Spanakopita Greek Spinach Pie Recipe

Spinach: Fresh, washed, and chopped, this leafy green is the star of the dish.

Feta cheese: Crumbled, it adds a tangy and salty flavor.

Onion: Finely chopped, it provides a subtle sweetness and depth.

Garlic: Minced, it enhances the overall flavor with its aromatic qualities.

Eggs: Beaten, they help bind the filling together.

Olive oil: Adds richness and helps sauté the vegetables.

Dill: Fresh and chopped, it offers a unique, slightly sweet flavor.

Parsley: Fresh and chopped, it adds a bright, herbaceous note.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a hint of spice and depth.

Phyllo dough: Thawed, it forms the crispy layers of the pie.

Butter: Melted, it is used to brush the phyllo dough, adding richness and aiding in crisping.

When working with phyllo dough, keep it covered with a damp cloth while assembling the spanakopita. This prevents the delicate sheets from drying out and becoming brittle, making them easier to handle and ensuring a perfect, flaky crust.

• fresh, washed and chopped spinach - Substitute with kale: Kale has a similar texture and can provide a slightly different but still delicious flavor profile.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta is milder and creamier, offering a different texture but still maintaining a rich taste.

• finely chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle depth to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of fresh garlic.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) can be used as a vegan alternative to bind the filling.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that won't overpower the dish.

• fresh, chopped dill - Substitute with dried dill: Dried dill can be used if fresh is unavailable, though you should use less since dried herbs are more concentrated.

• fresh, chopped parsley - Substitute with cilantro: Cilantro provides a fresh, slightly citrusy flavor that can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a different dimension to the dish.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used to maintain the spice level without altering the color of the dish.

• phyllo dough - Substitute with puff pastry: Puff pastry can be used for a different texture, providing a flaky and buttery alternative.

• melted butter - Substitute with ghee: Ghee has a rich, nutty flavor and can be used as a healthier alternative to butter.

• Allow the spanakopita to cool completely before storing. This helps prevent condensation, which can make the phyllo dough soggy.
• For short-term storage, cover the spanakopita tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.
• If you plan to store it for a longer period, consider freezing. Cut the spanakopita into individual portions for easier reheating.
• Wrap each portion tightly in plastic wrap, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer the pieces to a resealable freezer bag or airtight container.
• Label the container with the date to keep track of its freshness. Frozen spanakopita can last up to 2 months.
• When ready to enjoy, reheat refrigerated spanakopita in a preheated oven at 180°C (350°F) for about 10-15 minutes until warmed through and crispy.
• For frozen spanakopita, there's no need to thaw. Place the frozen pieces directly in a preheated oven at 180°C (350°F) and bake for 20-25 minutes or until heated through and the phyllo dough is crispy.
• Avoid microwaving, as it can make the phyllo dough chewy instead of crispy.

• Oven Method:

  1. Preheat your oven to 175°C (350°F).
  2. Place the leftover spanakopita on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the phyllo dough from burning.
  4. Heat for about 15-20 minutes, or until the spinach mixture is warmed through and the phyllo is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 175°C (350°F).
  2. Place the spanakopita on the toaster oven tray.
  3. Cover with aluminum foil to avoid over-browning.
  4. Heat for 10-15 minutes, checking occasionally to ensure even heating.

• Microwave Method:

  1. Place a slice of spanakopita on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes. Note: This method may result in less crispy phyllo dough.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the spanakopita slice in the skillet.
  4. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even heating and a crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 175°C (350°F).
  2. Place the spanakopita in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it heats evenly and the phyllo remains crispy.

• Oven: Used to bake the spanakopita to a golden brown and crispy perfection.

• Mixing bowl: Essential for combining the spinach, feta cheese, onion, garlic, eggs, olive oil, dill, parsley, salt, and pepper.

• Baking dish: The container where the layered phyllo dough and spinach mixture will be baked.

• Pastry brush: Used to brush melted butter onto each sheet of phyllo dough.

• Knife: Necessary for finely chopping the onion, garlic, dill, and parsley.

• Cutting board: Provides a surface for chopping the vegetables and herbs.

• Measuring cups: Used to measure out the olive oil, dill, parsley, and melted butter accurately.

• Spatula: Helpful for spreading the spinach mixture evenly over the phyllo dough.

• Whisk: Used to beat the eggs before adding them to the spinach mixture.

• Colander: Useful for washing and draining the fresh spinach.

• Towel: Handy for drying the washed spinach before chopping.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

Prepare the filling in advance: Mix the spinach, feta cheese, and other ingredients the night before and store in the fridge.

Use pre-chopped ingredients: Buy pre-chopped spinach, onion, and garlic to save prep time.

Thaw phyllo dough properly: Ensure the phyllo dough is fully thawed before starting to avoid delays.

Layer efficiently: Use a pastry brush to quickly butter the phyllo dough sheets, stacking them in batches.

Preheat the oven early: Turn on the oven before you start assembling to save waiting time.