Spanakopita (Greek Spinach And Feta Pie)
Spanakopita is a savory Greek pie made of several flaky layers of phyllo dough and has a super yummy feta and spinach filling, it’s then baked until golden brown and crisp. ( Jump to Recipe)
I first came across spanakopita when Val and I landed in Santorini, Greece. That is where I got to taste this traditional Greek spinach and feta pie for myself. It was light and simple, yet totally satisfying.
To make this Spanakopita:
Spinach And Feta Filling
In a food processor, place garlic, feta, basil, and parsley. You may add in any additional herbs to the food processor at this point to boost the flavor. Pulse until mixture is blended well. Transfer to a medium sized bowl. Add spinach, parmesan, and salt to the same bowl and mix until well combined. Your filling is now ready. Set it aside.
Assembly
Next, working with the phyllo dough. Thaw the phyllo dough accordingly for best results.
- Remove box from freezer. Remove sealed phyllo roll(s) from the box. Place phyllo on counter at room temperature at least an hour.
- Phyllo must be completely thawed at room temperature. Do not open until all other ingredients are assembled and you are ready to use it.
Lay the first sheet of phyllo dough on a flat surface. Gently brush it with olive oil. Lay the next piece of phyllo right on top. Brush again with olive oil. Repeat with three more layers until you have a total of five layers.
Spread 1/3 of the spinach and feta filling all across the phyllo. Avoid spreading the filling 1/2 an inch from the edges. This will prevent extra filling from spilling out. Now, roll the dough up into a long log starting from the bottom. Make sure you don’t roll it too tightly, otherwise, it will crack at this next step. Very carefully, roll the dough into a spiral wheel, then transfer it to a round baking dish or an oven-proof skillet. Repeat this process with the remaining sheets of phyllo.
Brush the top with olive oil and bake for 45 minutes. While spanakopita is baking, mix olive oil, finely chopped basil, and parsley. Remove spanakopita 5 minutes before finished baking and brush the top with herbed olive oil. Bake fore 5 more minutes until golden and crisp. Remove from oven and let it cool for 5 minutes before serving. I like to serve it with this easy Chimichurri sauce and use it for dipping. It’s vibrant and super, flavorful, primarily made of parsley, oregano, garlic, and olive oil.
Still looking for a tasty appetizer? Try these:
If you make this Spanakopita, be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Spanakopita (Greek Spinach And Feta Pie)
Ingredients
- 3 cloves garlic
- 8 oz feta cheese block
- 1/2 cup packed fresh basil, set aside 4-5 leaves
- 1/2 cup packed fresh parsley, set aside 4-5 leaves
- 8-10 oz bag of fresh spinach
- 1/3 cup shredded parmesan
- 1 tsp salt
- 16 oz package of phyllo dough – defrost 15 sheets (half of package)
- 1/3 cup olive oil
Instructions
- Preheat oven to 350 degrees F. In a food processor, place garlic, feta, basil, and parsley. You may add in any additional herbs to the food processor at this point to boost flavor. Pulse until mixture is blended well. Transfer to medium sized bowl. Add spinach, parmesan, and salt to same bowl. Mix until well combined. Set aside.
- Unroll phyllo dough. Lay first sheet of phyllo dough on a flat surface then gently brush with olive oil. Lay the next piece of phyllo right on top. Brush again with olive oil. Repeat with three more layers until you have a total of five layers. Try to work quickly during this part, the phyllo dough is sensitive to room temperature and is prone to drying out.
- Spread 1/3 of spinach and feta filling all across the phyllo. Avoid spreading the filling 1/2 an inch from edges to prevent extra filling from spilling out. Roll the dough up into a long log starting from bottom. Make sure you don’t roll it too tightly, otherwise, it will crack at this next step. Very carefully roll dough into a spiral wheel, then transfer it to a round baking dish or oven-proof skillet. Repeat this process with the remaining sheets of phyllo.
- Brush the top with olive oil and bake for 45 minutes. While spanakopita is baking, mix 2 tbsp of olive oil, remaining basil, and parsley. Remove spanakopita 5 minutes before finished baking and brush the top with herbed olive oil. Bake fore 5-10 more minutes until golden and crisp. Remove from oven and let cool 5 minutes before serving. Serve it as is or with Chimichurri sauce for dipping.
