Spanakopita Greek Spinach Pie Recipe

Spinach: Fresh or frozen, 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 sweet and savory base.

Garlic: Minced, it enhances the overall flavor with its pungent aroma.

Olive oil: Used for sautéing and adding richness.

Eggs: Beaten, they help bind the filling together.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a hint of spice.

Phyllo dough: Thawed if frozen, it creates the crispy layers of the pie.

Butter: Melted, it is brushed on the phyllo dough for a golden finish.

When working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out and becoming brittle. This will make it easier to handle and layer without tearing.

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

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta offers a creamy texture and mild flavor that works well in place of feta.

• finely chopped onion - Substitute with leeks: Leeks have a milder taste and can add a subtle sweetness to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar flavor profile.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used for cooking and has a similar consistency.

• beaten eggs - Substitute with flaxseed meal and water mixture: This mixture can act as a binder and is a good vegan alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist.

• thawed if frozen phyllo dough - Substitute with puff pastry: Puff pastry can provide a similar flaky texture, though it is richer and more buttery.

• melted butter - Substitute with ghee: Ghee has a similar flavor profile and can be used in the same way as melted butter.

• Allow the spanakopita to cool completely before storing. This helps prevent condensation, which can make the phyllo dough soggy.
• For short-term storage, place the spanakopita in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• To freeze, cut the spanakopita into individual portions. Wrap each piece tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the spanakopita in the refrigerator overnight. This ensures even thawing and maintains the texture of the phyllo dough.
• Reheat in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until the phyllo dough is crispy and the filling is heated through.
• Avoid microwaving as it can make the phyllo dough chewy and less crispy.

• Preheat your oven to 180°C (350°F). Place the leftover spanakopita on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the phyllo dough from burning. Bake for about 15-20 minutes, or until it is heated through and the phyllo is crispy.

• For a quicker method, use a toaster oven. Set it to 180°C (350°F) and place the spanakopita on the rack. Heat for 10-15 minutes, checking occasionally to ensure the phyllo remains crispy and doesn't burn.

• If you prefer using a microwave, place a slice of spanakopita on a microwave-safe plate. Cover it with a damp paper towel to keep the phyllo from drying out. Heat on medium power for 1-2 minutes. Note that this method may result in a less crispy phyllo.

• For an air fryer, preheat it to 160°C (320°F). Place the spanakopita in the basket and heat for 5-7 minutes. This method helps maintain the crispiness of the phyllo while ensuring the filling is warmed through.

• On the stovetop, use a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the spanakopita in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even heating and a crispy texture.

• Oven: To bake the spanakopita at the required temperature of 180°C (350°F).

• Mixing bowl: To combine the chopped spinach, crumbled feta, chopped onion, minced garlic, olive oil, beaten eggs, salt, and pepper.

• Baking dish: To layer the phyllo dough and spinach mixture for baking.

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

• Knife: To finely chop the onion and mince the garlic.

• Cutting board: To provide a surface for chopping the onion and mincing the garlic.

• Measuring spoons: To measure the salt, pepper, and olive oil accurately.

• Measuring cup: To measure the melted butter.

• Spatula: To spread the spinach mixture evenly over the phyllo dough.

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

• Cooling rack: To let the spanakopita cool for a few minutes before slicing and serving.

Use pre-chopped spinach: Save time by using frozen, chopped spinach instead of fresh. It’s already prepped and ready to go.

Pre-crumbled feta: Opt for pre-crumbled feta cheese to avoid the extra step of crumbling it yourself.

Pre-minced garlic: Use pre-minced garlic from a jar to cut down on prep time.

Thawed phyllo dough: Make sure your phyllo dough is fully thawed before you start to avoid delays.

Assemble in advance: You can assemble the spanakopita a day ahead and store it in the fridge, then bake it when ready.