FILED UNDER: Dairy Free Dinners Greek Lunches Vegan

Greek Spinach Pie Triangles (Spanakopita)

This Greek spinach pie is a delicious and healthy treat packed with nutritious spinach, feta cheese, and flake fillo dough!
Ratings
5/5
JUMP TO RECIPE

Prep

30 min

Cook

25 min

Servings

24

Are you craving a savory and satisfying dish that will transport your taste buds to the sunny shores of Greece? Look no further than Spanakopita, a delightful Greek spinach pie that combines flaky layers of fillo dough with a delectable spinach and feta cheese filling. Bursting with Mediterranean flavors and boasting numerous health benefits, this traditional dish is sure to become a favorite in your culinary repertoire.

Originating in Greece, Spanakopita has a rich history that dates back centuries. Its name derives from the Greek words “spanaki” (spinach) and “pita” (pie), reflecting its key ingredients. Traditionally, Spanakopita was enjoyed as a special treat during religious festivals and celebrations. Today, it has become a beloved staple in Greek cuisine, cherished for its unique flavors and versatility.

Beyond its delicious taste, Spanakopita boasts an array of health benefits. Spinach is the star of Spanakopita, providing a powerhouse of nutrients. Packed with vitamins A, C, K, as well as iron, magnesium, and folate, spinach contributes to healthy bones, strong immunity, and optimal heart health. The inclusion of fresh herbs like mint, dill, and parsley adds more than just flavor. These herbs are rich in antioxidants that help fight inflammations, protect against chronic diseases and support overall well being. The fiber from the fill dough aids in digestion and helps to maintain healthy cholesterol levels.

If you have any leftovers or plan to make Spanakopita ahead of time, refrigeration is key. Once cooled, store the pies in an airtight container in the refrigerator. They can last for up to 3 to 4 days. However, keep in mind that the fillo dough may lose some of its crispiness over time. Spanakopita is also freezer-friendly, making it a convenient option for future enjoyment. After baking and cooling, wrap individual or whole pies tightly in a plastic wrap or aluminum foil. Place them in a freezer-safe bag or container, and label with the date. When properly stored, Spanakopita can be frozen for up to 3 months.

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share!

Greek Spinach Pie Triangles (Spanakopita)

RECIPE

Greek Spinach Pie Triangles (Spanakopita)

Ingredients

For the Pie:
  • 1 pound of organic fillo dough pastry sheets (13″ x 18″)
  • 2 tablespoons of extra virgin olive oil
  • 6 chopped green onions
  • 16 oz. of baby spinach
  • 1 teaspoon of salt
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of dried oregano
  • 1/2 roughly chopped bunch of mint
  • 1/2 roughly chopped bunch of dill
  • 1/2 roughly chopped bunch of parsley
  • Zest of 1 lemon
  • 5 cloves of minced garlic
  • 1 pound of crumbled feta cheese
  • 1 cup of extra virgin olive oil (for the fillo dough)

Directions

For the Pie:
  1. Defrost fillo dough for 3 hours at room temperature
  2. Divide fillo dough into 3 long strips with a pizza cutter or knife, then cover with a damp towel so that it does not dry out
  3. Preheat oven to 370 degrees Fahrenheit
  4. In a pan, turn up the heat to medium and add extra virgin olive oil (2 tbsp.)
  5. After 5 minutes of the olive oil heating, add green onions (6) and cook for 5 minutes until they soften
  6. Then add spinach (16 oz.) with salt (1 tsp.), ground black pepper (1/2 tsp.), and oregano (1 tsp.) and cook for 15 minutes until all the water has been released and evaporated
  7. Then transfer the spinach to a bowl
  8. In the same bowl, add mint (1/2 bunch), dill (1/2 bunch), parsley (1/2 bunch), lemon zest (1 lemon), garlic (5 minced cloves), and feta cheese (1 lb.) then mix together until evenly incorporated
  9. In a small bowl, add olive oil (1 cup)
  10. On a working surface, lay down one strip of fillo dough
  11. Brush olive oil over the fillo dough and then carefully add another layer on top
  12. Brush the next layer lightly with olive oil
  13. Add 2 tablespoons of the filling from the bowl at the end of one of the edges
  14. Fold the dough in triangle shapes until it is one layered triangle
  15. Set aside on a baking tray over a layer of parchment paper
  16. Repeat for the rest of the dough strips and then set the baking trays in the oven to cook for 25 minutes
  17. Remove when 25 minutes has passed, and then serve after the pies have set for 20 minutes
NUTRITION FACTS (PER SERVING)

Greek Spinach Pie Triangles (Spanakopita):

Calories: 190 | Total Fat: 14 g | Cholest: 15 mg | Total Carb: 12 g | Protein: 5 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 
 

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Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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