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
-
1
Preheat the oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish or line with parchment.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
Still hungry? Try one of these
Skillet Crispy Gnocchi with Italian Sausage and Broccoli Rabe (30-Minute)
Pan-seared gnocchi with browned Italian sausage, bitter-sweet broccoli rabe, Parmesan, and lemon — a 30-minute one-skillet weeknight dinner.