Spanakopita (Greek Spinach Pie)

This savory Spanakopita “pie” features a bit of a twist on the traditional filling. Layers of flaky phyllo dough with a rich filling of spinach, artichoke hearts, and sautéed leeks.

Course Appetizer, Main Course, Side Dish

Cuisine Greek

Keyword Spanakopita - Greek Spinach Pie

Prep Time 25

Cook Time 1

Total Time 1 25

Servings pieces

Calories 336kcal

Author Cathy Pollak

Equipment

Ingredients

Filling:

2 lbs. (approx. 2 cups) frozen chopped spinach (usually 2 bags), thawed and drained
1 leek
2 tbsps. olive oil
1 shallot, chopped
2 cloves garlic, minced
1 can (12-14 oz.) artichoke hearts (in water) drained and chopped
3 large eggs, whisked
8 oz. block of feta cheese, crumbled
2 tsps. dried dill weed
1/2 tsp. black pepper
1/4 tsp. salt

Crust:

1 (16 oz.) box phyllo dough
3/4 cup olive oil

Instructions

Preheat your oven to 325ºF. Brush the bottom and sides of a 9x13 pan with olive oil and set aside.
Thaw the spinach and drain it in a colander. Then, place the spinach in a cheesecloth or tea towel and squeeze out as much water as possible. Set aside.
2 lbs. (approx. 2 cups) frozen chopped spinach (usually 2 bags), thawed and drained
Cut the leek in half, remove the dark leaves, and dice the rest.
1 leek
In a skillet, with olive oil, sauté the leek and shallot for a couple of minutes. Add the minced garlic and cook for a few more minutes, until the leek and shallot start to turn translucent.
2 tbsps. olive oil, 1 shallot, chopped, 2 cloves garlic, minced
In a medium bowl, combine the drained spinach, leek mixture, artichoke hearts, eggs, feta, dill, pepper and salt.
1 can (12-14 oz.) artichoke hearts (in water), 3 large eggs, whisked, 8 oz. block of feta cheese, crumbled, 2 tsps. dried dill weed, 1/2 tsp. black pepper, 1/4 tsp. salt
Carefully remove the phyllo dough from the box and place it between two slightly damp paper towels or a damp tea towel.
1 (16 oz.) box phyllo dough
Add a couple of sheets of dough to the bottom of the 9x13 dish, letting the extra pastry go up the sides. Generously brush the top of the sheets with olive oil. Repeat this step until you’ve used about half of the sheets.
3/4 cup olive oil
Spread the filling evenly over the dough and gently press it to the edges.
Add two sheets of dough on top of the filling, then generously brush with olive oil. Repeat until all the dough is used. Brush the top layer with olive oil.
Bake for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven.
Using a sharp knife, score the top layers of pastry into your preferred serving sizes—either appetizer size or larger dinner portions.

Notes

For optimal outcomes when making this spanakopita, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition