven. Cut into squares and enjoy!
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Homemade Spanakopita
Ingredients
- 3 T. olive oil
- 1 Medium onion , diced
- 5 garlic cloves , minced
- 1/4 – 1/2 C. fresh dill , chopped (to taste)
- 1 t. dried mint
- 1/4 C. fresh parsley leaves , chopped
- 4 green onions , rough chopped
- 2 t. fresh lemon juice
- ½ t. ground pepper
- 1-1/2 lbs. crumbled feta , divided
- 2 lbs. fresh spinach , washed and patted dry
- Salt black pepper, to taste
- 2 oz unsalted butter melted
- 2 lbs. phyllo pastry
- 2 eggs
- Sesame seeds
Instructions
- Preheat the oven to 350°F and set aside your prepared baking sheet on the counter.
- Heat olive oil in a large skillet over medium heat. Add onions. Cook, stirring frequently until they begin to soften, approximately 5 minutes.
- Add garlic and dill to skillet. Continue cooking, stirring frequently approximately 5 minutes until onions are soft and caramelized.
- Remove from heat. Add parsley, green onions, lemon juice, and ground pepper to the skillet. Stir to combine.
- Roughly chop fresh spinach leaves. Get a large bowl to measure the water before boiling it. Add spinach leaves and cook for 2 minutes. Drain well, and use a paper towel to squeeze and remove the excess liquid.
- Add the spinach to the skillet. Stir to combine. Season with salt and pepper to taste.
- Set aside and allow to cool. Add 1 lb. feta cheese and slightly beaten eggs.
Preparing your pie
- Cut the pastry into 4 pieces and roll all pieces out.
- Place one layer of phyllo pastry on a clean surface and brush with melted butter using a pastry brush.
- Add spinach filling and place the second piece of the pastry on the top. Brush with butter and add 1/2 of the feta cheese.
- Top with third piece of pastry, brush with butter and add remaining feta cheese.
- Top with fourth layer of pastry dough. Pinch or roll seams to seal. Brush with butter and sprinkle with sesame seeds.
- Turn oven up to 425°F. Bake for 10 minutes at 425°F then decrease heat to 350°F for 35 to 40 minutes or until you see the golden brown and crispy layers of phyllo dough.
- Remove from the oven. Cut into squares and enjoy!
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