Culinary Journeys · Greek
Zesty Greek Spanakopita
Flaky filo cradling layers of spinach and feta
Dive into the flavors of Greece with this classic Spanakopita. Each bite offers crisp, golden layers of filo filled with a savory mix of spinach and tangy feta, complemented with fresh herbs and a hint of lemon zest. It's a delicious choice for a picnic or a comforting meal at home.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
45 min
Cook
1 hr
Serves
6
Difficulty
Intermediate
Ingredients
Filling
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb fresh spinach, chopped and excess moisture squeezed out
- 8 oz feta cheese, crumbled (look for Greek feta or a brand like Dodoni for quality)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Assembly
- 10 sheets filo pastry
- 1/2 cup unsalted butter, melted
Method
- 1
Prepare the filling
Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft and translucent, about 5 minutes. Add the spinach and cook until wilted, about 3 minutes. Transfer to a colander and press out excess moisture. Let cool for about 10 minutes, or until it is just warm to the touch.
- 2
Mix filling ingredients
In a large bowl, combine the cooled spinach mixture, crumbled feta, dill, parsley, lemon zest, salt, and pepper. Stir until well mixed. Taste and adjust seasoning if necessary.
- 3
Preheat oven
Preheat your oven to 375°F (190°C).
- 4
Prepare the filo pastry
Keep the filo sheets covered with a damp towel to prevent them from drying out. Brush a 9x13 inch baking dish with melted butter. Layer 5 sheets of filo, brushing each sheet with melted butter before adding the next. Ensure the filo sheets extend about 1 inch beyond the edges of the pan to create a crust.
- 5
Add filling
Spread the spinach and feta mixture evenly over the filo base.
- 6
Top and bake
Layer the remaining 5 sheets of filo over the filling, brushing each sheet with butter. Tuck in the overhanging edges to seal the pie. Let the assembled pie rest for 10 minutes before baking. Bake for 50-60 minutes, until the filo is golden brown and crisp. If the top browns too quickly, cover loosely with foil.
- 7
Cool and serve
Allow the Spanakopita to cool for at least 30 minutes before slicing into squares. This helps the filling set and prevents a soggy bottom. Serve warm or at room temperature.
Origin story
Spanakopita is a traditional Greek spinach pie that has been enjoyed for centuries. Its combination of spinach and feta wrapped in delicate filo pastry makes it a staple in Greek cuisine, reflecting the country’s abundant use of fresh, vibrant ingredients.
