The Flavor Index

Tag: Greek spinach pie

  • Spanakopita (Flaky, Spinach-Filled, Greek Happiness)

    Spanakopita (Flaky, Spinach-Filled, Greek Happiness)

    Phyllo dough sounds scary. It’s not.

    Spanakopita is buttery, crispy, salty, and packed with tangy feta and tender spinach. Make it as a pie or individual triangles. Either way, you get golden layers that shatter when you bite in. Your Greek aunt just nodded in approval.

    Ingredients

    Makes 12 triangles or one 9×13 pie.

    • 1 box (16 oz) frozen phyllo dough, thawed
    • 10 oz fresh spinach (or 1 box frozen, thawed and squeezed)
    • 1 cup (8 oz) crumbled feta cheese
    • ½ cup ricotta or cottage cheese (optional, for creaminess)
    • 2 green onions, finely chopped
    • 2 tablespoons fresh dill (or 1 tsp dried)
    • 2 large eggs, lightly beaten
    • ½ cup (1 stick) unsalted butter, melted
    • Salt, pepper, and nutmeg to taste

    Step-by-Step Instructions

    Step 1: Prep Spinach

    1. If using fresh spinach, wilt in a hot pan for 1-2 minutes. Squeeze out ALL liquid.
    2. If frozen, thaw and squeeze dry. Wet spinach = soggy spanakopita.

    Step 2: Make Filling

    1. In a bowl, mix spinach, feta, ricotta (if using), green onions, dill, and eggs.
    2. Season with salt, pepper, and a pinch of nutmeg.

    Step 3: Prep Phyllo

    1. Unroll phyllo. Cover with a damp towel (it dries out fast).
    2. Work quickly but calmly.

    Step 4: Assemble Triangles

    1. Lay one phyllo sheet on a work surface. Brush with melted butter.
    2. Top with another sheet. Brush again.
    3. Cut into 3-inch wide strips. Place a spoonful of filling at one end.
    4. Fold into triangles like a flag.

    Step 5: Bake

    1. Place on a baking sheet. Brush tops with butter.
    2. Bake at 375°F (190°C) for 20-25 minutes, until golden and crispy.

    Summary

    Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes

    Yield: 12 triangles

    Difficulty: Medium (but worth it)

    Storage Notes

    Freeze Unbaked:

    Assemble triangles, freeze on a tray, then transfer to a bag. Bake from frozen at 375°F for 30-35 minutes.

    Refrigerate Baked:

    Store in an airtight container for up to 3 days. Reheat in oven or air fryer at 350°F for 5-8 minutes. Microwave kills the crunch.

    Phyllo Pro Tip:

    Leftover phyllo? Brush with butter, cut into strips, bake for homemade “fillo chips.”