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Spanakopita

A delicious traditional Greek pie filled with creamy feta and tender spinach, perfect for gatherings or as a comforting family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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
  1. Preheat your oven to 180°C (350°F) and grease a baking dish lightly with olive oil.
  2. 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
  1. 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.
  2. In the bowl with spinach and leeks, add crumbled feta, chopped parsley, salt, and pepper. Mix well to combine.
  3. In a separate bowl, whisk together Greek yogurt, eggs, salt, and pepper until smooth.
  4. Spread the spinach-feta mixture over the baked potato layer, then pour the egg-yogurt mixture on top and sprinkle with grated Parmigiano Reggiano.
  5. Bake for another 30 minutes or until the top is golden brown and set.
Serving
  1. 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.