Spanakopita Recipe (Greek Spinach Pie Recipe!)

Spanakopita is a popular Greek Food – If you have not tried Spanakopita before, you’re in for a treat! Spanakopita is a delicious savory Greek pie made of crispy layers of phyllo dough and a filling of spinach and feta cheese. This savory pie recipe is a vegetarian casserole or pie that can be served as a main dish or a side dish. It’s the perfect recipe for the holidays to feed a crowd!

👉FULL RECIPE: https://themeddish.com/Greek-Spanakopita-Recipe

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🍅INGREDIENTS: 🍅
🔹 Extra virgin olive oil (I used Early Harvest Greek EVOO https://bit.ly/TMD-EVOO)
For the Spinach and Feta Filling
🔹16 oz frozen chopped spinach, thawed and well-drained
🔹2 bunches flat-leaf parsley, stems trimmed, finely chopped
🔹1 large yellow onion, finely chopped
🔹2 garlic cloves, minced
🔹2 tbsp Private Reserve extra virgin olive oil
🔹4 eggs
🔹10.5 oz quality feta cheese, crumbled
🔹2 tsp dried dill weed
🔹Freshly-ground black pepper
For the Crust
🔹1 16 oz package phyllo dough
🔹1 cup Private Reserve extra virgin olive oil, more if needed

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:07 – How to thaw out phyllo dough
00:23 – Preparing the spinach
00:54 – Spanakopita filling
02:31 – Putting the spanakopita together
03:04 – Tip for cutting the prep time in half!
04:41 – Baking the spanakopita
05:14 – Taste test

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My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

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– Let’s make classic
Greek spanakopita with a major shortcut. It’s gonna cut
your work in half. Okay, so we’ve thawed out
our phyllo sheets overnight in the fridge, or you can take ’em out two
to three hours ahead of time. This is one pound
of phyllo dough, and then we’ve got
like a clean towel to keep it from
drying out as we work. I’m using thawed spinach from a previously
frozen package. We have to make sure we
get all the water out. We cannot skip this one. Add your thawed spinach and then grab the sides
of this cloth and twist. See how much liquid? You don’t want that in
your spanakopita filling. (grunting with effort) And we’re gonna dry our
bowl and add our spinach in. Spanakopita filling
is very easy. Spinach is the first
part of it. Feta cheese. Don’t skimp on this good stuff. We’re using a nice
block of feta. I like to buy it in
blocks in the brine because that’s a
lot more creamy. We’re just gonna break this up. Spinach, feta cheese,
loads of fresh herbs. I’m using a lot of parsley here. We can do two tablespoons
of dried dillweed, if that’s what you have. But I have fresh dill today,
so I’m going for that. If you’re using fresh, you’re gonna go three
times the amount of dried. All right, garlic,
chopped-up onions. Some people saute
their onions and such before using it in the filling. That’s actually not necessary. So you can take a shortcut here. It will cook very
well in the oven because it has a whole hour. Four eggs. Boom. I’m so good at this. A pinch of pepper. I’m gonna skip the salt because I have a
lot of feta cheese, which gives a lot of saltiness. I’m going yiayia style. Everything goes in one bowl
and you just mix it up. Just make sure you break
everything up and mix well. And then at this point, I like to drizzle a
couple tablespoons of some good Greek
extra virgin olive oil. I’m using the
Mediterranean dish, organic Koroneiki Greek
extra virgin olive oil, and it is so good. And the shortcut
is coming for you. I mean, imagine, this is the
hardest part of this recipe. Grab yourself a nice,
so this is a 9 by 13. One thing you have to do
when it comes to phyllo is when you roll it out, first of all, thaw it overnight in the
fridge or three hours before, take it out and leave
it on your counter. Then when you roll it out, you’re gonna wanna put
it in between two towels if you’re going sheet by sheet. But here’s the big
shortcut. Are you with me? We’re gonna go ahead
and go in here. Tiny bit of extra
virgin olive oil, making sure that you are
coating the entire pan. You are gonna warm up one cup of some good extra
virgin olive oil. This is a major shortcut that will save you so much time. We’re gonna warm this oil. We’re not gonna get it boiling, but we’re gonna
warm it nice enough. Typically, you would
lay a couple sheets
of phyllo at a time and then proceed
to lovingly brush with extra virgin olive oil. But in this case, we’re actually going in
with half the phyllo, not brushing every
single sheet or two. If you’ve got extras here,
you can fold it down. You can leave it up
to encase the filling. Now you’re going in with
the spanakopita filling. That’s right. We all need shortcuts
in our lives. So we’re gonna
spread this evenly. Second half, another half
pound of phyllo dough. Here it is. All of the sheets. That’s right. Going right in here. Oh yes! You can fold in the
edges. That’s okay. In the end, it’s
gonna look gorgeous. Now we cut this party up
with a nice, sharp knife. We’re gonna cut into squares. Here we go. Wait until this is finished. You guys are going
to be so surprised. Watch the magic. It needs to sizzle.
Give it a second. It will absorb the oil. We use the same amount of oil if you are actually
doing every two sheets. It looks like a lot. But you need this oil for the
spanakopita to cook perfectly. It’ll be crispy,
it’ll be golden. It’ll be absolutely delicious. And you cut your work in half. I learned this from my
aunt Maha. Shout out. We’re going in the
oven. 325 for one hour. Woo! Wow. That looks so good. And hear this crunch. Oh yeah. Give it five minutes or so. You don’t wanna
serve it immediately. How easy was that? I mean, no layering, no
brushing, none of that. It’s all so easy. I mean, I am so thankful my
aunt showed me this trick because it makes
such a difference. (upbeat music) Mm! Oh my God. With this recipe, you get all the classic flavors, and if you wanna go ahead and
do each layer, that’s great. If you wanna just do my shortcut
trick, both work perfectly. You have got to try
this Greek spanakopita. It’s absolutely delicious. (giggling)
(upbeat music continues)