Name: Homemade Spanakopita
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 tbsp vegetable oil; 1 cup onion, finely chopped; 2 spring onions, finely chopped; 3 cloves garlic, minced; 10 oz spinach, stems trimmed and well washed; 12 oz feta cheese, crumbled; 1 tsp dried dill (if you you have fresh use more); 1/8 tsp nutmeg; Pinch of salt; 1 egg; 1 package (16 oz) Phyllo pastry; 1/4 cup butter, melted and set aside Special Items Needed:; Pastry brush; 2 damp dish towels

You've seriously got to try these homemade spanakopita triangles!

This spanakopita recipe looks super impressive, but in reality is not difficult to make at all. I promise!

Spanakopita is a delicious Greek spinach pie and is one of my favorites to make! It’s crispy and cheesy, with layers of flaky phyllo dough stuffed with chopped spinach and feta cheese and as well as onions and herbs. The combination is simply heavenly!

Homemade Spanakopita from dishesanddustbunnies.com

This spanakopita Greek spinach pie recipe makes for a delicious appetizer and I don't know about you, but I'm obsessed with feta cheese – anything and everything feta related is pretty irresistible especially when you combine the salted brininess of the feta with the leafy freshness of spinach.

The spanakopita filling is made by cooking some garlic and tiny chopped onion pieces for a few minutes until they're fragrant.

Then, BOOM!

Throw that spinach in the pan with the garlic and onions, cook them until they're soft and drink in all that yummyness. 😀

Once they're finished doing their thing in the pan, combine this with the rest of the filling ingredients in a mixing bowl. Then all you have to do is wrap the filling up in the phyllo pastry. I've created a little diagram on how to do this – basically you wrap it up just like a flag.

Bake the spanakopita parcels in the oven and once they come out, you've got an amazing appetizer!

You can serve these warm from the oven or cool.

Personally, I like to have mine at a cool temperature sine I find that this gives the feta and other ingredients some time to sort of get to know each other. 🙂

The feta will firm up a little more as the triangles cool, which makes for a really nice texture when combined with the crunch of the flaky outside of the pastry!

What is spanakopita made of?

Spanakopita is a traditional Greek spinach pie that is made of fresh spinach filling (or frozen spinach) and mixed together with crumbled feta cheese. Together the spinach feta filling is wrapped in a phyllo pastry. Add olive oil, finely chopped green onions and finely chopped onion, minced garlic cloves, onions, dried dill (or fresh dill), nutmeg, an egg, melted butter and a pinch of salt. You will require a pastry brush and a damp towel or two.

Is spanakopita served hot or cold?

I prefer spanakopita to be served at room temperature as the flavors are more prominent than when you serve spanakopita hot or cold from the fridge. However it really depends on your preference! Serving spanakopita at room temperature makes it a nice side dish to a hot meal too.

Is spanakopita actually a Greek recipe?

Yes, pies are a major part of Greek cuisine and in fact many consider the Greeks to be the originators of pie pastries. Spanakopita is a traditional Greek spinach pie recipe that has been around for centuries, it's flaky and baked until golden brown and it's one of Greek cuisine's most iconic dishes. Variations of spinach pie both with and without cheese are a popular Greek dish.

Why are they called spanakopita?

The spanakopita as we know it today is a combination of two Greek words – “spanaki” meaning spinach and “pita” meaning pie.

What is the difference between spanakopita and tiropita?

Both spanakopita and tiropita start with phyllo dough as their base. A tiropita only has cheese and eggs as the filling and may combine the standard feta cheese with something else like a cream cheese, ricotta cheese or a cottage cheese to make it richer and creamier. Tiropita does not have spinach while spanakopita is filled with spinach and feta and green onions but does not have eggs or cream cheese like tiropita has.

Do you use phyllo (filo) or puff pastry for spanakopita?

I use phyllo sheets but it really depends on your preference.

Phyllo dough (filo pastry) is the traditional choice for making homemade Greek spanakopita. Since they make it this way in Greece, this is the most authentic option. It requires more work to prepare than puff pastry, but it yields the defining crispy, light and flaky texture of the spanakopita which can't be achieved by any other means. In addition, you can use fewer sheets of phyllo as compared to puff pastry which will keep your spanakopita from becoming too heavy.

On the other hand, puff pastry is an easy way to make spanakopita quickly. You don't have to worry about layering thin sheets of dough and butter like you do with phyllo and it bakes up beautifully golden. The texture will not be as crispy and flaky as it is with phyllo however, it will be more soft, more fluffy and puffy.

What to serve with spanakopita:

Spanakopita recipes work extremely well as a side dish to your main dish. For example, it's common to pair spanakopita with some potatoes alongside grilled chicken or fish.

For a light, summery dish, try combining your spanakopita with a simple cucumber salad. The cool crunchiness of the cucumbers pairs perfectly with the salty cheese and herby spinach.

Spanakopita pairs well with tzatziki sauce which is a Greek dip made with cucumbers and yogurt

You can serve your spanakopita with some sautéed mushrooms for heartiness and flavor.

Spanakopita also works well in a side dish platter alongside other finger foods such as falafels.

Can I make spanakopita ahead of time?

Yes, spanakopita will even taste better if it is made ahead of time, even as far as 2 days ahead of time.

How to store and reheat leftover spanakopita

If you have any leftover spanakopita, make sure to store it in the refrigerator. Place it tightly covered in an airtight container or wrap it up in some plastic wrap. You can also freeze spanakopita if you want them to stay fresh for a bit longer!

To reheat your spanakopita, thaw before heating, remove your frozen or refrigerated Spanakopita from its packaging and place on a microwave-safe plate. Heat on high for 30-second increments until it is heated through. You can also cook frozen slices in the oven at 350°F (177°C) for 15 minutes.

How long is spanakopita good for? in the fridge, freezer, etc.

If refrigerated, homemade spanakopita will last for about four days in a covered container or tightly wrapped with aluminum foil. You can also freeze your spanakopita, as long as it is placed in an airtight container or freezer-safe bag. When properly stored, frozen spanakopita can keep for up to two months.