Spanakopita is a classic Greek spinach and feta pie, made with layers of crackling, golden phyllo wrapped around a juicy, herb-packed filling of spinach, green onions, and salty cheese. It’s a dish that appears everywhere in Greek life—bakeries, family tables, Lenten feasts, and village festivals—so if you want to appreciate how spanakopita reflects Greek hospitality, fasting traditions, and the country’s love of wild greens, take a moment to read more about its history and cultural significance before you bake.
Ingredients
Spinach filling
- 1½ lbs fresh spinach, washed, dried, and chopped (or 1 lb frozen, thawed and squeezed dry)
- 1 medium onion, finely diced
- 4–6 green onions, finely sliced
- 3–4 tbsp extra-virgin olive oil (for sautéing)
- 8–10 oz feta cheese, crumbled (preferably Greek, in brine)
- 2–3 tbsp fresh dill, minced
- 2–3 tbsp fresh parsley, minced (optional but common)
- 1–2 eggs, lightly beaten (helps bind, optional for strict fasting)
- Salt (lightly, feta is salty) and freshly ground black pepper
- Pinch of ground nutmeg (optional, traditional in many versions)
Phyllo and assembly
- 1 lb phyllo (filo) pastry sheets, thawed and at room temperature
- ½–¾ cup extra-virgin olive oil (or melted butter, or a mix) for brushing
- 1–2 tbsp water for sprinkling top (helps crispness)
Step 1 – Prep and drain the spinach
- If using fresh spinach, chop it and place in a colander, sprinkle with a little salt, and let sit 10–20 minutes to draw out moisture.
- Squeeze handfuls firmly to remove as much liquid as possible; excess water will make the pie soggy.
- If using frozen spinach, thaw completely and squeeze very dry in a clean towel.
Step 2 – Make the spinach filling
- In a large pan, heat olive oil over medium heat and sauté the diced onion until soft and translucent.
- Add green onions and cook another 1–2 minutes.
- Stir in the drained spinach and cook a few minutes to evaporate any remaining moisture; cool slightly.
- Transfer mixture to a large bowl. Add crumbled feta, dill, parsley, nutmeg (if using), pepper, and eggs. Mix well.
- Taste and add a little salt only if needed (remember the feta is salty).
Step 3 – Prepare the phyllo
- Preheat oven to 350°F (180°C). Lightly oil a 9×13-inch (or similar) baking dish.
- Open the phyllo package and keep sheets covered with a slightly damp towel to prevent drying.
Step 4 – Bottom phyllo layers
- Lay one sheet of phyllo in the pan and brush lightly with olive oil.
- Repeat with 6–8 sheets, layering and brushing each sheet, letting edges overhang the sides.
Step 5 – Add the filling
- Spread the spinach-feta mixture evenly over the layered phyllo.
- Smooth the top with a spatula so the filling is level.
Step 6 – Top phyllo layers
- Cover the filling with another 6–8 sheets of phyllo, brushing each sheet with olive oil as you go.
- Fold any overhanging edges inward over the top, brushing with oil to seal and form a rustic border.
- Lightly sprinkle the top with 1–2 tbsp water to help the layers crisp.
Step 7 – Score and bake
- With a sharp knife, score the top layers of phyllo into squares or diamonds, cutting only partway through.
- Bake on the middle rack for about 45–60 minutes, until the top is deeply golden and very crisp.
Step 8 – Rest and serve
- Remove from the oven and let spanakopita rest at least 15–20 minutes so the filling sets.
- Cut through along the scored lines into pieces.
- Serve warm or at room temperature, on its own or with a simple Greek salad and extra feta.
Tips & tricks
- Squeeze the spinach extremely well; dry greens are the key to a non-soggy pie.
- Use good Greek feta (in brine) for authentic flavor—avoid dry, pre-crumbled feta.
- Don’t over-salt; taste after adding feta, then adjust.
- Keep phyllo covered with a damp towel; it dries in minutes and cracks.
- Brush lightly but thoroughly—too much oil makes it heavy, too little and it won’t crisp.
- Let the pie rest before cutting so slices hold together.
- Spanakopita keeps well; re-crisp leftovers in a hot oven rather than a microwave.