This Spinach Pie (Spanakopita) is a traditional and flavorful dish perfect for Easter celebrations. Made with layers of crispy phyllo dough and a rich spinach and cheese filling, this Greek-inspired dish is both savory and satisfying. Whether served as a main course or a side, this golden, flaky pie is a delicious addition to any Easter table. A vegan-friendly option is included, making it suitable for various dietary preferences.
Why You’ll Love This Recipe
- Perfect for Easter – A festive and classic dish for holiday gatherings.
- Crispy and Savory – Flaky phyllo layers contrast beautifully with the creamy spinach filling.
- Easy to Make – Simple ingredients and straightforward steps.
- Customizable – Easily adapted for a vegan version.
- Great for Entertaining – Can be made ahead and served warm or at room temperature.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup feta cheese, crumbled (or vegan alternative)
- ¼ cup ricotta cheese (optional)
- 2 eggs, beaten (or flax eggs for a vegan option)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp dried oregano
- 1 package phyllo dough, thawed
- ½ cup melted butter or olive oil for brushing
Directions
- Preheat the oven to 375°F (190°C) and grease a baking pan.
- Prepare the filling: In a pan, heat olive oil over medium heat. Sauté the onions and garlic until soft. Add the spinach and cook until wilted. Let cool slightly.
- Mix the filling: In a large bowl, combine the cooked spinach mixture with feta, ricotta (if using), eggs, salt, pepper, and oregano. Stir well.
- Layer the phyllo dough: Place half of the phyllo sheets in the baking pan, brushing each sheet with melted butter or olive oil as you layer.
- Add the filling: Spread the spinach mixture evenly over the layered phyllo dough.
- Top with remaining phyllo: Layer the remaining phyllo sheets on top, brushing each with butter or oil.
- Score and bake: Using a sharp knife, score the top layer into squares (to make slicing easier after baking). Bake for 40-45 minutes or until golden brown and crisp.
- Cool and serve: Let cool slightly before slicing and serving warm.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
Variations
- Vegan Spanakopita – Replace feta and ricotta with tofu-based cheese and use flax eggs instead of regular eggs.
- Spicy Spinach Pie – Add a pinch of red pepper flakes to the filling for extra heat.
- Nutty Twist – Mix in chopped walnuts or pine nuts for added texture.
- Herb-Infused – Add fresh dill or parsley for extra flavor.
- Mini Spanakopita – Make individual triangles instead of a large pie for easy serving.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes to retain crispiness. Avoid microwaving, as it can make the phyllo soggy.
- Freezing: Freeze unbaked or baked spanakopita for up to 2 months. Reheat directly from frozen at 375°F (190°C) until heated through.
FAQs
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach well before using to prevent excess moisture.
How do I keep the phyllo from drying out?
Cover unused phyllo sheets with a damp towel while assembling to prevent them from drying out.
Can I prepare this in advance?
Yes, assemble the spanakopita a day ahead and refrigerate before baking.
What’s the best way to cut spanakopita?
Score the top before baking, then use a sharp knife to slice after cooling slightly.
Can I make this without cheese?
Yes, simply omit the cheese or use a vegan alternative.
Can I use puff pastry instead of phyllo dough?
Yes, but the texture will be different—puff pastry creates a more buttery, flaky crust.
What can I serve with spanakopita?
It pairs well with a Greek salad, roasted vegetables, or a yogurt-based dip.
How do I make this gluten-free?
Use gluten-free phyllo dough or an alternative crust like almond flour-based pastry.
Can I make individual portions instead of a large pie?
Yes, cut phyllo into strips, add filling, and fold into triangles before baking.
How do I prevent the bottom from getting soggy?
Make sure the spinach mixture is not too wet, and bake until fully crisp and golden.
Conclusion
This Spinach Pie (Spanakopita) is a delicious, flaky, and savory dish that’s perfect for Easter celebrations. With its golden, crispy phyllo layers and flavorful spinach filling, it’s a crowd-pleasing dish that can be enjoyed as a main or side. Whether you follow the traditional recipe or opt for the vegan version, this classic dish is sure to be a favorite at your Easter table!
Print
Spinach Pie
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer, Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Spinach Pie (Spanakopita) is a classic Easter dish, featuring crispy, golden phyllo pastry filled with a savory mixture of spinach, feta, and aromatic herbs. Whether served as an appetizer, side dish, or main course, this Greek-inspired Easter favorite is perfect for any holiday gathering.
Ingredients
Filling:
- 1 lb fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup feta cheese, crumbled (or vegan alternative)
- 1/4 cup ricotta cheese (optional)
- 2 eggs, beaten (or flax eggs for vegan option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried oregano
Assembly:
- 1 package phyllo dough, thawed
- 1/2 cup melted butter or olive oil for brushing
Instructions
- Preheat oven to 375°F (190°C). Grease a baking pan.
- In a pan, heat olive oil over medium heat. Sauté onions and garlic until soft.
- Add chopped spinach and cook until wilted. Remove from heat and let cool.
- In a bowl, mix spinach mixture, feta, ricotta, eggs, salt, pepper, and oregano until well combined.
- Layer half the phyllo sheets in the baking pan, brushing each layer with melted butter or olive oil.
- Spread the spinach mixture evenly, then layer the remaining phyllo sheets on top, brushing each with butter.
- Score the top into squares or diamonds with a sharp knife.
- Bake for 40-45 minutes, or until the top is golden brown and crisp.
- Let cool slightly before slicing and serving.
Notes
- Use frozen spinach (thawed and drained) as a time-saving alternative.
- For a vegan version, swap feta and ricotta for tofu-based alternatives and use flax eggs.
- Serve warm with Greek yogurt, tzatziki, or a fresh salad.
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