Like most people, I have a really hard time choosing a favorite food. There are way too many delicious things in the world to pick just one and mine are always changing. But after making Greek Spinach Pie (also known as spanakopita) a couple weeks ago, I’m convinced I could eat it every day!
Creating the Recipe
I tried a lot of different versions of Greek Spinach Pie before settling on the recipe I’ll share below. Authentic spanakopita uses phyllo dough, but when I made some at home, I couldn’t roll it thin enough and it didn’t turn out. Now, I use my grandma’s famous pie crust which is flaky, buttery, and never fails.
A lot of other recipes for Greek Spinach Pie use an egg. Since I’m allergic I’ve tried both aquafaba and flax eggs. I found that the aquafaba didn’t do much and the flax egg makes it kind of slimy. When I tried leaving it out all together, it worked just fine and had a much better texture!
So what actually goes into the filling? A LOT of spinach. 18 cups (24 ounces) to be exact! I know it’s a lot, but you’ll be surprised at how much it reduces. I also have very deep pie plates so it looks empty if I make less filling. The other ingredients are butter/olive oil, onion, garlic, feta, Parmesan, and dill.
How to Make the Filling
First, I melt some butter in very large skillet, add some olive oil, and sauté a diced onion and minced garlic. When the onion is translucent, I add in the spinach. Even in my big skillet, I have to add it gradually or else it won’t all fit. As the first part reduces, I add some more until it is all wilted. Then, I transfer the wilted spinach to a large bowl and add the feta, parmesan, dill, and any other herbs I have around. Then, I add Celtic sea salt and freshly ground pepper to taste and set it aside to cool.
It’s very important that you use freshly crumbled/grated cheese. Pre-shredded cheeses are covered in anticaking agents, cellulose, and all sorts of sketchy ingredients–read the label the next time you grocery shop! Not only do these things denature the purity of the cheese, but they also negatively affect taste and texture. Do yourself a favor and crumble/grate cheese at home!
Grandma’s Famous Pie Crust
Grandma Trish’s famous pie crust is a critical component to any Greek Spinach Pie! To make the crust, all you need is flour, cold butter, salt, and ice cold water. (Actually she uses shortening, but I am deeply opposed to the use of industrial fats and use butter instead. Otherwise it’s all the same!) Combine the flour and salt in a large bowl. Then, use a cheese grater to grate the butter into the bowl. Use your hands to mix it in and break it up further. When all the butter is spread throughout in pea-sized pieces, add the water one tablespoon at a time until it all comes together.
Turn out the dough onto a lightly floured surface and roll it out in a circle until it is about 1/4 inch thick. Transfer the crust to a 9 inch pie plate and press it into the bottom. Cut off any excess crust hanging over the side of the plate before crimping the edges with your fingers.
Transfer the Greek Spinach Pie filling into the pie plate and spread it out evenly. Add additional Parmesan if desired. Bake for 30-45 minutes at 350 degrees or until the crust turns golden brown. Let cool before slicing to serve. I hope you enjoy this Greek Spinach Pie! Let me know what you think in the comments below. Happy baking!
More Spinach Recipes to Try
- Egg-Free Spinach Artichoke Dip
- Spinach & Sweet Potato Curry
- Spinach and Mushroom Lasagna Rolls
- Baked Spinach Asparagus Risotto
- Vegan African Peanut Stew with Coconut Rice
Greek Spinach Pie
- 1¼ cup all-purpose flour
- Pinch of Celtic sea salt
- 1 stick butter (chilled)
- ¼ cup water (ice cold)
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 18 cups spinach
- 1 cup freshly crumbled feta cheese
- ⅔ cup freshly grated Parmesan cheese (plus extra for topping)
- 1 tsp dried dill
- Celtic sea salt and pepper to taste
- In a large bowl, combine the flour and salt.
- Cut in the butter (or use a cheese grater) and incorporate it with the flour using a pastry blender. Continue until the butter is broken into pea-sized pieces.
- Gradually add the ice water, one table spoon at a time until it all comes together. Do not over mix.
- Preheat the oven to 350°F.
- Place the dough on a lightly-floured surface and roll it out, about ¼ inch thick. Try to knead it as little as possible.
- Transfer the dough to a 9-inch pie plate and press it into the bottom. Cut off any crust hanging over the sides before crimping the edges. Set aside.
- In a large skillet, melt the butter and add the olive oil on medium heat..
- Add the diced onions and sauté until they start to soften and become translucent. Then add the garlic and, stirring often, sauté for another minute.
- Reduce heat to medium-low and add as much spinach as will fit in the skillet. Stir every couple of minutes and as it starts to wilt, add more spinach. Repeat until all the spinach is wilted.
- Add the dill or any other herbs you like and salt and pepper to taste.
- Remove the skillet from the burner and nd stir in the feta and Parmesan.
- Transfer the filling to the pie crust and top with additional Parmesan if desired. Bake at 350° until the crust turns golden brown (about 30-45 minutes).
- When the pie is done baking, remove from oven and let cool before slicing to serve. Enjoy!