Spanakopita – Greek cheese and spinach pie, step by step recipe

Everyone who has been to Greece will probably agree with my features of the local cuisine: it is very tasty and colorful, but the names of the dishes are often impossible to even pronounce correctly, let alone understand.

I admit, I also have difficulties with these names, but I was still able to figure out a few, and even wrote down some of them so that I could find the recipe at home and try it again. And first it refers to a very tasty pie called Spanakopita. I don’t understand how this is translated, probably something obvious, like “spinach pie,” but, in my opinion, it would be more correct to say “narcotically delicious pastries that make you addicted.” Crispy crust, cheese, spinach - a magical combination.

There are quite a few variations of this pie, probably in various shapes, from portioned triangles to huge ones for the entire baking sheet. The dough and filling are also arranged in different ways: in layers, like lasagna, like ordinary pies with the inside inside, or like (my favorite option) a twisted snail. There are even more options for the insides; spinach and cheese are always present, but they are taken in different proportions and supplemented with a variety of ingredients.

I tried a lot of recipes and in the end I chose the most perfect option for myself, I hope you will like it too.

1/2 package phyllo dough (8-9 sheets)
1 large package of spinach leaves (if frozen, then 200g)
feta or cheese, 300g
fresh lightly salted cheese, 200g
butter, 40g
olive oil, 1 tbsp
Greek yogurt, 2 tbsp
ground pepper
a few sprigs of mint
sesame for decoration

Notes.

In this recipe, it is not necessary to be precise and use all the ingredients. The main ingredients are phyllo dough, spinach and cheese. Mint, olive oil, Greek yogurt are all flavor enhancers, but if you don't have them on hand, no big deal. Yogurt can be replaced with low-fat sour cream, dried herbs can be added instead of mint, etc.

It is also not necessary to use such proportions with cheeses, the main thing is that the total amount of cheeses should be 500g and it is better to take 2 different ones. One of them should be crumbly and salty, in the original it is, of course, Greek feta, but instead of it you can use feta cheese or something similar. The second cheese is young, milky and lightly salted, there are a lot of such cheeses in Greece, on every peninsula they make their own varieties, but they don’t bring anything to us, and the most suitable option that I found is cachoricotta. As an option, you can eat lightly salted Adyghe cheeses.

At the moment, phyllo dough is not so difficult to obtain; I often come across it in large hypermarkets. If you can’t find it at all, you can replace it with thinly rolled puff pastry, it won’t be perfect spanakopita, but it will still turn out delicious.

Simmer the spinach over low heat until it reduces in volume. If you use frozen, you need to evaporate the excess liquid. If the leaves were large, you can tear them apart with your hands before stewing, or lightly chop them later with a blender.

Crumble the cheeses with your fingers or grind them in a blender (not very well). Add finely chopped mint, yogurt, olive oil, pepper and spinach to them. I didn’t specify salt in the recipe; feta/cheese cheese usually already contains a lot of it; there’s no need to add additional salt.

Filo is thin sheets of unleavened dough, rectangular or square. It is not difficult to work with it, but there are certain aspects: you need to be careful when taking out and carrying out any operations with these sheets, they simply tear. And the dough, which is not yet used, needs to be covered with a towel so that it does not dry out.

Spanakopita (Greek spinach puff pastry)

Ingredients

Frozen spinach – 450 g

Feta cheese – 200 g

Onions – 2 pcs.

Puff pastry – 500 g

Vegetable oil – 2 tbsp.

Pepper, h.m. - taste

202 kcal
50 min.
10 min.
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

I like Greek cuisine, it is somehow very close to me in spirit and in some ways similar to Caucasian cuisine - beloved. I like the tastes of pickled cheeses, olives, charcoal-grilled meats, the smells of various greens and everything that is specific to this particular land.

Now I would like to offer a recipe for the Greek Spanakopita pie with spinach and feta cheese, which all housewives in Greece know and prepare. Of course, each family has its own aspects of production, some hidden additives, but we are preparing a basic version.

For the pie, you can use fresh or frozen spinach. Cheese must have a sour and salty taste, so it mixes better with unleavened spinach. In Greece, it is customary to add leeks to the filling. In our country, this type of onion costs the same as an airplane, so we take ordinary onions.

Combine the eggs with milk, add salt, pepper and beat well with a fork until combined.

Keep frozen spinach on low heat until completely thawed.

Fry the onions in a couple of tablespoons of oil.

Squeeze the thawed spinach from the water and cool slightly.

Combine the fried onions and spinach.

Pour the eggs into the filling, leaving a couple of spoons for brushing the pie.

Crumble the pickled cheese. For me it’s soft feta, but it’s better if the cheese is denser in structure. Lightly mix the filling and add salt if necessary. Because feta is quite salty, I didn’t add any more salt to the filling.

Divide the dough into two parts. Place a layer of narrow puff pastry into a comfortable pan, distributing it according to the size of the pan, and spread all the filling on top. My dough was already thinly rolled out and rolled into a roll. All I have to do is unfold it.

Cover with a second layer of dough and carefully seal the edges, tucking them inward. Along the edge of the dough you can create curly tucks for beauty.

Cut the pie with a knife, being careful not to cut through the bottom, and brush with the egg you left earlier. Bake at 180 degrees until golden brown.

Spanakopita - Greek spinach pie (σπανοκόπιτα)

Spanakopita (σπανοκόπιτα [spanokopita]) is a Greek spinach and cheese pie. A very popular dish in Greece - it is not only prepared at home, but also served in fast food chains or coffee shops in the form of small pieces or triangular pies. Usually, you can take such baked goods with you on the road, for example, on an excursion trip or even to a hotel. Spanakopita is a beautiful addition to Greek coffee and a fairly satisfying snack that can quickly satisfy hunger not only for tourists. The Greeks themselves, especially young people, take pleasure in acquiring their favorite delicacy and enjoy the taste familiar to them from their youth. Every Greek family certainly bakes classic Greek pies - tiropita and spanakopita.

Spanakopita

The main ingredient of spanakopita, of course, is spinach - it acts as the inside. And if such an interior may seem simple at first glance, then this misconception can be quickly dispelled. It’s enough to try real Greek spanakopita once, and make sure that the Greeks can make a culinary legend out of even seemingly tasteless spinach. feta cheese is added to spinach , but these are not all the ingredients for success.

The most important part of the recipe is the phyllo . The usual Greek dough, which is often used in baking, is distinguished by the extraordinary thinness of the rolled sheets. Translated from Greek phylo (φύλλο [philo]) this is a leaf. At the moment, this frozen dough is sold everywhere in hypermarkets in Greece, and from time to time it can be purchased even in the vast expanses of our vast homeland, albeit in supermarkets in big cities. Store-bought dough naturally simplifies the process of making spanakopita.

Spanokopita - spinach pie. Recipe

The traditional version of spanakopita naturally involves the use of phyllo dough, but even the Greeks can deviate from their own rules from time to time. How to make spinach pie if you don’t have the right dough on hand? You can use a different recipe , the main thing is that there is Greek yogurt in the refrigerator, but in our refrigerator there may be sour cream instead. But, for lovers of the classics, a recipe for phyllo dough is attached .

Recipe for spanokopita - spinach pie made from phyllo dough

This pie requires phyllo dough, which is sold in hypermarkets in Greece, but it can also be created at home. It is better to take the freshest spinach, but if you are baking in the winter, you can also use frozen.

Dish Main course

Preparation time 30 minutes

Production time 1 hour

Total time 1 hour 30 minutes

Servings 8 servings

Ingredients

500 g – phyllo dough

Interior of spanokopita

500 g – fresh or frozen spinach
250 g – feta cheese, you can use cheese
1 bunch – green onion or 1 medium onion
1 bunch – dill
1 bunch – parsley
100 g – olive oil
to taste - salt
to taste - pepper

Annotations

How to prepare spanakopita filling

Wash and chop the fresh spinach. If frozen spinach is used, it must be thawed and lightly squeezed.

Pour a little olive oil into a saucepan and place on low heat. Wash and chop green onions (if not, you can use green onions). Place the onion in a saucepan and sauté slightly, stirring frequently

Add spinach, greens, just a little salt and pepper and simmer for another 5 minutes, stirring

Remove the saucepan from the stove and let the mixture cool slightly. Crumble the feta cheese into the saucepan and mix everything well

How to bake spanakopita

Divide the phyllo dough into 6 pieces and roll each piece out thinly.

Grease a baking pan with olive oil and place the first sheet of dough on it, so that its edges slightly extend beyond the edges of the pan. Drizzle the 1st sheet with olive oil and place the 2nd sheet of phyllo dough on it. Also sprinkle with oil and place the 3rd sheet of dough

Place in the pan and spread the filling in an even layer.

Cover the top of the filling with a sheet of phyllo dough, sprinkle it with oil, place the 2nd sheet on it, also sprinkle with oil and cover everything with the third sheet. Fold the edges of the dough inside the pan, connecting the bottom layers with the top ones and brush the top of the pie with olive oil.

Place in a preheated oven. Bake for 45 - 60 minutes at 190 degrees (until golden crisp)

Notes

Remove the spanokopita from the oven and leave to cool. You can serve coffee or tea .

Bon appetit! Καλή σας όρεξη!

Spanokopita - Greek spinach pie

Preparation time: 25 min.

Production time: 35 min.

Number of servings: 2 pcs.

Ingredients

A recognizable Greek pie, the web is full of recipes.

To be honest, I was not previously a fan of spinach and fell in love with it thanks to its delicious combination with feta cheese or soft feta cheese, such as “President”, which is very reminiscent of feta in taste. If you don't really like spinach, then by all means make this pie. I assure you, you will love it just as much as I do.

Spanokopita is prepared in Greek families on weekends and holidays for large families. My version is for two adults, with two pieces left for the next day. Because the pie is eaten very quickly, I advise you to increase the portion.

To make it, you can use not only the recipe for stretched phyllo dough, but also ordinary puff pastry, rolled out thinner. Spinach can also be fresh or frozen. Frozen goes to fresh in a 1:2 ratio.

How to cook “Spanokopita - Greek spinach pie” step by step with photos at home

To make a spinach pie, take fresh or frozen spinach (I have both), onions (you can use leeks), green onions, eggs, cream (or milk), soft cheese or Feta cheese, puff pastry.

Lightly simmer the frozen spinach along with the freshest one over low heat so that the frozen one melts and the freshest one reduces in volume. Then you need to discard the spinach in a colander and squeeze out 100% of the water. If desired, chop into small pieces. I cut it with kitchen scissors.

Lightly beat the eggs with half the cream or milk. Leave the other half for greasing the pie. Add pepper and a little salt to the eggs.

If you use onions for the pie, then they should be slightly simmered until soft (add a drop of oil and water to the pan, keep on low heat). The leek does not need to be softened, just cut the snow-white part.

Spinach squeezed out of water and chopped looks like this.