Ultimate Spanakopita: Greek Spinach & Cheese Pie
This Ultimate Spanakopita features a delightful blend of luxurious spinach, creamy feta, and a medley of three distinct types of onions that elevate its flavor profile to new heights. The combination of red onions, spring onions, and leek creates a unique depth of flavor that sets this dish apart from your typical spinach pie. Wrapped in delicate, flaky layers of country-style phyllo pastry, this savory pie is perfect for lunch, snacks, or even as an appetizer at your next gathering. Serve warm or at room temperature, and experience the rich, aromatic tastes of Greece that are sure to impress family and friends alike!
15
Servings
N/A
Calories
12
Ingredients
Ingredients
Country-style phyllo pastry
1 lb
Extra virgin olive oil
1/2 cup (approximately)
Olive oil
1/4 cup
Spinach
2 lbs (cleaned, tough stems removed)
Spring onions
6 (cleaned, sliced in 1/4 inch lengths)
Leek
1 (white and tender part of green, cleaned, sliced in 1/4 inch lengths)
Red onion
1 medium (chopped fine)
Fresh dill
3/4 cup (minced)
Feta cheese
1/2-3/4 lb (crumbled)
Eggs
3 (beaten)
Salt
to taste
Pepper
to taste
Instructions
1
In a large saucepan, heat 4 tablespoons of olive oil over medium heat. Sauté the chopped red onion, sliced spring onions, and leek until they become translucent, about 2-3 minutes.
2
Add the cleaned spinach to the pan and continue sautéing until the leaves have wilted and most of the liquid has evaporated, approximately 8-10 minutes. Remove the pan from heat and allow the mixture to cool slightly.
3
Once the spinach mixture is cool enough to handle, chop it finely and transfer it to a large mixing bowl.
4
Preheat your oven to 375°F (190°C). Lightly coat a 12-inch round or a 10x15-inch rectangular metal baking pan with olive oil.
5
In the bowl with the spinach mixture, add the fresh dill, crumbled feta cheese, and season with salt and pepper to taste. Be cautious with the salt, as feta is already salty. Pour in the beaten eggs and mix until well combined.
6
Unroll the phyllo pastry on a clean work surface. If using thinner phyllo, keep it covered with a damp cloth to prevent it from drying out. Brush olive oil onto the baking pan.
7
Layer half of the phyllo sheets in the baking pan, overhanging the edges and generously brushing each layer with olive oil as you go.
8
Spoon the spinach mixture onto the phyllo base, spreading it evenly and gently pressing down to smooth the surface. Fold the overhanging phyllo back over the filling.
9
Continue layering the remaining phyllo sheets on top, brushing each with olive oil. Make sure to generously oil each sheet for the best texture.
10
Using a sharp knife, carefully score the top layers of phyllo into serving-sized pieces, being careful not to cut through the bottom layer.
11
Bake the spanakopita in the preheated oven for 40-45 minutes, or until the top is golden brown and flaky. For extra crispiness, place the baking pan directly on the oven floor for the last 15-20 minutes of baking.
12
Once baked, remove from the oven and let it cool until just warm; the flavors develop beautifully when not served piping hot. Cut into pieces and serve warm or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Spanakopita?
It is a savory Greek spinach and cheese pie made with flaky country-style phyllo pastry and a rich filling of spinach, feta, and three types of onions.
What types of onions are used in this recipe?
This recipe uses a unique blend of red onions, spring onions, and leeks to create a deep flavor profile.
How much spinach is required for the pie?
The recipe calls for 2 pounds of spinach with the tough stems removed.
What kind of pastry is used for Spanakopita?
Country-style phyllo pastry is used to wrap the savory filling.
How many servings does this recipe provide?
This recipe yields approximately 15 servings.
What temperature should I bake the spanakopita?
The oven should be preheated and set to 375 degrees Fahrenheit or 190 degrees Celsius.
How long does the spanakopita take to bake?
It takes about 40 to 45 minutes until the top is golden brown and flaky.
How can I make the bottom of the pie extra crispy?
Place the baking pan directly on the oven floor for the last 15 to 20 minutes of baking.
What type of cheese is in the filling?
The filling features 1/2 to 3/4 pound of crumbled feta cheese.
How many eggs are added to the mixture?
Three beaten eggs are added to help bind the spinach and cheese mixture.
What size baking pan should I use?
You can use a 12-inch round pan or a 10x15-inch rectangular metal baking pan.
Which herb provides the main aromatic flavor?
Fresh minced dill is the primary herb used in this spinach pie.
Should I salt the filling heavily?
Be cautious with salt because the feta cheese is already naturally salty.
How do I prevent the phyllo pastry from drying out?
If using thin phyllo, keep it covered with a damp cloth while you work.
What is the first step in preparing the filling?
Sauté the chopped red onion, spring onions, and leek in olive oil until translucent.
How long should I sauté the spinach?
Sauté the spinach for 8 to 10 minutes until wilted and the liquid has evaporated.
Do I need to chop the spinach?
Yes, after sautéing and cooling, the spinach should be chopped finely.
Is the spanakopita served hot?
It is best served warm or at room temperature to allow the flavors to develop.
How do I prepare the leek for this recipe?
Use the white and tender green parts, cleaned and sliced into 1/4 inch lengths.
How do I prepare the spring onions?
Use 6 spring onions, cleaned and sliced into 1/4 inch lengths.
How much olive oil is needed for brushing?
The recipe uses approximately 1/2 cup of extra virgin olive oil for layering and brushing.
How do I layer the phyllo pastry?
Layer half the sheets on the bottom, add filling, then layer the remaining sheets on top, brushing each with oil.
Should I score the pastry before baking?
Yes, use a sharp knife to score the top layers into serving pieces before putting it in the oven.
Why shouldn't I cut through the bottom layer when scoring?
Scoring only the top layers helps keep the filling contained while allowing for easy cutting after baking.
Can spanakopita be eaten as an appetizer?
Yes, it is excellent as an appetizer, snack, or light lunch.
What is the texture of the finished pie?
The finished pie has a crispy, flaky exterior with a savory, creamy interior.
Is this dish suitable for vegetarians?
Yes, this is a vegetarian-friendly Greek dish.
How do I prepare the red onion?
One medium red onion should be chopped finely before sautéing.
Can I serve this at room temperature?
Yes, spanakopita is traditionally enjoyed both warm and at room temperature.
What part of Greece does this recipe represent?
This recipe represents the Mediterranean and aromatic traditions of Greek cuisine.