Spanakopita (Greek Spinach Pie)
Servings: squares
This spanakopita (Greek spinach pie) is a deliciously crispy and savory Mediterranean pie made with layers of flaky phyllo dough, a rich spinach and feta filling, and fresh herbs. It’s easy to prepare, perfect for making ahead, and great served warm or at room temperature.
Equipment
- 9 ½″ x 13″ (24 x 33cm) baking sheet or pan
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 substitute frozen
- 2 tablespoons extra virgin olive oil
- 3 spring onions finely chopped
- 1 leek finely chopped
- ½ cup parsley finely chopped
- ¼ cup dill finely chopped
- ¼ cup mint finely chopped
- 1 pound feta cheese best if using the one that comes in water/brine.
- 2 large eggs beaten
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Sauté the Greens: Cook 1 leek and 3 spring onions (chopped) in 2 tablespoons extra virgin olive oil until soft.Add 2 pounds fresh spinach, ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté until wilted and most liquid evaporates. Let cool.
- Make the Filling: In a bowl, mix cooled greens with 1 pound feta cheese, 2 large eggs, ½ cup parsley, ¼ cup dill, and ¼ cup mint.
- Build the Base: Brush a baking pan with olive oil. Layer 8 sheets of phyllo, oiling each one and letting them crinkle slightly. Leave some dough hanging over the edges. Spread the filling evenly.
- Top and Score: Layer 8 more phyllo sheets on top, oiling each one. Fold edges over, brush the top with oil, and lightly score into squares.
- Bake: Bake at 340°F (170°C) for 1 hour, until golden and crisp. Cool 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Notes
SUBSTITUTIONS
- Phyllo Dough: Fresh is easiest; frozen works too—just thaw overnight in the fridge.
- Spinach: Fresh has the best flavor, but thawed frozen spinach works. Try chard or kale too.
- Olive Oil: Extra virgin is best; sub with avocado oil or melted butter if needed.
- Green Onions: Use shallots or mild onions if you’re out.
- Leek: Sweet and mild—sub with more green onion or a sweet onion.
- Parsley: Flat-leaf is best. Swap with basil or arugula for a twist.
- Dill: Adds a fresh, grassy note. Try fennel fronds or tarragon.
- Mint: Brightens the filling. Sub with dried mint or lemon zest.
- Feta Cheese: Traditional and salty. Blend with ricotta or try goat cheese for tang.
- Eggs: Bind the filling. For egg-free, try silken tofu or flax eggs.
- Salt: Go light if your feta is salty—taste first!
- Black Pepper: Adds warmth. Swap with white pepper or chili flakes for heat.
- Drain spinach well: Too much moisture = soggy pie. Squeeze it dry!
- Cool before adding eggs: Hot filling = scrambled eggs. Let it cool 10 min.
- Use good feta: Go for creamy sheep’s milk feta—skip the dry crumbled kind.
- Keep phyllo covered: Use a damp towel so it doesn’t dry out or crack.
- Let phyllo crinkle: Don’t flatten it! Crinkles = golden, flaky layers.
- Oil every sheet: A light brush of oil between sheets makes it crisp.
- Score before baking: Lightly cut top layers into squares—easier to slice later.
- Make ahead: Assemble the pie a day ahead and bake fresh.
- Serve warm or room temp: Great for parties, picnics, or meal prep.
- Freeze leftovers: Reheat in the oven for max crisp—never microwave!
