We recently had a girl’s lunch and decided to make a Spanakopita Recipe aka Greek Spinach Pie. To say it was a hit is an understatement. It was moist and delicious and perfect with salads.
We included classic potato, sweet pumpkin, beetroot and feta, and a classic Greek Salad on our table. It’s a favorite in our home and will be in yours too!
The issue for many when it comes to the traditional Spanakopita Recipe is that it can be labor-intensive and require a lot of prepping.
Today we share a version, that has a few simple rules and is so so easy.
The Creator, Dimitra, says it is her Mom’s recipe and hands-down better than anything she has ever tried. Our community agrees. Without a doubt, this is the best recipe for Greek Moussaka in circulation.
Best Spanakopita Recipe Cooking Tips
by Dimitra’s Dishes
Dimitra’s first tip for a top result is don’t pre-cook your ingredients. She also recommends against swapping out ingredients with low-fat substitutes.
She also says you must not remove your Filo from its packaging until the last minute. You should also defrost to room temperature in your fridge.
For the last couple of hours, leave your Filo out but do not remove it from the airtight packaging.
The Baking tray Dimitra used for this Spanakopita Recipe is 18″ x 13″ x 1″. (45 x 33 x2.5cm)
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Spanakopita Recipe Video Tutorial
via Dimitra’s Dishes, Youtube
Dimitra is a popular Youtuber and we have included the ingredients list below. In order to achieve the absolute perfect result, we suggest you watch her video tutorial.
The feedback and reviews from our community who have made this recipe has been fantastic! Dimitra has even recently updated her video to ensure you get the absolute best result possible. To view, click Play above now ^
Spanakopita Recipe Ingredients
- 1 pound (2.2kg) Filo pastry (#4 – 14×18 sheets)Â room temperature
- 12 ounces (340g) salted butter, melted
- 1 cup panko breadcrumbs
- 1 pound (2.2kg) spinach leaves, coarsely chopped
- 3 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces (370g) ricotta cheese
- 1 (2.2kg) pound feta cheese, crumbled
- 3 eggs
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
How To Make Spanakopita Pie
via Dimitra’s Dishes
Instructions
Preheat the oven to 400 °F, 200 °C.
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and scallions. Mix until combined.
Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs in a small bowl and whisk them together.
Add the eggs to the mixing bowl and mix at low speed until incorporated.
Assembling The Pie Instructions
Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.
​Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the ​pan. Drizzle butter between the layers. See the ​video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling.
Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes.
If your oven’s heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve.
