How to make THE BEST Greek Spinach Pie / SPANAKOPITA

σπανακόπιτα

Get the entire recipe on my website:

INGREDIENTS

1 pack phyllo pastry, at room temperature
1 pound baby spinach, chopped
2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
about 6 scallions, thinly sliced
15 ounces ricotta cheese, full fat and at room temperature
1 pound feta cheese, crumbled
3 eggs, beaten and at room temperature
about 2 cups olive oil, separated
1/2 teaspoon salt
1 teaspoon ground black pepper, or to taste
Baking tray dimensions used for this recipe: 18" x 13" x 1"
INSTRUCTIONS

Here are some very important tips before we go on:
1) I can't stress enough how important it is that the phyllo stays in it's packaging until it is at room temperature! Very important. The best way to do this is by thawing it overnight in your refrigerator (since it's usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in it's packaging to come to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it.
2) Please do not use low fat or fat-free cheese.
3)If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.
4) Add the eggs to your mixture last so that you can adjust the seasoning if you're worried about consuming raw egg.
5) Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find.
Preheat oven to 450 degrees.
Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
Taste the mixture and add as much salt and pepper as you like.
Add the beaten eggs and about 1 cup of olive oil and mix well.
Rub some oil with your hands all over a half sheet baking pan.
Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
​Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the ​pan. See the ​video above.
Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
​Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
​Using a very sharp knife cut the pie into 12 equal slices.
​Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
​Serve!

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[hyacinthleon]

I made this yesterday, 22nd February 2024 & my niece stated “it is so good it’s like food from heaven”
I added black olives & leek. Thank you for sharing 🇨🇦

[lovingawareness]

I’ve eaten a lot of Spanakopita in my life and this is the very best recipe I’ve ever had! I was worried about using fresh spinach without cooking and squeezing out the liquid first, but it came out absolutely perfect without doing that. My entire family loved it. Thank you!

[Monica]

Okay, I never follow recipes on You-Tube, but I was desperate to find a Spanakopita recipe that was as good as what we ate in many of the finer restaurants in Greece. Everyone seems to have their own spin on this dish, that it never turns out good or authentic. I cannot BELIEVE how wonderful this recipe is!! Absolutely DELICIOUS! THANK YOU for sharing it with us. I will be a lifelong follower! 🙏🏼

[veaudor]

I don't cook much of anything. But, I do like watching Dimitra cook. Because she uses her hands, just like my mother, grandmother, and great aunts. Just lovely!

[scott]

I have been making this dish for years but the scrunching of the filo on top was a revelation. Thank you from Sydney, Australia.

[kindredvoyages]

This was my first time making Spanakopita. I was lucky to start with the best recipe. I made a couple with spinach from my garden and the second time used plain organic whole milk yogurt instead of ricotta. I like the slightly acid taste even better. The third time, yesterday, I used kale instead of spinach since it is what is currently growing in the garden, I love it equally... Thank you!

[ninareznich]

My gosh... first time I made this and it was wonderful. You do a great job explaining and simplifying for people, like me, who thinks this is way more complicated and wouldn’t try. My family loved it.

[roxiemccarthy]

Made this tonight, changed NOTHING! It was WONDERFUL!!! Everyone had seconds and raved about it and asked for your WEBSITE! Which I was very happy to share! Thank you !!! 😘

[keithe]

I made this today and the results were phenomenal. Don't skip the lighty crumpled fillo on the top -- it's visually beautiful when it comes out of the oven and adds a nice crunchy texture. The herb and cheese mixture is perfect. I also love how this is made in a 1/2 sheet pan, which is perfectly sized for fillo sheets, and leaves you with enough entree-sized servings to feed a crowd. My only recommendation if you make this recipe is to not change a thing. Follow the instructions exactly, and you will be delighted with the results!

[samorayee]

i am from afghanistan and i was living in greece for 12 years . one of my favourite breakfast all the times spanakopita it's totally different in the world especially when everything is cooking fresh
this is the first time i saw a greek lady speak english like you born in america

[pawdrive]

I made this tonight with my wife. I halved the reciepe for the two of us and it was perfect. Thank you for the reciepe.

[pamelakaufmann]

I have only made spanakopita once before and felt intimidated that my first attempt was soggy and heavy, but after seeing Dimitra's video, I made it for Sunday dinner tonight (along with maroulosalata). I hadn't heard the term "half sheet baking tray" before, so I googled and found that none of my baking pans were the correct dimensions. So my sweet husband was so excited about me making this recipe, he ran to Target today to get me a half sheet baking tray, LOL! This recipe and Dimitra's method is truly fantastic and uncomplicated...it produced the most light, flavourful, fresh and wonderful spanokopita we've ever had! The phyllo dough is wonderfully crispy and there is no "sogginess" that some spanokopitas have! This recipe is a keeper. Thank you, Dimitra, for your wonderful videos. Your friendly personality and clear and concise videos are a joy to watch. I'm Armenian, but a huge fan of Greek cuisine, and your recipe for spanokopita is one I will make again and again.

[toniburke]

This is my all time favorite spanakopita recipe. It's just so fresh and crispy. I personally love to eat it as cold leftovers. You can never go wrong with this ❤❤

[seraajregal]

I make this in abu dhabi with a lovely salad and it tastes like it's from a gourmet restaurant....it's never flopped ever thank you

[mariadiantherese]

Dear Dimitra, I made this spinach pie. It disappeared very quickly! It is the best recipe by far, from the way I used to make it. I'm sticking with your channel. Your recipes are amazing. Keep cooking and sharing. So grateful I found this channel! I can't wait to share this with my Greek extended family. I will recommend you.

[donhall-aquitania]

I have made this 10 times and my wife wants it every week! Thank you.

[Nanon_Thai]

Havent had this since I was a boy.
You make it the same way my yaya makes it!! So I know yours is delicious!! Opa!

[sbnajc]

Dimitra, your mom's recipe is "hands down" the best. Thank you.

[martacastro]

The best Spanakopita ever, it's easy to make, it takes less time than other recipes that instruct you to boil the spinach. This recipe holds all the nutrients of the spinach, its juicy and incredibly tasty. Thank you.

[dianec]

This is ABSOLUTELY the BEST spinach pie I've ever had. I have made numerous recipes and even though the ingredients are usually very similar between recipes, this one is PHENOMENAL! I made it exactly as stated but my pan was slightly smaller but not a problem. It crisps up nice in the toaster oven for leftovers. I will use more layers for the bottom layer next time. And there will be MANY more "next times"! I think the fresh spinach is what puts this over the top! Make it, you won't be sorry!