Spanakopita – Greek filo pastry pie with spinach and feta Recipe
Spanakopita is a crispy pie made from thin filo pastry, filled with spinach, feta and herbs. In Greece it’s eaten hot or cold as a snack, breakfast, or a quick meal on the go. It’s something between a savoury tart and a large dumpling, only with many more crunchy layers.
Spanakopita to popularna w Grecji przekąska i danie obiadowe, sprzedawana w piekarniach na porcje. W domach często piecze się ją w dużej blasze, by nakarmić rodzinę i gości jednym wypiekiem.
This spanakopita combines layers of ultra-crispy filo pastry with a rich, aromatic filling of spinach, real feta and fresh dill. It’s simple to assemble, bakes in one dish and can be served hot or cold, making it perfect for entertaining, meal prep or a quick, satisfying dinner.
Dlaczego ta wersja działa
- Mocne odparowanie szpinaku i cebuli chroni ciasto filo przed rozmoknięciem od spodu.
- Mieszanka masła z oliwą daje głęboki smak i zmniejsza ryzyko przypalenia samego masła.
- Nacinanie tylko wierzchu pozwala górnym warstwom pięknie się rozwarstwić, a spód zostaje stabilny.
- Proporcja fety do szpinaku daje wyraźny serowy smak bez nadmiernej słoności.
Chef's tips
Make sure the spinach is well cooked down and most of the moisture has evaporated – a filling that is too wet will make the bottom layers of filo soggy. Work quickly with the filo and keep the sheets you’re not using yet covered with a clean, slightly damp kitchen towel so they don’t dry out and crack. Taste the filling before adding extra salt, as feta is naturally quite salty.
How to serve
Serve spanakopita with a simple Greek-style salad of tomatoes, cucumber, red onion and olives, dressed with olive oil and lemon juice. It also pairs well with a bowl of tzatziki or thick natural yogurt and some fresh herbs on top. For a more substantial meal, add roasted vegetables or a light soup as a starter.
Na co uważać
- Nie sol farszu przed dodaniem fety – łatwo przesolić, dopraw dopiero po spróbowaniu.
- Jeśli filo matowieje i pęka przy rozkładaniu, natychmiast przykryj je wilgotną ściereczką.
- Zbyt gruba warstwa farszu (ponad 2,5 cm) utrudni dopieczenie środka i może zaparzyć spód.
Zamienniki
- Część fety możesz zastąpić twarogiem półtłustym, zmniejszając wtedy ilość soli.
- Koperek można uzupełnić natką pietruszki, jeśli wolisz łagodniejszy koperkowy aromat.
- Mrożony szpinak w brykietach zastąpi świeży, ale po rozmrożeniu trzeba go dokładnie odcisnąć.
Ingredients
- filo pastry frozen or chilled, about 10–12 sheets - 250 g
- spinach fresh or frozen, chopped - 600 g
- feta cheese real feta, not feta-style cheese - 250 g
- onion medium - 1 piece
- garlic - 2 cloves
- egg one for the filling, one for brushing the top - 2 pieces
- fresh dill finely chopped - 2 tablespoons
- olive oil for frying and brushing the pastry - 5 tablespoons
- butter melted, for brushing the pastry, optional - 40 g
- salt to taste, carefully as feta is salty
- black pepper to taste
Preparation
- If you are using frozen filo pastry, take it out of the freezer according to the instructions on the packet so it can thaw gently. Preheat the oven to 180°C (top and bottom heat).
- Peel the onion and cut it into a small dice. Heat 2 tablespoons of olive oil in a large frying pan and fry the onion for 3–5 minutes over medium heat, until it softens and becomes slightly translucent, without browning.
- Add chopped or pressed garlic and fry for about 30 seconds more, stirring so it doesn’t burn.
- If you are using fresh spinach, wash it, dry it and roughly chop it. Add it to the pan in batches, stirring until it wilts and reduces in volume. If you are using frozen spinach, add it to the pan and cook until it is completely thawed and most of the water has evaporated.
- When the spinach is soft and not too wet, remove the pan from the heat and set aside for a few minutes so the filling can cool slightly.
- In a bowl, crumble the feta with a fork into smaller pieces. Add the cooled spinach with onion and garlic, chopped dill, one egg, pepper and, if needed, a little salt. Mix thoroughly – the filling should be moist but not runny.
- Lightly grease a baking tin of about 20×30 cm with olive oil. Melt the butter and mix it with the remaining olive oil – you will use this to brush the filo sheets.
- Place the first sheet of filo pastry in the tin so that the edges slightly overhang. Brush it lightly with the oil and butter mixture using a pastry brush or your hand. Add another sheet and brush again. Repeat until you have 5–6 layers.
- Spread all the spinach and cheese filling evenly over the prepared base and smooth it with a spoon.
- Cover the filling with another sheet of filo, brush with fat and keep adding more sheets, brushing each one, until you use up the rest of the pastry. Fold the overhanging edges inwards to create a neat border.
- Beat the second egg in a small bowl and brush it over the top of the pastry. With a sharp knife gently score the top into squares or diamonds, without cutting all the way through to the bottom.
- Place the tin in the preheated oven and bake for about 35–40 minutes, until the top is golden and crisp and the pastry has puffed up slightly and separated into layers.
- After removing from the oven, leave the spanakopita to rest for 10–15 minutes so it cools slightly and is easier to cut. Serve warm or at room temperature.
Storage
Po wystudzeniu wierzch stopniowo traci szklistą chrupkość i staje się bardziej kruchy, ale nadal przyjemnie chrupie przy gryzieniu. Odgrzewaj w 170°C 10–15 minut, bez przykrycia, aż warstwy znów będą suche i złote.
Spanakopita is one of those dishes that taste even better the next day, when the flavours of spinach, feta and herbs have had time to meld. I like to bake it in the evening and pack cold slices for lunch the following day – it holds its shape well and doesn’t need any special sides to be satisfying.
