There’s something truly special about Spanakopita, the traditional Greek pie filled with spinach and feta. It’s a dish that beautifully combines flavors and textures, making it perfect for gatherings or just a cozy family dinner. The creamy feta and tender spinach layer, paired with a potato base, creates such a satisfying meal that everyone will love. It’s also versatile, allowing you to serve it warm as a main dish or let it cool and enjoy it as a flavorful snack or appetizer. This recipe simplifies the process while still delivering that authentic taste.

Why You’ll Love This Recipe

Easy to prepare with simple ingredients.
A fantastic way to sneak in some greens.
Hearty enough to serve as a main dish.
Perfect for meal prep, as it keeps well in the fridge.
The combination of creamy feta and earthy spinach is just irresistible.

Ingredients

1 kg (2.2 lbs) boiled potatoes, mashed
2 tablespoons (30 ml) olive oil (plus extra for drizzling)
½ cup (50 g) breadcrumbs
1 leek, sliced into rings
1 tablespoon (15 ml) cooking oil (for sautéing)
125 g (4 oz) fresh spinach, chopped
150 g (5 oz) feta cheese, crumbled
¼ cup (15 g) fresh parsley, chopped
Salt and pepper, to taste
150 g (5 oz) Greek yogurt
6 large eggs
100 g (3.5 oz) grated Parmigiano Reggiano cheese

Ingredient Notes

Potatoes: Choose starchy varieties like Russets for a smooth mash.
Feta Cheese: Authentic Greek feta made from sheep’s milk has the best flavor. If you’re unable to find it, a good quality cow’s milk feta works well.
Spinach: Fresh spinach is ideal, but thawed frozen spinach can be substituted if fresh isn’t available.
Greek Yogurt: This adds creaminess and tang; feel free to use a low-fat version if preferred.

Kitchen Tools Needed

30 cm (12-inch) baking dish
Mixing bowls
Frying pan
Whisk
Potato masher

Step-by-Step Instructions

Preheat your oven to 180°C (350°F). Prepare a baking dish by greasing it lightly with olive oil.
Start by mashing the boiled potatoes until they are smooth. Spread the purée evenly in the greased baking dish. Drizzle with a bit of olive oil and sprinkle breadcrumbs on top. Bake for 10 minutes to set.
While the potato base is baking, heat a tablespoon of cooking oil in a frying pan over medium heat. Sauté the leek rings until soft, about 4-5 minutes. Add the chopped spinach and cook until just wilted, then transfer everything to a bowl.
In the bowl with the spinach and leeks, add the crumbled feta, chopped parsley, salt, and pepper. Mix well to combine.
In a separate bowl, whisk together the Greek yogurt, eggs, salt, and pepper until smooth.
Once the potato layer is done baking, remove it from the oven. Evenly spread the spinach-feta mixture over the potato layer. Finally, pour the egg-yogurt mixture on top and sprinkle grated Parmigiano Reggiano over it.
Bake for another 30 minutes or until the top is golden brown and set. The aroma is sure to fill your kitchen!
Allow the Spanakopita to cool slightly before cutting it into squares. Serve warm and enjoy the delightful flavors.

Pro Tips

Ensure your potatoes are well-mashed to avoid any lumps for a smoother texture.
Don’t skip pre-baking the potato layer; this helps prevent it from becoming soggy.
If you want a crispier top, you can broil the Spanakopita for the last few minutes, keeping an eye on it to avoid burning.

Common Mistakes

Not sufficiently draining the spinach can result in a watery filling.
Using cold potatoes for the base can lead to a less cohesive texture.
Forgetting to season your filling might lead to bland flavors. Taste as you go!

Variations

Add some nutmeg to the spinach mixture for a warm flavor twist.
Incorporate sun-dried tomatoes or olives for added depth.
Swap out some of the spinach for other greens like kale or Swiss chard.
For a vegetarian version, omit the eggs and increase the feta and yogurt for creaminess.

Serving Suggestions

This Spanakopita can be served warm as a main dish alongside a fresh salad or as a sharing platter for parties. It also pairs beautifully with a dollop of tzatziki on the side.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

To reheat, simply pop slices back in a preheated oven at 180°C (350°F) for about 10-15 minutes or until warmed through. This will help retain the crispy top.

Nutrition Estimate

Approximately 350 calories, 15 g protein, 30 g carbohydrates, and 20 g fat per serving.

Recipe Summary

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8
Cuisine: Greek
Course: Main Dish
Calories: 350

Frequently Asked Questions

Can I make this dish ahead of time?
Absolutely! You can prepare it the day before and bake it when you’re ready to serve.

Can I freeze Spanakopita?
Yes, it freezes well. Just ensure it’s fully cooled before wrapping tightly and placing it in the freezer.

Is this recipe suitable for gluten-free diets?
You can substitute the breadcrumbs with ground almonds or gluten-free breadcrumbs for a gluten-free version.

What can I serve with Spanakopita?
A light Greek salad or tzatziki are great accompaniments, bringing freshness and balance to the dish.

With its welcoming flavors and comforting texture, this Spanakopita is sure to become a regular around your kitchen table. It’s perfect for any occasion, easy enough for a weeknight dinner yet impressive enough to share with friends. Enjoy the delicious journey into the heart of Greek cuisine!

Spanakopita

A delicious traditional Greek pie filled with creamy feta and tender spinach, perfect for gatherings or as a comforting family dinner.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 servings

Course: Main Dish

Cuisine: Greek

Calories: 350

Ingredients Method Notes

Ingredients

Potato Base

1 kg boiled potatoes, mashed Choose starchy varieties like Russets for a smooth mash.
2 tablespoons olive oil Plus extra for drizzling.
½ cup breadcrumbs

Filling

1 leek sliced into rings
1 tablespoon cooking oil For sautéing.
125 g fresh spinach, chopped Fresh spinach is ideal, but thawed frozen can be substituted.
150 g feta cheese, crumbled Authentic Greek feta made from sheep's milk has the best flavor.
¼ cup fresh parsley, chopped
Salt and pepper To taste.

Egg-Yogurt Mixture

150 g Greek yogurt Adds creaminess and tang; use low-fat if preferred.
6 large eggs
100 g grated Parmigiano Reggiano cheese

Method

Preparation

Preheat your oven to 180°C (350°F) and grease a baking dish lightly with olive oil.
Mash the boiled potatoes until smooth. Spread the purée evenly in the greased baking dish. Drizzle with olive oil and sprinkle breadcrumbs on top. Bake for 10 minutes to set.

Cooking

In a frying pan over medium heat, sauté the leek rings in cooking oil until soft, about 4-5 minutes. Add the chopped spinach and cook until just wilted, then transfer to a bowl.
In the bowl with spinach and leeks, add crumbled feta, chopped parsley, salt, and pepper. Mix well to combine.
In a separate bowl, whisk together Greek yogurt, eggs, salt, and pepper until smooth.
Spread the spinach-feta mixture over the baked potato layer, then pour the egg-yogurt mixture on top and sprinkle with grated Parmigiano Reggiano.
Bake for another 30 minutes or until the top is golden brown and set.

Serving

Allow Spanakopita to cool slightly before cutting into squares. Serve warm and enjoy!

Notes

Ensure your potatoes are well-mashed to avoid any lumps for a smoother texture. Don’t skip pre-baking the potato layer; this helps prevent it from becoming soggy. For a crispier top, broil Spanakopita for the last few minutes, keeping an eye on it to avoid burning.