Name: Best Ever Spanakopita
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1 package phyllo dough, thawed; 1 cup crumbled feta cheese; 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 lb fresh spinach, washed and chopped; 2 eggs, beaten; 2 tbsp fresh dill, chopped; Salt and pepper to taste; 1/2 cup melted butter for brushing

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When craving something crispy, savory, and utterly comforting, look no further than spanakopita, a delightful Greek spinach pie that never fails to impress. With layers of flaky phyllo pastry and a creamy spinach-feta filling, this dish is both elegant and approachable. Drawing from my culinary experiences, I’ve perfected this recipe to ensure it bursts with flavor and texture every time.

Why Make This Recipe

Spanakopita isn’t just delicious; it’s also:

Flavorful: The combination of spinach, herbs, and feta creates a rich and satisfying filling.
Nutritious: Packed with spinach, it provides vitamins A and K, calcium, and iron.
Convenient: It can be made ahead of time and served warm or at room temperature, making it perfect for gatherings.
Versatile: Great as an appetizer, snack, or main dish, it fits various occasions.
Personally, I love making spanakopita for family gatherings, where it always disappears quickly!

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour
Servings: 8
Difficulty Level: Medium
Method: Baked
This spanakopita features layers of thin, buttery phyllo dough enveloping a delicious filling of spinach, herbs, and feta cheese, resulting in a flaky crust that’s hard to resist.

My Experience Making This Recipe

Testing this spanakopita recipe taught me the value of patience with phyllo dough. I once rushed through layering, and the result was a soggy bottom—never again! Through practice, I found that a gentle touch and the right amount of butter help achieve the perfect crispiness.

How to Make Best Ever Spanakopita

Begin by sautéing onions and fresh garlic until they’re tender and aromatic. Once cooled, mix them with fresh spinach, crumbled feta, dill, and eggs to create your filling. Layer sheets of phyllo dough in a greased baking pan, brushing each sheet with melted butter for that golden brown finish. Assemble your filling, top with more phyllo, and bake until beautifully crisp and golden.

Expert Tips for Success

Thaw Phyllo Properly: Always thaw phyllo sheets in the fridge overnight, and keep them covered while you work to prevent drying out.
Use Fresh Ingredients: Fresh spinach gives better flavor compared to frozen, but if you do use frozen, ensure it’s thoroughly drained to avoid a soggy filling.
Don’t Skip the Herbs: Fresh herbs like dill or parsley elevate the flavor; it’s worth it to include them!
Rotate Your Pan: Halfway through baking, rotate your pan for even browning.
Cool Before Cutting: Let the spanakopita cool for a few minutes before slicing to help maintain clean cuts.

How to Serve Best Ever Spanakopita

Serve your spanakopita hot from the oven with a dollop of Greek yogurt or tzatziki alongside a fresh salad for a satisfying meal. For larger gatherings, cut it into small squares for easy serving. It’s also delightful paired with olives and a glass of crisp white wine.

Storage and Reheating Guide

Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, spanakopita freezes beautifully; wrap in plastic wrap and aluminum foil and keep for up to 3 months. To reheat, thaw overnight in the fridge and warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again.

Recipe Variations

Gluten-Free: Use gluten-free phyllo dough available at specialty stores.
Dairy-Free: Swap feta for a dairy-free cheese alternative and use olive oil instead of butter.
Add Proteins: Incorporate cooked chicken or chickpeas to the filling for added protein.
Spice it up: Add a pinch of red pepper flakes for a subtle kick.

Nutritional Highlights

Spanakopita is a great source of vitamins A and C from spinach, and the feta cheese contributes calcium and protein. Each serving is approximately 200 calories, depending on portion sizes, making it a nutritious choice in moderation. This dish is vegetarian but does contain dairy and gluten.

Troubleshooting Common Issues

Soggy Bottom: Ensure you’ve drained any moisture from spinach and other ingredients well before mixing.
Burnt Edges: If edges brown too quickly, cover them with foil to prevent burning while the center cooks.
Dough Tears: Don’t fret—overlapping torn phyllo sheets is perfectly fine! Just brush with butter and layer as usual.

Frequently Asked Questions

Can I make spanakopita ahead of time?
Yes, you can assemble it a day in advance, cover it tightly, and refrigerate until you’re ready to bake.
What’s the best way to handle phyllo dough?
Always keep your phyllo covered with a damp cloth as you work to prevent it from drying out.
Can I use other greens instead of spinach?
Absolutely! Chard, kale, or even a mix of herbs can be delicious alternatives.
How do I know it’s fully cooked?
The top should be golden brown and the filling should be set; an internal temperature of 165°F (74°C) ensures it’s fully cooked through.