Greek Spinach Feta Filo Pie (Spanakopita Recipe)

The first time I had Spanakopita (spinach feta filo pie) was in a local 24/7 diner that was owned by a Greek family. I was trying out a gluten-free diet at the time. This pie is not gluten-free, but was the closest thing on the menu other than a salad. Well, I fell in love with it. I went through this entire phase of buying different frozen Spanakopita at the grocery store and making my own. I think I perfected it!

Why I Love This Spanakopita Recipe (Greek Spinach Feta Filo Pie)

Mediterranean food is supposed to be so healthy for you. This Spanakopita (other than it not being gluten-free) is no exception. I also love spinach and feta cheese, so anything with this combination gets a gold star in my book.

While this recipe requires that you use filo dough (which can be a bit of a pain to work with), everything in this pie can be frozen … including the filo dough. Which means that I can buy all the ingredients when they are on sale, and then create them whenever I feel like some Greek food.

Kitchen Equipment Needed

• Mixing bowls
• Baking pan
• Skillet or frying pan
• Wooden spoon or spatula
• Pastry brush
• Sharp knife
• Cutting board
• Measuring cups and spoons

How Can I Ensure My Spanakopita Isn’t Soggy?

The key to avoiding a soggy Spanakopita lies in properly handling the spinach.

• It’s crucial to cool and thoroughly drain the spinach mixture before assembly. Excessive moisture in the filling can seep into the phyllo pastry, leading to a less-than-ideal texture.
• If you’re using frozen spinach, make sure to squeeze out all the water after thawing.
• For fresh spinach, after cooking, let it rest to cool, then press out the liquid.
• Use a salad spinner to remove extra moisture from the spinach. Remember, the drier the spinach, the crisper your pie will be.
• Avoid layering the phyllo dough too thickly in the middle of the pie, as it can trap moisture.
• Properly sealing the pie with the phyllo and ensuring the edges are tucked in can also help in preventing the filling from making the pastry soggy.

By taking these steps, you’ll ensure your Spanakopita turns out perfectly crispy and golden.

Phyllo, Filo, Fillo: Which Is It?

When it comes to this versatile pastry, you might come across different spellings: phyllo, filo, and fillo. Though they may seem confusing, these are all correct and refer to the same product.

• “Phyllo” is the most commonly used term in the United States, deriving from the Greek word meaning “leaf,” indicating its paper-thin layers.
• “Filo” and “fillo” are alternative spellings that you might encounter in various cookbooks or international markets.

FAQs

1. Can I store and reheat leftover Spanakopita? Definitely! Store it in an airtight container in the fridge for up to three days. For the best texture, reheat it in the oven until it’s heated through.
2. Is it possible to freeze Spanakopita? Yes, you can freeze it before or after baking. If freezing before, assemble the pie, wrap it well, and freeze. Thaw in the fridge and bake as usual. If after baking, cool it, then freeze in a container. Thaw and reheat in the oven.
3. What can I serve with Spanakopita for a complete meal? A crisp Greek salad with olives or a beetroot relish pairs wonderfully with Spanakopita. They add a fresh and contrasting flavor to the savory pie.
4. How can I make Spanakopita suitable for a gluten-free diet? Replace the phyllo pastry with a gluten-free alternative. Always check the labels of all ingredients to ensure they’re gluten-free.
5. Are there any dairy-free alternatives for this recipe? Use dairy-free cheese substitutes and plant-based yogurt instead of the traditional dairy ingredients to make it dairy-free.
6. What are some popular additions or variations for the filling? Many enjoy adding mushrooms, basil, asparagus, or artichoke hearts to the filling. These ingredients add unique flavors and textures.
7. Is using frozen spinach acceptable in this recipe? Absolutely! Thawed frozen spinach is a convenient alternative to fresh spinach. Just make sure to drain it thoroughly to avoid excess moisture.
8. How should I handle phyllo dough to prevent it from drying out? Keep the phyllo sheets covered with a damp cloth while working. Brush each layer with oil or melted butter for a crispy finish.
9. Can I experiment with different cheeses in the recipe? Certainly! While feta is traditional, a blend of cheeses like mozzarella, parmesan, or cream cheese can add a unique twist.
10. Is there a way to make the recipe easier or quicker? Using pre-washed spinach and frozen phyllo pastry can save time. Preparing some ingredients ahead can also streamline the process.
11. How can I enhance the flavor of the pie? Seasonings like dill, nutmeg, or lemon zest can enhance the flavor. Adjusting the amount of garlic and onion can also add depth.

What is Spanakopita?

Spanakopita is a  scrumptious Greek dish pronounced as “spah-nah-KO-pee-tuh.” Often, it graced the tables during festive occasions and family gatherings.

The main ingredients are spinach and feta cheese. The spinach, fresh and slightly earthy, was usually sautéed with onions, leeks, or scallions, adding layers of flavor. Herbs like dill, parsley, and sometimes mint were also tossed into the mix, creating a refreshing and aromatic profile.

Feta cheese is a briny, crumbly cheese, a staple in Greek cuisine. It’s worth noting that authentic Greek feta, made from sheep’s milk or a mix of sheep and goat’s milk, was the preferred choice. It provided a unique taste and texture that was hard to replicate with other varieties.

Phyllo pastry is a flaky, buttery envelope that held everything together. Making phyllo from scratch was an art, often passed down through generations. It required a delicate balance of skill and patience to roll out the dough into paper-thin sheets without tearing. In many Greek households, making phyllo was a communal activity, bringing families together in the kitchen. However, for those pressed for time or lacking the skill, ready-made phyllo dough was a convenient and widely used alternative.

The Final: Spanakopita Recipe (Greek Spinach Feta Filo Pie)