Spanakopita Recipe: Greek Spinach and Feta Pie with Crisp Phyllo

Spanakopita is the Greek spinach pie: a green filling of spinach, feta, dill and spring onions between layers of crisp phyllo. The name simply joins spanaki (spinach) and pita (pie). Greek homes bake it as a large tray pie for lunch, picnics and festive tables, and it is just as good warm as at room temperature the next day. This version uses olive oil to brush the phyllo, which is common in Greece and gives a light, crisp crust.

Spanakopita recipe

Serves: one 9×13-inch (23×33 cm) pie, 12 pieces. Prep: 40 minutes. Cook: 45–55 minutes. Total: about 1 hour 45 minutes, including resting.

Ingredients

Filling

• 2 lb (900 g) fresh spinach, washed, or 1¼ lb (560 g) frozen chopped spinach, thawed
• 1 bunch spring onions (scallions), finely sliced
• 1 small onion, finely chopped
• 3 tbsp extra virgin olive oil, such as our Rapti Koroneiki olive oil
• 1 small bunch dill, chopped (about ½ cup)
• ½ small bunch parsley, chopped
• 7 oz (200 g) feta, crumbled
• 3 large eggs, beaten
• ½ tsp dried Greek oregano (optional)
• Black pepper and a pinch of nutmeg
• Salt only if needed: feta is already salty

Pastry

• 1 lb (450 g) phyllo pastry, thawed according to the pack
• About ½ cup (120 ml) olive oil for brushing (or half olive oil, half melted butter)
• 1 tsp sesame seeds (optional)

Method

1. If using fresh spinach, wilt it in batches in a large pan, then cool. Squeeze fresh or thawed spinach very firmly in a clean towel until no more liquid runs out, then chop.
2. Warm 3 tbsp olive oil in the pan and cook the onion and spring onions for 6–8 minutes until soft. Cool slightly.
3. Mix the spinach, onions, dill, parsley, feta, eggs, oregano, pepper and nutmeg. Taste a little of the mixture before adding the eggs if you are unsure about salt.
4. Heat the oven to 350°F (180°C, 160°C fan). Brush a 9×13-inch (23×33 cm) dish with oil.
5. Lay in about half the phyllo sheets one at a time, brushing each with oil and letting the edges hang over the sides.
6. Spread the filling evenly. Fold the overhanging edges in, then cover with the remaining sheets, brushing each one with oil. Tuck the top sheets down the sides.
7. Brush the top generously, score it into 12 pieces through the top layers only, and sprinkle with sesame seeds if using.
8. Bake for 45–55 minutes until deep golden and crisp. Rest for 15 minutes before cutting through.

The secret is a dry filling

Spinach is mostly water, and any water left in the filling turns the bottom layers of phyllo soggy. Squeeze it harder than seems reasonable: a clean tea towel twisted over the sink works better than pressing in a sieve. Frozen spinach is convenient and releases a lot of liquid once thawed, so squeeze it just as firmly. Cooking the onions until soft, and letting everything cool before adding the eggs, also helps the pie set cleanly.

Working with phyllo

• Thaw it properly. Follow the pack: usually overnight in the fridge. Cold, half-frozen sheets crack.
• Keep it covered. Lay a dry towel over the stack and a lightly damp towel on top of that, so the sheets don’t dry out while you work.
• Don’t worry about tears. Patch them with the next sheet; the middle layers are hidden.
• Brush every sheet. A thin, even coat of oil is what makes separate, crisp layers.
• Score before baking. Cutting the top layers first stops them shattering when you slice the baked pie.

About the feta

Feta has been a protected designation of origin (PDO) in the European Union since 2002. Under that registration, feta is a brined white cheese from defined regions of Greece, made from sheep’s milk or a mix of sheep’s and goat’s milk. A good block of Greek feta crumbles easily and has a tangy, salty taste, so season the filling only after tasting. Some cooks add a little ricotta-style cheese or Greek myzithra for a milder, creamier filling.

Variations

• Hortopita: swap part of the spinach for other greens such as chard, leek, fennel tops or wild greens.
• Spanakopita triangles: cut phyllo into strips, add a spoonful of filling and fold into triangles; bake for 20–25 minutes.
• Without eggs: leave them out and add a little more feta; the filling will be looser but still holds.
• Herbs: mint or fennel fronds are traditional alternatives to some of the dill.

Make ahead, freezing and reheating

Spanakopita keeps well. Refrigerate leftovers within 2 hours of baking, and eat them within 3 to 4 days, as the USDA advises for leftovers. Reheat pieces in a 350°F (180°C) oven for 10–15 minutes rather than the microwave, so the pastry crisps again; the USDA recommends reheating leftovers to 165°F (74°C). You can also freeze the assembled, unbaked pie well wrapped, then bake it from frozen, adding 15–20 minutes and covering the top loosely with foil if it browns too quickly.

What to serve with spanakopita

For another spinach dish, try spanakorizo, Greek spinach rice; for plain boiled greens with olive oil and lemon, see horta. A wedge of spanakopita with a Greek village salad and a bowl of tzatziki makes a full meal. A few Kalamata olives on the side suit it well. For more baked dishes, try our moussaka, or browse all our Greek pantry recipes and the Greek olive oil collection.

Sources

• EUR-Lex: Commission Regulation (EC) No 1829/2002 registering “Feta” as a protected designation of origin
• USDA FSIS: Leftovers and food safety

Spanakopita: frequently asked questions