Flaky, salty, briny, and delicious spanakopita recipe from my Yaya’s kitchen! A dish filled with feta and spinach, encased in a crispy phyllo crust, who could resist a bite? A perfect recipe to serve as an appetizer, holiday side, or a weekday dinner.

History and Significance

Ancient Greek times can be accredited to the culmination of many foods we now know of and make, despite the slight alterations that may have been made throughout the culinary evolution.

Historians and scholars alike support the notion that during these early times, Ancient Greece established the idea of ‘pies’ and was the first to introduce the concept of what we formally think of when we hear the term “pie,” a filling accompanied by a pastry dough. However, records are not bountiful during this time, but notes may indicate that Ancient Egyptions gave inspiration. Today, there are many associations with the term, namely cultural influence, tastes, and holidays/celebrations. Therefore, it was not uncommon to find both sweet and savory pies in Greek households, part of their daily meals.

Origins

The specific place and time of origin are not entirely known, however, Spanakopita is estimated to date back approximately 400 years ago with scholars tracing the dish's origins to Greece. Similar to many other dishes during the rule of the Ottoman Empire, what we know as spanakopita shares characteristics with the Turkish dish, “ispanakli spinach borek.” Further investigation unravels that the origins may have been derived from the Northern region of Greece, Epirus.

What is Spanakopita?

Pronounced “spa-nuh-ko-puh-tuh,” the name Spanakopita is derived from the root words ‘spanaki’ meaning spinach, and ‘pita’ meaning pie. Spanakopita, or spinach pie, is a savory dish affiliated with Greek culture and cuisine. Spanakopita filling is made up of sauteed green onions, fresh spinach, and feta cheese. Multiple layers of Phyllo pastry encase this filling, each brushed with butter and then baked to develop a golden flaky crust.

How to Make: Ingredients and Steps

Ingredients -

Spinach: Fresh or frozen can be used. Given the amount of spinach, I find that frozen spinach is easiest to work with. It is vital to thaw and drain to remove excess water to prevent a soggy phyllo. See notes and recipe hacks section below.

Feta: Sheep milk feta or plant-based feta can be used.

Eggs: Large eggs or if seeking a plant-based option, a liquid egg substitution can be used with a 1:1 ratio.

Extra Virgin Olive Oil: I highly recommend investing in a good quality olive oil to help with flavor.

Scallions: No substitute.

Phyllo Dough #4: No substitute. See the notes and recipe hacks section below.

Butter: Regular butter or plant-based butter can be used. If using plant-based butter, I would recommend stick form as it has lower water content than the spread style.

Steps -

1. I recommend taking phyllo dough out the night before to allow the pastry to come to room temperature. This can also be done with frozen spinach if you are opting for this route. The time may vary depending on whether the phyllo was in the freezer or refrigerator. If using frozen spinach, ideally thawed beforehand, ring out as much water as you can place in a large bowl, and set aside. If using fresh, rinse and remove any large stems. Dry completely.

2. Preheat oven to 350 degrees Fahrenheit. This recipe will need a 9” x 13” pan.

3. Add your olive oil and chopped scallions (stems removed) to either a cast iron skillet or skillet preheated on medium-low heat. Sautee until the onions have softened turning opaque with a golden brown color. Stir as needed to prevent burning. This will take approximately 5 to 8 minutes.

4. Beat eggs, break your feta block into small, approximately pea-sized crumbles, and gently fold into spinach. Follow this step by adding in browned scallions seasoning with salt and pepper. Mix to combine and adjust seasoning to taste.

5. Melt butter and grease the bottom of your 9” x 13” pan. Begin the phyllo layering process. Lay one phyllo sheet across the pan and over the sides. Gently spread butter with a pastry brush evenly across the phyllo and sides followed with another phyllo sheet. Continue this process until you have placed all phyllo bottom layers. My Yaya’s recipe calls for six phyllo sheets on each the bottom and top layer. However, she always used eight sheets, using thinner phyllo sheets to have more crispy layers.

6. Gently spread the spinach-feta mixture. Repeat the same process with the same amount of phyllo sheets as you used for the bottom layer. With the overhanging edges, roll inward to seal. Brush over all edges and top phyllo sheet.

7. Bake for 60 minutes on the center rack of your oven, turning the pan halfway to promote even baking.

8. Cut into squares and serve. Enjoy!

Recipe Hacks and Notes:

• Spinach -

  • Fresh Spinach: Gently wash spinach and pat dry. This is a lot of spinach, two pounds worth, and can be difficult to manage.

  • Frozen Spinach: Remove bags of spinach from the freezer and allow them to thaw. I recommend taking them out the night before you plan on making your Spanakopita. Drain and ring out the excess liquid with a cheesecloth or clean dish towel; one you don’t mind potentially getting stained green. It is vital to ring out all excess liquid to prevent unnecessary moisture when the Spanakopita is in the oven.

• Ingredients - This is my Yaya’s recipe. However, I have tried (and successfully) made it vegan. This recipe fortunately enables a 1:1 ratio with a vegan substitution.

  • Eggs—> Liquid Egg substitute. I have found success with the brand JUST egg and follow the label of how much liquid constitutes 1 full egg.

  • Feta —> Plant-based feta in a brine. Trader Joe’s makes a great alternative Feta block in brine. If you do not have access to Trader Joe’s, Violife is another great option.

  • Butter—> Plant-based butter.

• Filling - When spreading the spinach mixture after layering the first eight phyllo sheets, be careful not to press and compact. This will cause a dense and potentially soggy bottom crust.

• Phyllo Sheets - I have tried just about all the brands of phyllo dough, varying in sheet size, thickness, etc.. Although I cannot give you a direct recommendation on a brand, I would recommend choosing a thin phyllo dough (#4) to create more layers without the added bulk of thick layers that you otherwise get with fewer sheets.

  • When buttering the phyllo sheets, this is not a time to be skimpy on the butter! Generously, brush the sheets of phyllo ensuring you are also getting the edges and corners. The butter helps get that quintessential flaky, golden crust. *