Why this recipe sings

Spinach pie – Spanakopita is so popular in Greece; it can even be called the ultimate Greek fast food. Together with its sister, the cheese pie, it is available in bakeries everywhere and is enjoyed as a snack or a fast lunch.

Families have their recipes for making spanakopita, and each region incorporates its cheeses and herbs. Some places call it a herb pie-hortopita. There are also various ways to make the crust, some pretty and intricate.

How to make spanakopita

Our spanakopita has rustic phyllo sheets, fresh spinach, herbs, olive oil and feta cheese.

The spinach

Fresh spinach is best for spanakopita and soups like this lentil soup with lemon or a traditional spinach and rice dish–spanakorizo.

Although I use fresh spinach in this recipe, I don’t mind using frozen spinach. You will need to double the amount of frozen spinach. Take it out of the freezer beforehand and allow it to thaw before using.

Important note: Fresh spinach should be washed well before using, at least three times in a freshwater bath.

Cheese options

• Feta cheese. Buy a block of Greek feta in brine and crumble it. If feta is too salty, place the block in a bowl filled with water and leave it overnight in the fridge to make it less salty. If you are happy with the taste, use it as is and be aware of how much salt you add to the filling. Avoid pre-crumbled feta or fat-free feta; both don’t exist in Greece and are flavorless and dry. In Greece, I get feta with less salt. In the USA my favorites are Dodoni and MT Vikos.
• Another great cheese you can use instead of feta is mizithra. This cheese is primarily produced on the island of Crete. The cheese is soft, white, and creamy. There are two kinds, sour and regular sweet mizithra, with no salt. I buy it from Titanfoods in Astoria. I sometimes mix sweet and sour for a variety of flavors. Mizithra is also available dry, in a ball shape, for grating over pasta and other dishes. Dry mizithra will not be good for this recipe.
• Anthotyros cheese is a mild, lovely, soft cheese that is amazing in spanakopita. Ricotta is the closest to Anthotyro. Mix two-thirds of ricotta and one-third of feta to get a similar flavor to a Greek-produced anthotyro.

The crust

In this recipe, I use thicker Country-style phyllo sheets (Horiatiko phyllo) that resemble homemade phyllo, taste great, and are crispy and flaky. I also show you how to make your own phyllo for spanakopita. Both phyllo options are great, depending on your schedule and stamina.

Ingredients for Greek spinach pie

• Thick phyllo sheets. In the US online market, Fillo factory has a thicker phyllo, perfect for making Greek rustic pies. Greek supermarkets in Astoria and similar Greek communities have those types of phyllo sheets available. These sheets are still thin but not as they are the ones we use for baklava and other syrupy desserts.
• Extra virgin olive oil.

• Fresh spinach.
• Spring onions. You can also swap or add a leek, thinly sliced or an onion, finely diced.
• Fresh spearmint leaves. Or mint leaves.
• Fresh dill.
• Eggs.
• Feta cheese. (or mizithra or a mix of cheeses -please see above).
• Sea salt and freshly ground pepper.

Step by step spanakopita

Our method for spanakopita pie results in a fluffier, fuller spinach pie. It is not “bready” with too much dough but crispy on the outside, juicy and fluffy on the inside. This is because it holds more air inside due to the placement of the wrinkled leaves and the division of the filling into three parts with a phyllo sheet in between. This method gives it height and volume to enjoy a traditional Greek spinach pie that is rich and satisfying. But if you prefer a very thin pie, divide the phyllo sheets, half up, half down, and place them without wrinkling, with the filling in the middle like in any other pie.

Score the pie lightly without having the knife reach to the bottom. Bake for 40 minutes. Let the pie stand for 15 minutes before serving.

How to make homemade phyllo sheets

Ingredients to make phyllo

• All-purpose flour.
• Extra virgin olive oil.
• Vinegar.
• Sea salt.
• Warm water

Traditionally, to open phyllo, we use a long, narrow rolling pin.

Step by step phyllo sheets

• Place the flour in a bowl, add the sea salt, olive oil, and vinegar, and gradually pour warm water as needed.
• Knead until the dough becomes smooth, adding more water when it feels dry and needs moisture.

Helpful tips and substitutions

• If you don’t plan to enjoy the spanakopita the same day, reheat it the next day at 160°C / 320°F, and it will be as if it is freshly baked!
• You can use the store-bought pie crust or puff pastry sheets for a speedy spanakopita. Use one pie crust for the top and one for the bottom-same for the puff pastry. You can blind-bake the bottom sheet for 15 minutes using pie weights for a crispy bottom.
• Cooked spanakopita will keep well if stored in the fridge for 2 to 3 days. Heat in a medium-heated oven until warmed through.
• You can also assemble the spanakopita and freeze it to bake for a later time. Wrap the pan tightly in plastic wrap or beeswax, and then with aluminum foil—Bake in a 350°F oven for an hour.

How to serve Greek spinach pie

Spanakopita can be served hot, warm, or at room temperature. Pair a couple of pieces with a tomato salad for a delicious lunch. A Greek spinach pie is very versatile. It can also be served as an appetizer or side dish to a roast, meatballs, fried zucchini and eggplant or an omelette.

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Meat Pie from Chania-Kreatotourta

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