Easy Spanakopita Recipe: The Classic Greek Spinach Pie

This spanakopita recipe is a great way to use spinach at home. It's also very tasty and simple to make at home.

Ingredients:

- 2 tablespoons olive oil

- 1 small onion, finely chopped

- 3 cloves garlic, minced

- 500 grams (about 1 lb) fresh spinach, chopped

- 200 grams (7 oz) feta cheese, crumbled

- 1/2 cup ricotta cheese (optional for creamier filling)

- 2 large eggs, beaten

- Salt and pepper to taste

- 1/4 teaspoon ground nutmeg (optional)

- 2 tablespoons chopped fresh dill or parsley

- 8-10 sheets phyllo dough, thawed

- 1/4 cup melted butter or olive oil for brushing

Instructions:

1. First, you have to prepare the spinach mixture. Heat olive oil in a large pan over medium heat. Add chopped onions and cook for 3-4 minutes until soft. After that, add garlic and cook for another minute.

2. Add chopped spinach to the pan. Cook until wilted and the water has evaporated, about 5-7 minutes. Let it cool for 10 minutes.

3. In a large bowl, mix the cooked spinach, crumbled feta, ricotta (if using), beaten eggs, salt, pepper, nutmeg, and fresh herbs.

4. Next, preheat your oven to 180°C (350°F).

5. While waiting for the oven to get warm, you can start to assemble your spanakopita. Lightly grease a baking dish and then place one sheet of phyllo dough in the dish and brush it with melted butter or oil. Repeat this step with 4-5 sheets.

6. Spread the spinach filling evenly over the layered phyllo.

7. Cover with the remaining 4-5 sheets of phyllo, brushing each sheet with butter or oil.

8. Tuck in the edges and score the top layer into squares or triangles using a sharp knife.

9. Bake the spanakopita for 35-40 minutes or until it's golden brown and crispy.

10. Let it cool for 10 minutes before cutting and serving.

If you have never made spanakopita before, don't worry. Here are some simple tips to help you get the best result:

1. Drain the spinach well: Extra moisture in the spinach can make your spanakopita soggy and ruin the texture. Use a colander and press the spinach with a spoon or towel to remove as much water as possible.

2. Use fresh herbs: Fresh dill or parsley gives a much better flavor than dried herbs. They add brightness and freshness to the filling, making each bite more aromatic and delicious.

3. Don't skip the egg: Eggs act as a binder and help hold the filling together. Without eggs, your spanakopita may fall apart when cutting or serving, making it harder to enjoy.

4. Brush the phyllo dough properly: Phyllo sheets need a light coat of butter or oil to become crispy in the oven. If you skip this step, the layers may turn dry or chewy instead of flaky.

5. Keep phyllo covered: Phyllo dough dries out very fast when left uncovered. To keep it soft and easy to work with, cover it with a damp cloth while assembling the spanakopita.

6. Use a sharp knife: Scoring the top layer before baking helps guide your cuts later. A sharp knife makes it easier to slice through the crispy top without breaking it unevenly.

7. Let it rest before cutting: After baking, let your spanakopita cool for about 10 minutes. This resting time helps the filling set and makes it easier to cut clean slices.

Spanakopita is best enjoyed fresh, but you can store leftovers for later. As long as you store it properly, it will stay crispy and tasty, so you can eat it again later.

To store cooked spanakopita in the fridge, first let it cool to room temperature. Then, wrap it tightly in foil or place it in an airtight container. It can stay fresh in the fridge for up to 3 days. Reheat it in the oven at 175°C (350°F) until hot and crispy.

You can also freeze spanakopita before or after baking. For unbaked spanakopita, assemble it fully, then wrap it tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to bake, do not thaw; just bake it directly from frozen, adding 10-15 minutes to the usual bake time. For already baked spanakopita, freeze pieces in freezer-safe containers and reheat in the oven until hot.