We can’t resist the charm of Yia Yia’s Spanakopita, a beloved Greek classic that’s been warming our hearts for generations. Hailing from the sunny shores of Greece, this flaky phyllo pie brims with fresh spinach, tangy feta and aromatic herbs, evoking memories of family feasts and timeless traditions.
As food lovers, we’re thrilled to bring you our authentic take on this savory delight. It’s more than a recipe—it’s a slice of heritage that promises to impress at any gathering, blending simplicity with irresistible flavors we know you’ll adore.
Ingredients
To bring our authentic Yia Yia’s Spanakopita to life, we start by gathering these key ingredients, carefully selected to capture the dish’s traditional Greek flavors and textures. We’ll list them in the order they’re used, with prep notes for precision.
Fresh Produce and Herbs
- Fresh spinach: 1 pound (about 450g), washed and roughly chopped – this forms the hearty base, providing a vibrant, earthy taste.
- Yellow onion: 1 medium, finely diced – sautéed first to build a sweet, aromatic foundation.
- Garlic cloves: 3, minced – added after onions for a pungent, flavorful punch.
- Fresh dill: 1/4 cup, chopped – stirred in for its bright, citrusy notes that evoke Mediterranean gardens.
- Fresh parsley: 1/4 cup, chopped – mixed next for added freshness and a subtle herbal depth.
Dairy and Binding Agents
- Feta cheese: 8 ounces (225g), crumbled – we use high-quality Greek feta for its tangy, creamy contrast that defines the filling.
- Eggs: 2 large, beaten – incorporated to bind the mixture, ensuring a cohesive texture.
Pastry and Finishing Touches
- Phyllo sheets: 1 package (about 16 sheets), thawed if frozen – layered last for that signature flaky, golden crust.
- Olive oil: 1/2 cup, extra-virgin – brushed on phyllo for a crisp finish and rich, fruity essence; you can substitute with melted butter for a richer variation if preferred.
Tools and Equipment
To seamlessly transition from preparing our fresh ingredients to assembling and baking Yia Yia’s Spanakopita, we need a set of essential tools that ensure precision and efficiency in the kitchen. These items help us achieve the perfect flaky crust and flavorful filling while maintaining the authenticity of this Greek classic.
Must-Have Tools
We’ll organize our tools by their primary function in the recipe, making it easy to follow along:
- Mixing Bowls: Large and medium-sized bowls for combining spinach, herbs, feta, and eggs. We recommend using stainless steel or glass bowls for easy mixing and to avoid any unwanted flavors.
- Skillet or Frying Pan: A 10-12 inch non-stick skillet for sautéing the yellow onion and garlic. This ensures even cooking and brings out the aromatic depth without sticking.
- Baking Dish: A 9×13 inch rectangular baking pan for layering the phyllo sheets and filling. Opt for a metal or ceramic dish to promote a crisp, golden crust during baking.
- Pastry Brush: Essential for brushing extra-virgin olive oil onto the phyllo sheets. A silicone brush works best as it’s durable and provides even coverage for that signature flaky texture.
- Knife and Cutting Board: A sharp chef’s knife and sturdy cutting board for chopping fresh spinach, dill, and parsley. This setup allows for quick, precise prep to maintain the herbs’ vibrant flavors.
- Measuring Cups and Spoons: Accurate tools for measuring ingredients like olive oil and spices. We suggest a set with both dry and liquid measurements to guarantee the recipe’s balance.
Additional Essentials
For optimal results, consider these extras that enhance our process:
- Oven: A standard oven preheated to 375°F for baking the spanakopita to perfection. Ensure it’s calibrated for even heat distribution to avoid uneven browning.
- Spatula or Wooden Spoon: Used for stirring the sautéed mixture. A heat-resistant spatula prevents damage while mixing in the pan.
By having these tools ready, we can effortlessly bring our ingredients together into a delicious, traditional dish that honors family recipes.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the step-by-step process for preparing Yia Yia’s authentic Spanakopita. We ensure each stage brings out the dish’s flaky phyllo layers and vibrant, herbaceous flavors for a truly memorable Greek classic.
Prepare the Ingredients
Before we begin cooking, we focus on prepping our ingredients to guarantee the best texture and taste. Start by rinsing 2 pounds of fresh spinach under cold water to remove any dirt, then pat it dry and roughly chop it into bite-sized pieces for even distribution in the filling. Next, peel and finely dice 1 large yellow onion and mince 3 garlic cloves to release their aromatic essence.
Peel and finely chop 1 bunch of fresh dill and 1 bunch of fresh parsley, aiming for about 1/2 cup each to infuse bold, herbal notes. In a separate bowl, crumble 8 ounces of high-quality feta cheese into small chunks for easy mixing, and beat 2 large eggs until smooth to act as a binding agent. Finally, thaw 1 package (about 16 sheets) of phyllo dough if frozen, and keep it covered with a damp cloth to prevent drying out. This preparation sets the stage for a filling that’s vibrantly green and packed with fresh, earthy flavors.
Make the Filling
We start by creating the flavorful heart of the Spanakopita in a skillet over medium heat. Heat 2 tablespoons of extra-virgin olive oil in a large skillet, then add the diced yellow onion and minced garlic, sautéing for 3-5 minutes until they turn golden and release a fragrant, savory aroma that fills the kitchen.
Once aromatic, stir in the chopped spinach, dill, and parsley, cooking for another 5 minutes until the spinach wilts and reduces in volume, drawing out its vibrant, verdant juices. Remove the skillet from heat, then mix in the crumbled feta cheese and beaten eggs, stirring until everything combines into a moist, cheesy mixture. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper for a balanced, tangy bite that highlights the fresh herbs and creamy cheese.
Assemble the Spanakopita
With the filling ready, we layer the Spanakopita for that signature crispy, golden crust. Preheat your oven to 375°F as mentioned in our tools section. Brush a 9×13-inch baking dish with extra-virgin olive oil to prevent sticking, then lay out the first sheet of phyllo dough, brushing it lightly with oil for a flaky texture.
Continue layering half of the phyllo sheets (about 8 sheets), brushing each with oil to create a sturdy base. Spread the spinach filling evenly over the layers, then top with the remaining phyllo sheets, brushing each one with oil as you go. Trim any excess edges and score the top into squares for easy serving, ensuring the layers trap the warm, herbaceous scents inside for a delightful bake.
Bake
Finally, we bake the assembled Spanakopita to achieve its irresistible crispiness. Place the baking dish in the preheated oven at 375°F and bake for 45-50 minutes, or until the top turns a deep golden brown and the phyllo flakes audibly crackle when touched.
To check for doneness, look for a bubbling, fragrant filling that emits savory aromas. Once baked, remove from the oven and let it cool for 10 minutes before slicing, allowing the flavors to meld into a perfect harmony of textures and tastes.
Make-Ahead Instructions
To make our Yia Yia’s Spanakopita even more convenient for busy schedules, we recommend preparing components in advance while preserving the dish’s authentic flavors and textures. This approach allows us to enjoy the crispy phyllo and savory filling without last-minute rushes.
Preparing the Filling Ahead
We can streamline the process by making the spinach-feta filling up to 24 hours in advance. Start by following the initial preparation steps from our recipe: sauté the yellow onion and garlic until fragrant, then add the fresh spinach, dill, and parsley. Once cooled, mix in the crumbled feta cheese and beaten eggs for a cohesive blend.
- Store the filling properly: Transfer the mixture to an airtight container and refrigerate it immediately. This keeps the vibrant, herbaceous notes intact and prevents bacterial growth.
- Key storage tips: Always use fresh ingredients to maintain quality, and avoid over-mixing to preserve the filling’s light texture.
For optimal results, we suggest the following storage guidelines in a markdown table to track refrigeration times and quality:
| Component | Make-Ahead Time | Storage Method | Notes on Quality |
|---|---|---|---|
| Spinach-Feta Filling | Up to 24 hours | Refrigerate in an airtight container | Retains freshness; stir before use to redistribute moisture |
| Sautéed Vegetables (onion, garlic, spinach) | Up to 12 hours | Refrigerate separately if not mixed | Prevents sogginess; reheat gently before adding herbs and cheese |
Assembling the Dish in Advance
If we want to assemble the full Spanakopita ahead, we can layer the phyllo sheets with the prepared filling and store it unbaked. Brush each layer with extra-virgin olive oil as outlined in our assembly instructions, then cover the baking dish tightly with plastic wrap or foil.
- Refrigerate the assembled dish: Place it in the fridge for up to 8 hours. This ensures the phyllo remains crisp when baked, delivering that signature golden-brown crust.
- Freezing for longer storage: For extended make-ahead options, freeze the assembled Spanakopita for up to 1 month. Wrap it securely to avoid freezer burn, and thaw it in the refrigerator overnight before baking.
Baking from Make-Ahead Prep
When ready to serve, we preheat the oven to 375°F as per our original instructions. If baking from the fridge, add 5-10 minutes to the cooking time to achieve that perfectly bubbling filling and flaky exterior. For frozen versions, bake directly from thawed state, monitoring closely to prevent over-browning.
By planning ahead with these steps, we honor the timeless tradition of Yia Yia’s Spanakopita while making it accessible for any gathering.
Conclusion
We’ve loved sharing Yia Yia’s Spanakopita recipe with you, as it’s more than just a meal—it’s a way to keep family traditions alive.
By trying this at home, you’ll create your own cherished moments that echo generations of Greek heritage.
Let’s gather around the table and savor these flavors together; it’s sure to become a staple in our kitchens.
Frequently Asked Questions
What is Yia Yia’s Spanakopita?
Yia Yia’s Spanakopita is a traditional Greek dish featuring flaky phyllo pastry filled with fresh spinach, feta cheese, and herbs. It’s a family favorite that evokes nostalgia and cultural heritage, perfect for gatherings with its simple yet flavorful profile.
What are the key ingredients for Spanakopita?
The main ingredients include fresh spinach as the base, sautéed yellow onion and garlic for flavor, fresh dill and parsley for herbs, crumbled feta cheese for creaminess, beaten eggs for binding, and phyllo sheets brushed with extra-virgin olive oil for a crispy crust.
What tools do I need to make Spanakopita?
You’ll need mixing bowls for combining ingredients, a skillet for sautéing, a baking dish for layering, a pastry brush for oiling phyllo, a sharp knife for chopping, measuring cups for accuracy, and a preheated oven at 375°F to bake it to golden perfection.
How do I prepare Spanakopita step by step?
Start by rinsing and chopping spinach, dicing onion, and mincing garlic. Sauté onion and garlic, add spinach and herbs, then mix in feta and eggs for the filling. Layer phyllo sheets brushed with olive oil in a baking dish, add the filling, top with more phyllo, and bake at 375°F until golden and bubbling.
Can I make Spanakopita ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the fridge. You can assemble the full dish ahead, refrigerate for up to 8 hours, or freeze for up to a month. Adjust baking time: add a few minutes for refrigerated, and thaw frozen before baking for best results.
How should I store leftover Spanakopita?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F oven for 10-15 minutes until crispy. For longer storage, freeze portions for up to a month and reheat directly from frozen, adding extra time as needed.
Is Spanakopita a healthy dish?
Spanakopita can be nutritious with its spinach, herbs, and feta providing vitamins, minerals, and protein. However, it’s moderately caloric due to phyllo and oil. Use fresh ingredients and moderation to make it healthier, like opting for low-fat feta or adding more veggies.