Spanakopita (Greek Spinach & Feta Pie) with Tzatziki Sauce
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Spanakopita is a classic Greek savory appetizer featuring a crispy, buttery phyllo pastry exterior wrapped around a flavorful spinach, dill, and feta cheese filling. It is paired with a cool, creamy homemade tzatziki dipping sauce.
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🍳 Cooking Flow
Sauté green onions, garlic, spinach, and dill, cool, and mix with egg and feta cheese to make the filling. → Cut phyllo pastry into 2-inch strips, brush with melted butter, and stack two layers. → Place the filling on one corner and fold the pastry into triangles, then brush the tops with egg wash. → Bake at 350°F (175°C) for 18-20 minutes until golden and crisp. → Mix Greek yogurt, squeezed shredded cucumber, dill, garlic, lemon juice/zest, salt, and pepper to make tzatziki dipping sauce.
Cooking Steps
Brief Cooking Order
Sauté green onions, garlic, spinach, and dill, cool, and mix with egg and feta cheese to make the filling. → Cut phyllo pastry into 2-inch strips, brush with melted butter, and stack two layers. → Place the filling on one corner and fold the pastry into triangles, then brush the tops with egg wash. → Bake at 350°F (175°C) for 18-20 minutes until golden and crisp. → Mix Greek yogurt, squeezed shredded cucumber, dill, garlic, lemon juice/zest, salt, and pepper to make tzatziki dipping sauce.
Introduction
Spanakopita is a classic Greek savory appetizer featuring a crispy, buttery phyllo pastry exterior wrapped around a flavorful spinach, dill, and feta cheese filling. It is paired with a cool, creamy homemade tzatziki dipping sauce.
Step 1
Blanch baby spinach in boiling water for 1 minute, cool, and wring out all excess water using a kitchen towel. (Alternatively, thaw frozen spinach and squeeze out the water).
Step 2
Heat olive oil in a skillet over medium heat. Sauté the finely sliced green onions for 1 minute, then add minced garlic and cook for another minute until fragrant.
Step 3
Add the wrung-dry, chopped spinach and chopped fresh dill to the skillet. Stir and cook for a couple of minutes, then remove from heat and allow to cool completely.
Step 4
Whisk 1 egg in a bowl. Add the cooled spinach mixture and crumbled feta cheese, then stir until well combined.
Step 5
Cut about a 2-inch wide section off the roll of phyllo pastry, leaving the plastic wrap on to retain moisture.
Ingredients List
Important Notes
Squeezing out all excess moisture from both the spinach and cucumber is critical to prevent a soggy pastry and watery sauce.
Do not overstuff the spanakopita triangles (maximum of 2 teaspoons) to prevent them from bursting during baking.
Keep unused phyllo pastry covered with a damp kitchen towel to prevent it from drying out and cracking.
Make sure the spinach mixture is cooled completely before combining with the egg to avoid cooking the egg prematurely.
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