What Is Spanakopita
Spanakopita (σπανακόπιτα) means “spinach pie” in Greek. It is a savory pie made with layers of filo (phyllo) pastry filled with spinach, feta cheese, eggs, onions or scallions, herbs like dill and/or mint, seasoning, sometimes a touch of lemon or nutmeg. It is golden and crispy on the outside, rich, moist and flavorful inside.
Spanakopita can be made in many forms:
as a large pie (baked in a pan, cut into squares)
as triangles (individual hand pies)
as rolls or layered free‐form trays
It’s commonly served warm or at room temperature as a main dish, a side, or as an appetizer.
Food Network
+3
ويكيبيديا
+3
RecipeTin Eats
+3
Key Principles Before Cooking
Remove moisture: Spinach contains a lot of water; if not drained well, the filling will be watery and make the filo soggy.
Flavor balance: Feta is salty; herbs bring freshness; onions or leeks add sweetness; maybe a hint of nutmeg or lemon zest helps brighten.
Filo handling: Filo pastry dries out quickly; keep unused sheets covered with a damp towel. Brushing each sheet with butter or olive oil helps crisping and golden color.
Bake temperature & time: Need enough heat to crisp the filo and get browning, but filling should bake through without burning delicate pastry edges.
Ingredient List
Here’s a comprehensive list of ingredients for one large pan of Spanakopita (serves ~6‑8).
Main Ingredients
Ingredient Approximate Amount Notes / Purpose
Fresh spinach ~ 900–1,200 g (≈ 2‑2½ lb) fresh, trimmed & washed OR ~450‑600 g frozen spinach (thawed & well drained) Fresh gives best flavor; frozen is acceptable if properly drained.
RecipeTin Eats
+1
Feta cheese ~ 200‑250 g (≈ 7‑9 oz), crumbled Salty and tangy, the classic cheese for spanakopita.
olivemagazine
+1
Onions / leeks / green onions / scallions 1 large onion (or 2 leeks + scallions) finely chopped For aromatic backbone. Many recipes use leeks + green onions.
Food Network
+1
Eggs 2 eggs (sometimes 3) beaten Bind the filling and help set it.
Food Network
+1
Fresh herbs (dill, mint, parsley) small bunch (e.g. 2‑3 tbsp chopped) Dill and/or mint are traditional; parsley adds additional freshness.
The Guardian
+1
Olive oil ~ 2–3 tbsp for the filling + more for brushing filo For sautéing onions; for brushing filo sheets.
Food Network
+1
Garlic (optional) 1‑2 cloves, minced Some recipes include garlic; optional depending on taste.
Food Network
+1
Nutmeg (optional) a pinch (~ ½ tsp) Adds warmth; many recipes use fresh nutmeg.
Food Network
+1
For the Filo Pastry Layers
Ingredient Approximate Amount Notes
Filo (phyllo) pastry sheets ~ 14‑20 sheets (depending on pan size) Enough to make sturdy base + top + to tuck edges.
BettyCrocker.com
+1
Butter (unsalted) or oil (olive) ~ 100‑150 g butter melted OR equivalent olive oil / combination For brushing each filo sheet so layers crisp and separate.
Food Network
+1
Full Recipe & Method
Here is a detailed step‑by‑step method to make a classic spanakopita pie. With tips and timing.
Yield & Timing
Serves: about 6‑8 as a main / larger slices; more if cut into small pieces/appetizers
Prep time: ~ 30‑40 minutes (washing/draining spinach; chopping; assembling)
Bake time: ~ 30‑40 minutes
Total time: ~1¼ hour (with resting and cooling)
Step 1: Prepare Spinach (or Greens) & Drain
Wash fresh spinach thoroughly. Trim thick stems if using. If using frozen, defrost fully and drain.
Salt & sweat (if using fresh): sprinkle spinach with salt and leave to sit for 5‑10 minutes; this draws out moisture. Then squeeze out excess water using clean towels or by handfuls. You want the spinach to be moist but not watery.
RecipeTin Eats
+1
Chop the spinach into small or medium pieces (depending on your preference) — typically ~1‑2 inch / 2‑5 cm pieces.
Step 2: Cook Onions (and Garlic / Leeks) & Build Filling
Preheat a skillet / sauté pan over medium heat. Add olive oil.
Add chopped onion (or leeks / scallions) and cook until softened and translucent — about 3‑5 minutes. If using garlic or green onions, add in last minute or so so it doesn’t burn.
Remove from heat, let onion mixture cool slightly.
In a large mixing bowl, combine drained chopped spinach + sautéed onions + crumbled feta + beaten eggs + chopped herbs (dill, mint, parsley) + optional nutmeg + pepper + salt (but be cautious: feta is salty, so taste carefully). Mix well so filling is uniform.
Step 3: Prepare Pan & Filo Pastry Layers
Preheat your oven to ~ 190‑220°C (≈ 375‑430°F), depending on your recipe & how crisp you want the filo. Some recipes use ~ 200°C / 400°F.
Food Network
+2
RecipeTin Eats
+2
Grease a baking dish or tray (rectangular, square, or pan) with some olive oil or butter.
Lay filo pastry sheets, one at a time, brushing each sheet lightly with melted butter or oil before adding the next. For the base: Use a number of sheets (say half of what you have), layering and brushing between. Let some filo overhang edges to help seal later.
Step 4: Add Filling & Finish Layering
Spread the prepared spinach‑feta filling evenly over the base filo layers in the pan. Make sure the filling is compacted a bit but not squished too much — still leave some lightness.
Top with the remaining filo sheets — again brushing each sheet with butter/oil. If you have extra filo, you can tuck edges over to cover the filling neatly.
Optional: score the top lightly (make cuts in pastry top) to allow steam to escape, and to make slicing easier.
Brush the topmost filo with oil/butter to help get golden brown, crispy finish.
Step 5: Bake
Place the spanakopita in the preheated oven. Bake uncovered for ~30‑40 minutes, or until the top is golden‑brown and crisp, edges are nicely browned, and filling is cooked through (should be set, not wobbly in center).
If top is browning too quickly but filling not yet cooked, cover loosely with foil partway through baking to prevent burning.
Step 6: Cool & Serve
When done, remove from oven and let spanakopita rest for about 10‑15 minutes. This helps the filling settle so it slices more cleanly.
Slice into squares or triangles (depending on shape) and serve warm or at room temperature. It pairs well with lemon wedges.
Variations & Adaptations
Spanakopita has many traditional and modern variations. Here are ideas to adjust to taste, dietary needs, or what you have available.
Variation What to Change or Add
Use different greens Instead of (or in addition to) spinach, use chard, kale, sorrel, or a mix of greens. Some recipes use “greens pies” with mixed wild herbs.
Epicurious
+1
Herb adjustments Use more or less mint, substitute parsley, use oregano or thyme. Fresh herbs give brighter flavor.
Cheese mix Feta is classic; you can mix in ricotta, kefalotyri, or a little Parmesan for extra flavor. Some make lighter versions.
RecipeTin Eats
+1
Use yogurt or cream Some recipes include Greek yogurt or sour cream to make filling a bit creamier/moister.
RecipeTin Eats
Nutmeg / lemon zest / citrus Add a pinch of nutmeg or lemon zest / lemon juice to brighten & offset richness. Many recipes use lemon zest.
Food Network
+1
Shape / size Big pie, individual triangles, rolls, or freeform tray. Smaller pieces can be appetizer size.
Vegetarian / lighter Use less oil or butter; skip heavier cheeses; use only spinach & herbs. Use low‑fat feta or reduce butter brushing.
Vegan version Omit eggs; use non‑dairy cheese or tofu; use extra herbs and olive oil; use vegan filo (check ingredients).
Extra crunch / topping Sprinkle sesame seeds or nigella seeds on top; use grated cheese between filo layers; add more butter/oil on top.
Common Problems & How to Avoid Them
Issue Likely Cause Solution
Filo soggy / base not crisp Too much moisture in filling; spinach not well drained; too much filling; base filo not pre‑brushed; oven not hot enough Drain spinach very well; press out water; use enough butter/oil between sheets; preheat oven; bake long enough; use sufficient filo base sheets.
Filling too wet / watery Spinach not squeezed dry; too much liquid added (yogurt, etc.); onions not cooked enough; excess water from thawed frozen spinach Squeeze spinach; cook onions well; avoid adding extra water; adjust recipe to reduce moisture.
Filo burns at edges while center undercooked Edges exposed too much; oven heat too intense; uneven baking; too large or deep pan Cover edges with foil half way; lower oven temp; use even pan; don’t over‑brush oil at exposed edges.
Filling doesn’t set / too loose Not enough binding (eggs); filling still warm when baking; overloading filling relative to number of filo layers Use correct number of eggs; allow filling to cool slightly before layering; use enough filo layers to contain filling.
Flavor bland Not enough feta; herbs missing; no seasoning; spinach overpowering Use good quality feta; add fresh or adequate herbs; salt & pepper properly; maybe lemon or garlic.
Metric & Imperial Measurements Summary
Here’s a version of the recipe you can follow more precisely, with metric and imperial where helpful.
Classic Spanakopita Pie
Yields: ~ 8 servings
Pan: ~ 9×13 in (~23×33 cm) or similar tray
Ingredients
1 kg (≈ 2.2 lb) fresh spinach, washed, trimmed & drained (or ~ 500‑600 g frozen chopped spinach, defrosted & well drained)
200‑250 g (≈ 7‑9 oz) feta cheese, crumbled
1 large onion (≈ 150‑200 g), finely chopped (or 1 leek + 2‑3 green onions if preferred)
2 eggs, beaten
2‑3 tbsp chopped fresh dill + mint (or parsley)
Optional: 1 lemon, zest (½ tsp)
Salt & black pepper to taste
~ 15‑20 sheets of filo pastry (depending on pan depth)
100‑150 g melted butter OR olive oil (for brushing filo sheets)
Directions
Preheat oven to ~ 200°C (≈ 400°F). Grease baking dish.
Prepare spinach: Salt lightly; let sit, then squeeze out water. Chop.
Sauté onion (and optional garlic/leeks) in olive oil till softened.
In large bowl, combine spinach + onions + herbs + feta + eggs + seasoning + optional lemon zest.
Lay filo base: brush bottom of dish and layer (say ½ filo sheets) brushing between each with butter/oil.
Add filling evenly.
Top with remaining filo sheets, brushing each; tuck overhang; score top lightly; brush top sheet.
Bake ~30–40 min until top golden and crisp, filling set. Cover edges if browning too fast.
Rest ~10‑15 min; slice; serve warm or room temp.
Timeline & Workflow
Here’s how you might organize your time to make this efficiently:
Time Segment Task
0‑10 min Gather ingredients; wash & drain spinach; preheat oven; prepare pan; thaw filo if frozen.
10‑20 min Chop onions/herbs; sauté onions; mix filling; drain spinach well; taste & adjust seasoning.
20‑30 min Lay out base filo layers; assemble filling; top layers; brush; score.
30‑60 min Bake; monitor browning; cover edges if needed; ensure filling set.
After baking Rest; slice; serve; optionally garnish.
Serving & Storage
Serve: Warm or at room temperature. Some like it fresh and hot (filo crispy), others like it once cooled a little so flavors settle.
With accompaniments: Greek yogurt, tzatziki, lemon wedges, or a side salad (cucumber, tomato) complement nicely.
Leftovers: Store in airtight container in refrigerator for 2‑3 days. Reheat in oven to preserve filo crispness. Microwave may make filo soggy.
Freezing: Spanakopita freezes well. Freeze unbaked trays (assemble, wrap well) or freeze baked and reheat. If freezing unbaked, bake from frozen but add some more baking time.
If you like, I can send you a version tailored to what ingredients you can easily get locally (in Morocco), or one with fewer filo sheets or cheaper substitutes. Would you prefer I put that together?
0 comments:
Post a Comment