Spanakopita (Greek Spinach Pie with Feta)
Classic spanakopita — flaky phyllo pastry filled with spinach, feta, and herbs. A Greek recipe that's crispy outside, creamy inside.
Ingredients
Instructions
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If using fresh spinach, wilt it in batches in a large pot with a splash of water. Drain thoroughly in a colander, pressing out as much moisture as possible. Roughly chop. If using frozen spinach, thaw completely and squeeze dry in a clean kitchen towel.
Tip: Removing excess moisture is the most important step. Wet spinach makes soggy spanakopita. -
Heat olive oil in a large skillet over medium heat. Add onion and cook 5 minutes until softened. Add scallions and garlic, cook 2 more minutes. Remove from heat and let cool slightly.
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In a large bowl, combine the spinach, onion mixture, feta, eggs, dill, parsley, salt, pepper, and nutmeg. Mix well.
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Preheat oven to 180°C / 350°F. Brush a 9x13 inch (23x33 cm) baking dish with melted butter.
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Carefully unroll the phyllo dough. Keep sheets covered with a damp towel while working. Layer 8-10 sheets in the baking dish, brushing each sheet generously with melted butter, letting edges hang over the sides.
Tip: Work quickly with phyllo — it dries out fast. Don't worry about small tears — they won't show once layered. -
Spread the spinach-feta filling evenly over the phyllo layers.
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Fold overhanging edges over the filling. Layer remaining 8-10 phyllo sheets on top, brushing each with butter. Tuck the top edges down into the sides of the pan.
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Score the top layers into squares or diamonds with a sharp knife (this makes cutting easier after baking). Sprinkle a few drops of water over the top to prevent curling.
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Bake 40-45 minutes until the phyllo is deep golden and crispy. Let rest 10-15 minutes before cutting along the scored lines.
Storage & Meal Prep
Store leftover spanakopita in the refrigerator for up to 3 days. Reheat in the oven at 180°C / 350°F for 10-15 minutes to restore crispiness — the microwave will make the phyllo soggy. Unbaked spanakopita freezes well for up to 2 months: assemble, score, wrap tightly, and bake from frozen (add 15-20 minutes to baking time).
Variations
- Individual Spanakopita Triangles: Cut phyllo sheets into strips and fold filling into triangles for individual portions — perfect for appetizers or mezze platters.
- Spanakopita with Leeks: Replace half the onion with 2 sliced leeks for a milder, sweeter filling. Sauté the leeks until silky before adding to the spinach.
- Vegan Spanakopita: Replace feta with crumbled firm tofu mixed with nutritional yeast and lemon juice. Use olive oil instead of butter for the phyllo. Skip the eggs — the filling holds together fine without them.
FAQ
What is spanakopita?
Spanakopita (σπανακόπιτα) is a traditional Greek savory pie made with layers of flaky phyllo pastry filled with spinach, feta cheese, herbs (usually dill), and eggs. It's served as a main dish, side, or appetizer across Greece and is one of the most popular dishes in Greek cuisine.
Can I make spanakopita ahead of time?
Yes. You can assemble spanakopita up to a day ahead and refrigerate before baking, or freeze it for up to 2 months. Bake from frozen — just add 15-20 minutes to the cooking time. You can also bake it fully and reheat in the oven.
Can I use frozen spinach for spanakopita?
Yes, frozen spinach works well and saves time. Use about 600g (1.3 lbs) of frozen spinach. Thaw it completely, then squeeze out all the water using a clean kitchen towel. This step is critical — wet spinach will make the phyllo soggy.
How do I keep phyllo dough from drying out?
Cover unused phyllo sheets with a slightly damp (not wet) kitchen towel while you work. Work quickly — have your butter and brush ready before unwrapping the phyllo. Don't stress about small tears; they disappear once layered.
What should I serve with spanakopita?
Serve spanakopita with a Greek salad (horiatiki), tzatziki sauce, or a simple tomato salad. It's also perfect alongside grilled meat or fish, or as part of a Mediterranean mezze spread with hummus and olives.
Nutrition Facts
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Per Serving
The Story Behind This Dish
Spanakopita is one of those Greek recipes that sounds fancy but is really just home cooking. Layers of crispy, buttery phyllo wrapped around a filling of spinach, salty feta, and fragrant dill — it’s the kind of food that disappears from the table fast.
The secret is getting the spinach really dry. Every drop of moisture you leave behind is a soggy spot in your pie. Take the time to squeeze it thoroughly, and you’ll be rewarded with perfectly crisp layers.
What Makes Great Spanakopita
Three things separate good spanakopita from great spanakopita:
- Dry spinach. This is non-negotiable. Wet spinach = soggy pie.
- Quality feta. Use Greek feta made from sheep’s milk (or a sheep-goat blend). It’s creamier and tangier than cow’s milk feta.
- Generous butter on the phyllo. Every sheet should be brushed. This is what creates those impossibly flaky, shattering layers.
How to Serve Spanakopita
Spanakopita works at every temperature and every meal:
- Warm from the oven — the classic way, with phyllo at its crispiest
- Room temperature — perfect for picnics, packed lunches, and buffets
- As a main dish — serve generous squares with Greek salad and tzatziki
- As an appetizer — cut into smaller pieces or make individual triangles
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