Introduction & What to Expect
A spinach and feta savory pie is a beloved Mediterranean/Greek classic (spanakopita) featuring a luscious filling of spinach, herbs, onions, eggs, and tangy feta, encased in layers of phyllo (filo) pastry (or a variation using puff pastry or a crust). The contrast between flaky, crisp pastry and the soft, savory interior is very satisfying.
This dish is versatile: served as a main vegetarian entrée, a side dish, part of a mezze spread, or even cut into portions for lunchboxes. It keeps well, and it often tastes better the next day as flavors meld.
Below are:
Ingredients (core + optional)
Equipment & prep
Step‑by‑step method
Variations & adaptations
Tips, pitfalls & troubleshooting
Serving ideas, storage & reheating
Sample full recipe
Let’s begin.
Ingredients & Their Roles
Here’s a comprehensive ingredient lineup. You can customize portions according to serving size.
Core Ingredients
Ingredient Approx Amount (for ~8 servings) Purpose / Notes
Phyllo (filo) pastry sheets ~12–16 sheets (around 1 package, ~250–300 g) The crisp, flaky outer layers
Olive oil or melted butter ~½ to ¾ cup (120–180 ml) For brushing layers of phyllo (or sometimes mixture)
Spinach ~400–500 g fresh (or about 300 g frozen, thawed & well drained) The main green component
Onion (or leeks) 1 medium onion, or 2 leeks Adds sweetness, depth, flavor base
Garlic 2–3 cloves, minced Aromatic nuance
Fresh herbs ~2 tbsp chopped parsley, optionally dill, mint, oregano Brightness, Mediterranean character
Feta cheese ~200–300 g, crumbled Tangy, salty, creamy element
Eggs 3–4 large, lightly beaten Helps bind and set the filling
Lemon zest / juice Zest of ½ to 1 lemon, optional drizzle of juice Adds brightness
Salt & pepper To taste (be careful—feta is salty) Balances flavors
Optional / Enhancements & Variations
Ricotta, cottage cheese, or soft cheese for extra creaminess
A little ricotta or cottage cheese to lighten texture
Nutmeg (a pinch) or ground black pepper
Spinach + other greens (e.g. Swiss chard, chard, or wild greens)
Pine nuts (toasted) or walnuts, for a crunchy accent
Raisins (in some traditional recipes)
A splash of milk or cream (if you like a more custardy filling)
Use a bottom crust (shortcrust) + phyllo top for a hybrid structure
Use puff pastry or a single- or double-crust variation instead of phyllo
For gluten-free, use gluten-free pastry alternatives
Equipment, Prep & Preliminary Steps
Equipment
Large mixing bowls
Sharp knife & cutting board
Skillet / frying pan
Pastry brush
Baking dish or rectangular / square / round tray (e.g. 9 x 13 in or ~23 × 33 cm)
Parchment paper (optional)
Clean tea towel or kitchen towel
Strainer or fine mesh colander
Squeeze cloth or kitchen towel for spinach draining
Measuring cups / spoons
Oven & rack
Pre‑Preparation
Thaw / wash & drain spinach
If using frozen spinach, thaw fully, then squeeze out as much liquid as possible (spinach tends to hold water, which can make the pie soggy).
If using fresh spinach, wash it, remove tough stems, chop, then you can wilt it in a pan, or “massage” it with salt to soften, then drain.
Chop onion / leeks / garlic / herbs
Dice onion or slice leeks thinly.
Mince garlic.
Chop parsley, dill, or other fresh herbs.
Prep the pastry
Thaw phyllo if frozen, according to package instructions (often overnight in fridge or a couple of hours at room temperature).
Keep the sheets covered with a damp towel so they don’t dry out and crack.
Preheat the oven (see method below).
Prepare baking dish
Lightly grease the baking dish or line with parchment (if you want easier removal).
Preheat oven
Many recipes use around 200 °C (≈ 400 °F). Saveur’s spanakopita uses higher heat (425 °F) for crisping.
Saveur
Step‑by‑Step Method
Here’s a detailed method, with timing, tips, and rationale at each step.
Step 1: Cook the vegetable base (onion, garlic, spinach)
Heat a skillet over medium heat. Add a tablespoon or two of olive oil.
Add the onion (or leeks) and sauté until softened (about 4–6 minutes).
Add garlic and cook for ~30 seconds until fragrant. Be careful not to burn the garlic.
Add the spinach (fresh or thawed). If fresh, you may add in batches so it wilts evenly. Stir and cook until spinach is fully wilted and any excess moisture evaporates.
Remove from heat and let cool slightly.
This step concentrates flavors, softens vegetables, and helps drive off excess moisture.
Step 2: Combine with cheeses, eggs, herbs & seasonings
In a large bowl:
Add the cooled spinach-onion mixture.
Add crumbled feta cheese.
Whisk eggs lightly and add them.
Add chopped fresh herbs (parsley, dill, mint, oregano).
Zest lemon and/or squeeze a bit of juice if desired.
Season with pepper (go easy on salt because feta is already salt‑rich).
Optionally, add a pinch of nutmeg or a little cream or ricotta if you want a richer custard texture.
Mix gently but thoroughly so ingredients are well distributed.
Step 3: Layer phyllo and pastry assembly
Brush the bottom of your prepared baking dish with olive oil or melted butter.
Place the first phyllo sheet, brush lightly with oil (or butter).
Continue layering several sheets (4–6 sheets) on the bottom, brushing each with oil or butter, so you have a sturdy base.
Pour and spread the spinach-feta-egg-herb filling evenly over the layered bottom phyllo.
Lay further phyllo sheets over the top, brushing each sheet. Use 4–8 sheets or more depending on your desired pastry thickness.
Trim overhang edges or tuck them inwards. Gently press top into filling slightly.
Score the top in diamond or square shapes (cut through top few layers) to make slicing easier later.
Brush the very top sheet with a bit more oil or butter for sheen and crisping.
Many recipes stress keeping phyllo sheets moist and handling carefully, as phyllo dries quickly.
Bon Appétit
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Step 4: Bake the pie
Place in the preheated oven.
Bake for approximately 30–45 minutes (or more depending on size and oven) until the top is golden brown and crisp, and the filling is set (no jiggle).
In some versions (Saveur), they bake at ~425 °F (~218 °C) for crisping.
Saveur
If the top or edges brown too fast, you can tent with foil during later baking.
Once baked, allow the pie to rest for ~10 minutes before slicing. This helps the filling set and reduces collapse or spilling.
Variations, Adaptations & Twists
You can modify this basic recipe in many ways. Here are ideas and examples:
1. Puff Pastry / Crust Alternative
If you prefer a simpler approach, you can use a single puff pastry sheet or a pre‑made pie crust (bottom + top) instead of layering phyllo. For instance, “Savory Spinach Feta Puff Pastry Pie” uses puff pastry and a spinach-feta-egg filling.
cookist.com
2. Simplified “Pie Crust + Filling” Version
Some savory spinach & cheese pie recipes use a traditional pastry base (shortcrust) plus the spinach-feta filling, with or without a top crust. For example, “Savory Spinach and Cheese Pie” on Cooking With Carlee uses cream cheese, onion, garlic, feta, eggs, herbs, in a standard pie crust.
Cooking With Carlee
3. Sephardic / Turkish Spinach Pie (no phyllo)
There exists a version in Sephardic cuisine: spinach cooked with eggs, breadcrumbs, feta & Parmesan, baked as a soufflé‑like pie, often without pastry or with a simpler base.
The Little Ferraro Kitchen
4. Using Additional Greens or Ingredients
Mix spinach with chard, Swiss chard, or other local greens to add texture
Add leeks or scallions (some Saveur recipes include leeks)
Saveur
Sprinkle pine nuts or walnuts for crunch
Add raisins, if you like a touch of sweetness (traditional in some Greek recipes)
foodnetwork.co.uk
Use ricotta or soft mild cheese to make it more creamy
Use a swirl or spiral format (filo swirl) for visual appeal
5. Herb & Flavor Variations
Emphasize dill + mint + parsley (classic Greek flavor)
Add oregano or marjoram
Add lemon zest (especially in modern adaptations)
A pinch of nutmeg or white pepper for subtle warmth
Use olive oil vs melted butter (or a combination) for brushing phyllo
Tips, Troubleshooting & Best Practices
To help your spinach & feta pie turn out great, here are tips, pitfalls, and fixes:
Moisture Control
Very important: remove as much liquid as possible from spinach. Squeeze it in a cloth or press in a colander. Excess moisture will make your pie soggy.
Cook spinach so water evaporates, not stewed.
Use a bit more phyllo layers or a sturdier base to resist soggy filling.
If top browns too early, tent with foil.
Handling Phyllo
Keep unused phyllo covered with a lightly damp towel so it doesn’t dry and crack.
Work quickly when layering.
Brush lightly; too much butter or oil can make pastry heavy or soggy.
Score the top before baking for easier slicing.
Baking & Doneness
The crust should be golden and crisp.
The filling should be set (not runny); a gentle jiggle is okay early, but minimal later.
Let the pie rest ~10 minutes before cutting (helps set the custard).
If edges over-brown, shield them with foil.
Flavor Balancing
Taste the filling (before adding eggs) to see if it needs more herbs, pepper, or even a touch of salt (be cautious because feta is salty).
Lemon zest or a splash of lemon juice at the end brightens the dish.
Fresh herbs near the end preserve brightness; dried herbs earlier integrate well.
Scaling & Timing
For large gatherings, you can double the filling and use multiple trays or deeper pans; be sure phyllo coverage and baking times are adjusted.
Partial assembly (making the filling ahead) is possible, but don’t assemble the phyllo too early or it may become soggy.
Serving Suggestions, Storage & Reheating
Serving Ideas & Pairings
Serve warm or at room temperature (spanakopita is often enjoyed at room temp).
Accompany with Greek salad (cucumber, tomato, olives, red onion, feta)
Serve with tzatziki or yogurt sauce
Use as part of a mezze / appetizer buffet
Cut into squares or triangles for finger‑friendly portions
Pair with grilled vegetables, roasted meats, or light soups
Storage
Cover and refrigerate leftover pie; it keeps 2–3 days.
The pastry may soften in the fridge; re-crisp when reheating.
Reheating
Reheat in an oven or toaster oven at ~ 160–180 °C (320–350 °F) until warmed through and crust becomes crisp again.
Avoid microwaving, as it softens pastry.
Sample Full (Printable) Recipe — “Classic Spinach & Feta Savory Pie”
Below is a full recipe combining all best practices:
Classic Spinach & Feta Savory Pie (Spanakopita-style)
Yields ~8 servings
Ingredients
12–16 sheets phyllo pastry, thawed
~120–180 ml olive oil or melted butter (for brushing)
400–500 g fresh spinach (or ~300 g frozen, thawed & drained)
1 medium onion (or 2 leeks), finely chopped
2–3 cloves garlic, minced
200–250 g feta cheese, crumbled
3–4 eggs, lightly beaten
2 tbsp chopped fresh parsley (plus optional dill or mint)
Zest of ½ lemon (optional)
Freshly ground black pepper
Salt (optional, conservatively)
Instructions
Preheat oven to about 200 °C (≈ 400 °F).
Prepare spinach
- If frozen, thaw and squeeze dry.
- If fresh, wash, remove tough stems, chop, and optionally wilt in a pan briefly, then drain excess liquid.
Cook aromatics
- In a skillet, warm 1 tbsp olive oil over medium heat.
- Sauté onion/leeks until softened, ~4–6 min.
- Add garlic and stir ~30 sec until fragrant.
Add spinach to the pan, stir until wilted / integrated; cook until most moisture evaporates. Remove from heat and cool.
Mix filling
- In a bowl, combine spinach-aromatic mix, crumbled feta, beaten eggs, chopped parsley (plus dill/mint if used), lemon zest, and pepper.
- Taste and adjust seasonings carefully.
Assemble the pie
- Brush or oil the bottom of your baking dish.
- Layer 4–6 sheets of phyllo, brushing each with oil/butter.
- Pour the filling evenly.
- Layer the remaining phyllo sheets on top, brushing between layers.
- Trim or tuck edges.
- Score the top gently (diagonals, squares).
- Brush the top sheet with a little oil/butter.
Bake
- Bake ~30–45 min until golden and crisp.
- If over-browning, tent with foil.
Rest & slice
- Let pie rest ~10 minutes before cutting.
- Serve warm or at room temperature.
Nutritional & Contextual Notes
Spinach + feta provide protein, calcium, iron, and greens.
The dish is vegetarian (ovo-vegetarian) by default.
You can adjust fat by using less oil / butter or using lighter cheeses.
The crispy pastry adds richness and indulgence.
Spanakopita is part of the broader category of savory spinach pies in Greek, Turkish, Balkan cuisines (in Turkey, “börek” or “zeljanica” variations exist)
en.wikipedia.org
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If you like, I can send you a Moroccan‑flavored spinach & feta pie (with local spices like cumin, coriander, preserved lemon, harissa, etc.), or a gluten-free version. Do you want me to tailor that now?
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