Easter Spanakopita Pie

Easter Spanakopita Pie has become an absolute staple in our family’s Easter celebrations, and honestly, it’s not just reserved for Easter anymore! The first time I baked this golden, flaky pie, the aroma alone was enough to transport us to a sunny Greek taverna. The layers of crisp phyllo pastry, the savory, vibrant filling of spinach, feta, and herbs – it was an instant hit. Even my kids, who are sometimes hesitant about spinach, devoured it! Since then, it’s a dish that’s requested time and time again, whether for a festive gathering or a simple Sunday brunch. It’s the perfect balance of comforting and sophisticated, and it brings a touch of Mediterranean sunshine to any table. Trust me, once you try this Easter Spanakopita Pie, it will become a beloved tradition in your home too.

Ingredients for Easter Spanakopita Pie

• Phyllo Dough: 1 pound, thawed – The delicate, paper-thin layers that create the signature flaky crust.
• Fresh Spinach: 2 pounds, thoroughly washed and dried – The star of the filling, providing earthy flavor and vibrant color.
• Feta Cheese: 1 pound, crumbled – Adds salty, tangy, and creamy notes that perfectly complement the spinach.
• Large Eggs: 4 – Bind the filling together and add richness.
• Yellow Onion: 1 large, finely chopped – Provides a savory base flavor to the filling.
• Fresh Dill: 1/2 cup, chopped – Contributes a bright, herbaceous, and slightly licorice-like flavor.
• Fresh Parsley: 1/2 cup, chopped – Offers a fresh, clean, and slightly peppery taste.
• Olive Oil: 1 cup, extra virgin – Used for sautéing the onion and brushing the phyllo, adding richness and flavor.
• Lemon Juice: 2 tablespoons, fresh – Brightens the flavors and balances the richness of the cheese and oil.
• Nutmeg: 1/4 teaspoon, ground – A hint of warmth and spice that enhances the savory notes.
• Salt: 1 teaspoon, or to taste – Enhances all the flavors in the filling.
• Black Pepper: 1/2 teaspoon, freshly ground, or to taste – Adds a touch of spice and depth.

Instructions for Making Easter Spanakopita Pie

1. Prepare the Spinach: Begin by thoroughly washing the fresh spinach. This is crucial to remove any grit or dirt. After washing, it’s essential to remove as much excess water as possible. You can do this by placing the spinach in a salad spinner or by squeezing it in batches with your hands over a colander. Excess moisture will make your filling watery and prevent the phyllo from crisping up properly. Once the spinach is well-drained, roughly chop it. Don’t chop it too finely, as you want some texture in the filling.
2. Sauté the Onion: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until it becomes softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Sautéing the onion softens its sharp flavor and brings out its sweetness, creating a more mellow and balanced base for the filling. Ensure the onion is cooked through but not browned, as browned onions can become bitter.
3. Wilt the Spinach: Add the chopped spinach to the skillet with the sautéed onion. Cook, stirring frequently, until the spinach wilts down significantly and becomes tender. This will take approximately 5-10 minutes. As the spinach cooks, it will release more moisture. Continue to cook until most of this moisture evaporates. You might need to cook in batches if you have a very large quantity of spinach to ensure it wilts evenly. Don’t overcook the spinach to the point where it becomes mushy; you want it just wilted and tender.
4. Drain Excess Moisture (Crucial Step!): Once the spinach is wilted, transfer it to a colander placed over a bowl. Press down on the spinach with a spoon or spatula to extract as much excess liquid as possible. This step is absolutely critical for preventing a soggy pie. Allow the spinach to drain for at least 10-15 minutes, or even longer if you have time. You can even gently squeeze the spinach in small handfuls to remove more moisture, being careful not to burn yourself if it’s still hot. The drier the spinach, the crispier your Spanakopita will be.
5. Cool the Spinach Mixture: Allow the spinach and onion mixture to cool slightly before proceeding. This prevents the heat from cooking the eggs when you add them to the filling. Cooling also makes it easier to handle the mixture when combining it with the other ingredients. You can speed up the cooling process by spreading the spinach mixture out on a plate or in a shallow dish.
6. Prepare the Filling: In a large mixing bowl, combine the cooled spinach and onion mixture, crumbled feta cheese, chopped fresh dill, chopped fresh parsley, eggs, lemon juice, ground nutmeg, salt, and black pepper. Mix everything together thoroughly until all ingredients are evenly distributed. Taste the filling and adjust seasoning as needed. You might want to add a little more salt or pepper depending on the saltiness of your feta and your personal preference. Remember that the flavors will meld and intensify during baking.
7. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar sized pie dish with olive oil. This prevents the Spanakopita from sticking to the dish and makes it easier to serve. A glass or ceramic baking dish works well for this recipe.
8. Assemble the Spanakopita: Unroll the thawed phyllo dough. Keep the phyllo sheets covered with a damp paper towel or kitchen towel while you work to prevent them from drying out and becoming brittle. Brush the bottom of the prepared baking dish generously with olive oil. Place one sheet of phyllo dough in the dish, letting the edges overhang the sides. Brush the phyllo sheet lightly with olive oil. Repeat this process, layering about 6-8 sheets of phyllo, brushing each sheet with olive oil before adding the next. The overlapping phyllo and olive oil create the flaky layers of the crust. Ensure you brush each layer evenly, but don’t soak it in oil.
9. Add the Filling: Pour the spinach and feta filling evenly over the phyllo crust in the baking dish. Spread it out to ensure it reaches all corners. Distribute the filling evenly for consistent baking and flavor in every bite.
10. Top with Remaining Phyllo: Begin layering the remaining phyllo sheets over the filling, one at a time, brushing each sheet with olive oil as you did for the bottom crust. Again, use about 6-8 sheets of phyllo for the top crust. Tuck the overhanging edges of the bottom phyllo crust over the top phyllo layers to seal the pie. This creates a neat edge and helps to hold the filling in.
11. Score and Bake: Using a sharp knife, lightly score the top layer of phyllo dough into squares or diamonds. This makes it easier to serve after baking and allows steam to escape during baking, preventing the crust from becoming soggy. Bake in the preheated oven for 35-45 minutes, or until the phyllo crust is golden brown and crispy and the filling is set. The baking time may vary slightly depending on your oven. Keep an eye on the Spanakopita and adjust baking time as needed. The top should be a deep golden brown color.
12. Cool Slightly and Serve: Remove the Spanakopita from the oven and let it cool slightly for about 10-15 minutes before slicing and serving. This allows the filling to set up a bit more and makes it easier to slice and serve without the filling spilling out. Spanakopita can be served warm, at room temperature, or even cold. It’s delicious on its own or with a dollop of Greek yogurt or tzatziki sauce.

Nutrition Facts for Easter Spanakopita Pie

Serving Size: Approximately 1 slice (based on 12 servings per 9×13 inch pie)
(Note: Nutritional values are estimates and can vary based on specific ingredients used.)

• Calories: Approximately 350-400 kcal per serving
• Fat: 25-30g
• Saturated Fat: 10-15g

Preparation Time for Easter Spanakopita Pie

• Prep Time: 45-60 minutes (includes spinach preparation, filling making, and phyllo layering)
• Cook Time: 35-45 minutes
• Total Time: Approximately 1 hour 20 minutes – 1 hour 45 minutes

This Easter Spanakopita Pie recipe requires a bit of time, especially with the phyllo dough and spinach preparation, but the result is well worth the effort. It’s a wonderful make-ahead dish, as you can prepare the filling in advance and assemble and bake the pie closer to serving time.

How to Serve Easter Spanakopita Pie

Spanakopita Pie is incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Appetizer: Cut into smaller squares or triangles and serve as a delicious and impressive appetizer for parties or gatherings. It’s perfect for finger food and can be served warm or at room temperature.
• Main Course: Serve a larger slice as a vegetarian main course for lunch or dinner. Pair it with a fresh Greek salad or a simple green salad to create a complete and balanced meal.
• Side Dish: Spanakopita complements grilled meats, roasted chicken, or fish beautifully. Serve it as a flavorful and satisfying side dish at your next dinner party.
• Brunch or Breakfast: Enjoy a slice of Spanakopita as part of a brunch spread. It pairs wonderfully with eggs, fruit, and yogurt. It’s a more savory and substantial option for brunch compared to sweet pastries.
• Picnics and Potlucks: Spanakopita is a fantastic dish to bring to picnics and potlucks. It travels well and can be enjoyed at room temperature, making it convenient and crowd-pleasing.
• With Dips and Sauces: Serve Spanakopita with a side of creamy Greek yogurt, tzatziki sauce, or a lemon-herb aioli for dipping. These sauces add extra flavor and moisture.
• Warm or Cold: Spanakopita is delicious both warm and cold. Enjoy it straight from the oven for the ultimate crispy crust, or enjoy it cold the next day for a convenient snack or light meal.

Additional Tips for the Best Easter Spanakopita Pie

1. Use High-Quality Phyllo Dough: Opt for a good quality brand of phyllo dough. Freshly thawed phyllo is easier to work with and will result in a flakier crust. Avoid using phyllo that is too dry or cracked.
2. Thaw Phyllo Dough Properly: Thaw phyllo dough overnight in the refrigerator. Do not thaw it at room temperature or in the microwave, as this can make it sticky and difficult to handle. Keep it wrapped in its original packaging until ready to use.
3. Keep Phyllo Dough Moist: Phyllo dough dries out very quickly. Always keep the stack of phyllo sheets covered with a damp paper towel or kitchen towel while you are working with it. This prevents it from becoming brittle and tearing.
4. Don’t Overwork the Phyllo: Handle phyllo dough gently. Avoid tearing or stretching it too much. If a sheet tears slightly, don’t worry, it will still work fine. Just patch it together with another piece.
5. Use Good Quality Feta: Choose a good quality block of feta cheese and crumble it yourself. Pre-crumbled feta often contains cellulose and may not melt as well. Greek feta, made from sheep’s milk or a blend of sheep’s and goat’s milk, offers the best flavor and texture for Spanakopita.
6. Drain Spinach Thoroughly (Again!): We cannot stress this enough! Properly draining the spinach is the key to preventing a soggy Spanakopita. Take your time and ensure you remove as much moisture as possible after wilting the spinach.
7. Brush Phyllo with Olive Oil Generously (But Not Excessively): Brushing each layer of phyllo with olive oil is essential for creating the flaky layers. Be generous with the oil, but don’t soak the phyllo. A light, even brushing is sufficient.
8. Make Ahead for Convenience: Spanakopita filling can be made a day ahead and stored in the refrigerator. You can also assemble the entire pie ahead of time and keep it refrigerated, unbaked, for up to 24 hours. Bake it just before serving, adding a few extra minutes to the baking time if baking from cold. This makes it perfect for entertaining.

Frequently Asked Questions about Easter Spanakopita Pie (FAQ)

Q1: Can I use frozen spinach instead of fresh spinach?
A: While fresh spinach is highly recommended for the best flavor and texture, you can use frozen spinach in a pinch. If using frozen spinach, be sure to thaw it completely and squeeze out as much excess water as possible. Frozen spinach tends to be wetter than fresh, so extra draining is crucial. You will likely need about 1 pound of frozen spinach to yield a similar amount to 2 pounds of fresh spinach after wilting.

Q2: Can I make Spanakopita ahead of time?
A: Yes, Spanakopita is an excellent make-ahead dish! You can prepare the filling up to a day in advance and store it in the refrigerator. You can also assemble the entire pie, unbaked, and refrigerate it for up to 24 hours. When ready to bake, simply take it out of the refrigerator and bake as directed, adding a few extra minutes to the baking time if baking from cold. Baked Spanakopita can also be reheated gently in the oven or microwave.

Q3: Can I freeze Spanakopita?
A: Yes, you can freeze baked Spanakopita. Allow it to cool completely after baking, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then bake in a preheated oven at 350°F (175°C) until heated through and crispy, about 20-30 minutes.

Q4: Can I use a different cheese instead of feta?
A: While feta is traditional and provides a distinct flavor, you can experiment with other cheeses. Ricotta cheese can be added for creaminess, or you could try a combination of feta and ricotta. For a less salty option, you could use a mild goat cheese or even crumbled mozzarella, although these will alter the classic Spanakopita flavor profile.

Q5: My phyllo dough keeps tearing. What am I doing wrong?
A: Phyllo dough is delicate and can tear easily, especially if it’s too dry or not thawed properly. Ensure your phyllo is fully thawed and keep it covered with a damp towel while you work. Handle it gently and avoid stretching it excessively. If it tears a little, don’t worry too much; you can patch it up with another piece of phyllo. Using good quality phyllo also helps.

Q6: How do I prevent my Spanakopita from being soggy?
A: Soggy Spanakopita is usually caused by excess moisture in the filling. The most crucial step is to thoroughly drain the spinach after wilting. Press out as much liquid as possible. Also, avoid overfilling the pie, as too much filling can also contribute to sogginess. Ensuring the phyllo is brushed with olive oil between layers also helps create a barrier and crispier crust.

Q7: Can I add other ingredients to the Spanakopita filling?
A: Yes, you can customize your Spanakopita filling to your liking. Some popular additions include sautéed mushrooms, chopped artichoke hearts, or sun-dried tomatoes. You can also add different herbs, such as oregano or mint, to enhance the flavor. However, stick to ingredients that won’t release too much moisture.

Q8: What is the best way to reheat Spanakopita?
A: The best way to reheat Spanakopita and maintain its crispiness is in the oven. Preheat your oven to 350°F (175°C) and reheat the Spanakopita for 15-20 minutes, or until heated through and the crust is crispy again. You can also reheat it in a microwave for convenience, but the crust may become softer. For microwave reheating, heat in short intervals to avoid overheating and making it soggy.

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