Name: Spanakopita: Lent and Feta Cheese Versions
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 lbs Fresh Spinach; 4 tbsp Etra Virgin Olive Oil ( (you may need more later for assembly)); 1 Medium Onion; 2 Garlic Cloves; 2-3 tbsp Fresh Italian Parsley; 2-3 tbsp Fresh Dill; 1/4 tsp Crushed Fennel Seeds ( ( Alt. 1/4 cup chopped fresh fennel)); Salt/pepper to taste; 1/4 tsp Sugar; 1/4 tsp Nutmeg; 1 tbsp Flour; 12 sheets Filo Dough (1 roll - 2 usually come in a package); 2 lbs Fresh Spinach; 4 tbsp Olive Oil ((you may need more later for assembly)); 1 Medium Onion; 2 Garlic Cloves; 2 -3 tbsp Fresh Italian Parsley; 2-3 tbsp Fresh Dill; 1/4 tsp Crushed Fennel Seeds; Salt/pepper to taste; 1/4 tsp Sugar; 1/4 tsp Nutmeg; 2 Eggs; 1 lb Feta Cheese (crumble it before adding to pan); 12 sheets Filo Dough (1 roll - 2 usually come in a package)

Let’s talk about Spanakopita, the beloved Greek spinach pie that’s as versatile as your favorite pair of jeans. You can rock it as an appetizer, mezze, or even a main dish, especially for lunch. Spanakopita has more variations than a chameleon at a tie-dye party, so don’t even try to count them all.

I’ve got two recipes for you today: one for the vegans (perfect for Lent) and one for the cheese lovers (vegetarian, but sorry, not vegan). Now, I’m a fan of both, but if you’re going the Lent-friendly route, let me tell you, fresh ingredients are your best friends. Without feta to hide behind, your spinach and herbs need to be on point. But don’t worry, the filling is easier to make than finding a parking spot in a crowded Greek village.

As for the filo (a.k.a. phyllo or fillo), I’ve got three different options for you. The easiest? Go with a rectangular pan—one big pie or two little ones, whatever tickles your fancy. Want to mix it up? Try pastry instead of filo. Feeling ambitious? Go for the triangles—they’re the hardest to make but also the cutest, like little edible envelopes of joy. Whatever shape you choose, I guarantee you and your loved ones will be doing a happy dance after the first bite! 😊

Use this one for making the triangles and rectangular pies:

Use this one if you find it hard to work with the thin filo:

Watch this video starting at 46 seconds into the video to learn how to fold the triangles: Spinach and Feta Cheese Triangles Recipe | Greek Spanakopitakia

Spanakopita: Lent and Feta Cheese Versions

There are many different methods of roasting Spanakopita. Each preparation brings out unique flavors. I will be sharing two traditional Greek methods. Try them both, many of my fiends who are not Vegan actually prefer the Lent version.

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Prep Time 30

Cook Time 30

Course Appetizer, Main Course

Cuisine Mediterranean

Equipment

1 Deep Skillet
2 Cookie Sheets

Ingredients

Lent Version (No Egg, No Cheese)

2 lbs Fresh Spinach
4 tbsp Etra Virgin Olive Oil (you may need more later for assembly)
1 Medium Onion
2 Garlic Cloves
2-3 tbsp Fresh Italian Parsley
2-3 tbsp Fresh Dill
1/4 tsp Crushed Fennel Seeds ( Alt. 1/4 cup chopped fresh fennel)
Salt/pepper to taste
1/4 tsp Sugar
1/4 tsp Nutmeg
1 tbsp Flour
12 sheets Filo Dough (1 roll – 2 usually come in a package)

With Cheese and Egg Version

2 lbs Fresh Spinach
4 tbsp Olive Oil (you may need more later for assembly)
1 Medium Onion
2 Garlic Cloves
2 -3 tbsp Fresh Italian Parsley
2-3 tbsp Fresh Dill
1/4 tsp Crushed Fennel Seeds
Salt/pepper to taste
1/4 tsp Sugar
1/4 tsp Nutmeg
2 Eggs
1 lb Feta Cheese (crumble it before adding to pan)
12 sheets Filo Dough (1 roll – 2 usually come in a package)

Instructions

Prepare the Filling:

Boil water and add spinach, cooking just until wilted. Drain thoroughly.
Combine spinach, onion, garlic, parsley, dill, fennel seeds, salt, pepper, sugar, and nutmeg in a food processor. If no food processor is available, finely chop everything and mix in a large bowl.
Heat the mixture in a large saucepan for about 2 minutes.

Assemble the Pie:

Preheat the oven to 375°F.
Grease a 9×13-inch oven-safe dish with olive oil.
Layer half of the filo sheets in the dish, brushing each with olive oil.
Spread the spinach mixture evenly over the filo.
Layer the remaining filo sheets on top, brushing each with olive oil.
Bake for 30 minutes or until the edges of the filo are golden brown.
Instructions for : With Egg and Cheese Version
Prepare the Filling:
Follow the same steps as the Lent version, but after processing the spinach mixture, add the crumbled feta cheese and beaten eggs last.

Assemble and Bake:

Follow the same assembly and baking instructions as the Lent version.

Serving Suggestions:

Serve with a fresh Greek salad and tzatziki for a full meal.
The triangles and pastries make excellent appetizers or party snacks.
This Spanakopita recipe is not only delicious but also adaptable to suit different dietary needs and occasions. Enjoy experimenting with the different variants!

* Other Variants:

Two Pies:

Instead of using one 9×13 pan, divide the ingredients into two 8×8 pans. This is great for sharing with friends or family.

Triangles:

Use melted butter instead of olive oil to brush the filo.
Layer three sheets of filo, brushing each with butter. Cut into three strips using a pizza cutter.
Place a tablespoon of filling on each strip and fold into triangles like a flag.
Place on a greased cookie sheet and bake at 375°F for 20 minutes, flipping the sheets halfway for even baking.