Spanakopita (Greek Spinach and Feta Pie)
Crisp layers of golden, buttery phyllo contrast with a tender, tangy filling of wilted greens and tangy cheese, yielding a slice that’s flaky on the outside and creamy within. The filling balances bright lemon, fresh dill and parsley, and a mellow egg binder that keeps every bite cohesive.
Use frozen chopped spinach for convenience or fresh spinach for a brighter green; substitute part of the feta with ricotta for a milder, creamier filling. Work with phyllo sheets straight from the fridge and keep a damp towel over unused sheets to prevent drying; melted butter or olive oil brushed between layers gives the pastry a rich color and crisp texture.
Serve warm or at room temperature as a main for a light dinner, part of a mezze spread, or slice it for picnics and potlucks. Pair with a simple tomato-cucumber salad, tangy yogurt, or olives for a Mediterranean-inspired meal. Leftovers keep well refrigerated up to 3 days and re-crisp quickly in a 180°C/350°F oven.
How to Make It
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1
Preheat the oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish or line with parchment.
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2
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 6–8 minutes. Stir in garlic and cook 30 seconds more.
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3
Add the spinach in batches, stirring until wilted and any liquid has mostly evaporated. Remove from heat and transfer spinach mixture to a fine-mesh sieve or clean towel; press or squeeze firmly to remove excess moisture. Return drained spinach to a bowl and let cool slightly.
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4
Crumble the feta into the cooled spinach. Add eggs, chopped dill, chopped parsley, lemon zest and 1 tablespoon lemon juice, salt, pepper, nutmeg (if using), and the remaining 2 tablespoons olive oil. Stir until evenly combined; taste and adjust seasoning.
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5
Brush the bottom and sides of the prepared baking dish with melted butter. Lay one sheet of phyllo in the dish, letting excess hang over edges; brush the sheet lightly with butter. Repeat layering 5 more sheets, brushing each with butter.
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6
Spread the spinach-feta filling evenly over the phyllo base. Layer the remaining 6 phyllo sheets over the filling, brushing each sheet with butter as you go. Fold any overhanging edges inward to seal the pie and brush the top with the remaining butter.
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7
Using a sharp knife, score the top phyllo into 8–10 portions to make slicing easier after baking. Bake until the phyllo is deeply golden and crisp, 35–45 minutes.
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8
Remove from the oven and let rest 10–15 minutes before serving to allow the filling to set. Slice along the scored lines and serve warm or at room temperature.