Spinach and Mushroom Spanakopita

Delicious Spinach and Mushroom Spanakopita Recipe

Discovering Spanakopita

I first discovered Spanakopita during a memorable trip to Greece. Every corner bakery seemed to offer its own take on this delicious spinach pie, and I couldn’t resist trying as many as I could. From the very first bite, I was captivated by the layers of golden, flaky phyllo dough encasing the rich, tangy filling of spinach and feta. The contrast between the light, crisp pastry and the savory, creamy filling was irresistible.p

After tasting several variations, I knew this was a dish I wanted to recreate back home. However, as someone who loves experimenting in the kitchen, I decided to put my own spin on the classic. I added mushrooms to the mix, which brought a whole new dimension to the pie. The earthy flavor of the mushrooms paired beautifully with the spinach and feta, making the Spanakopita even heartier and more satisfying. It’s now one of my favorite dishes to make, a delightful combination of traditional Greek flavors with a little personal twist that never fails to impress guests.

Making Spinach and Mushroom Spanakopita At Home

I remember experimenting with the recipe in my tiny kitchen, working with phyllo dough for the first time. I was nervous about handling it, fearing it might tear or dry out too quickly. But once I got the hang of brushing each layer with olive oil, it became therapeutic. The golden-brown, crispy layers that formed in the oven made the effort worthwhile. I added a mixture of sautéed onions, garlic, and fresh herbs, bringing the filling to life with a hint of lemon zest to brighten it up.

The mushrooms blended beautifully with the spinach, creating a filling that was both nutritious and indulgent. Toasted pine nuts gave a delightful crunch, while the creamy feta provided just the right amount of saltiness. When the Spinach and Mushroom Spanakopita came out of the oven, it was love at first bite! The contrast between the crispy phyllo and the rich, savory filling was heavenly.

This recipe has since become a go-to for family dinners and small gatherings. Every time I make it, I’m reminded of the vibrant flavors of Greece, the warmth of its people, and the joy of bringing a little bit of that magic into my kitchen. It’s a dish that impresses without being overly complicated—perfect for when you want something special but don’t want to spend all day in the kitchen.

Chef’s Notes – Spinach and Mushroom Spanakopita

• Drain the Spinach: Make sure to drain the thawed spinach thoroughly to prevent a watery filling.
• Crisp Phyllo: Don’t skip brushing each layer of phyllo with olive oil; it helps the dough become perfectly crisp and golden.
• Layering: Layer the phyllo carefully, allowing it to overlap to create a sturdy base for the filling.
• Adjust Seasoning: Taste the filling of the Spinach and Mushroom Spanakopita before adding the eggs to adjust seasoning. Feta can be salty, so you may not need much extra salt.
• Cook the Bottom: Placing the skillet on the stove for a few minutes before transferring to the oven helps ensure a crispy bottom crust.
• For other Greek recipes, try out our Greek Veggie Bake or this Meditteranean Pasta Delight

Spinach and Mushroom Pie

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Dive into the delightful flavors of this Spinach and Mushroom Pie! This recipe is a perfect blend of earthy mushrooms, fresh spinach, and creamy feta cheese, all wrapped in crispy phyllo pastry. It’s an easy-to-make dish that’s sure to impress at any meal. Perfect for a cozy dinner or a special occasion, this pie is both healthy and satisfying. Get ready to wow your taste buds!

Course: Main CourseCuisine: GreekDifficulty: Easy

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Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

350

kcal

Resting Time

10

minutes

Total time

1

hour 

20

minutes

Cook Mode

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Ingredients

• Vegetables and Herbs

• 1 lb frozen chopped spinach, thawed and well-drained

• 1 bag fresh baby spinach, rinsed (6 oz)

• 1 lb cremini mushrooms, thinly sliced

• 1 large yellow onion, finely diced

• 2-3 large cloves garlic, minced

• Fresh thyme sprigs

• Fresh oregano sprigs

• Fresh mint sprigs

• Zest of 1 lemon

• Cheeses

• 10.5 oz feta cheese, cut into small cubes

• 1/4 cup grated parmesan cheese

• Nuts

• 1/4 cup pine nuts, toasted

• Pastry

• 8 sheets phyllo dough, thawed

• Other Ingredients

• 2 large eggs, beaten

• 3 Tbsp olive oil

• 1/4 cup olive oil

• 1/8 tsp ground black pepper

• Salt

Directions

• Preparation – Gather all your ingredients and preheat your oven to 400°F.
• Toasting Nuts – In a small pan over medium heat, toast the pine nuts until they turn golden brown, about 3-4 minutes. Set aside.
• Cooking Onions and Garlic – Heat 1 Tbsp of olive oil in a large pan over medium heat. Add the diced onions with a pinch of salt and sauté until they become soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Transfer to a large mixing bowl.
• Cooking Spinach – In the same pan, add another tablespoon of olive oil and sauté the fresh baby spinach until just wilted, about 3-4 minutes. Drain any excess water and add to the mixing bowl with the onions.
• Cooking Mushrooms – Using the same pan again, heat another tablespoon of olive oil and sauté the sliced mushrooms until they are tender and the liquid has evaporated, about 8-10 minutes. Drain any excess liquid and transfer to the mixing bowl.
• Combining Ingredients – To the mixing bowl with onions, spinach, and mushrooms, add the thawed frozen spinach, toasted pine nuts, lemon zest, cubed feta cheese, fresh herbs (thyme, oregano, mint), and ground black pepper. Mix well to combine all ingredients. Taste and adjust seasoning if needed.
• Adding Eggs – Pour the beaten eggs into the mixture and stir until everything is well combined. Set the bowl aside.
• Preparing Phyllo Dough – Tear off a rectangular strip of parchment paper large enough to cover the bottom of your pan (a 10″ cast iron skillet works well). Scrunch the parchment paper into a ball and wet it under running water to make it pliable. Squeeze out excess water and unfold it onto your workspace.
• Layering Phyllo Dough – Brush a thin layer of olive oil on top of the parchment paper. Lay two sheets of phyllo dough side by side on the parchment paper so that they overlap slightly. Brush a light layer of olive oil over the phyllo sheets. Repeat this process four times to create multiple layers.
• Assembling Pie – Carefully slide the parchment paper with the layered phyllo dough into the cast iron skillet, ensuring an even amount of overlapping edges on both sides. Press down gently to shape it inside the skillet.
• Filling Pie – Spread the spinach mixture evenly over the phyllo dough in the skillet. Sprinkle grated parmesan cheese and a bit of black pepper on top.
• Folding Phyllo Edges – Fold the overlapping edges of the phyllo dough over the filling to cover it completely. Trim any excess parchment paper hanging over the edges.
• Cooking Pie – Place the cast iron skillet on the stove over high heat for 2 minutes to start crisping the bottom. Then transfer it to the middle rack of your preheated oven and bake for about 20 minutes or until the top is golden brown. Rotate the skillet if needed for even browning.
• Cooling and Serving – Once baked, remove the Spanakopita from the oven and let it cool for about 10 minutes. Carefully transfer it to a cutting board and slice into portions. Serve warm and enjoy!

Equipment

• chef’s knife
• cutting board
• cast iron skillet
• mixing bowls
• measuring cups and spoons
• vegetable peeler

Nutrition Facts

• Calories: 350kcal
• Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 450mg
• Potassium: 500mg
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 3g
• Protein: 12g
• Vitamin A: 60IU
• Vitamin C: 30mg
• Calcium: 20mg
• Iron: 15mg

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