Inexpensive, Homemade Spanikopita (Spinach Pie)

Mmmmm… I LOVE spinach pie. Whenever I eat at Greek restaurants, I always make sure to order some spanikopita. I love the flaky crust and the rich, warm, spinach-filled interior. Popeye totally knew what was up.

This spinach pie isn’t truly Greek-flavored, but I love it all the same. There are many ways to make a spinach pie, and this weekend I was most interested in finding the fastest, easiest route to this spinach heaven.

My mom made baklava fairly often when I was growing up, and ever since watching her wrestle with those finicky phyllo dough sheets, I’ve never wanted to go near them. So, for this recipe, I chose puff pastry. It’s much thicker and way more forgiving than phyllo, but you still get a nice flaky crust. Puff pastry is definitely not inexpensive, but most of the other ingredients in this recipe are, so the overall cost per serving remains low. Puff pastry can be found in the freezer section, usually near frozen fruit and other ready-to-eat desserts. For this recipe, I only used one sheet out of the box. The other sheet can be wrapped tightly and re-frozen for later use.

You can make spinach pies in a square or as individually folded rectangles, but I like this easy fold-over pie dish method. No cutting the dough, simply roll it out, fill it, and fold it over the top to make the top crust. Super easy.

I stuck to a basic cheese and spinach filling, but this recipe is just asking for a million variations. Add some feta cheese for a Greek flair, green onions or other fresh herbs for a fresher flavor, or you can even try adding something tangy like sun-dried tomatoes. Of course, more ingredients mean higher cost, so try to use ingredients that you have laying around waiting to be used up.

Why You’ll Love This Recipe

This recipe is perfect for those who love a quick and easy dish that doesn’t compromise on flavor. The puff pastry provides a buttery, flaky crust that’s far easier to handle than traditional phyllo dough, making this recipe accessible to even novice bakers. Plus, the filling is rich, cheesy, and packed with nutritious spinach, making it a satisfying meal.

Kitchen Equipment You’ll Need

• Small skillet
• Mixing bowl
• Colander
• Rolling pin
• 9-inch pie dish
• Baking brush (optional)

Ingredients for Spanikopita

• 1 Tbsp olive oil
• 1 small yellow onion
• 1 clove garlic
• 1 cup cottage cheese
• ¼ cup parmesan cheese
• ⅛ tsp ground nutmeg
• ½ tsp salt
• 10-15 cranks fresh cracked pepper
• 2 large eggs
• 16 oz. frozen cut spinach
• 1 sheet (8 oz.) puff pastry
• 2 Tbsp flour for dusting
• 1 large egg (for glaze, optional)

Step-by-Step Instructions for Preparing the Recipe

1. Preheat the oven to 375 degrees.
2. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
3. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl, combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
4. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze-dried spinach. Stir until well combined.
5. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12-inch by 12-inch square. Drape the rolled dough over a standard 9-inch pie dish.
6. Spread the spinach filling evenly inside the pastry-lined pie dish. Fold the corners of the pastry back over the top of the filling. It’s okay if they do not fully meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
7. Bake the pie for 45 minutes in a preheated 375-degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Tips for Success

• Ensure the spinach is well-drained to avoid a soggy filling.
• Don’t skip brushing the egg on top if you want a beautifully glossy finish.
• Be gentle when handling puff pastry—keep it cool to prevent it from becoming too soft.

Additional Tips or Variations

Feel free to get creative with your filling. Adding feta cheese or fresh herbs can bring an extra layer of flavor. For a bit of tang, sun-dried tomatoes are a great addition. Just remember that more ingredients can increase the cost, so use what you have on hand.

Nutritional Highlights (Per Serving)

This homemade spanikopita is not only delicious but also offers a good amount of protein and iron from the spinach and cheeses.

Frequently Asked Questions (FAQ)

Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Just make sure to cook it down and remove as much moisture as possible before mixing it with the other filling ingredients.

What can I substitute for cottage cheese?
Ricotta cheese is a great substitute for cottage cheese in this recipe.

Can I make this recipe ahead of time?
Absolutely! You can prepare the pie and refrigerate it before baking. Just bake it when you’re ready to serve.

Conclusion

This Inexpensive, Homemade Spanikopita is a delightful dish that’s sure to become a favorite in your household. It’s easy to make, budget-friendly, and packed with flavor. Give it a try and let me know how it turns out! I’d love to hear your variations and any tips you have. Enjoy your culinary adventure!