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This popular spinach and filo savory pastry pie is called spanakopita in its native Greece. It is in the börek [1] family of filo pastries with a filling of spinach (or chard, sorrel, kale), feta and/or ricotta , onions, leek and/or scallions, egg and seasoning. The filling is wrapped or layered in filo pastry with olive oil and/or butter, either in a large pan from which individual servings are cut, or rolled into individual triangular servings. While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough. It is often eaten as an everyday dish, or slices may be taken with salad for a light lunch. Occasionally, it forms part of a celebration meal, either as a meze or the main course.
There is a vegan version of spanakopita, eaten during the Great Lent and other religious fasts. It is composed of spinach, onions or green onions, other green herbs like dill, parsley or celery, olive oil and a little wheat flour, but without eggs or dairy products.
[1] Börek / burek is a family of baked, filled pastries made of a thin, flaky dough known as filo or yufka, found in the cuisines of the former Ottoman Empire. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
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Spanakopita, Greek Spinach Pie
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
• 454 g/ 1 lb fresh spinach leaves (no thick stalks)
• 85 g/ 1 small onion, minced
• 60 g/ ½ cup leek, minced
• 2 stems scallion, chopped finely
• 10 g/ 4 Tbs flat leaf parsley, chopped finely
• 3 Tbsp fresh dill or 1 Tbsp dried
• 150 g/ 5 oz feta cheese, finely crumbled
• 60 g/ ¼ cup ricotta cheese
• 1 large egg, beaten
• ¼ ~ ½ tsp salt
• 1/8 tsp ground black pepper
• 8 sheets filo (phyllo or fillo) dough – (usually box of 454 g/ 1lb, 40 cm x 30 cm (16”x12”) thawed according to the packaging
• 150 ml / 2/3 cup extra virgin olive oil
DIRECTIONS
◊ In a large pot, with very small amount of boiling water, with a pinch of salt, blanch spinach for 1~2 minutes or until just wilted. Drain and shock under cold water. Then drain again, squeeze out the liquid of the spinach and chop it roughly.
◊ In a non-stick saucepan, on medium heat, add 1 Tbsp oil and fry minced onion until edges start caramelizing. Add leek and stir for 30 seconds. Add scallion, parsley, and stir for 10 seconds. Add spinach and dill, salt (add ¼ tsp first and test taste and add more if needed), pepper, mix and sauté for 30~60 seconds. Turn off the heat. Add feta, ricotta, mix and set aside to cool down.
◊ Meanwhile, prepare a working space. Have a bowl with olive oil and a brush ready. Line a large baking sheet/pan with parchment paper and brush oil all over the parchment paper.
◊ To keep filo from drying, from this point, time is of the essence. Stack the filo, use a knife or a scissors to cut the filo sheets into 10cm x 30cm/ 4″x12″ strips. Cover them with a kitchen towel to cover from drying (when air is too dry, a slightly damp towel will keep filo from drying).
◊ When spinach mix has fairly cooled down, add beaten egg and mix well.
◊ Take out strip of filo, a sheet at a time. Take one out, brush with olive oil, place another on top. Brush 2/3 of top end of the second sheet. Place 2~3 Tbsp of spinach mixture (about size of a large walnut) on the bottom end, not brushed with oil. Fold one corner diagonally like ‘dog ear’ on top of spinach mix in triangle. Then fold straight up, then diagonally in triangle and then straight up. Repeat until all strip filo is wrapped (see tutorial slide). Place the spanakopita seam side on the bottom (so they don’t open while baking) on the baking sheet with a little space between them. Immediately brush the top with oil. Repeat the process.
Note: The pastry is golden in color when baked. The color often enhanced by butter and egg-yolk wash, instead of olive oil, which also give a sheen.
◊ Place rack on middle oven shelf and preheat oven to 190°C/375°F.
◊ Bake spanakopitas for 15 ~ 20 minutes, until golden brown.
◊ Serve straight from the oven or at room temperature.
~ Kalí órexi! ~
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So, what’s cooking in your kitchen?
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I have a big love for this. Thanks for sharing the recipe!
Hi Eva, Me too! Aren’t they wonderful! 🙂
Just wanted to let you know that we are fans for life!! Love that you have a slideshow option for a step by step tutorial! Big hug, Sharon
You are a jewel! If only I was a better photographer, I would post more step-by-step. 😀 )))
Looks great! We have a similar dish in Morocco. So is this still vegan even though it has ricotta?
No, vegan version is without eggs or dairy products. I’d love to know your Moroccan version.
Another winner, Fae. One of these days I’ll have to make these myself, and now I know where to find a good recipe.
Thank you so much for your approval. They sure are delicious and fund to eat. 🙂
So yummy, Fae! I make a vegetable strudel that bears some resemblances. I’m so going to try your version. It looks too delicious! 🙂
Yes, I think so. They’re both fun and delicious foods. 🙂
Thanks for sharing! It’s been ages since I made one of these and you’ve just inspired me 🙂 xxx
Thank you, Suad, and I’m glad it inspired you to make them. 🙂
Fae, my husband loves Spanakopitas and your recipe looks amazing! I am going to make these!
By all means. I’m sure he’ll love it in triangle form or in a baking pan in a large piece (which is faster to make). 😉
Oh how I love spanakopita Fae. Yours looks like perfection on a plate. Sometimes it is pretty hard working with the filo dough, but yours is simply outstanding. Thanks for sharing your recipe 🙂
Thank you so much, dear Loretta. When I know photos are being taken for world wide display, I put in extra effort. 😀 )))
I think I love almost all pies with filo pastry, seems It’s addictive, it’s so crunchy and tasty! Love this spanakopita too! 🙂
Both you and I! Yes, they are addictive… especially when you eat them by hand, biting into a crunchy shells with flavorful filling. My mouth is watering as I am typing. 😀
ooooh, I love these little triangles! So great for lunchboxes. Yours look delightful.
Thank you, and you are right. Great lunch with refreshing salad on the side! 😛
Very healthy and delicious recipe. Done perfectly. Great post.
Thank you, Neela! 🙂
These look perfect Fae! Love, love, love Spanakopita! Thank you for sharing your recipe.
Yeah, aren’t they fabulous, Margot! 😛
I love Spanakopita! This recipe looks and sounds so good!
Yes, it was love at first bite for me! 🙂
wow never tried this before looks delicious
Oh, you must, you must! Don’t waste another day! 😀
My absolute favorite Greek dish… thank YOU!
I’m so glad. I will me making a few more Greek mains and desserts soon. 😛
They look perfect!
Thank you, Darling Elaine! 🙂
Beautiful crisp! Mouth-watering.
Chris, Learn how to make these. Your friends would love them! 🙂
Looks lovely!
Thank you, David. Oh they are so good! 🙂
This looks so crunchy and delicious Fae. I love the spinach filling ☺
Oh yes, SKD! 😛
I love spanakopita! I haven’t made it in a while because my husband is not a big fan. I’ve made it like this as individual pies, but also in a big pan in layers. That’s good for a crowd.
I’m enjoying your “World Tour” of foods. 🙂 I’m sure your food is delicious, but it also looks beautiful.
Oh, thank you, Merril. Your husband might like it with different vegetables used, if spinach is the issue. 🙂
No, we eat spinach all the time. 🙂