I love this recipe because it turns simple ingredients into a beautifully layered pie with rich flavor and a crisp, delicate texture. I get the saltiness from feta, the freshness from spinach and herbs, and the irresistible crunch from the phyllo dough. I also like that I can serve it as a main dish, side dish, or party appetizer, which makes it very versatile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
11 ounces phyllo dough
2 pounds fresh spinach
2 tablespoons extra virgin olive oil
3 green onions
1 leek
½ cup fresh parsley
¼ cup fresh dill
¼ cup fresh mint
1 pound feta cheese
2 large eggs
½ teaspoon salt
⅛ teaspoon black pepper
Directions
I start by cooking the leek and green onions in olive oil until they soften and become fragrant. Then I add the spinach, salt, and black pepper, and I cook everything until the extra moisture has mostly evaporated.
I transfer the greens to a bowl and let them cool slightly. After that, I mix in the crumbled feta, beaten eggs, parsley, dill, and mint until the filling is well combined.
Next, I oil the baking pan and layer in 8 sheets of phyllo dough, adding a light drizzle of olive oil between each sheet. I let some of the dough hang over the edges and keep the layers slightly crinkled so the base bakes up nicely.
I spread the spinach filling evenly over the phyllo base. Then I cover the filling with the remaining 8 sheets, again drizzling a little oil between the layers.
I tuck the overhanging dough inward to create a neat rim, brush the top with oil, and score the top layers into squares without cutting through the bottom. Finally, I bake the pie at 340°F (170°C) for about 1 hour, until it is golden brown and crisp. I let it cool for 10 minutes before slicing and serving.
Servings and timing
I get 12 servings from this recipe, which makes it great for family dinners, gatherings, or meal prep.
I need about 20 minutes of prep time and 1 hour of baking time, for a total of 1 hour and 20 minutes.
Variations
I sometimes swap the fresh spinach for frozen spinach when I need a quicker option, but I make sure to thaw it and squeeze out all the excess moisture first. I also like adding a little ricotta for a creamier filling, or extra herbs when I want a brighter flavor. When I want to change the texture, I mix in a handful of sautéed onions or a few pine nuts. I can also bake the filling in smaller phyllo parcels instead of one large pie for an appetizer-style version.
storage/reheating
I store leftover Spanakopita in an airtight container in the refrigerator for up to 4 days. To keep the phyllo as crisp as possible, I reheat slices in the oven at 325°F until warmed through. I avoid the microwave when I want to preserve the flaky texture, since it can soften the pastry. I can also freeze baked slices for longer storage and reheat them straight from frozen in the oven.
FAQs
Can I use frozen spinach instead of fresh spinach?
Yes, I can use frozen spinach in place of fresh spinach. I just thaw it completely and squeeze out as much liquid as possible so the filling does not become watery.
Why do I drizzle oil between the phyllo layers?
I drizzle oil between the layers because it helps the phyllo bake into crisp, flaky sheets. It also adds flavor and gives the finished pie its beautiful golden color.
Do I have to score the top before baking?
Yes, I like scoring the top before baking because it makes the pie easier to cut later without crushing the crisp pastry. I only cut through the top layers and not all the way to the bottom.
How do I keep Spanakopita from getting soggy?
I keep Spanakopita from getting soggy by cooking off the extra moisture from the spinach first and by avoiding an overly wet filling. I also bake it until the pastry is fully crisp and golden.
Can I make Spanakopita ahead of time?
Yes, I can assemble it ahead of time and refrigerate it before baking. I can also bake it in advance and reheat it in the oven when I am ready to serve it.
Conclusion
I love making this Spanakopita because it brings together flaky pastry, savory spinach, creamy feta, and fresh herbs in every bite. It is a classic recipe that feels impressive but is actually very manageable to prepare. I find it perfect for sharing, and I always enjoy how satisfying and flavorful each slice turns out.
Flaky, golden, and packed with fresh spinach, herbs, and feta, this Spanakopita Greek Spinach Pie is a classic savory pastry perfect for dinner, brunch, or meal prep.
Author:Sarah
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Yield:12 servings
Category:Main Course
Method:Baking
Cuisine:Greek
Diet:Vegetarian
Ingredients
11 ounces phyllo dough (16 sheets; fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use)
2 pounds fresh spinach
2 tablespoons extra virgin olive oil
3 green onions, finely chopped
1 leek, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh mint, finely chopped
1 pound feta cheese, crumbled
2 large eggs, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat the oven to 340°F (170°C).
In a large skillet, heat the olive oil and sauté the leek and green onions for 5 minutes, or until soft.
Add the spinach, salt, and black pepper. Cook for a few minutes until most of the water in the skillet has evaporated.
Transfer the spinach mixture to a bowl and let it cool for 10 minutes.
Add the feta cheese, beaten eggs, parsley, dill, and mint. Mix well and set aside.
Oil a baking pan and line it with 8 sheets of phyllo dough, letting some dough hang over the edges. Drizzle a little olive oil between each sheet. Let the dough crinkle slightly so air can flow through and help the base cook better.
Spread the spinach filling evenly over the phyllo base.
Cover with the remaining 8 sheets of phyllo dough, arranging them the same way and drizzling olive oil between each layer.
Tuck the overhanging dough into the pan to create a rim. Brush the top and rim with olive oil. Cut the top layers into squares, without cutting all the way through the bottom.
Bake for 1 hour, until golden brown and crisp. Let cool for 10 minutes before cutting and serving.
Notes
Fresh phyllo dough is easier to work with, but frozen phyllo works well if thawed overnight in the refrigerator.
Be sure to cook off as much liquid from the spinach as possible to avoid a soggy pie.
Cutting the top layers before baking helps create neat portions and keeps the flaky crust intact.
Frozen spinach can be substituted for fresh; thaw and squeeze out excess moisture before using.
