Spanakopita
Spanakopita
A Greek spinach and feta pie with crisp, rumpled phyllo layers, fresh herbs, and a savory filling baked until deeply golden.
Spanakopita is a savory Greek spinach pie wrapped in layers of phyllo that bake into a crisp, flaky shell. This version keeps the filling bright and herb-heavy, with feta worked through the spinach so every square has salty cheese, greens, and pastry in balance.
The filling does not need to be cooked before assembly. Fresh spinach, onion, scallions, garlic, dill, mint, parsley, and feta are mixed firmly by hand until the greens soften and the cheese coats them. That pressure seasons the filling evenly and helps it settle into the pan without a separate wilting step.
Instead of brushing every phyllo sheet one by one, the pastry is layered, drizzled generously with olive oil, and rumpled in places for extra texture. A few sheets go in the middle of the pie, where they absorb moisture from the spinach and help the finished slices hold together.
Cutting the pie before it bakes makes serving much easier. The top pastry browns into dramatic ridges, the filling has room to release steam, and the squares can be lifted out with far less shattering than a whole baked sheet of phyllo.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F. Set out a 12-inch cast-iron skillet, a 12-inch cake pan, or a 9x13-inch baking dish.
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2
Place the spinach, red onion, scallions, garlic, dill, mint, parsley, and feta in the largest bowl you have.
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3
Mix the filling firmly with clean hands, squeezing the feta into the greens and compressing the spinach until the mixture looks evenly combined and slightly softened.
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4
Season the filling with the kosher salt and plenty of black pepper. Taste a small pinch and adjust the seasoning if needed.
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5
Add the egg and mix again until it disappears into the spinach mixture.
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6
Unroll the phyllo into a flat stack. Generously oil the pan, then drape 4 to 6 phyllo sheets around the pan so they cover the bottom and hang over the sides. Drizzle with olive oil.
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7
Rumple 2 to 3 phyllo sheets one at a time and place them over the bottom of the pan. Drizzle with olive oil, then spread half of the spinach filling evenly over the pastry.
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8
Scrunch 4 to 6 more phyllo sheets and arrange them over the filling. Drizzle with olive oil, then spread the remaining spinach filling over the scrunched pastry.
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9
Fold the overhanging phyllo sheets over the filling. Drizzle with olive oil, then rumple the remaining phyllo sheets over the top, adding more oil every layer or two and finishing with a final drizzle.
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10
Use a sharp serrated knife to cut the unbaked spanakopita into serving squares. Bake for 45 to 60 minutes, until the top is deeply browned, crisp, and flaky.
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11
Let the pie cool on a rack for 15 minutes. Recut along the scored lines if needed, then serve warm or at room temperature.
Ingredients
- Baby Spinach, roughly chopped:1 1/4 lb
- Red Onion, finely chopped:1 cup
- Scallions, thinly sliced:6 to 8
- Garlic Cloves, minced:2
- Fresh Dill, chopped:1/3 cup
- Fresh Mint, chopped:1/3 cup
- Fresh Parsley, chopped:1/2 cup
- Feta Cheese, drained and crumbled:12 oz
- Large Egg:1
- Kosher Salt:1 1/2 tsp
- Freshly Ground Black Pepper:to taste
- Phyllo Pastry, thawed:1 lb
- Olive Oil:1/2 cup
Tips & Notes
- If using frozen spinach, thaw about 15 ounces and squeeze out the extra liquid very well before mixing the filling.
- Thicker phyllo works well here; if your package has fewer sheets, use the lower end of the sheet ranges.
- Be generous but controlled with the olive oil. About 1/2 cup total gives flavor and crispness without making the bottom greasy.
- Leftovers reheat best uncovered in a 350°F oven for 15 to 20 minutes, until the filling is hot and the pastry crisps again.
