Spanakopita, the beloved Greek spinach pie, is a symphony of flaky layers, creamy feta, and savory spinach. Whether you’re hosting a dinner party, looking for a comforting family meal, or craving something authentically Mediterranean, this recipe delivers all the right notes. Let’s dive into making traditional spanakopita with phyllo dough, a dish that brings the warmth of Greece into your kitchen.

Why You’ll Love Traditional Spanakopita

• Authentic Mediterranean Flavor: A perfect balance of spinach, feta, and crispy phyllo dough.
• Impressive Yet Easy: Looks gourmet but is approachable with this step-by-step guide.
• Versatile: Serve as a main dish, side, or appetizer.

Ingredients for Traditional Spanakopita

For the Filling

Ingredient	Quantity
Olive oil	2 tbsp
Leeks (chopped)	1 lb (450 g)
Fresh spinach (chopped)	2 lbs (900 g)
Feta cheese (crumbled)	1 lb (450 g)
Salt	1 tsp
Black pepper	1 tsp

For the Phyllo Dough

Ingredient	Quantity
Phyllo dough	15.8 oz (450 g)
Olive oil	1/2 cup (115 g)

Step-by-Step Instructions

1. Prepare the Spinach Filling

• Chop the Vegetables: Finely chop the spinach and leeks.
• Sauté the Leeks: Heat olive oil in a large pot over medium-high heat. Add the leeks and cook for 6-7 minutes until soft and translucent.
• Add the Spinach: Stir in the spinach, cooking until it wilts down. Lower the heat and simmer until all excess moisture evaporates. This step prevents a soggy bottom crust.
  • Pro Tip: If you’re short on time, cook the spinach for 10 minutes and then drain or squeeze out the excess liquid.
• Season and Mix: Remove the pot from heat and allow the mixture to cool slightly. Add crumbled feta, salt, and black pepper. Mix thoroughly. Taste and adjust seasoning as needed.

2. Preheat and Prepare the Baking Dish

• Preheat your oven to 375°F (190°C).
• Grease a baking dish with olive oil.

3. Layer the Phyllo Dough

• Place two-thirds of the phyllo sheets in the baking dish, brushing each layer with olive oil.
  • Pro Tip: Arrange the sheets ruffled to trap air, making the crust extra crispy.

4. Add the Spinach Filling

• Spread the spinach and feta mixture evenly over the phyllo dough.
• Level the surface with a spatula for an even layer.

5. Top with Phyllo Dough

• Fold the overlapping phyllo edges inward over the filling.
• Cover with the remaining phyllo sheets, brushing each with olive oil.
• Tuck the top phyllo between the filling and the edges of the pan.
• Lightly score the top layer with a knife, being careful not to cut through to the filling.

6. Bake the Spanakopita

• Sprinkle the top with 2 tablespoons of water to enhance crispiness.
• Bake on the lower rack of the oven for about 60 minutes or until the top is golden brown.
• Let the pie cool for 30 minutes before cutting into squares or triangles.

Pro Tips for Perfect Spanakopita

1. Thaw Phyllo Properly: Allow phyllo dough to thaw in the refrigerator overnight to prevent tearing.
2. Keep Phyllo Covered: While working, keep unused sheets covered with a damp towel to prevent drying out.
3. Drain Spinach Thoroughly: Excess moisture in the filling can make the crust soggy.
4. Score Before Baking: This prevents the top layers from cracking when slicing.

Nutritional Information

Nutrient	Per Serving (1 Slice)
Calories	280
Protein	10g
Carbohydrates	22g
Fat	18g
Fiber	3g
Sodium	450mg

Delicious Variations

• Herbed Spinach Filling: Add dill or parsley for extra flavor.
• Vegan Option: Replace feta with a vegan cheese alternative and use oil instead of butter.
• Cheesy Upgrade: Mix in ricotta or mozzarella with the feta for a creamier texture.
• Meaty Twist: Add cooked ground lamb or beef to the filling.

What to Serve with Spanakopita

• Sides: Greek salad, roasted vegetables, or tzatziki sauce.
• Drinks: Pair with a glass of crisp white wine like Sauvignon Blanc or a refreshing iced tea.
• Desserts: Finish with baklava or a serving of Greek yogurt with honey.

FAQs About Traditional Spanakopita

1. Can I use frozen spinach? Yes, thaw and drain it thoroughly before adding to the filling.

2. How do I store leftovers? Wrap tightly and store in the refrigerator for up to 3 days. Reheat in the oven for best results.

3. Can I freeze spanakopita? Absolutely! Assemble the pie but do not bake it. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen, adding 10-15 minutes to the baking time.

4. What if my phyllo tears? No problem! Layer torn pieces as you would whole sheets; the layers will bake together.

5. Can I make individual spanakopita triangles? Yes! Cut phyllo sheets into strips, add filling, and fold into triangles. Bake until golden.

6. Is spanakopita gluten-free? Traditional phyllo dough contains gluten, but you can use gluten-free phyllo dough to make this recipe suitable for gluten-free diets.

Why This Recipe Is a Must-Try

Traditional spanakopita with phyllo dough is a dish that brings people together. Its flaky layers and savory filling make it the ultimate comfort food, perfect for any occasion. Whether you’re making it for the first time or are a seasoned home cook, this recipe guarantees success.

Your Next Move

Ready to bring the flavors of Greece to your table? Gather your ingredients, follow this step-by-step guide, and enjoy a slice of authentic Mediterranean goodness. Share your spanakopita creations with friends and family, and for more recipes, visit The Mediterranean Dish or Olive Tomato.

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