Healthy Spanakopita Spinach Pastry Recipe

Nutritious Spanakopita Spinach Pastry Recipe, crafted with olive oil in place of butter, renders this vibrant spinach, lemon, and feta phyllo pastry, more wholesome.

Large Dinner-sized Spanakopita

In Favor Of Spanakopita

Spanakopita is cherished far beyond Greece as it communicates a nearly universal language of food: crisp pastry, comforting greens, rich cheese, and the warmth of meals shared together.

At its core, spanakopita is constructed from components seen throughout numerous cultures. Leafy greens enveloped in dough can be found everywhere, from Balkan burek to Turkish börek, Middle Eastern fatayer, Eastern European strudels, and even hand pies intrinsic to countless traditions.

Spinach, herbs, and cheese are modest, readily available ingredients that have nourished families for generations, giving the dish a sense of familiarity and adaptability wherever it journeys.

Spinach

Spinach is one of my top, nutritious and most adaptable leafy greens. Cultivating spinach in pots turned out to be surprisingly simple; who knew!

One autumn afternoon, while my grandsons visited during the pandemic and sought a fun activity, we placed some spinach seeds in a few hanging baskets.

Planting Grandma’s Spinach In September

I intended to bring them indoors for the winter, should I notice any signs of growth from the seeds, although I was skeptical.

By winter, the baskets resided in my small potting shed, overflowing with spinach leaves.

I chose to prepare an authentic spanakopita recipe using the fresh leaves instead of the Mediterranean version I grew up making, known as Fatayer.

My Winter Greenhouse

Global Pastry Recipes

Phyllo itself narrates a tale of cultural interchange. Thin layers of dough spread throughout the Ottoman Empire and further, integrating Greek, Turkish, Armenian, Levantine, and North African cuisines. Each locale personalized it, filling it with seasonal and local ingredients. Spanakopita emerged as a cherished representation of that common culinary heritage.

The emotional resonance is also significant. Spanakopita is both rustic and festive, simple enough for a family setting, yet special enough for celebrations, gatherings, and traditions. It fits seamlessly into many food cultures that treasure dishes intended for advance preparation, sharing, and enjoyment by hand or in generous portions.

Nutritious Spanakopita Recipe

Are you preparing spanakopita for the first time? Here’s an interesting tidbit; Spanaki, is the Greek term for spinach, and pita refers to bread dough.

Nevertheless, the traditional Greek dish, known as spanakopita, is constructed from sheets of filo pastry, referred to as phyllo, rather than pita dough.

Historically, a meat or spinach pie recipe I was raised on is called Fatayer.

For a simplified spanakopita recipe, I will utilize sheets of filo pastry, omitting the melted butter commonly used by the Greeks, and keep it healthier with olive oil, the Mediterranean approach.

Olive Oil Brushed Spanakopita

Pastry

Working with pastry dough, especially phyllo dough, isn’t as challenging as it appears, and I will provide you with step-by-step images, directions, and a video to assist you.

The key is to discover a brand of phyllo dough that isn’t torn, dry, or damaged when you unfreeze and open it for use.

The optimal approach to start is by working on a flat area, handling one sheet of phyllo dough at a time, on a surface lightly dusted with flour.

The leftover stack of phyllo sheets should remain covered with a damp cloth to prevent it from drying out.

Crisp and Baked Spanakopita Pastry

Healthier Greek Spinach Pie

Utilizing olive oil instead of melted butter makes it simpler to baste with a pastry brush rather than constantly melting the butter and avoiding excess application.

Another element of a nutritious spanakopita pastry is to use fresh baby spinach leaves instead of frozen spinach.

Frozen spinach often contains too much moisture, resulting in excess liquid in the egg mixture.

I usually utilize fresh garden spinach leaves in the spring, when they flourish abundantly in pots, before it turns too hot.

Crisp Phyllo Spinach Pastries With Olive Oil

A Vegan Spanakopita Choice

With fresh spinach leaves, sheets of phyllo pastry, a bit of olive oil, and some cashew cheese, you can create a delectable vegan spanakopita!

This variation won’t include eggs, but the vegan cheese, particularly a homemade cashew cheese, will assist in binding the ingredients together.

In my homemade cashew cheese, I incorporate a touch of nutritional yeast, which imparts a tangy, fermented note to the flavor, reminiscent of cheese.

Wilting Spinach

How To Create Spanakopita Filling

The initial step is to prepare the spinach, egg, and feta filling, but we must first wilt the spinach and allow it to cool before integrating it into the mixture.

This can be effortlessly accomplished by placing the mound of spinach into a large frying pan, with merely a tablespoon of water at the bottom. Cover with a lid to generate steam over medium-high heat, until the leaves begin to wilt. Remove using a slotted spoon and transfer to a mixing bowl.

Once the leaves cool down, the remaining ingredients can be added, along with chopped fresh herbs.

Working With Phyllo Dough With Butter

How To Prepare The Spanakopita Pastry

Although many of us may be hesitant about working with phyllo pastry, it is indeed quite accommodating. Should it tear or break while manipulating it, simply ‘adhere’ it back together with olive oil during preparation.

If you find yourself with leftover phyllo dough or unusable torn pieces, do not fret; store the scraps in a sealed container in the freezer, add them when you work with phyllo again, and just when you need a quick pie crust, you’ll have one!

https://www.youtube.com/watch?v=qqKEf2W5EXU[/embed>
<figcaption class="wp-element-caption">Phyllo Trash Pie Crust</figcaption></figure>

Much like any cuisine around the globe, there exists a family style and a traditional style of preparing numerous dishes. For a family style, in making this classic Greek dish, the phyllo dough is assembled in layers in a sheet pan, with the delightful spanakopita filling nestled between several layers.

A more visually appealing way to prepare and present the same traditional Greek spanakopita recipe is to fold the filling into small triangles of phyllo dough. This technique is easier for individual serving, looks more attractive on a platter for family gatherings, or can be made small enough to serve as a Meze dish. <!– Ezoic – wp_incontent_9 – incontent_9 –><!– End Ezoic – wp_incontent_9 – incontent_9 –>

<figure class="wp-block-image size-large is-resized"><figcaption class="wp-element-caption">Spanakopita Tarts</figcaption></figure>

<h2 class="wp-block-heading">A Shortcut Method Of Spanakopita</h2>

Oftentimes, traditional Greek cuisine, much like Mediterranean

Culinary preparation requires patience and involves numerous stages to transform basic components into something appropriate for ‘fine dining’. <!– End Ezoic – gen_incontent_10 – incontent_10 –><!– Ezoic – gen_incontent_10 – incontent_10 –>

Nevertheless, we frequently lack the luxury of dedicating time to create traditional dishes the authentic way, so I have an enticing ‘shortcut’ for you!

Just grab a pack of mini phyllo tart shells, replicate this exact recipe, add a scoop into each tart shell topped with a sprinkle of feta, and you will enjoy the same flavors but in a fresh presentation! <!– Ezoic – wp_incontent_10 – incontent_10 –><!– End Ezoic – wp_incontent_10 – incontent_10 –>

Additionally, if you're seeking a unique twist on the beloved ingredients found in spanakopita, consider these Spanakopita Muffins! <!– End Ezoic – gen_incontent_11 – incontent_11 –><!– Ezoic – gen_incontent_11 – incontent_11 –>

<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">Spanakopita Muffins and Spanakopita Tarts</figcaption></figure>

<h2 class="wp-block-heading">What To Accompany Spanakopita</h2>

<ul class="wp-block-list">
<li>Spanakopita Burgers – Outstanding Greek Spanakopita Burger Recipe featuring lean ground beef or lamb, spinach, and feta produces the finest burgers, especially on a homemade bun!</li>

<li>Lamb Kofta – Kofta Kabobs from Guy’s Grocery Games were among the ‘winning’ dishes I crafted, presenting a favorite recipe for spiced ground lamb on skewers!</li><!– Ezoic – wp_incontent_11 – incontent_11 –><!– End Ezoic – wp_incontent_11 – incontent_11 –>

<li>Eggplant Tomato Stacks – Mediterranean Eggplant and Tomato Stacks, featuring golden sautéed eggplant, plump tomatoes, cheese, pesto, and a drizzle of wine!</li>

<li>Fish In A Fig Leaf – Recently harvested Fig and Garlic Chive Pizza with zucchini rolls, layering ground meat, feta, and a sweet honey drizzle on an Almond crust pizza base. </li>
</ul>

<figure class="wp-block-image size-full"><figcaption class="wp-element-caption">Mediterranean Medley Of Fabulous Dishes</figcaption></figure>

<h2 class="uagb-heading-text">A Concluding Thought On Spanakopita</h2>

Spanakopita embraces diversity. It can be vegetarian, decadent or light, herbaceous or cheese-laden, folded into chic triangles or baked as a substantial pan pie. This adaptability enables it to cross cultural boundaries effortlessly while maintaining authenticity.<!– Ezoic – wp_incontent_12 – incontent_12 –><!– End Ezoic – wp_incontent_12 – incontent_12 –>

Thus, spanakopita is not solely a Greek creation; it serves as a reminder that delightful cuisine transcends, evolves, and connects us, carrying the essence of home wherever it may go.

<h2 class="wp-block-heading">Essential Ingredients</h2>

<ul class="wp-block-list">
<li>Fresh spinach is preferred over frozen, as the latter is often saturated with water, which can dilute the filling.</li>

<li>Eggs serve to bind the filling during baking; though chicken eggs are typically used, consider trying one or two duck eggs for a richer yolk.</li><!– Ezoic – wp_incontent_13 – incontent_13 –><!– End Ezoic – wp_incontent_13 – incontent_13 –>

<li>Garlic should be freshly pressed, not in powdered form.</li>

<li>Lemon juice, along with both the zest and the juice.</li>

<li><a href="https://www.bonappetit.com/test-kitchen/primers/article/feta-guide?srsltid=AfmBOooxjh1tfWmnsFt75uX9B4P4_aLBD1H6vk2dC0oLKGnFDhd-ZEVB" target="_blank" rel="noopener noreferrer nofollow">Feta cheese</a> comes in a variety of milk sources; goat, sheep, or cow, and I prefer sheep for its enhanced flavor and fat content, yielding a silkier cheese. </li>

<li>Fresh herbs, such as oregano, thyme, marjoram, or even dill to add a fresh taste to the spinach filling.</li>

<li>Coarse salt and Pepper</li>

<li>Olive oil is used instead of butter, so ensure you select a brand with quality taste.</li><!– Ezoic – wp_incontent_14 – incontent_14 –><!– End Ezoic – wp_incontent_14 – incontent_14 –>

<li>Phyllo dough typically arrives frozen and needs to be thawed at least two hours before use, or ideally placed in the refrigerator overnight.</li>
</ul>

<figure class="wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio">
https://www.youtube.com/watch?v=0U7G6f1I4hY[/embed>
<figcaption class="wp-element-caption">Dirt To Dish Cookbook</figcaption></figure>

<h2 class="wp-block-heading">Required Equipment</h2>

<ul class="wp-block-list">
<li><a href="https://amzn.to/4hUmyyS" target="_blank" rel="noopener noreferrer nofollow">Parchment paper</a> – Phyllo dough is fragile and rich in butter, which poses a sticking hazard. Parchment paper provides a nonstick surface on the baking tray, simplifies cleanup, and assists the spanakopita in lifting seamlessly post-baking.</li>

<li><a href="https://amzn.to/49NNKgv" target="_blank" rel="noopener noreferrer nofollow">Baking sheet pans</a> – Spanakopita is generally baked flat or folded into triangles/rolls, so a rimmed baking sheet provides space for the pastries to bake uniformly. The pan supports the layers and enhances heat circulation, resulting in a crispy, golden outcome.</li><!– Ezoic – wp_incontent_15 – incontent_15 –><!– End Ezoic – wp_incontent_15 – incontent_15 –>

<li><a href="https://amzn.to/4oO3TXW" target="_blank" rel="noopener noreferrer nofollow">Basting brush</a> – This is vital for applying olive oil between phyllo layers. Even, gentle brushing maintains the pastry's flakiness and crispness without damaging the delicate dough.</li>

<li><a href="https://amzn.to/4o1YQSJ" target="_blank" rel="noopener noreferrer nofollow">Slotted Spoon</a> – Spinach releases significant moisture during cooking. A slotted spoon helps lift the spinach from the pan while leaving behind excess liquid, crucial for averting a soggy filling and preserving crisp layers.</li>

<li><a href="https://amzn.to/4o1cZPY" target="_blank" rel="noopener noreferrer nofollow">Mixing bowl</a> – The mixing bowl is where the filling is combined—spinach, herbs, feta, eggs, and seasonings. A spacious bowl allows for gentle folding of the ingredients without crushing them.</li><!– Ezoic – wp_incontent_16 – incontent_16 –><!– End Ezoic – wp_incontent_16 – incontent_16 –>

<li>Mixing fork – A fork is more effective than a spoon for this filling, helping crumble feta, blend eggs uniformly, and distribute herbs without overmixing or mashing the filling into a paste.</li>

<li>a paste.</li>

<li>Stovetop or <a href="https://amzn.to/3YSdWjn" target="_blank" rel="noopener noreferrer nofollow">burner</a> – for wilting the spinach leaves.</li>

<li>Oven – The oven performs its final enchantment, baking the spanakopita until the phyllo layers puff up and become crisp and golden while the filling solidifies and turns creamy within.</li>
</ul>

<figure class="wp-block-image size-large is-resized"><figcaption class="wp-element-caption">Ingredients for Spanakopita</figcaption></figure>

<div id="recipe-33272-equipment" class="wprm-recipe-equipment-container wprm-block-text-normal" data-recipe="33272"><ul class="wprm-recipe-equipment wprm-recipe-equipment-list"><li class="wprm-recipe-equipment-item" style="list-style-type: disc;">Baking sheet pan</li><li class="wprm-recipe-equipment-item" style="list-style-type: disc;">Pastry brush</li></ul></div>

<div id="recipe-33272-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-33272-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="33272" data-servings="1"><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0">1 lb Fresh spinach leaves </li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1">2 Eggs </li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2">1 Clove of garlic crushed</li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3">1 tbsp Lemon juice </li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4">4 oz Feta cheese crumbled</li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="8">2 tbsp Fresh herb leaves oregano, thyme or marjoram</li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5">Salt and pepper to taste</li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6">1/4 cup Olive oil or as needed</li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="7">12 sheets Phyllo pastry or as necessary</li></ul></div></div>

<div id="recipe-33272-instructions" class="wprm-recipe-instructions-container wprm-recipe-33272-instructions-container wprm-block-text-normal" data-recipe="33272"><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-33272-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;">Preheat the oven to 350°F. Place parchment paper on one or two baking sheets.</li><!– Ezoic – wp_incontent_17 – incontent_17 –><!– End Ezoic – wp_incontent_17 – incontent_17 –><li id="wprm-recipe-33272-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">On the stovetop, in a large skillet with a lid, add a few tablespoons of water and a pile of spinach to wilt the leaves for around one minute. Transfer with a slotted spoon to a mixing bowl, ensuring to drain any excess liquid, and allow it to cool prior to proceeding with the spinach filling.</div></li><li id="wprm-recipe-33272-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;">Incorporate the eggs, crushed garlic cloves, roughly chopped fresh herbs, lemon juice, salt, and pepper. Mix in the crumbled feta cheese and stir. Set this mixture aside. </li><li id="wprm-recipe-33272-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;">Ensure the phyllo dough is opened and laid flat with a towel draped over it to prevent drying out, along with a basting brush and a small bowl of olive oil prepared. </li><!– Ezoic – wp_incontent_18 – incontent_18 –><!– End Ezoic – wp_incontent_18 – incontent_18 –><li id="wprm-recipe-33272-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px;">Take one large sheet of phyllo, open it, and lightly brush with olive oil. Fold it in half lengthwise to create a narrow strip. Place a small dollop of the spinach mixture in the lower corner. Start folding quickly into ‘flag-style’ triangles, brushing a bit of oil as you fold. Put the triangle on the parchment-lined baking sheet and continue until all the filling is utilized. Brush the top layers with a little additional olive oil. </div></li><li id="wprm-recipe-33272-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;">Bake for approximately 15 to 20 minutes, until the pastry turns golden, but watch it closely to prevent browning too soon. </li></ul></div></div>

<div id="wprm-recipe-video-container-33272" class="wprm-recipe-video-container">https://www.youtube.com/watch?v=BAUt1Ix1pCk

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