Spanakopita Greek Spinach Pie Recipe

Spinach: Fresh or frozen, this leafy green is the star of the dish, providing a nutritious base.

Feta cheese: Crumbled, this tangy cheese adds a creamy texture and rich flavor.

Green onions: Chopped, these add a mild onion flavor and a bit of crunch.

Dill: Chopped, this herb adds a fresh, slightly citrusy flavor.

Olive oil: Used to mix with the filling, adding richness and moisture.

Eggs: Beaten, these help bind the filling together.

Phyllo dough: Thawed, this thin dough creates the crispy layers of the pie.

Butter: Melted, used to brush the phyllo layers, adding flavor and crispiness.

When working with phyllo dough, keep it covered with a damp towel to prevent it from drying out and becoming brittle. This ensures that each layer remains pliable and easy to work with, resulting in a perfectly crisp and flaky spanakopita.

• fresh or frozen spinach - Substitute with kale: Kale has a similar texture and can be used in place of spinach, though it may need to be cooked slightly longer to soften.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta provides a creamy texture, though it is milder in flavor compared to feta.

• chopped green onions - Substitute with leeks: Leeks offer a similar mild onion flavor and can be used in place of green onions.

• chopped dill - Substitute with parsley: Parsley can provide a fresh, slightly peppery flavor, though it lacks the distinct taste of dill.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored alternative to olive oil.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg; this works as a binding agent in the recipe.

• phyllo dough - Substitute with puff pastry: Puff pastry can be used as a more buttery and flaky alternative to phyllo dough.

• melted butter - Substitute with melted margarine: Margarine can be used in place of butter for a similar texture and flavor.

• Allow the spanakopita to cool completely before storing. This prevents condensation, which can make the phyllo dough soggy.

• Wrap the spanakopita tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.

• Place the wrapped spanakopita in an airtight container. This adds an extra layer of protection and ensures that the spinach and feta cheese filling stays moist.

• Store in the refrigerator for up to 3-4 days. When ready to eat, reheat in the oven at 180°C (350°F) for about 10-15 minutes until warmed through and crispy.

• For freezing, cut the spanakopita into individual portions. This makes it easier to thaw and reheat only what you need.

• Wrap each portion tightly in plastic wrap, then in aluminum foil. This double wrapping helps to prevent freezer burn and keeps the phyllo dough from drying out.

• Place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of how long it has been stored.

• Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.

• Reheat in the oven at 180°C (350°F) for about 20-25 minutes until heated through and crispy. Avoid using the microwave as it can make the phyllo dough soggy.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover spanakopita on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the phyllo dough from burning. Bake for about 10-15 minutes, or until heated through. Remove the foil for the last 5 minutes to restore the crispiness of the phyllo layers.

• Toaster Oven Method: If you have a toaster oven, this is a great option for reheating smaller portions. Set the toaster oven to 180°C (350°F). Place the spanakopita on the rack or a small baking tray. Heat for 10-12 minutes, keeping an eye on it to ensure the phyllo doesn't burn.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the spanakopita in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps maintain the crispiness of the phyllo.

• Microwave Method: While not the best for maintaining the phyllo's crispiness, the microwave is the quickest method. Place the spanakopita on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking halfway through. For a crispier finish, you can transfer it to a hot skillet for a minute or two after microwaving.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the spanakopita in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method is excellent for restoring the phyllo's crispiness.

• Oven: Preheat to 180°C (350°F) to bake the spanakopita until golden brown and crispy.

• Large mixing bowl: Combine spinach, feta, green onions, dill, olive oil, and beaten eggs.

• Baking dish: Brush with melted butter and layer the phyllo sheets and spinach mixture.

• Pastry brush: Brush each phyllo sheet with melted butter to ensure they become crispy and golden.

• Knife: Chop green onions and dill, and cut the spanakopita into squares after baking.

• Cutting board: Provide a surface for chopping green onions and dill.

• Measuring spoons: Measure out the olive oil accurately.

• Measuring cups: Measure the spinach and feta cheese accurately.

• Whisk: Beat the eggs before adding them to the spinach mixture.

• Spatula: Spread the spinach mixture evenly over the phyllo layers.

Use pre-washed spinach: Save time by using pre-washed spinach instead of washing and drying fresh spinach.

Pre-chopped ingredients: Buy pre-chopped green onions and dill to cut down on prep time.

Thaw phyllo dough overnight: Thaw the phyllo dough in the fridge overnight to ensure it's ready to use.

Use a food processor: Quickly chop green onions and dill using a food processor.

Preheat oven early: Start preheating your oven while you prepare the filling to save time.