Spanakopita Spinach Pie
A classic Greek savory pie with layers of crispy phyllo and a rich filling of spinach, feta, and herbs. Perfect as a main dish or appetizer, this spanakopita is golden and flaky on the outside, moist and flavorful inside.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 450 g
- 900 g
- 400 g
- 3 cloves
- 30 g
- 30 g
- 120 ml
- 1 tsp
- ½ tsp
Process
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Preheat the oven to 180°C. Lightly grease a 23x33 cm baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Add the fresh spinach to the skillet in batches, stirring until wilted. Cook until all liquid has evaporated, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the wilted spinach mixture, crumbled feta cheese, beaten eggs, chopped dill, chopped parsley, remaining olive oil, salt, and black pepper. Mix well.
Lay one sheet of phyllo dough in the prepared dish, allowing the edges to overhang. Brush lightly with olive oil. Repeat with half of the phyllo sheets, brushing each with oil.
Spread the spinach and feta filling evenly over the phyllo layers.
Layer the remaining phyllo sheets on top, brushing each with olive oil. Tuck the overhanging edges into the dish. Brush the top with olive oil.
Using a sharp knife, score the top into squares or diamond shapes. Bake for 40–45 minutes, until the phyllo is golden and crisp.
Let the spanakopita rest for 10 minutes before cutting and serving.
Kitchen notes
Kitchen notes
- The biggest mistake is skipping the drying step: after wilting the spinach, squeeze it in a clean towel or press it in a colander until no more liquid drips out, otherwise the filling steams the phyllo and the bottom goes soggy.
- Do not let the spinach mixture cool completely before adding the eggs, but also do not add them while it is hot or they will scramble; warm is fine, hot is not.
- Keep the unused phyllo sheets covered with a slightly damp towel while you work, because they dry out and crack within a couple of minutes once exposed to air.
- Score the top layers before baking, not after, and use a sharp knife with a light sawing motion so you cut through the phyllo without dragging the filling; cutting after baking shatters the crisp layers.
Substitutions
- fresh spinach 900 g→frozen chopped spinach 900 g, thawed and squeezed completely dry
- feta-cheese 400 g→a 50/50 mix of feta and ricotta or cottage cheese for a milder, creamier filling
- fresh dill 30 g→1 tablespoon dried dill
- phyllo-dough 450 g→the same weight of thawed frozen phyllo, kept wrapped until the moment you use it
Storage & reheating
Store cooled spanakopita in an airtight container in the fridge for up to 3 days; keep it in single layers separated by parchment so the phyllo does not go soft. For freezing, wrap individual squares tightly in foil and freeze for up to 2 months, then reheat from frozen at 180°C for 15 to 20 minutes. To reheat refrigerated portions, place them uncovered on a baking sheet at 180°C for 8 to 10 minutes so the top crisps again; avoid the microwave, which makes the phyllo chewy.
Gallery
FAQ
The questions we get asked most
Why did my spanakopita turn out soggy?
Almost always because the spinach was not dried enough or the filling was still hot when it went onto the phyllo. Squeeze the wilted spinach in a towel until no liquid comes out, and let the mixture cool to warm before assembling. Also brush oil all the way to the edges of every sheet so no gaps let steam in.
Can I make spanakopita ahead of time?
Yes. Assemble it completely, cover the dish and refrigerate for up to 24 hours before baking; add 5 to 10 minutes to the baking time because it starts cold. You can also bake it fully, cool it, and reheat at 180°C for 10 minutes, though fresh-baked is crisper.
How do I know when it is done?
The phyllo should be deep golden brown all over, including between the scored lines, and it should sound crisp when you tap the top with a knife. In a 180°C oven this takes 40 to 45 minutes; if the top browns early, tent it loosely with foil and keep baking so the filling sets.
Can I use frozen spinach instead of fresh?
Yes, use the same 900 g weight, thaw it, and squeeze it very dry, which matters even more than with fresh spinach because frozen releases more water. There is no need to cook it again; just stir it into the onion and garlic mixture off the heat.
Can I use a different cheese if I do not like feta?
Feta gives the salty tang that defines the dish, but you can replace up to half of it with ricotta or cottage cheese for a creamier result. If you use only mild cheese, add an extra pinch of salt, since feta is doing much of the seasoning.
Why is my filling watery or the eggs scrambled?
Watery filling means the spinach held liquid, so squeeze it again before mixing. Scrambled bits mean the eggs hit a hot mixture; let the spinach cool until it is warm, not steaming, before stirring in the beaten eggs.
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