I love Spanakopita, and here’s why. In the small Iowa town I grew up in, we had one Greek family – the Grandmother lived across the street from us, and my sister is forever best friends with one of her grandchildren.
classic spanakopita
That’s how I had my first taste of Greek food. Once, when my Mom was ill, YaYa, the Grandmother, bought dolmades wrapped in grape leaves picked from her own vines. I was entranced. Later, visiting a city, I walked by a restaurant and was overcome by the tantalizing smells and had my first Gyro. And soon enough, I was eating at Greek restaurants whenever I could find one, and picking up cookbooks, too.
About Spanakopita:
Spanakopita, which I think is best described as a savory Greek Spinach Pie, no matter what shape it comes in, has always remained a favorite of mine and I’ve been making it for over 45 years. According to some Greek friends, it’s a popular dish at gatherings for almost any occasion.
Spanakopita isn’t always based on spinach, by the way. It can be any number of greens or a combination of several. Typically, in the United States, it’s made with spinach, often using frozen spinach for convenience.
What really makes it tasty, though (besides the lovely, buttery phyllo encasing everything) is the cheese, Feta, and Parmesan, plus a little sumpin’ extra, my own little touch. And you can’t forget the pine nuts that break up and add a little texture to all that spinach.
Serve With:
If you’re looking for an impressive vegetarian main dish that can please both vegetarians and carnivores at your table, you can’t go wrong with Spanakopita. I served this alone for dinner last time, but a few sliced tomatoes make for a pretty addition.
Add some Pita Chips and Hummus, and you can easily turn Spanakopita into a party. If you’re thinking “feast,” then you might want to check out this article about Greek cuisine.
classic spanakopita
Making Spanakopita:
I’ve made a lot of versions of Spanakopita over the years, but I really like this one, barely adapted from Ina Garten, Spanakopita built and baked in a skillet. Rather than laying phyllo dough in a rectangular pan, which can be fussy because the phyllo is prone to ripping or tearing, it’s placed in a round skillet with a good overhang. Once it’s filled, the phyllo is folded over, and any excess is gathered into a “top knot.” The method is very forgiving. Even better, it looks spectacular.
Ina’s recipe has a good amount of Feta and freshly grated Parmesan, but I found my kids were more likely to eat it if I added in another, melty cheese. I just raid my fridge and about 1/2 to 3/4s cup of something else. This last time it was white cheddar. I’ve used provolone and even grated mozzarella.
The Spinach:
Whether you cook fresh spinach (which you’ll steam) or opt for frozen, it has to be drained well. You’ll want to put it in the center of a clean towel, roll it up, and keep rolling, squeezing all the excess moisture out.
Working with Phyllo:
If you haven’t worked with phyllo before, plan ahead. You’ll find it frozen, usually near the breads and desserts. It will need to be thawed overnight in the fridge. Carefully open the package and lay out the phyllo. Wet and wring out a clean kitchen towel and lay it over the phyllo to prevent those thin sheets from drying out.
Have your filling and melted butter ready and your skillet sitting in an area right by your phyllo, and make sure there is room all around the skillet. Remove a sheet and brush it with butter, then lay it in the skillet so the edge is touching the middle of the pan and the rest is hanging out.
If it tears, it tears; sometimes it can’t be avoided, so try to lay that portion at the bottom of the skillet. Continue until you’ve used six large or 12 smaller sheets, depending on what size comes in your package.
Add the filling, fold the excess Phyllo over the top, forming a knot in the center, brush with a little more butter, and you’re home free. All that’s left to do is to bake it.
The brand I’ve seen in most groceries where I live is Pepperidge Farms, and it has small sheets. I’ve used Athens before, but that was years ago, and I honestly can’t remember the size of their sheets.
Storing and Reheating:
- There will likely be leftovers unless you’re feeding a crowd – allow to cool in the fridge until cold before you cover it; that helps to prevent any condensation, which will make the phyllo soggy.
- You’ll be disappointed if you try to reheat it in the microwave. Rewarm in the oven to re-crisp for a wonderful breakfast/brunch later in the week.
Saving Money on Spanakopita:
The cost is a little high and a little unpredictable because of the specialty items involved. Still, for a stunning vegetarian main course, this is well worth it.
- Phyllo: You may have little choice with the phyllo unless buying from a market. Typically, groceries will only carry one brand. It may be on sale before holidays, but often it is unadvertised.
- Pine Nuts: Depending on what area of the country you are in, these can be reasonable, while in some areas, you’ll be limited to the imported varieties. Pricing can vary wildly by store, too, so it pays to shop around.
- Feta: You might find Feta in several areas of the store, in the deli area or near the cheeses. Whatever you do, do not buy Feta crumbles. The quality just isn’t there, and the price is higher. Go for the block of Feta in water. You’ll use the whole block in this recipe, but I do have a comprehensive post on Feta that goes into more detail about how to shop and get the best bargain, and how to store, plus more!! See What to Know about Feta.
classic spanakopita
Spanakopita
- Total Time: 2 hours
- Yield: 6 to 8 servings 1x
- Category: main meatless
- Cuisine: Greek
Ingredients
- 3 cups chopped yellow onions (2 onions)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 1/2 teaspoons ground pepper
- 3 (10 oz) packages frozen chopped spinach, well thawed
- 1/2 teaspoon ground nutmeg
- 3 tablespoons dried bread crumbs
- 1/2 pounds feta, cut into 1/2 inch cubes (two packages – weight doesn’t need to be exact)
- 1/2 to 3/4 cup of melty white cheese, optional
- 1/2 cup pine nuts (pignoli)
- 8 ounces salted butter, melted
- 6 full sheets phyllo dough, defrosted
Instructions
Preheat oven to 375 degrees
In an 8 inch saute pan with a ovenproof handle, melt butter, transfer to a small dish. Add olive oil and saute onions until translucent, add salt and pepper, and allow to cool. Place in a large bowl.
Squeeze out and discard as much of the liquid from the spinach as possible. (I like to wrap in a clean kitchen towel and twist.) Place on a cutting board and using a large, sharp knife, chop through it; easiest done in one direction across the pile, then in another. Put in the bowl with the onions and then gently mix in the rest of the ingredients, the nutmeg, bread crumbs, feta, white cheese if using, and the pine nuts.
Lay your phyllo dough out and cover with a barely damp towel. Working with one sheet at a time, brush with butter, then add another sheet right on top, brushing it as well. Continue until all six sheets are used. Pick them up all at once and fit into pan with edges hanging over.
Carefully scoop filling into the center of the pan and fold the excess dough over the top, overlapping in the center. Gently form the excess into a rough “top knot” in the center.
Brush the top with the melted butter and bake for one hour, until the top is golden and brown, cool completely and serve barely warm or at room temperature.
Refrigerate leftovers and reheat in a 350 degree oven for several minutes to crisp the phyllo.
Notes:
- If your phyllo dough comes in the smaller half sheets, just butter them and lay them in the pan one by one, building it up in a circular pattern, like a star, with the short edges going in the center and the rest hanging over the pan, overlapping, then fill and fold over.
- I’ve found my kids warm up to this more when I include about 3/4’s cup of a grated melty cheese, which is optional in the ingredients. I’ve used white cheddar and mozzarella before.
Nutrition:
Cal 573; Cal fr fat 392 (68%); sat fat 15g; chol 243mg; sod 967mg; pot 487mg; tot carb 24g; fib 5g; sug 5g; prot 21g
