Several ethnic groups make variations of spinach pie. What distinguishes the Greek version is its phyllo crust and the feta cheese. In this recipe, the spanakopita is baked in a pan with a top and bottom crust, but it can also be prepared as individual triangles—trigones—which are usually served as appetizers.
Spanakopita is easy to make, but don’t rush putting the crust together for the best results. The key to a light, flaky crust is the butter. Many people melt the butter, but that causes the layers of dough to adhere together and makes a tough crust. By brushing on soft, room-temperature butter, the layers begin to crisp in the oven as the butter melts, resulting in a flakier crust.
The sheets of frozen phyllo dough come in a couple of different sizes. Don’t despair. The dough can be cut to fit, but be sure to use a sharp knife. This recipe works best in a 9x13 pan. If the spanakopita is baked in a larger pan, the filling will spread a bit thinner. Leave the dough long enough to wrap up the sides of the pan to create a crust on the sides as well.
Spanakopita Recipe
- 1/2–1 pound of butter, room temperature
- 1 bunch green onions, chopped
- 1 pound of feta cheese, crumbled
- 1/4 cup Parmesan or Romano cheese
- 8 ounces dry cottage cheese
- 5 eggs, slightly beaten
- 1 Tablespoon dry dill
- 3 boxes frozen chopped spinach, thawed and well drained
- 1 Tablespoon dried mint (optional)
- I package frozen phyllo dough
How to Make Spanakopita
- Defrost the spinach and the phyllo.
- Place the spinach in a colander and allow it to drain. Take fistfuls of the spinach and squeeze out the water. Don’t remove too much moisture, or the spanakopita will be dry and chewy. Chop the green onions and set them aside. Crumble the feta, and beat the eggs.
- Loosen the balls of spinach and place in a large mixing bowl. Add the green onions along with the cheeses, eggs, and herbs. Toss gently until ingredients are mixed well.
- Unroll the phyllo, keeping the waxed paper on the bottom. Place a sheet of plastic wrap on top of the filo. Take a dishtowel and dampen slightly; lay it on top of the phyllo to keep it from drying out when it isn’t being handled.
- Brush butter on the bottom of the pan. Gently place a sheet of phyllo on the bottom and brush it generously with butter. Continue until 8 layers of phyllo have been buttered. Remember to wrap the dough up the sides of the pan.
- Spread the filling evenly over the phyllo.
- Repeat the process, layering 8 more sheets of phyllo on top of the filling and brushing each with butter. Bring the top layers to meet the dough on the sides and seal the edges by brushing with extra butter.
- Decide how the spanakopita will be cut and score the top layer with a sharp knife. This will make it easier to cut after it is baked. (At this point, the spanakopita may be covered tightly with aluminum foil and frozen to be baked at a later date. It can be kept frozen for a couple of months.)
- Bake in a 350° oven for one hour or until golden brown. If the top begins to brown too much, tent lightly with aluminum foil.
- Remove from the oven and allow to cool for at least 30 minutes before cutting.
Because spanakopita tastes great hot out of the oven or at room temperature, it’s a convenient dish to include on a buffet. Serve small portions as an accompaniment to any meat course, or serve a large portion with a Greek salad for a light but satisfying meal.
If you like spanakopita, try other variations of pitas. Pita is Greek for “pie,” so tiropita is a pie made with a blend of cheeses (tiri). Prasopita is made with leeks instead of spinach. Any variety of squash can be used to make kolikithopita, but pumpkin is preferred. All are delicious in their own ways, but it is spanakopita that finds a revered place on most Greek restaurant menus.
For more about Greek cooking, see Greek Orthodox Easter Dinner and Greek Potato Salad.
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