Carol's Spanakopita (Greek Spinach Pie)

This is my spanakopita — and it's different from most recipes you'll find online. I give you three ways to make it: vegan (for fasting days or plant-based eaters), non-dairy (with eggs but no cheese), and the classic cheese version.

The beauty is that the spinach-leek base is the same for all three. Make a big batch and freeze it — then you can decide which version to make whenever you're ready.

The Spinach-Leek Base

This filling is the foundation of all three versions. It also works beautifully in the gigantes-spinach recipe.

1. Prepare the spinach. If using fresh, wash thoroughly and roughly chop. If using frozen, thaw completely and squeeze out all excess liquid — this step is crucial.

2. Sauté the aromatics. Heat 3 tablespoons olive oil in a large pan over medium heat. Add the leeks and green onions, cooking until softened, about 5 minutes.

3. Add the spinach. Add spinach to the pan with salt. Cook for 5-7 minutes, stirring occasionally, until wilted and most liquid has evaporated.

4. Drain and cool. Transfer to a colander and let cool. Press out any remaining liquid. The drier your filling, the crispier your spanakopita.

5. Add the dill. Stir in fresh dill if using. At this point, you can refrigerate or freeze the base for later use.

Version 1: Vegan Spanakopita

Perfect for fasting days or when you want something lighter.

1. Preheat oven to 375°F (190°C).

2. Prepare the pan. Brush a 9x13 inch baking dish generously with olive oil.

3. Layer the bottom. Lay 6-8 sheets of phyllo in the dish, brushing each sheet with olive oil. Let edges hang over the sides.

4. Add the filling. Spread the spinach-leek base evenly over the phyllo.

5. Add the top layers. Layer another 6-8 sheets of phyllo on top, brushing each with olive oil.

6. Score and finish. Using a sharp knife, score the top layers into squares or diamonds. Brush the top generously with olive oil.

7. Bake for 45 minutes until golden brown and crispy.

Version 2: Non-Dairy Spanakopita

Richer than vegan but still light — the eggs add protein and help bind the filling.

1. Prepare the filling. Beat 2-3 eggs and fold into the cooled spinach-leek base.

2. Assemble as above — layer phyllo, add filling, top with phyllo.

3. Finish with egg wash. Brush the top with beaten egg instead of olive oil for extra golden color.

4. Score and bake at 375°F (190°C) for 45 minutes.

Version 3: Classic Cheese Spanakopita

The most indulgent version — creamy, tangy, and satisfying.

1. Make the cheese mixture. Beat 3 eggs, then mix with ricotta cheese until smooth.

2. Combine with spinach. Fold the ricotta-egg mixture into the cooled spinach-leek base. Gently fold in the crumbled feta.

3. Assemble as above — layer phyllo with olive oil, add filling, top with phyllo.

4. Finish with egg-milk wash. Mix a beaten egg with a splash of milk and brush over the top. Sprinkle with Parmesan.

5. Score and bake at 375°F (190°C) for 45 minutes until golden brown.

Tips for Perfect Phyllo

• Thaw overnight in the refrigerator. Rushing leads to cracking and tearing.
• Keep unused sheets covered with a damp towel while working.
• Don't stress about small tears — they won't show in the finished dish.
• Be generous with the oil — this is what makes the phyllo crispy and flaky.

Storage

The spinach-leek base freezes beautifully for up to 3 months.

Unbaked spanakopita can be refrigerated overnight or frozen for up to 3 months. Bake directly from frozen, adding 15-20 minutes to cooking time.

Baked spanakopita keeps at room temperature for a day, refrigerated for 4-5 days. Reheat in a 350°F oven to re-crisp.

Serving

Greeks traditionally serve spanakopita at room temperature — that's when the flavors are best. But warm from the oven is wonderful too.

Pair with a simple Greek salad, olives, and crusty bread. Or just eat a slice standing over the counter. That's traditional too.