Greek spanakopita is a savory pastry made with spinach and feta cheese, wrapped in layers of phyllo dough. It is a popular dish in Greece and can be served as an appetizer or main course. Our recipe offers variations to substitute spinach and phyllo dough or make the dish vegan, lactose-free, or gluten-free.
Option 1: Prepare Spinach, Chard, or Kale Leaves [3]
Cook the spinach in boiling water for 30 seconds.
Scoop the spinach out and transfer it to a strainer.
Let it drain while preparing the next step.
Option 2: Prepare Leaves and Asparagus, Zucchini, or Chard or Kale Stalks [3]
In a PAN, heat 2 tbsp oil over medium heat.
Fry the vegetables until tender.
Start with the asparagus, zucchini, or chard or kale stalks.
Add the leaves when the other vegetables are almost tender.
Prepare Filling
In a BOWL, mix all the cheese and vegetables with Spanakopita spices and salt to taste [6].
Prepare Phyllo Dough Version (Authentic) [4]
Place 10 sheets of phyllo dough into a 9 x 12 BAKING DISH, brushing oil between each layer.
Spread the spinach mixture evenly over the phyllo dough.
Place 10 more sheets of phyllo dough on top, brushing oil between each layer.
Brush the top layer with oil.
Cut the pie into 12 pieces.
Bake & Serve
Preheat OVEN to 350° F.
Bake until golden brown, 30 to 45 minutes.
Let it cool for 10 minutes before serving with your preferred sides.
Enjoy!
Notes
[1]
We recommend to buy feta cheese in a block and chop it into small crumble size pieces. The readily-crumbled feta cheese is often very dry.
Substitute feta cheese with chopped firm tofu (drain it 30 minutes before using it) or vegan feta.
[2]
If only not-whipped cream cheese is available, substitute 2 tbsp cream cheese with 2 tbsp whipped heavy cream.
Substitute whipped cream cheese with ricotta or vegan cream cheese.
[3]
Optionally, add 5 to 10 oz more spinach.
If the stalks of the spinach are not soft, remove them and follow the cooking step option 2.
Cooking Step Option 1 (leaves only): Substitute all or half of the spinach with baby kale, or with the chopped leaves of kale or chard. Remove the stalks before weighing.
Cooking Step Option 2: Substitute or mix the spinach with green asparagus, zucchini, or the stalks of chard or kale. Chopped them in bite-size pieces. Recommended amounts:
5 oz leaves + 10 oz asparagus or zucchini or stalks
10 oz leaves + 5 oz asparagus or zucchini or stalks