Greek Spinach and Feta Pie with filo pastry (Spanakopita), a delightful take on a Greek classic, that delivers in color, texture, and flavor. Are you craving a little Greek tonight? Then get that filo out and let's get layering!
Song of the day: "Knights of Cydonia" by Muse.
Crisp, creamy, golden delicious Spanakopita!
I wish I would have had this Spanakopita when I was young. As with most of you, spinach was not one of the favorites amongst kids. However, if it was in this golden, crispy, filo pastry, I for sure would have dived in. Better late than never. Nicoletta and I took to the challenge and decided to make some Greek Spinach and Feta Pie with filo pastry (Spanakopita).
This month's destination is Greece!
Nicoletta and I were so excited when we heard that Greece was the destination with our fellow bloggers of Eat the world. Greece holds a special place in our hearts as it was the place of our honey moon. In specific Mykonos. Lots of great memories and emotions to infuse into this wonderful Spinach pie!
Without further ado, come let's get into the kitchen and Nicoletta and I will show you what you need and how to put together this Greek Spinach and Feta Pie with filo pastry (Spanakopita)!
Ingredients for our Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Truly the grocery list for this delicious dish is very simple. This is what you will need:
- fresh spinach
- red onion
- scallions
- feta cheese
- ricotta
- parsley
- dill
- e.v.o. oil
- store bought filo pastry
- salt and pepper
Sauté, mix, assemble, and bake!
There are a few easy steps to making this Greek Spinach and Feta Pie with filo pastry. This is what we need to do:
- THAW FILO PASTRY - Firstly we need to take the filo out of the freezer for a couple hours to thaw.
- SAUTE' SPINACH - Time to make the filling which entails sautéing the spinach in a pan with olive oil, and the minced onion. Also season with salt and pepper.
- DRAIN SPINACH - Once the spinach has wilted and softened, place it in a large sieve and drain any excess liquid. We don't want that in the filo, it will make it soggy.
- MIX - The spinach now goes in a bowl and we toss in chopped scallions, ricotta, feta, the parsley, dill, and with a wooden spoon give it a good stir making sure all those ingredients are well incorporated. Taste for seasoning.
Greek Spinach and Feta Pie: it's all about the layers!
- ASSEMBLE - Grab a large rectangular baking dish, and brush the sides and bottom with olive oil.
- Firstly be very gentle with the filo, it is very delicate. Take one sheet filo and lay it into the dish allowing it to come up the sides We stagger another sheet so that all sides are covered. let the excess hang over the edges. Make sure to brush oil in the areas that overlap.
- Secondly, brush olive oil all over the first sheet of filo, and then add another and do the same, brush with olive oil and let excess fall over the edges.
- Thirdly, for the next layers cut the sheets to fit right in the dish without any going up the sides. make sure to brush each layer with olive oil. You want to use half of the filo sheets in the package before we place the spinach and feta filling in.
- Lastly, once all the spinach filling is in, we continue with the filo cut to fit and cover the spinach, then brushed with olive oil. Continue the filo process until all the filo is used up. Remember do not have these sheets coming up the sides. Too many layers of the filo create a very dense border that can be very difficult to eat.
- Just a finishing touch: do you remember the first two layers that we had come up the sides? We want to roll those in creating a nice crusty border all around the dish.
A last brushing of olive oil and a little scoring goes a long way
- BAKE - All we need to do is preheat that oven to 375 degrees Fahrenheit. A final brush of olive oil and we also need to score the Greek Spinach and Feta Pie with filo pastry. This makes it easier to serve. If you were not to cut it, the filo is very crispy and would break apart if cut after baking. So with a sharp knife score the rectangle into 12 equal pieces without cutting through to the bottom.
- Into the oven you go and like magic out it comes golden, aromatic, and crispy!
Check out all the wonderful Greek dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Palatable Pastime: Spanakopita Bites
Magical Ingredients: Spanakorizo
Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
A Day in the Life on the Farm: Makaronia me Yiaourti
Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
Sneha’s Recipe: Greek Hot Dogs
Culinary Adventures with Camilla: Skordalia
Sugarlovespices (us!): Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Kitchen Frau: Classic Moussaka
Greek Spinach and Feta Pie with filo pastry, a thing of true beauty and flavor!
Nicoletta and I are so proud of this, after all, it was our first time making it. Now it is time to taste it!
In the most simplest and loving way this Greek Spinach and Feta pie with filo pastry (Spanakopita) is just yummy! The filo is so crisp and light which pairs so well with the creamy and luxurious spinach filling. I love how the pungent nature of the feta plays beautifully with the sweet earthiness of the spinach and creaminess of the ricotta. The most distinct flavors are the parsley, dill, and scallions. They really brighten everything in a most balancing way!
If you have ever tried Spanakopita in your favorite Greek restaurant, now you can make it at home. It is really easy and so so delicious. Like Nicoletta and I, you definitely won't be disappointed.
Want to make a Greek feast? Try our:
- Fettuccine alla Greca (Greek Style Fettuccine)
- Chicken Souvlaki with fresh Greek Salad
- Spiced Meatballs with Greek Yogurt Mint Sauce
- Spicy Falafel Gyros, Greek Style
- Beef Souvlaki with Greek Potatoes and Purple Cabbage and Feta Salad
Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Greek Spinach and Feta Pie with filo pastry (Spanakopita), a delightful take on a Greek classic, that delivers in color, texture, and flavor. Are you craving a little Greek tonight? Then get that filo out and let's get layering!
- Total Time: 33 minute
- Yield: 6-8 persons 1x
Ingredients
- 1.2 pounds spinach, washed
- 1 red onion, minced
- 2 tablespoons evo oil
- 1 ½ cups feta
- ½ cup ricotta
- ½ cup parsley
- 2 tablespoons dried dill
- 6 scallions (green onion)
- salt and pepper to taste
- 1 package store bought filo pastry
- ⅓ cup evo oil for brushing
Instructions
- Firstly we need to take the filo out of the freezer for a couple hours to thaw.
- Then, sauté the washed spinach in a pan with olive oil, and the minced onion for around 15 minutes. Season with salt and pepper.
- Once the spinach has wilted and softened, place it in a large sieve and drain any excess liquid. We don't want that in the filo, it will make it soggy.
- The spinach now goes in a bowl and we toss in chopped scallions, ricotta, feta, the parsley, dill, and with a wooden spoon give it a good stir making sure all those ingredients are well incorporated. Taste for seasoning.
- Grab a 9"x13"x2" rectangular baking dish, and brush the sides and bottom with olive oil.
- Be very gentle with the filo, it is very delicate. Take one sheet filo and lay it into the dish allowing it to come up the sides We stagger another sheet so that all sides are covered. let the excess hang over the edges. Make sure to brush oil in the areas that overlap.
- Secondly, brush olive oil all over the first sheet of filo, and then add another and do the same, brush with olive oil and let excess fall over the edges.
- Thirdly, for the next layers cut the sheets to fit right in the dish without any going up the sides. make sure to brush each layer with olive oil. You want to use half of the filo sheets in the package before we place the spinach and feta filling in.
- Lastly, once all the spinach filling is in, we continue with the filo cut to fit and cover the spinach, then brushed with olive oil. Continue the filo process until all the filo is used up. Remember do not have these sheets coming up the sides. Too many layers of the filo create a very dense border that can be very difficult to eat.
- Just a finishing touch, do you remember the first two layers that we had come up the sides? We want to roll those in creating a nice crusty border all around the dish.
- Preheat the oven to 375° Fahrenheit. A final brush of olive oil and we also need to score the Greek Spinach and Feta Pie with filo pastry. This makes it easier to serve. If you were not to cut it, the filo is very crispy and would break apart if cut after baking. So with a sharp knife score the rectangle into 12 equal pieces. Do not cut into the filling, just the top layer.
- Bake in the preheated oven for 30-40 minutes, or until golden and crispy.
Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30-40 minutes
- Category: appetizer
- Method: stovetop/baked
- Cuisine: Greek
Keywords: Greek food, Spanakopita, feta, ricotta, Greek appetizer, spinach, dill, filo pastry, parsley,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Juli says
There is something about golden phyllo that makes everything delicious and inviting. Thanks for sharing.
★★★★★
Your so right Juli. It is a lovely pastry that is light, flavorful, and has that beautiful color. It is perfect to house that creamy rich spinach and feta filling! Thank you!
Margaret@Kitchen Frau says
Spanakopita is an absolute favourite of mine - there's something about that thick creamy, cheesy spinach layer contrasting with the crisp, flaky filo pastry that's absolutely addictive! Thank you for simplifying and sharing this great recipe.
Thanks Margaret! You said it perfectly, and you so welcome. We really enjoyed making this Spanakopita, and even more so eating it! Have a wonderful week!
Wendy Klik says
I am drooling and my stomach is grumbling. Spinach pie is my absolute favorite and yours looks exceptional
Wendy you got to make this soon, your stomach will be forever grateful! It is an easy and lovely recipe!
Cheers!
Radha says
This is an amazing pie with spinach and phyllo sheets. This is one of my favorite and looking at your post, I would like some right now! Totally delicious!
★★★★★
Hello Radha, so happy you are intrigued by this recipe. It is wonderful. So aromatic flavorful and beautiful at the same time!
Happy cooking!
Radha says
Loved this pie! Simply delicious!
★★★★★
Farrukh Aziz says
Spanakopita is one of those dishes we never get tired of. Love your guys' way of making it, tasted delicious too!
★★★★★
Thanks Farrukh, so happy you like this version. It is so flaky and creamy inside. I am craving these again and again!
So happy you tried them!
Cheers!
Ann says
I have made this recipe at least three times since Loreto had a online class of Chicken souvlaki… and I needed a side dish!
Easy, DELICIOUS, re-heats well and always a favorite of my guests.
I HIGHLY recommend you make this - whether to accompany chicken or chicken souvlaki or lamb roast, chop or lamb kabobs.
Love your online classes Nicoletta & Loreto.
★★★★★
wow, thank you Anne. It is always a pleasure to see you, and to teach you. We are so grateful for the support in making our dream a reality. You are a true testament to someone who cooks with love and cares for other. a wonderful blessing. Again from the bottom of our hearts, Thank you, Grazie mille! Have a wonderful week!
Cheers!
Nicoletta and Loreto
Todd says
First time making it for my daughter. About how much salt and pepper do you normally add? Not good at the taste and see.
I would say 1/2 tsp each salt and pepper, then taste the mixture. Feta itself is quite salty so there's no need for a lot of salt in the mixture. I hope that helps, let us know how you made out.