Spanakopita (Greek Spinach Pie) Recipe

Learn how to make authentic homemade spanakopita with this easy baking recipe. The best Greek spinach pie features flaky phyllo dough layered with a savory spinach and feta filling. Master the technique of working with phyllo for a foolproof Mediterranean classic that's perfect for entertaining or family meals.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

45 mins

Serves:

8 pieces

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g fresh spinach, washed and stems removed (or 300g frozen spinach, thawed and drained)</li><li class="ingredients-single-item">3 tablespoons olive oil, plus extra for brushing</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 spring onions, finely sliced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">100g ricotta cheese (or cottage cheese)</li><li class="ingredients-single-item">2 large eggs, lightly beaten</li><li class="ingredients-single-item">3 tablespoons fresh dill, chopped</li><li class="ingredients-single-item">2 tablespoons fresh parsley, chopped</li><li class="ingredients-single-item">1/4 teaspoon ground nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">250g phyllo pastry sheets (about 12-14 sheets)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tablespoon sesame seeds</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) square or round baking dish</li><li class="equipment-single-item">Large sauté pan</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean kitchen towel</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). If using fresh spinach, blanch it in boiling water for 1 minute, then plunge into ice water. Drain thoroughly and squeeze out as much moisture as possible (this is crucial for preventing a soggy pie). Chop roughly and set aside. If using frozen spinach, thaw completely and squeeze out all excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the spring onions and garlic, cooking for another 1-2 minutes until fragrant but not browned (burnt garlic will impart bitterness).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the drained spinach to the pan and sauté for 2-3 minutes to evaporate any remaining moisture. The mixture should be quite dry—excess liquid is the enemy of crispy phyllo. Remove from heat and let cool for 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the cooled spinach mixture with crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, salt and pepper. Mix thoroughly but gently to maintain some texture. Taste and adjust seasonings if needed, bearing in mind that feta is quite salty.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Take the phyllo dough out of its packaging and lay it flat. Cover with a slightly damp kitchen towel to prevent it from drying out while working. This is essential as dried phyllo becomes brittle and impossible to work with.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Brush your baking dish with melted butter. Lay one sheet of phyllo in the dish, letting the edges hang over the sides. Brush lightly with melted butter. The butter not only adds flavor but also creates steam during baking that helps separate the layers for maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Continue layering phyllo sheets, brushing each with butter, until you've used about half the sheets (6-7). Stagger the sheets at different angles to ensure the overhanging edges cover the entire dish, creating a phyllo "nest" for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the spinach and cheese filling evenly over the phyllo base, pressing it gently into the corners without compacting it too much. The filling should be substantial but not densely packed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold any overhanging phyllo over the filling and brush with butter. Then layer the remaining phyllo sheets on top, brushing each with butter as you go. Tuck any overhanging edges down the sides of the dish, creating a sealed package.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a sharp knife, score the top layers of phyllo into your desired serving portions (typically squares or triangles) before baking. This makes it easier to achieve clean cuts after baking and allows steam to escape during baking for a crisper top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the top generously with butter and sprinkle with sesame seeds. Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crisp. If the top is browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and let cool for at least 15 minutes before cutting along the score lines and serving. This resting time allows the filling to set slightly, making it easier to serve intact portions with distinctive layers. Enjoy warm or at room temperature – spanakopita is delicious either way!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Spanakopita (Greek Spinach Pie)?

Spanakopita requires fresh spinach, feta cheese, ricotta, onions, garlic, fresh herbs (dill and parsley), eggs, phyllo pastry sheets, butter, olive oil, nutmeg, and seasoning. The key to authentic flavour comes from high-quality feta and properly drained spinach.

How to cook Spanakopita (Greek Spinach Pie) at home?

Learn how to cook Spanakopita (Greek Spinach Pie) by layering buttered phyllo sheets in a baking dish, adding a well-seasoned spinach-feta filling, covering with more buttered phyllo, scoring the top, and baking at 180°C for 40-45 minutes until golden brown. The secret is removing all moisture from the spinach and keeping the phyllo covered while working.

How do I prevent phyllo pastry from drying out while making Greek pies?

Keep phyllo pastry from drying out by covering the sheets with a slightly damp kitchen towel whilst working. Only expose one sheet at a time, work quickly but carefully, and keep the remaining stack covered. Ensure your hands are dry when handling the delicate sheets to prevent tearing.

Can I freeze spinach and feta pie for later use?

Yes, Greek spinach pie freezes beautifully! Either freeze it unbaked or after baking. If freezing unbaked, don't add the final butter wash until ready to bake. If freezing baked pie, cool completely before wrapping. Either way, wrap tightly in cling film and foil, and freeze for up to 3 months.

What's the best way to achieve crispy layers in Mediterranean phyllo dishes?

For crispy phyllo layers, ensure your spinach filling is thoroughly drained of moisture, brush each sheet generously with melted butter or olive oil, avoid overstuffing, and create air pockets between layers. Score the top before baking to allow steam to escape, and bake in the middle rack of your oven.

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