Greek-American Spanakopita: A Flaky, Savory Delight!

Greek-American Spanakopita is a delicious and savory pastry that has become a beloved dish in many households, blending traditional Greek flavors with American convenience.

Known for its flaky, crispy crust and flavorful spinach-feta filling, this dish is perfect for everything from a light appetizer to a hearty main course.

Whether you’re hosting a dinner party, preparing a family meal, or looking to try something new in the kitchen, Spanakopita offers the best of Greek cuisine with a touch of American influence.

In this recipe, we’ll take you through the steps to make this flavorful dish with an easy-to-follow approach.

Let’s dive into what makes Spanakopita so special and how you can bring it to your table!

What is Spanakopita?

Spanakopita, often referred to as “Greek spinach pie,” is a traditional Greek pastry made primarily from spinach and feta cheese, wrapped in delicate layers of phyllo dough.

The origins of this dish can be traced back to Greece, where spinach, a common vegetable in the region, is paired with the rich, tangy flavor of feta cheese and complemented by a mix of fresh herbs.

The combination of these ingredients creates a filling that is both creamy and flavorful, while the phyllo dough provides a crisp, golden, and flaky exterior.

While Spanakopita is widely recognized in Greece, the Americanized version of the dish has incorporated some variations, such as the use of different herbs or the addition of other ingredients like green onions.

The American take on Spanakopita often emphasizes ease and accessibility, making it a popular choice for home cooks and caterers alike.

Key Ingredients for Greek-American Spanakopita

Spinach

Spinach is the heart of Spanakopita. Traditionally, fresh spinach is used, but frozen spinach can also be a convenient alternative. The key to the perfect filling is ensuring that the spinach is properly cooked and drained to remove excess moisture, preventing the pastry from becoming soggy.

Feta Cheese

Feta cheese is the star ingredient that gives Spanakopita its signature tangy flavor. Using high-quality, authentic feta cheese is essential for achieving the best results. The richness of the feta contrasts beautifully with the spinach, creating a harmonious balance of flavors.

Phyllo Dough

Phyllo dough is what gives Spanakopita its iconic flaky, crisp texture. Handling phyllo dough can be tricky, as it tends to dry out quickly, so it’s important to work efficiently and keep the dough covered with a damp towel when not in use. Phyllo dough is available in most supermarkets, and you’ll need several layers to achieve the perfect golden, crisp finish.

Herbs and Seasonings

Fresh herbs like dill, parsley, and green onions are key to enhancing the flavors of the filling. Dill is particularly important in Greek Spanakopita, as it adds a fragrant, slightly tangy element. Salt and pepper round out the seasoning, and a pinch of nutmeg or lemon zest can be added for an extra layer of flavor.

Eggs and Olive Oil

Eggs act as a binder for the filling, ensuring that all the ingredients stick together when baked. Olive oil, often used in both the dough and the filling, adds richness and flavor. It also helps in achieving that golden-brown, crispy finish on the phyllo dough.

Step-by-Step Instructions for Greek-American Spanakopita

Step 1: Prepare the Spinach Filling

Start by washing and drying the spinach thoroughly. If you are using fresh spinach, sauté it in a pan with a little olive oil until it wilts, and then drain off any excess liquid. If using frozen spinach, ensure it is thawed and squeezed to remove as much water as possible.

Once the spinach is properly drained, chop it into smaller pieces and transfer it to a large mixing bowl. Add crumbled feta cheese, beaten eggs, finely chopped dill, parsley, green onions, and season with salt, pepper, and nutmeg. Mix everything together until it is evenly combined.

Step 2: Working with Phyllo Dough

Thaw your phyllo dough according to the package instructions. Once it’s thawed, lay the sheets on a clean, dry surface. Phyllo dough is very delicate, so cover the sheets with a damp cloth to prevent them from drying out while you work.

Brush a baking dish (preferably 9×13 inches) with olive oil. Place one sheet of phyllo dough in the dish and brush with olive oil. Repeat this process, layering several sheets of phyllo dough, ensuring each sheet is brushed with oil before adding the next.

Step 3: Assembling the Spanakopita

Once you have layered enough phyllo sheets (around 8-10 sheets), spread a generous amount of the spinach and feta filling over the phyllo dough. Continue layering more sheets of phyllo dough over the filling, brushing each sheet with olive oil as you go.

Fold the edges of the phyllo dough into the center, ensuring the filling is fully enclosed. You can also fold the dough over the top of the filling to form a neat package.

Step 4: Baking the Spanakopita

Preheat your oven to 375°F (190°C). Place the assembled Spanakopita in the oven and bake for 35-40 minutes, or until the phyllo dough is golden brown and crispy. Keep an eye on it towards the end of baking to avoid burning the top layer. Let it cool for a few minutes before cutting into squares or slices.

Tips for Success with Greek-American Spanakopita

• Handle Phyllo Dough with Care: Phyllo dough dries out quickly, so it’s important to keep it covered with a damp towel when not in use. This prevents it from becoming brittle and difficult to work with.
• Don’t Overfill: The key to perfect Spanakopita is a balanced ratio of filling to dough. Too much filling can cause the dough to tear or result in a soggy crust.
• Layering is Key: The more layers of phyllo dough, the crispier the final product. Don’t skimp on layers, and remember to brush each one with olive oil for that perfect golden finish.
• Make Ahead: Spanakopita can be assembled ahead of time and stored in the refrigerator until you’re ready to bake. You can even freeze it before baking for a convenient dish on demand.
• Add Flavor Variations: Feel free to experiment by adding different herbs, or incorporating ingredients like garlic, leeks, or artichokes into the filling for a unique twist.

Serving Suggestions

Greek-American Spanakopita is a versatile dish that can be served in a variety of ways, making it suitable for any occasion. Here are some great serving ideas:

As an Appetizer or Finger Food

Spanakopita works wonderfully as a bite-sized appetizer for parties or gatherings. Simply cut the pie into smaller squares or triangles and serve on a platter with a side of tzatziki sauce for dipping. This tangy, creamy yogurt-based dip complements the rich, savory filling of the Spanakopita.

As a Main Course

Pair Spanakopita with a fresh Greek salad featuring ingredients like tomatoes, cucumbers, olives, red onions, and a drizzle of olive oil and lemon juice. The crispness of the salad contrasts nicely with the warm, flaky pastry. For a heartier meal, serve it alongside roasted vegetables or grilled meats.

With Greek Dips

Serve Spanakopita with classic Greek dips such as hummus or baba ghanoush. These dips add extra layers of flavor and make the dish even more satisfying.

Pair with Greek Wine

For a more authentic experience, pair your Spanakopita with a glass of crisp Greek white wine like Assyrtiko or a light rosé. The bright acidity of these wines complements the richness of the feta and spinach filling.

How to Store and Reheat Leftovers

If you happen to have leftover Spanakopita, don’t worry—it stores well and can be enjoyed later. Here are some tips for storing and reheating:

Storing Leftovers

Once the Spanakopita has cooled to room temperature, cover it tightly with plastic wrap or store it in an airtight container. Refrigerate it for up to 3 days. If you want to keep it for a longer period, you can freeze it before or after baking.

Freezing

To freeze Spanakopita, wrap the entire dish in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. When ready to bake or reheat, you can either bake it directly from frozen or allow it to thaw overnight in the fridge before reheating.

Reheating

To bring back the crispy, golden texture, reheat Spanakopita in the oven at 350°F (175°C) for 15-20 minutes, or until the filling is heated through and the crust is crisp again. Avoid using the microwave, as it can make the phyllo dough soggy.

For frozen Spanakopita, bake from frozen for about 45 minutes, or until the crust is golden brown and the filling is heated throughout.

Frequently Asked Questions (FAQs)

1. Can I make Spanakopita without feta cheese?

While feta cheese is the signature ingredient in Spanakopita, you can substitute it with other cheeses if you prefer. A combination of ricotta and parmesan can mimic the creaminess and tanginess of feta. Alternatively, for a dairy-free version, consider using a plant-based feta or other vegan cheese options, though the flavor and texture will differ slightly from the traditional recipe.

2. How do I make Spanakopita vegetarian or vegan?

Spanakopita is already vegetarian, as it primarily uses spinach and cheese. To make it vegan, replace the feta cheese with a plant-based alternative and use a flaxseed or chia seed mixture to replace eggs in the filling. You can also brush the phyllo dough with olive oil instead of butter for a fully vegan dish.

3. Can I freeze Spanakopita before or after baking?

Yes! You can freeze Spanakopita both before and after baking. If freezing before baking, simply assemble the dish, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to bake, cook it straight from frozen or thaw overnight in the fridge. If freezing after baking, let it cool completely before wrapping and storing.

4. How do I prevent the phyllo dough from drying out while assembling?

Phyllo dough is delicate and dries out quickly, so it’s important to keep the sheets covered with a damp cloth while you work. Also, brush each layer of dough with olive oil to keep it moist and prevent it from becoming brittle. Work quickly, and don’t leave the dough exposed for too long.

5. Can I make Spanakopita ahead of time?

Yes, Spanakopita can be prepared ahead of time. You can assemble the entire dish, cover it tightly, and store it in the fridge for up to 24 hours before baking. If you prefer, you can also freeze it and bake it later. Just ensure you bake it at the correct temperature for the proper amount of time to achieve a crisp crust.

Conclusion

Greek-American Spanakopita is an exceptional dish that brings the flavors of Greece to your table in a fresh and accessible way. With its combination of flaky, golden phyllo dough and a savory spinach-feta filling, it’s no wonder this dish has become a favorite for both casual and special occasions.

Whether you’re making it as an appetizer for a gathering or as a main course for a cozy dinner, Spanakopita offers a delicious balance of texture and taste. With the right techniques and a few helpful tips, anyone can master the art of making this iconic dish at home. Enjoy the process and savor the results—Spanakopita is sure to become a staple in your culinary repertoire!