Spanakopita

Spanakopita

Prep: 45 mins Cook: 45 mins Total: 1.5 hours Serves: 8-10 Difficulty: Medium

Delicious and easy Spanakopita in all forms - vegan, non-dairy and the classic one with feta!

Ingredients

  • -- For the spinach-leek base: --
  • 2 lbs (1 kg) fresh spinach, or frozen and well-drained
  • 1 large leek (or 2 small), thinly sliced
  • 6 fresh green onions, chopped
  • 6-7 tablespoons EVGE extra virgin olive oil
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 teaspoon salt
  • 1 package phyllo dough (about 1 lb), thawed
  • -- For cheese version, add: --
  • 3 eggs, beaten
  • 1 cup ricotta cheese
  • 1 cup feta cheese, crumbled
  • 1/3 cup Parmesan cheese, shredded
  • -- For non-dairy version, add: --
  • 2-3 eggs, beaten
  • -- For vegan version: --
  • Just use the spinach-leek base - no eggs or cheese needed

Instructions

  1. Step 1: PREPARE SPINACH: If using fresh, wash thoroughly and roughly chop. If frozen, thaw completely and squeeze out all excess liquid.
  2. Step 2: SAUTE AROMATICS: Heat 3 tbsp olive oil in a large pan over medium heat. Add leeks and green onions, cook until softened, about 5 minutes.
  3. Step 3: ADD SPINACH: Add spinach with salt. Cook 5-7 minutes until wilted and most liquid has evaporated.
  4. Step 4: DRAIN AND COOL: Transfer to colander and let cool. Press out remaining liquid. The drier your filling, the crispier your spanakopita.
  5. Step 5: ADD DILL: Stir in fresh dill. At this point, you can refrigerate or freeze the base for later.
  6. Step 6: FOR CHEESE VERSION: Beat 3 eggs with ricotta until smooth. Fold into cooled spinach-leek base. Gently fold in crumbled feta.
  7. Step 7: FOR NON-DAIRY: Beat 2-3 eggs and fold into the cooled spinach-leek base.
  8. Step 8: ASSEMBLE: Preheat oven to 375F (190C). Brush 9x13 inch dish with olive oil. Layer 6-8 phyllo sheets, brushing each with oil.
  9. Step 9: ADD FILLING: Spread filling evenly. Layer 6-8 more phyllo sheets on top, brushing each with oil.
  10. Step 10: FINISH: Score top into squares or diamonds. Brush top with olive oil (or egg wash for cheese version).
  11. Step 11: BAKE: 45 minutes until golden brown and crispy.

Tips & Notes

  • The spinach mixture freezes beautifully
  • Strain the liquid well for best results
  • Pitas freeze exceptionally well

Spanakopita is the most popular of the large group of phyllo dishes that Greeks just call pitas.

Back to blog