Marry Thompson This Spanakopita (Spinach Pie) is a classic, savory, and flaky recipe, which is the ultimate Greek comfort food. Featuring layers of buttery, crisp phyllo pastry filled with a rich and tangy mixture of spinach, feta, and fresh herbs, it’s a perfect appetizer or main course for a dinner party or a special family meal. This is a fantastic make-ahead dish, ready in about an hour and a half.
Jump to RecipeSpanakopita (Greek Spinach Pie) Ingredients
- 2 (10-oz.) packages frozen chopped spinach, thawed
- 10 Tbsp. unsalted butter, divided
- 1 yellow onion, chopped
- 4 scallions, chopped
- 4 garlic cloves, chopped
- 2 large eggs, beaten
- 6 oz. container crumbled feta cheese
- 1 cup cottage cheese
- 1/4 cup chopped fresh parsley
- 2 Tbsp. chopped fresh dill
- 1 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 16 (9×13-inch) sheets frozen phyllo dough, thawed
How To Make Spanakopita (Spinach Pie)
- Squeeze the Spinach: This is the most important step. Place the thawed spinach in a large, clean kitchen towel or a double layer of paper towels. Squeeze and wring out as much excess moisture as you possibly can over the sink. Set the very dry spinach aside.
- Sauté the Aromatics: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion, scallions, and garlic. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent. Transfer the mixture to a large bowl and let it cool for at least 10 minutes.
- Make the Filling: To the cooled onion mixture, add the beaten eggs, crumbled feta, cottage cheese, parsley, dill, salt, and pepper. Stir until well combined. Finally, fold in the squeezed-dry spinach.
- Assemble the Pie: Preheat the oven to 375°F. Melt the remaining 9 tablespoons of butter. Brush a 9×13-inch baking dish generously with some of the melted butter.
- Layer the Phyllo: Lay two sheets of phyllo dough in the bottom of the dish and brush the top sheet with melted butter. Repeat this process three more times, creating a base of 8 phyllo sheets, brushing with butter every second layer.
- Add Filling and Top Layers: Spread the spinach mixture evenly over the phyllo crust. Top the filling with two more phyllo sheets and brush the top with butter. Repeat with the remaining 6 phyllo sheets, brushing with butter every other layer. Drizzle any remaining butter evenly over the top.
- Score and Bake: Using a sharp paring knife, gently score the top layers of phyllo into 15 square pieces. This will make slicing the flaky pastry much easier after baking. Bake for 45 to 55 minutes, until the top is a deep golden brown and very flaky. Let it rest for 10-15 minutes before cutting through your score lines and serving.
Recipe Tips
- How to get a non-soggy Spanakopita? The most important secret, which is not optional, is to squeeze the thawed spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out is the most effective method to remove all the excess water that would otherwise make your filling and pastry soggy.
- How do I work with phyllo dough? Phyllo is paper-thin and dries out incredibly fast. The key is to keep the stack of phyllo sheets you aren’t currently working with covered with a piece of plastic wrap and then a slightly damp kitchen towel.
- Can I make this ahead of time? Absolutely! Spanakopita is a perfect make-ahead dish. You can fully assemble the unbaked pie, cover it tightly with plastic wrap, and store it in the refrigerator for up to a day. Bake it directly from the fridge, adding about 5-10 minutes to the baking time.
- Why score the pastry before baking? This is a crucial professional trick. Attempting to slice through 8 layers of flaky, baked phyllo will cause it to shatter into a million pieces. Scoring it beforehand creates a guide and makes for clean, beautiful servings.
What To Serve With Spanakopita
Spanakopita is a classic Greek dish that is a fantastic appetizer, side dish, or light main course. It is perfectly served with:
- A dollop of cool, creamy tzatziki sauce.
- A simple Greek salad with tomatoes, cucumbers, and olives.
- Lemon wedges for squeezing over the top.
How To Store Spanakopita
- Refrigerate: Let the Spanakopita cool completely, then cover it with plastic wrap or foil. It will keep well in the refrigerator for up to 4 days, though the pastry will soften.
- Reheat: For the best results, reheat slices on a baking sheet in a 350°F (175°C) oven for 10-15 minutes to help restore the crispiness of the phyllo.
Spanakopita Nutrition Facts
- Serving: 1 piece
- Calories: 280 kcal
- Carbohydrates: 22g
- Protein: 12g
- Fat: 18g
- Saturated Fat: 10g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Phyllo (or filo) is a paper-thin unleavened dough used for making pastries in Middle Eastern and Balkan cuisines. It is famous for baking up into incredibly light and crispy layers. You can find it in the freezer section of most grocery stores.
Yes. You will need a very large amount (about 2 pounds) of fresh spinach. You must cook it down in a skillet until it’s completely wilted, let it cool, and then squeeze it very, very dry, just like with the frozen spinach.
Yes. That is another classic way to make Spanakopita. You would cut the phyllo sheets into long strips, place a spoonful of filling at one end, and fold it over repeatedly like a flag to create a triangle shape before baking.
Try More Recipes:
- Spinach Artichoke Cups Recipe
- Spinach, Feta, and Sun-Dried Tomato Strata Recipe
- Classic Baked Spinach Artichoke Dip Recipe
Spanakopita (Greek Spinach Pie) Recipe
Course: AppetizersCuisine: GreekDifficulty: Easy15
servings30
minutes55
minutes280
kcalA classic Greek savory pie featuring layers of flaky, buttery phyllo pastry and a rich, creamy filling of spinach, feta cheese, and fresh herbs.
Ingredients
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2 (10-oz.) packages frozen spinach, squeezed dry
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10 Tbsp. butter, melted
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1 onion, 4 scallions, 4 garlic cloves
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Cheeses: 6 oz. feta, 1 cup cottage cheese.
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Herbs: 1/4 cup parsley, 2 Tbsp. dill.
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2 large eggs
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16 sheets frozen phyllo dough, thawed
Directions
- Preheat oven to 375°F. Squeeze all the excess moisture from the thawed spinach.
- Sauté the onion, scallions, and garlic in 1 tbsp of butter until soft. Let cool.
- In a large bowl, mix the cooled onion mixture with the eggs, feta, cottage cheese, parsley, dill, salt, pepper, and the dry spinach.
- Generously butter a 9×13-inch baking dish.
- Create the base by layering 8 phyllo sheets, brushing with melted butter every two sheets.
- Spread the spinach filling evenly over the base.
- Top with the remaining 8 phyllo sheets, again brushing with melted butter every two sheets. Drizzle any remaining butter on top.
- Score the top into 15 pieces with a sharp knife. Bake for 45-55 minutes until deep golden brown. Let rest before cutting and serving.
Notes
- Squeeze the Spinach! The most important tip for this recipe is to squeeze every last drop of water out of the thawed spinach. This is the non-negotiable secret to a crispy, not soggy, pie.
- Keep Phyllo Covered: Phyllo dough dries out in minutes. While you are working, keep the stack of phyllo you aren’t using covered with plastic wrap and a damp towel at all times.
- Score Before Baking: For clean, beautiful slices that don’t shatter, you must gently score the top layers of the phyllo with a sharp knife before it goes into the oven.
- Make the Filling Ahead: The filling can be made up to a day in advance and chilled. This makes assembly much quicker and ensures the filling is cold, which is better for the pastry.