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Vegetarian, European

Spanakopita with Greek salad

Spanakopita is a crispy Greek pie filled with spinach and feta, served here with a fresh Greek salad. This recipe serves 4, takes 70 minutes, and is rated medium difficulty, at €2.60 per person. The key to success is squeezing the spinach thoroughly so the phyllo crust stays crisp.

Tonight I'm craving something crispy, so I'm making you a golden spanakopita with a cool, fresh Greek salad on the side.

Spanakopita with Greek salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer
The kids
They generally like it

Spanakopita gets its charm from contrast, a thin, crispy phyllo crust on top and a soft, melty spinach and feta filling underneath. Dill adds a quiet freshness, scallions soften the whole thing, and feta brings that salty kick that wakes up every bite. On the side, the Greek salad adds crunch with its tomatoes, cucumber, and black olives.

This dish takes a bit of patience with the phyllo sheets, but nothing complicated once you get the hang of it. Kids tend to love the crispy top, and it holds up well on a Sunday table with guests. It's exactly the kind of recipe Mon Chou likes to suggest when you want a change from the usual without spending all evening in the kitchen.

The ingredients

4 people

Dairy

  • Phyllo dough 270 g
  • Feta cheese 200 g
  • Eggs 2

Frozen foods

  • Frozen leaf spinach 800 g

Fruits and vegetables

  • Scallions 1 bunch
  • Dill 6 sprigs
  • Tomatoes 3
  • Cucumber 1
  • Red onion 1

Pantry

  • Black olives 80 g
  • Oreganooften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thaw the spinach, then squeeze it very hard in a clean towel to remove all the water.

    Hold the closed towel over the sink and wring it out like a mop.

  2. Sauté the chopped scallions in 2 tablespoons of oil, then mix them with the spinach, dill, crumbled feta, beaten eggs, and pepper.

    Taste before adding salt, the feta is already quite salty.

  3. Oil a baking dish, lay half the phyllo sheets in it, brushing each one with oil, pour in the filling, then cover with the remaining sheets.

    Keep the sheets under a damp towel while you work, they dry out and crack within minutes.

  4. Fold in the edges, brush the top with oil, and score the pie into squares with a sharp knife.

    Cut before baking, afterward the crust would shatter under the blade.

  5. Bake at 180°C until the pie is golden brown. 40 min

    If the top browns too fast, cover it with a sheet of parchment paper.

  6. Meanwhile, cut the tomatoes and cucumber into large chunks, add the red onion, olives, oregano, oil, and a little salt.

    Add the salt at the very last moment, otherwise the tomatoes release their water.

Our tips to get it right

  • Work quickly with the phyllo sheets once the package is open, open air dries them out in minutes and they turn brittle.
  • Let the pie rest for 5 minutes out of the oven before cutting it, the filling sets better and the squares hold their shape.
  • Toss the Greek salad right before serving, the cucumber and tomatoes lose their crunch if they sit too long in the dressing.

The variations

  • Swap the spinach for the same weight of Swiss chard for a milder, earthier flavor.
  • Stir a handful of toasted pine nuts into the filling for extra crunch.
  • For a quick version, use pre-cut phyllo rectangles and fold small individual triangles, they bake faster and kids love them.

What to serve it with

  • Plain Greek yogurt on the side
  • Warm pita bread
  • Chilled lemon water

Storage

Spanakopita keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, either baked or unbaked, and reheats straight from frozen in the oven to bring back the crisp. The Greek salad is best made the same day, it doesn't keep well.

Questions about this dish

Can I use fresh spinach instead of frozen?

Yes, use about 1 kg of fresh spinach, wilt it in a pan, then squeeze it out exactly like you would frozen spinach. It works just as well, it just takes a bit more prep time.

How do I keep the phyllo from tearing?

Keep unused sheets under a damp towel while you work. Brush each sheet with oil before adding the next one, this keeps them flexible and less likely to crack.

Can I make spanakopita ahead of time?

You can assemble it unbaked the day before and keep it covered in the fridge, ready to bake. You can also bake it ahead and reheat it in the oven the same day you plan to serve it.

Will kids who dislike spinach still enjoy this?

Many kids love the crispy phyllo top even if they're wary of spinach. Crumbling plenty of feta into the filling also softens the spinach flavor.

How long does it take to make a spanakopita with Greek salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spanakopita with Greek salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spanakopita with Greek salad cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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