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Spanakopita

A crisp, flaky phyllo pie filled with spinach, feta and plenty of dill, baked until deeply golden.

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Golden spanakopita cut into six rectangles in a baking dish, with sesame seeds and spinach-feta filling at the seams, AI-generated imageAI-generated image
At a glance
  • 500 gfresh spinach
  • 180 gfeta cheese
  • 180 gphyllo
  • 120 gyellow onion
  • 100 geggs
Serves 6

Spanakopita is a savory Greek pie of spinach, feta and herbs sealed between layers of thin phyllo pastry brushed with olive oil. Versions of it are eaten across Greece and in neighboring Mediterranean kitchens, as a main with salad, as a snack, or cut into small squares for sharing.

This version uses fresh spinach wilted in a dry pot and squeezed thoroughly, which is the step that keeps the filling bright and the pastry crisp instead of soggy. Onion and spring onions soften in olive oil, and dill, parsley and a little mint give it a fresh, savory flavor. Two eggs bind the filling so it slices cleanly. The recipe calls for a feta labeled vegetarian, made with microbial or plant-based rennet, so the whole pie is meat-free.

The pie is baked in a square pan and scored before it goes into the oven, so the top layers do not shatter when you cut it. It serves 6 as a main course with a salad, or 12 small squares as part of a meze spread. Allow about 1 hour 50 minutes in total, plus time to thaw frozen phyllo.

Spanakopita

Formula & Method
Servings
6
Units
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Ingredients

Filling

Pastry

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Preparation

  1. Step 01

    If your phyllo is frozen, thaw it fully in the refrigerator, ideally overnight (this time is not included in the total). Then leave the unopened package at room temperature for 30 minutes before using, so the sheets do not crack when unrolled.

  2. Step 02

    Heat the oven to 180 C (350 F), or 160 C fan (320 F). Brush the base and sides of a 23 cm (9 inch) square baking dish lightly with some of the brushing oil.

  3. Step 038 min

    Put a large pot over medium-high heat. Add the spinach in 3 or 4 batches, covering and stirring each batch until it collapses and turns bright green, about 2 minutes per batch. Do not add water. Tip each batch into a colander.

  4. Step 0410 min

    Let the spinach cool until you can handle it comfortably, about 10 minutes. Squeeze it in small handfuls, or twist it in a clean kitchen towel, until almost no liquid drips out. Chop it roughly. You should have a compact, fairly dry mass of about 210 g (7.5 oz).

  5. Step 059 min

    While the spinach cools, heat the 30 g of olive oil in a large frying pan over medium heat. Cook the onion for 6 to 8 minutes, stirring often, until soft and translucent but not browned. Add the spring onions and garlic and cook for 1 minute until fragrant.

  6. Step 0610 min

    Tip the onion mixture into a large bowl and let it cool for about 10 minutes, so the heat does not cook the eggs or wilt the pastry. Add the chopped spinach, dill, parsley, mint, vegetarian-labeled feta, eggs, lemon zest, nutmeg, pepper and salt. Mix well with a fork until evenly combined.

  7. Step 075 min

    Unroll the phyllo and cover the stack with a barely damp kitchen towel so it does not dry out. Lay one sheet in the dish with the extra length hanging over the sides, and brush it lightly with oil. Repeat with 3 more sheets, turning each slightly so the overhang is spread around the dish, brushing each one.

  8. Step 08

    Spoon in the filling and spread it evenly to the corners, pressing down gently. Fold the overhanging phyllo back over the filling and brush it with oil.

  9. Step 095 min

    Lay the remaining 4 sheets on top one at a time, brushing each with oil. Trim any excess with scissors if needed, then tuck the edges down inside the dish with the tip of a knife or your fingers. Brush the top with the remaining oil and sprinkle with sesame seeds if using.

  10. Step 10

    Using a sharp knife, score the top layers into 6 rectangles (or 12 small squares for meze), cutting about halfway through the pastry. This helps the pie cut cleanly after baking.

  11. Step 1150 min

    Bake on the middle rack for 40 to 50 minutes, until the top is deep golden brown and crisp. The times are approximate, so extend the baking a few minutes if needed. Check that the center of the filling has reached at least 71 C (160 F) by pushing an instant-read thermometer through a scored line into the middle. If the top browns too fast, cover loosely with foil.

  12. Step 1215 min

    Rest the pie in the dish on a rack for 15 minutes so the filling sets. Cut along the scored lines with a sharp knife and serve warm or at room temperature.

Kitchen notes

  • Squeezing the spinach thoroughly is the most important step. Wet filling steams the bottom layers and makes the pastry soft.
  • Keep unused phyllo covered while you work. If a sheet tears, patch it in place; the layers hide it.
  • Serving size: 6 generous main-course portions with a salad, or 12 small squares as part of a meze spread.
  • Feta is a vegetarian ingredient here only if it is made with microbial or plant-based rennet, so always check the label before buying. Many stores sell feta marked vegetarian.
  • To store, cool leftovers and refrigerate within 2 hours of baking. Keep covered in the refrigerator for up to 3 days.
  • To reheat, warm uncovered portions at 180 C (350 F) for 10 to 15 minutes until crisp. The center should reach 74 C (165 F) on an instant-read thermometer. The microwave makes the pastry soft.
  • To freeze, wrap cooled portions well within 2 hours of baking and freeze. Reheat from frozen at 180 C (350 F) for 25 to 30 minutes, extending if needed, until the center reaches 74 C (165 F).
  • Frozen spinach works well: use about 320 g (11 oz) of thawed leaf spinach and squeeze it very dry. Skip the wilting step.
  • For a creamier filling, replace 60 g of the feta with 60 g of ricotta. To keep the pie vegetarian, check that the ricotta is also labeled vegetarian, as some are made with animal rennet.

Diet and allergens

Suitable for: Vegetarian, Nut-free.

Contains: sesame, milk, egg, gluten (wheat).

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Why is my spanakopita soggy on the bottom?

Usually the spinach was not squeezed dry enough, or the filling went in while still hot. Squeeze the spinach until almost no liquid comes out, cool the filling briefly, and brush every phyllo sheet with oil.

Is spanakopita vegetarian?

This recipe is, because it calls for feta labeled vegetarian, made with microbial or plant-based rennet. Traditional feta can be made with animal rennet, so check the label, and do the same for any ricotta you add.

Can I make spanakopita ahead of time?

Yes. Assemble the pie, cover it tightly and refrigerate for up to 24 hours, then bake as directed, adding a few minutes if needed. Score the top just before baking and check that the center reaches 71 C (160 F).

Can I use frozen spinach?

Yes. Thaw about 320 g (11 oz) of leaf spinach, squeeze it very dry and chop it, then use it in place of the fresh spinach.

How do I stop phyllo from drying out and cracking?

Keep the stack covered with a barely damp kitchen towel while you work, and only uncover the sheet you are using. Work steadily and brush each sheet lightly with oil.

References and sources

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