Spanakopita is a traditional Greek savory pastry pie that’s as delicious as it is beloved. And as a neighbor of Greece, we also have a similar dish: spinach borek! This recipe is a simplified take on classic spanakopita, making it easy and accessible without skimping on flavor. While some versions add parsley, eggs, and scallions, this recipe skips those ingredients for a simpler, cleaner taste. Of course, feel free to add any of those extras if you prefer!
For more Greek recipes check; Chicken Gyros, Skordalia, Tzatziki
About Recipe;
The best thing about spanakopita is how easy it is to make, especially in spinach season. It’s a fantastic pastry to serve for dinner or lunch when you want something tasty and a little different.
What You Need for This Easy Spanakopita?
For this simplified version, all you need is spinach, feta cheese, phyllo dough, butter (or olive oil), and an onion.
Tips for Perfect Spanakopita;
Phyllo dough can be a little tricky since it’s quite delicate and can dry out easily. Here’s how to keep it just right:
• Keep It Moist: As soon as you open the package, cover the phyllo with a damp (not wet!) cloth. This keeps it from drying out too quickly while you work. Alternatively, you can keep the phyllo in its packaging, taking out one sheet at a time as needed.
• Brush the Edges: Make sure to brush a little butter or oil along the edges of each sheet as you layer. This helps prevent the edges from drying out.
• Keep Butter Warm: To make the brushing process easier, keep your melted butter warm. You can set your bowl of melted butter over a hot water bath (like a bain-marie) to keep it fluid and ready to use.
How to Make Spanakopita?
Cook the Filling: Start by sautéing the onion and spinach together. Once they’re cooked, let the mixture cool for about 10 minutes and drain any excess liquid by squeezing it out with your hands. The filling should be as dry as possible to avoid soggy pastry.
Add the Cheese: Mix in the feta cheese, along with a little salt and pepper. Give it a taste to check if it needs more seasoning.
Layer the Phyllo: Place a sheet of phyllo dough into the greased 20x30cm (9×13 inches) casserole dish, brushing each layer with melted butter. Once you’ve layered about half the phyllo sheets, spread the spinach mixture evenly on top. Cover with the remaining phyllo sheets, brushing each one with melted butter, and finish with a final layer of butter on top.
This recipe is a simplified version of traditional spanakopita, but if you’d like to try the authentic recipe, check out Akis Petretzikis’s Spanakopita. He shares fantastic Greek recipes that are full of flavor.
I hope this easy spanakopita brings a little Greek flair to your table and that you and your family enjoy it as much as I do.
Bon appétit!
