Savory Spanakopita Spinach Pie

This Savory Spanakopita Spinach Pie is absolutely my favorite labor of love. I have always loved spanakopita since I was a kid. Maybe it is because of my Greek heritage – which I have since learned I may be more Turkish than Greek thanks to a DNA kit. Whoops! It could be because the name just sounded so exotic as a kid – spanakopita. Or maybe it is due to the fact that I have always loved phyllo dough. Whatever it is – spinach pie used to always be my absolute go-to in any Greek restaurant or diner.

Now, as an adult, I am much pickier about my Spanakopita. I prefer mine to most restaurants. What I love about the Savory Spanakopita Spinach Pie is that it is deliciously savory, plenty of dill and sweet onions inside. Because I use extra virgin olive oil instead of butter it never has that greasy taste I did not mind as a kid. Each piece of phyllo dough is crispy but it still is decadent and melts in your mouth. I like a thicker piece of pie, I guess because I actually like spinach. I use fresh spinach and you can tell. Also, it is imperative to use a quality REAL feta cheese. It must be made from sheep and goat’s milk. Faux feta (made from Cow’s milk) will never do. In short, I have become a spanakopita connoisseur.

The Olive Sunshine Greek Spinach Pie Recipe

I did not think I would ever write my own recipe for spanakopita. Olive Sunshine readers know that Julene Stassou, MS, RD wrote my number one Must-Have Cookbook when doing the Mediterranean Diet: The Mediterranean Diet Weight Loss Solution: The 28 Day Kick-Start Plan for Lasting Weight Loss. I swear by this book, and most of my friends and family have either received it from me as a gift, or have bought it through my recommendation. There is a fantastic recipe for Spanakopita in that book. This is the inspiration for the Olive Sunshine recipe. But over time, I have created the Savory Spanakopita Spinach Pie recipe. This Olive Sunshine version has more spinach and dill and less feta making it thicker, healthier and it contains less sodium. All of these differences help me to be able to enjoy it more frequently.

Preparing a Double Recipe of Savory Spanakopita Spinach Pie

This recipe is a double recipe and will make two 9 x 13 pans of scrumptious Greek spinach pie. While it can be pricey to make two, it is a great investment. It is so amazing to know I have 2-3 different days of my favorite meal in the freezer ready to throw in the oven. Sometimes, I am at work late, and I really wanted to make my Sweetheart a nice dinner. I will call him and tell him to go ahead and bake off the Spanakopita. We are both happy and enjoy a fantastic dinner together and lunch is already made for the next day! I eat this meal for dinner, lunch and breakfast (well it has eggs in it does it not)?

It is not just because I like having the emergency meal in the freezer, but it is a huge timesaver. As I mentioned, making spanakopita is a labor of love. It is a bit time-consuming. What I have learned over the years, it takes me about 30 minutes to make one, but only 10 minutes more to make the other. Then the clean up time takes no more time at all. That is why I always make a double recipe of Savory Spanakopita.

Techniques for Preparing the Ingredients for Greek Spinach Pie Quickly

1. I use two large sauté pans simultaneously. Adding a dab of extra virgin I sauté the spinach just until wilted. I simply put the lid on and the greens wilt. While one panful is wilting I am already starting the other pan. I have a strainer lined with a thick layer of paper towels. Working in an assembly-like manner. I add both pans of spinach to the strainer. This technique allows me to wilt the spinach quickly.
2. When the spinach has all been wilted, I top it with several pieces of paper towel and flip it over. The goal is to get as much of the liquid from the spinach drained.
3. Combining all of the ingredients I mix the eggs, feta, dill and salt in one large heavy bowl. I press the heavy bowl on the paper-towel covered spinach. This helps to bring the eggs to room temperature and to drain the spinach.
4. Now I sauté the onions. Then I add the spinach and onions to the bowl and stir. Placing the bowl in refrigerator and while I start the first layer of phyllo dough.

Techniques for Assembling the Spanakopita Greek Spinach Pie

1. I make sure to only open one roll of phyllo dough at a time. I do NOT cover the dough with a wet cloth because I feel it gets too soggy. Instead I use this time saving technique to ensure I layer it quickly. If it is exposed to air too long, it will become brittle and break – so work fast. When layering each individual sheet of phyllo dough in the baking pan I alternate spraying them with extra virgin olive oil spray and brushing the layer with extra virgin olive oil (EVOO). I spray twice, brush once. This serves two purposes. One it speeds up the process, and two it cuts down the fat (even though the Mediterranean Diet relies on EVOO as a healthy fat).
2. While the first Savory Spanakopita Spinach Pie is baking, I assemble the second pie. I use the plastic from the phyllo dough to cover the top of the pie in the pan. Covering it with aluminum, I put it in the freezer.
3. At this point, I have just enough time to wash and dry the dishes and clean down the counters and set the table! We get to enjoy my favorite warm and crispy Savory Spanakopita Spinach Pie knowing there is another one in the oven!