Experience the rich flavors of Greece with this traditional Spanakopita Peloponnisos. A delicious variation of the classic spinach pie, this dish is made with fresh greens, creamy feta cheese, and wrapped in flaky, golden phyllo pastry. Whether served as an appetizer, snack, or main dish, this savory Greek pie will transport you straight to the sun-soaked Peloponnese region with every bite
Ingredients You’ll Need for Spanakopita Peloponnisos
- For the Filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch fresh spinach, washed and chopped (about 8 cups)
- 1/2 cup fresh herbs (such as dill, parsley, and mint), chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup ricotta cheese (optional, for extra creaminess)
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- For the Phyllo Pastry:
- 1 package phyllo dough (about 12 sheets), thawed
- 1/4 cup melted butter or olive oil (for brushing)
How to Make Spanakopita Peloponnisos
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Add the chopped spinach and cook for 5-7 minutes, or until wilted and the moisture has evaporated.
- Remove from heat and stir in the chopped fresh herbs, crumbled feta, ricotta (if using), eggs, salt, and pepper. Mix until well combined. Set the filling aside to cool slightly.
- Prepare the Phyllo Pastry:
- Preheat your oven to 375°F (190°C).
- Brush a 9×13-inch baking dish or a round pie dish with a little melted butter or olive oil.
- Lay one sheet of phyllo dough in the dish and brush it lightly with butter.
- Continue layering and brushing the phyllo sheets one at a time, overlapping them to create a base. You’ll need about 6-7 sheets for the bottom of the pie.
- Assemble the Spanakopita:
- Once the base is layered, spoon the spinach and cheese filling evenly over the phyllo dough.
- Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with butter as you go.
- Fold the edges of the phyllo dough over the filling to seal the pie.
- Use a sharp knife to score the top layers of phyllo into squares or triangles, making it easier to cut once baked.
- Bake:
- Bake the spanakopita in the preheated oven for 30-40 minutes, or until the phyllo pastry is golden brown and crispy.
- Serve:
- Allow the spanakopita to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!
Why This Recipe Works
- Flaky and Crispy: The phyllo pastry creates a delicate, crunchy texture that perfectly contrasts with the creamy, savory filling.
- Flavorful Filling: A blend of fresh spinach, herbs, and tangy feta makes each bite burst with flavor.
- Versatile Dish: Perfect as a light lunch, appetizer, or part of a larger Mediterranean spread.
Pro Tips for Perfect Spanakopita Peloponnisos
- Don’t Overstuff the Pie: Ensure the filling is evenly spread but not too thick, as phyllo can become soggy if overloaded.
- Brush the Phyllo Well: The key to crisp, golden phyllo is brushing each layer generously with butter or olive oil.
- Use Fresh Spinach: Fresh spinach gives the pie a much richer flavor than frozen spinach. If using frozen, be sure to squeeze out any excess moisture.
Serving Suggestions for Spanakopita Peloponnisos
- Serve with a fresh Greek salad, drizzled with olive oil and lemon juice, for a light and refreshing meal.
- Pair with tzatziki sauce or a side of olives for a true Mediterranean experience.
Storage Guidelines
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Spanakopita can be frozen before or after baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 45 minutes to 1 hour.
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Spanakopita Peloponnisos
Description
You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.Ingredients
Instructions
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Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
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Spray the bottom and sides of your dish with nonstick baking spray.
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Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
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Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
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Dump the mixture into your prepared dish. Cover the dish really well with foil.I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
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Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.
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Set manual and pressure to high for 40 minutes.
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When the timer goes off cover the vent with a towel and quick release the steam.
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Remove the dish carefully as it will be hot and remove the foil from the dish draining.Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 730kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 9g45%
- Cholesterol 195mg65%
- Sodium 730mg31%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 97g194%
- Vitamin C 10 mg
- Iron 12 mg
- Vitamin E 8 IU
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cook this recipe at low heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 15 minutes for better taste
home made, vegan, gluten free
