Yia Yia’S Spanakopita Recipe

Spanakopita is a classic Greek dish that brings together flaky phyllo dough and a savory spinach and feta filling. It’s a beloved family recipe passed down through generations, and Yia Yia’s version captures the authentic flavors and warmth of traditional Greek cooking. Every bite offers a perfect balance of crispy texture and rich, creamy filling.

We love how this recipe combines simple ingredients into something truly special. Whether you’re making it for a family dinner or a festive gathering, Yia Yia’s Spanakopita never fails to impress. It’s a great way to bring a taste of Greece into your kitchen with minimal fuss and maximum flavor. Let’s dive into this timeless recipe that’s sure to become a favorite in your home too.

Ingredients

To recreate Yia Yia’s Spanakopita, we gather the freshest and most authentic ingredients. Our choice of components ensures the perfect balance of flaky pastry and flavorful filling every time.

Filling Ingredients

• 2 pounds fresh spinach, washed, trimmed, and finely chopped
• 1 large onion, finely chopped
• 3 scallions, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup extra virgin olive oil
• 8 ounces feta cheese, crumbled
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper, to taste

Phyllo Dough and Other Ingredients

• 1 package (16 ounces) phyllo dough, thawed according to package instructions
• 1 cup unsalted butter, melted (for brushing phyllo layers)

Ingredient	Quantity	Notes
Fresh spinach	2 pounds	Washed, trimmed, finely chopped
Large onion	1	Finely chopped
Scallions	3	Thinly sliced
Fresh dill	1/4 cup	Chopped
Fresh parsley	1/4 cup	Chopped
Extra virgin olive oil	1/2 cup	For sautéing and flavor
Feta cheese	8 ounces	Crumbled
Large eggs	2	Lightly beaten
Salt	To taste
Freshly ground black pepper	To taste
Phyllo dough	1 package (16 ounces)	Thawed
Unsalted butter	1 cup	Melted for brushing phyllo

Equipment Needed

To master Yia Yia’s Spanakopita recipe, having the right equipment on hand makes all the difference. Here’s a detailed list of the essential tools we use to achieve that perfect flaky crust and balanced filling.

• Large Mixing Bowl

We combine fresh spinach, herbs, and feta in this bowl. A sturdy bowl allows us to mix ingredients evenly without spillover.

• Sharp Knife

Precision is key when chopping onions, scallions, and herbs like dill and parsley. A sharp knife ensures clean cuts for optimal flavor release.

• Cutting Board

A durable cutting board protects surfaces and provides a safe workspace for prepping vegetables and herbs.

• Measuring Cups and Spoons

Accurate measuring of ingredients like salt, pepper, and eggs ensures the filling has the perfect balance.

• Large Skillet

Browning the onions and softening spinach happens in a large skillet, which helps concentrate the flavors before mixing the filling.

• Pastry Brush

Brushing melted butter over each phyllo layer is crucial to creating a golden crispy texture. A soft pastry brush works best.

• 9×13 Inch Baking Dish

This size is ideal for layering the phyllo dough and holding the filling without spilling during baking.

• Aluminum Foil

Cover the spanakopita halfway through baking to prevent excessive browning while allowing the inside to cook fully.

• Cooling Rack

After baking, transferring the pie to a cooling rack helps maintain its crispiness and prevents sogginess.

Equipment	Purpose
Large Mixing Bowl	Mix filling ingredients
Sharp Knife	Chop vegetables and herbs
Cutting Board	Safe prep surface
Measuring Cups & Spoons	Accurate ingredient portioning
Large Skillet	Cook onions and spinach
Pastry Brush	Butter phyllo layers
9×13 Inch Baking Dish	Assemble and bake spanakopita
Aluminum Foil	Prevent over-browning
Cooling Rack	Maintain crust texture after baking

Having this equipment ready ensures the preparation of Yia Yia’s Spanakopita flows smoothly from start to finish.

Prep Work

Before we begin assembling Yia Yia’s Spanakopita, proper preparation ensures every step flows smoothly. Let’s focus on perfecting the spinach filling and handling the phyllo dough carefully to preserve its flaky texture.

Preparing the Spinach Filling

1. Wash and Dry the Spinach

Rinse fresh spinach thoroughly under cold water to remove any grit. Use a salad spinner or pat dry with clean kitchen towels to remove excess moisture. This step prevents sogginess in the filling.

1. Chop the Vegetables and Herbs

Finely chop:

• 1 cup onion
• ½ cup scallions
• ¼ cup fresh dill
• ¼ cup fresh parsley

Precise chopping ensures even flavor distribution throughout the spanakopita.

1. Sauté the Vegetables

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped onions and scallions. Sauté until soft and translucent, about 5 minutes. Allow to cool slightly.

1. Combine Filling Ingredients

In a large mixing bowl, combine the sautéed onions, chopped herbs, and 4 cups of chopped spinach. Crumble 8 ounces of feta cheese into the mixture. Beat 2 large eggs separately and add in. Season with salt and freshly ground black pepper to taste.

Ingredient	Quantity	Preparation
Fresh spinach	4 cups, chopped	Washed and dried
Onion	1 cup, chopped	Finely chopped
Scallions	½ cup, chopped	Finely chopped
Fresh dill	¼ cup, chopped	Finely chopped
Fresh parsley	¼ cup, chopped	Finely chopped
Feta cheese	8 ounces	Crumbled
Eggs	2 large	Beaten
Salt and pepper	To taste

1. Mix Thoroughly

Fold all ingredients gently until uniformly mixed. Set aside to let flavors meld while we prepare the phyllo dough.

Preparing the Phyllo Dough

1. Thaw the Phyllo Dough Properly

Remove phyllo dough from the freezer at least 24 hours before use. Thaw in the refrigerator overnight. Bring to room temperature for 1 hour before unrolling to prevent tearing.

1. Handle with Care

Place a clean, damp kitchen towel over the phyllo sheets while working. This prevents them from drying out and becoming brittle.

1. Prepare the Butter for Brushing

Melt 1 cup unsalted butter slowly in a small saucepan or microwave. Use a pastry brush to generously butter each phyllo sheet before layering. This is crucial for the crispy, golden-brown crust.

1. Layering Tip

Use a 9×13 inch baking dish. Start by layering 6-8 sheets of phyllo, brushing each layer with butter. This base supports the filling and creates the signature flaky texture.

Directions

Let’s bring together all the elements of Yia Yia’s Spanakopita with care and precision. Following these steps will ensure a perfectly layered and golden-brown pie that captures the essence of traditional Greek cooking.

Assembling the Spanakopita

1. Preheat the oven to 350°F (175°C) to prepare for baking.
2. Lightly brush the bottom and sides of a 9×13 inch baking dish with melted butter to prevent sticking and add flavor.
3. Carefully lay the first sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush this sheet generously with melted butter.
4. Repeat this layering process, brushing each of the first 8 phyllo sheets with butter before adding the next to achieve a rich, crispy base.
5. Evenly spread the prepared spinach and feta filling over the layered phyllo, pressing it down gently to create an even layer.
6. Continue layering phyllo sheets over the filling. For the top layers, use about 6-8 sheets, each brushed with melted butter.
7. Once the final sheet is in place, carefully fold the excess phyllo dough hanging over the edges back onto the top layers, brushing the folds with butter to seal.
8. Using a sharp knife, score the top layers in a diagonal or square pattern to make cutting easier after baking.

Baking Instructions

1. Place the spanakopita on the middle rack of the preheated oven.
2. Bake at 350°F (175°C) for 45-50 minutes, until the phyllo is crisp and displays a golden-brown color.
3. Check the pie at the 40-minute mark. If the top browns too quickly, cover it loosely with aluminum foil to prevent burning while the filling finishes cooking.
4. Remove the spanakopita from the oven and allow it to cool on a wire rack for at least 10-15 minutes. This resting time helps the filling set for cleaner slices.
5. Serve warm or at room temperature with a side of Greek yogurt or a fresh salad.

Step	Instruction	Detail
Oven Temperature	Preheat	350°F (175°C)
Base layers	Brush & layer phyllo	8 sheets, each with melted butter
Filling Layer	Spread filling evenly	Prepared spinach and feta mix
Top layers	Brush & layer phyllo	6-8 sheets, each with melted butter
Baking Time	Bake until golden brown	45-50 minutes
Cooling Time	Rest after baking	10-15 minutes

Serving Suggestions

Yia Yia’s Spanakopita shines both as a hearty main dish and a flavorful appetizer. To elevate our experience with this classic Greek savory pie, here are some serving ideas that complement its crispy layers and rich filling perfectly.

Classic Pairings

• Serve warm or at room temperature with a drizzle of extra virgin olive oil to enhance the flaky phyllo texture.
• Accompany with a simple Greek salad featuring ripe tomatoes, cucumbers, Kalamata olives, red onions, and a sprinkle of oregano.
• Offer a side of tzatziki sauce for a cool, refreshing contrast to the savory spinach and feta filling.

Beverage Recommendations

Pair Yia Yia’s Spanakopita with these beverages for a complete Greek-inspired meal:

Beverage Type	Suggestions
White Wine	Assyrtiko, Sauvignon Blanc
Red Wine	Agiorgitiko, Pinot Noir
Non-Alcoholic	Sparkling water with lemon
Traditional Drink	Greek Mountain Tea

Creative Serving Tips

• Cut into small triangles for bite-sized appetizers at parties.
• Create a spanakopita platter by serving alongside dolmades (stuffed grape leaves) and grilled halloumi cheese.
• For a brunch twist, serve Yia Yia’s Spanakopita with a side of scrambled eggs flavored with fresh herbs.

Presentation Ideas

Place the spanakopita on a rustic wooden board or a brightly colored ceramic plate. Garnish with sprigs of fresh dill or parsley to highlight the herbal notes in the pie. Remember to serve with a warm napkin or a cooling rack to preserve the crunchy phyllo layers.

Storage and Make-Ahead Tips

To enjoy Yia Yia’s Spanakopita at its best anytime, mastering proper storage and make-ahead techniques is essential. Here’s how we ensure the crispy texture and savory filling stay fresh and flavorful.

Cooling Before Storage

Allow the spanakopita to cool completely on a cooling rack after baking. This prevents condensation that can make the phyllo soggy.

Refrigeration

• Wrap the cooled spanakopita tightly with plastic wrap or aluminum foil.
• Place it in an airtight container or sealable bag to maintain freshness.
• Store in the refrigerator for up to 3-4 days.

Freezing

For longer storage:

• Cut the spanakopita into serving-sized pieces.
• Wrap each piece individually in plastic wrap and then aluminum foil to prevent freezer burn.
• Place all wrapped pieces in a large freezer-safe bag or container.
• Freeze for up to 2 months.

Storage Method	Time Frame	Preparation Before Storage	Reheating Tips
Refrigeration	3-4 days	Cool completely then wrap airtight	Reheat at 350°F for 15-20 minutes until crisp
Freezing	Up to 2 months	Cut, wrap individually, then freeze	Thaw overnight in fridge, reheat at 350°F for 20-25 minutes

Make-Ahead Assembly Tips

• Prepare the filling up to 2 days in advance and refrigerate in an airtight container.
• Layer the phyllo sheets and butter just before baking to keep them from drying out.
• You can also assemble the entire pie and refrigerate uncovered for up to 24 hours before baking. Cover loosely with foil while baking to prevent over-browning.

Reheating Spanakopita

To preserve the signature flaky crust:

• Preheat the oven to 350°F (175°C).
• Place the spanakopita on a baking sheet.
• Heat for 15-20 minutes if refrigerated, or 20-25 minutes if previously frozen and thawed.
• Avoid microwaving as it makes phyllo soggy.

“Well-stored spanakopita can bring the taste of Greece to your table any day. By following these storage and make-ahead tips, we keep Yia Yia’s creation fresh, crispy, and delicious.”

These methods ensure that our Spanakopita retains its authentic texture and flavor, making preparation flexible without sacrificing quality.

Conclusion

Yia Yia’s Spanakopita is more than just a recipe—it’s a celebration of Greek heritage and flavors that brings warmth to any table. With the right ingredients and a little patience, we can create a dish that’s both crispy and creamy, perfect for sharing with loved ones.

Whether for a family dinner or a festive gathering, this spanakopita never fails to impress. Embracing the tradition and care behind each step makes the experience even more rewarding. Let’s keep this cherished recipe alive and continue enjoying the delicious taste of Greece right at home.

Frequently Asked Questions

What is Spanakopita?

Spanakopita is a traditional Greek savory pie made with flaky phyllo dough filled with a mixture of spinach, feta cheese, herbs, onions, and eggs. It’s known for its crispy crust and creamy filling.

What ingredients are needed for Yia Yia’s Spanakopita?

You’ll need fresh spinach, onion, scallions, dill, parsley, feta cheese, eggs, salt, pepper, phyllo dough, and melted butter to make Yia Yia’s authentic Spanakopita.

What equipment do I need to make Spanakopita?

Essential equipment includes a large mixing bowl, sharp knife, cutting board, measuring cups and spoons, large skillet, pastry brush, a 9×13 inch baking dish, aluminum foil, and a cooling rack.

How do I prepare the spinach filling?

Sauté chopped onions and scallions, wilt fresh spinach, then combine with herbs, crumbled feta, and beaten eggs. Season with salt and pepper for a balanced flavor.

How is Spanakopita assembled?

Layer phyllo sheets brushed with melted butter in a baking dish, spread the spinach-feta filling evenly, then cover with more buttered phyllo layers before baking.

At what temperature and for how long should Spanakopita be baked?

Bake Spanakopita in a preheated oven at 350°F (175°C) for 45-50 minutes until golden brown and crispy.

Can Spanakopita be served as both a main dish and an appetizer?

Yes, Spanakopita works well as a hearty main dish or a flavorful appetizer, making it versatile for family dinners and festive gatherings.

What are some good serving suggestions for Spanakopita?

Serve with extra virgin olive oil, a fresh Greek salad, tzatziki sauce, or alongside dolmades and grilled halloumi. Pair with white wines like Assyrtiko or red wines such as Agiorgitiko.

How should I store leftover Spanakopita?

Cool completely, wrap tightly, and refrigerate for 3-4 days or freeze in portions for up to 2 months to maintain freshness.

Can I prepare Spanakopita ahead of time?

Yes, prepare the filling in advance and assemble the phyllo layers just before baking to keep the crust fresh and crisp.

How do I reheat Spanakopita without losing its crispiness?

Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore the flaky texture without sogginess.