A savory pastry of Byzantine origin, spanakopita is part of the family of stuffed Greek pitas wrapped in filo dough, a key ingredient inherited from Ottoman pastries.
Mediterranean
Spanakopita
Traditional Greek Spanakopita: spinach and feta pie in filo dough, step by step recipe.
- Greece
- Starter
- Light
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 9 g
- Carbohydrates 20 g
- Fat 18 g
Story behind the dish
Preparation
Spanakopita is a preparation from Greece with medium difficulty. Reserve about 70 minutes in total (30 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh spinach.
- Have ready: 200 g of feta cheese.
- Have ready: 1 onion.
- Have ready: 2 chives.
- Have ready: Fresh dill.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté spinach until reduced
Sauté the spinach until it reduces, drain the excess water well and let it cool. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
-
Sauté the onion and chives until translucent.
Sauté the onion and chives until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Mix the spinach
Mix together the spinach, onion, crumbled feta, chopped dill and beaten eggs. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Brush the filo sheets with olive oil and place them…
Brush the filo sheets with olive oil and place them overlapping on a tray. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Spread the filling and cover with more brushed filo sheets
Spread the filling and cover with more brushed filo sheets, sealing the edges. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mark portions with a knife and bake at 180°C for 35-40…
Mark portions with a knife and bake at 180°C for 35-40 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Drain the spinach very well: excess water softens the filo dough.
- Cover unused phyllo dough with a damp cloth so it doesn't dry out.
Variations
- Individual Spanakopita (triangles)
- Tiropita (only with cheese, without spinach)
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