Spanakopita pronounced (spa-nah- KOH -pee-taa), in Greek “σπανάκι + πίτα”, meaning spinach + pie, is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta), onions and green onions, eggs, herbs and seasoning.
With the same filling we can make Spanakopitakia (spa-nah- koh -pee-TAA-kia), which is the diminutive of spanakopita, which are individual, small spinach pies.
However, in this post I am giving you two recipes, each with a different filling so that you can have two different choices.
The filling is wrapped in layers of phyllo pastry brushed with clarified butter and the other with olive oil.
One is made in a large baking pan from which individual servings are cut and the other is made into individual triangular servings.
It can be made with fresh or frozen spinach but frozen spinach reduces the time of preparation considerably but make sure to, defrost in the fridge before using, preferably from the previous day.
It is mostly eaten as a snack in Greece, and it can be an alternative to tyropita.
Of course, you can make your own homemade dough for pies and make your own homemade phyllo (see step by step instructions How to make phyllo, using a dowel) and also see How to make phyllo on the Pasta Maker.
How to make Spanakopita
Wash the spinach, removing the stems or any damaged leaves and drain.
Sprinkle with salt and after half an hour squeeze it with your hands to remove all liquid.
Alternatively, when still wet you can put them in a big saucepan, without any additional water, and bring to a soft boil for about 5 minutes, until it wilts. It will become soft and its volume will be reduced. Place it in a colander to cool and when it can be handled, drain any water by squeezing it and then cut it into smaller pieces.
Place the spinach in a large bowl and add ¼ cup of the olive oil, the onions and herbs, as well as the eggs, feta, herbs and spices and mix well.
Grease a 32 x 23 x 6 cm / 12.5 x 9 x 2.5 inches – baking tin (preferably a shallow one) with olive oil. The remaining olive oil will be used to brush the phyllos.
Brush each phyllo with olive oil placing it on your baking tin with part of phyllo overhanging on all sides. Continue with 3/4 of the phyllo sheets, brushing them again with olive oil.
Add the filling.
Fold the overhanging phyllos on top of the filling, lightly brushing them with olive oil.
Fold the remaining phyllos in the middle and continue adding them on top, oiling each phyllo.
Tuck the edges to the side of the baking pan with your hands or using the top of your brush.
With a very sharp knife, score the top layers of phyllo, taking care to not cut through the filling, into diamond or square pieces.
Wet your hands and sprinkle some water on top of the phyllo. Repeat once more.
Preheat oven to 180o C / 350ο F.
Lower temperature to 160o C / 320oF and bake for about 45 minutes or until the top is crisp and golden.
Remove from the oven and let cool for a few minutes before cutting all the way through to the bottom.
Note: Phyllo Choriatiko (village style phyllo) is thick and comes in a package with two sheets. One is inserted as the bottom layer and the other on top. This phyllo is soft, so whatever comes out of the baking tin is cut and twisted the join the two phyllos together.
Read also my instructions on How to Make the Perfect Spanakopita.
Spanakopitakia with store bought phyllo pastry are usually made into triangles whereas those with homemade phyllo are usually made into turnovers, coils or bourekia.
Spanakopitakia (mini spinach triangles)
Theese spanakopitakia are made with choriatiko phyllo (village style phyllo) which is thicker than phyllo kroustas. Of course, you can always make them with homemade phyllo.
The filling for these mini spinach pies is different, so you can use whichever you prefer best.
Spanakopitakia (mini spinach pies)
Spanakopitakia are mini spinach triangles, which are perfect finger food for parties or as a snack for any time of the day.
Ingredients
- 2 sheets phyllo pastry (kroustas) or choriatiko phyllo (village type)
Filling:
- 250 grams fresh or frozen spinach (or mixed with other greens such as endives, kale or silverbeet)
- 1 leek, white part only, finely chopped
- 1 small red onion, finely chopped
- 1 green onion, white part, finely chopped
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp dill, finely chopped
- 2 tbsp parsley, finely chopped
- 1 egg
- 150 grams anthotyros or myzithra (similar to ricotta)
- Olive oil or clarified butter for frying or baking
Instructions
- If using frozen spinach, thaw and squeeze out all liquid If using fresh spinach, blanch it for 2 minutes with other greens just to wilt and drain. Allow to cool and squeeze out all the liquid
- Cut the spinach and other greens into smaller pieces.
- Heat the olive oil and sauté the red onion, leek and green onion, until translucent Add the spinach as well as any other greens as well as the green part of the spring onions, finely chopped and sauté for a few minutes Remove from the heat and allow to cool
- Add the dill, the parsley, the cheese (anthotyros) and the egg, salt and pepper and mix.
- Cut the long side of the phyllo into 2 inches wide stripes and place a spoonful of filling
- Cover the spinach forming a triangle to the left
- Then continue folding going front, then right and then left, repeating until all the phyllo is folded.
- Heat the olive oil and fry until golden on both sides
- Remove on kitchen paper to absorb excess oil.
- Serve as snacks or appetizers.
Notes
If you want to bake them, as I did, brush each stripe of phyllo with
clarified butter (or olive oil) and then add the filling and fold as
above Line your baking tin with parchment paper and bake in a preheated oven to 180oC for about 35 - 40 minutes or until golden on top.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 58Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 53mgCarbohydrates 2gFiber 1gSugar 1gProtein 2g
Spanakopita with store bought phyllo
Spanakopita pronounced (spa-nah- KOH -pee-taa), in Greek "σπανάκι + πίτα", meaning spinach + pie, is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta), onions and green onions, eggs, herbs and seasoning.
Ingredients
- 500 grams phyllo pastry or rustic village phyllo*
- ½ cup olive oil for brushing
Filling:
- 1 kilo (2.20 lbs) fresh or frozen spinach
- 5 spring onions, including green part (or 1 red onion), finely chopped
- ½ cup parsley, finely chopped
- ½ cup dill, finely chopped
- 1 cup kafkalithres (Mediterranean hartwort), optional
- 1 cup myronia (chervil), optional
- ¼ cup olive oil
- 300 grams (0.65 lbs) feta, crumbled (or a mixture of feta and anthotyros (whey cheese similar to ricotta))
- 3 large eggs
- Salt
- Freshly ground black pepper
Instructions
- Wash the spinach, removing the stems or any damaged leaves and drain.
- Sprinkle with salt and after half an hour squeeze it with your hands to remove all liquid. Alternatively, when still wet you can put them in a big saucepan, without any additional water, and bring to a soft boil for about 5 minutes, until it wilts. It will become soft and its volume will be reduced. Place it in a colander to cool and when it can be handled, drain any water by squeezing it and then cut it into smaller pieces.
- Place the spinach in a large bowl and add ¼ cup of the olive oil, the onions and herbs, as well as the eggs, feta, herbs and spices and mix well.
- Grease a 32 x 23 x 6 cm / 12.5 x 9 x 2.5 inches - baking tin (preferably a shallow one) with olive oil. The remaining olive oil will be used to brush the phyllos.
- Brush each phyllo with olive oil placing it on your baking tin with part of phyllo overhanging on all sides. Continue with 3/4 of the phyllo sheets, brushing them again with olive oil.
- Add the filling.
- Fold the overhanging phyllos on top of the filling, lightly brushing them with olive oil.
- Fold the remaining phyllos in the middle and continue adding them on top, oiling each phyllo.
- Tuck the edges to the side of the baking pan with your hands or using the top of your brush.
- With a very sharp knife, cut through the top layers of phyllo, taking care to not cut through the filling, into diamond or square pieces.
- Wet your hands and sprinkle some water on top of the phyllo. Repeat once more.
- Preheat oven to 180o C / 350° F.
- Lower temperature to 160o C / 320oF and bake for about 45 minutes or until the top is crisp and golden.
- Remove from the oven and let cool for a few minutes before cutting all the way through to the bottom.
Notes
Note: Village phyllo is thick and comes in a package with two sheets. One is inserted as the bottom layer and the other on top. This phyllo is soft, so whatever comes out of the baking tin is cut and twisted the join the two phyllos together.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 320Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 72mgSodium 248mgCarbohydrates 21gFiber 2gSugar 7gProtein 5g
Greek Pies (Pites)
Greek pies (pita plural pites) are a staple in Greek cuisine. They are very versatile and can be either savoury or sweet. You can make a "pita" with vegetables, meat, fruit, etc.
Spanakopita and Spanakopitakia
Spanakopita (Greek "σπανάκι + πίτα", spinach + pie) is a Greek pastry with a filling of spinach, feta cheese (sometimes in combination with anthotyro, which is a soft white cheese similar to ricotta, onions or green onions, eggs, herbs and seasoning.
Plastos, Spanakopita from Thessaly and Epirus, Ressi and Kolokythopita (Zucchini Pie)
Plastos, which is a type of pita (pie) from Thessaly, is a much easier version of spanakopita without phyllo, made with spinach and corn meal, which is equally delicious. Â
Eliopita, Eliotes or Eliopitakia (Cypriot olive pies)
Eliopita, Eliotes or Eliopitakia are Cypriot olive pastries made either as a bread, as a roulade, as turnovers or a pie, to accompany a cup of coffee or tea.
Tyropita me Maratho (Cheese and Fennel Pie)
A tyropita (cheese pie) made homemade phyllo, xinomyzithra and flavoured with wild fennel.
Tyropitakia (Cheese Triangles with Feta)
These tasty cheese-filled triangles are finger foods which can be served as appetizers, mezedes, side dishes, and snacks.
Milopita Bougatsa (Greek Apple Pie with Phyllo)
Milopita Bougatsa is a Greek Apple Pie, made with cooked apples and spices, which are then thickened with a semolina pudding and enclosed in phyllo.
Agginaropita Me Prassa (Artichoke & Leek Galette)
Agginaropita is a delicious Greek pie made with artichokes and leeks. It is is great for lunch with a salad and leftovers can be eaten for breakfast or brunch.
Patsavouropita (the easiest Greek Tyropita - Cheese Pie)
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
Tyropita with Kourou Phyllo
Tyropita Kourou is a cheese pie made with a type of phyllo made with butter and yoghurt, which I would describe somewhat like tart dough.
Galatopita with phyllo
Galatopita, which means milk pie, is a traditional sweet pie from Arcadia, Peloponnese. The original recipe was made during Easter.
Kopiaste and Kali Orexi!
