It’s simple and delicious and you have to try this Spanakopita Pie. This recipe is the best ever and it gets rave reviews from our Community.

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We recently had a girl’s lunch and decided to make a Spanokapita 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.

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 whilst you need to adhere to a few golden rules, it is incredibly easy.

The Creator, Dimitra, says it is her Moms recipe and hands-down better than anything she has ever tried. Here’s her top recipe tips.

Best Spanokapita Recipe Cooking Tips

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)

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! Click Play above to view Dimitra now ^

Spanakopita Recipe Ingredients

1 pack Filo dough, at room temperature

1 pound  baby spinach, chopped

2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill

about 6 scallions, thinly sliced

15 ounces ricotta cheese, full fat and at room temperature

1 pound feta cheese, crumbled

3 eggs, beaten and at room temperature

about 2 cups olive oil, separated

1/2 teaspoon salt

1 teaspoon ground black pepper, or to taste

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