spanakopita spinach pie;
Originally posted June 8, 2018. Updated October 10, 2024 for content and clarity.
This spanakopita spinach pie is super healthy, packed with spinach and delicious cheeses, with flaky crisp layers of phyllo dough so you don’t feel like you’re missing out on the carbs. Spanakopita is a savory Greek pastry made with layers of phyllo dough and a filling of spinach, cheese, and other ingredients. Cottage cheese and feta cheese give an extra pop of saltiness to each bite and the diced onion adds a little extra flavor to every bite.
I first made this as an adaptation of a Weight Watcher’s recipe leading up to my wedding in 2018. I was looking to find something sustainable in the short term to help me look and feel my best on my wedding day, and while I don’t like to dwell on diets or push any diet agendas, credit where credit is due–even years later, no longer participating in Weight Watchers, I still make this spanakopita spinach pie.
Plan ahead the night before and thaw your frozen spinach and pre-made frozen phyllo dough in the fridge.
secret to success
I’ve used this recipe as both a main dish and a side dish. I demand simplicity in side dishes because there’s usually enough other stuff going on in my kitchen. The biggest gotcha for planning ahead is the frozen ingredients. Plan ahead the night before and thaw your frozen spinach and pre-made frozen phyllo dough in the fridge. When I buy phyllo dough, they typically come in 2 packages and you’ll only need one, roughly 16 sheets of phyllo.
When using the phyllo dough, it’s very fragile and thin, so handle it with care. If you want the top sheets to be crisp and extra flaky, make sure you spray or brush each phyllo layer with oil. I prefer to use an oil spray because it’s easier (no brush to wash), and less likely to disturb the delicate pastry sheets. Honestly, I’m lazy, and don’t necessarily spray between every single sheet. Especially if some of them stick together, I’d rather not risk ripping them too much so I just move on to the next layer.
So while it has more than the 5 ingredients I count as “simple” recipes, the steps are quite simple. The most complicated part is the phyllo dough, but the filling itself is dump-and-stir. Make sure to squeeze the water from the frozen spinach before adding it to the bowl. I do this one of two ways. I will either do it straight with my hands, grabbing a fistful of spinach and squeezing to drain the water. Add the handful to your bowl and proceed with the next until all your spinach is drained.
If the thawed frozen spinach is still too cold from thawing to handle, try using a mesh sieve to drain the excess water.
secret to success
Sometimes though, the spinach is still very very cold and my poor hands need a break. In that case, I’ll use a fine mesh strainer. Add the spinach and use your hands or a small cup to press down on the spinach so the water trickles through the strainer. Both work great.
From there, add in your diced onion, seasonings, and cheeses, mix, and dump over the base layers of phyllo dough. Spread evenly, and then top with the remaining phyllo dough, making sure to spray between each layer. If you want to prevent extra breakage on each square, you can pre-cut the dough into squares prior to baking. Sometimes I do, sometimes I don’t, just depends on the day.
Spanakopita is great as breakfast, dinner, or a side dish, and is perfect for potlucks!
secret to success
Serve warm! I’ll eat this spanakopita spinach pie as breakfast, or dinner, or a side dish. It’s also a great side dish for a potluck, again because it’s quick, easy, and healthy. Oh and did I mention–tasty? Of course, I wish it had more cheese, but that’s because I want everything I eat to have more cheese.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other healthful recipes? Check out these fan favorites:
- My small-batch healthful greek yogurt pancakes are still light and fluffy, but packed with extra protein and whole grains to keep you full but satisfy your pancake cravings.
- Looking for a healthy sweet treat to celebrate a birthday? Try this homemade watermelon cake–literally, a cake made out of watermelon and decorated to look festive and still let you blow out candles!
- Do you like to meal prep? These breakfast sandwiches I love to make ahead for a whole week of tasty, easy breakfast that you can take on the go after a quick heat in the microwave
spanakopita spinach pie;
Ingredients
- 30 oz frozen spinach thawed
- 1 large onion diced
- 1 cup cottage cheese
- 1 cup fat free feta cheese
- ½ cup parmesan cheese
- 16 sheets filo dough
- 2 tsp olive oil or oil spray
- ½ tsp salt
- ½ tsp pepper
- pinch of nutmeg
Instructions
- Grease a 9” x 13” pan with oil or oil spray. Lay down 8 sheets of filo dough, brushing or spraying with oil in between each layer.
- Allow spinach to thaw and squeeze out water. Set aside.
- Heat 1 tsp. oil in a pan. Meanwhile, dice onion and sauté until translucent. Turn off the heat and mix in the spinach.
- Mix in the cottage cheese, feta cheese, parmesan cheese, salt, pepper, and nutmeg into the spinach mixture.
- Spread mixture out in the pan, and cover with remaining filo dough. Spray with oil spray between each layer.
- (Optional) Pre-cut squares. Using a sharp knife, slice into 12 squares taking care not to slice the bottom filo dough. This will help keep the pastry on each square together.
- Bake 45 minutes at 375°F or until top is golden brown. Remove from oven and let stand for 5 minutes. Cut into squares and serve.
1 Comments
Laura
October 13, 2024 at 9:10 pm
Best spanakopita recipe! I make this all the time. I make variations, but Katie’s original is the best.