🇬🇷 Greece · Food
Spanakopita: Savory Greek Spinach Pie with Feta
By eatmundo · July 7, 2026
🇬🇷 GRSpanakopita is a beloved Greek savory pie, renowned for its flaky layers of golden phyllo pastry encasing a rich, creamy filling of fresh spinach, tangy feta cheese, aromatic herbs, and often a touch of egg. Perfect as a main course, appetizer, or snack, it's a timeless classic.
Ingredients
check them off as you prepareHow to Make It
- 1
Thaw 450g of phyllo dough according to package directions, usually overnight in the refrigerator, then at room temperature for an hour. This prevents tearing. Preheat your oven to 180°C (350°F).
- 2
In a large bowl, combine 1kg of fresh spinach (washed, thoroughly dried, and roughly chopped) with 200g of crumbled feta cheese, 1 finely diced onion, 2 large eggs, 30g of fresh chopped dill, and 30g of fresh chopped parsley. Season with 5g of salt and 2g of freshly ground black pepper.
- 3
Mix the spinach filling thoroughly, ensuring the feta is well distributed and the eggs are incorporated. It will look voluminous initially, but the spinach will wilt down during baking.
- 4
Melt 150g of unsalted butter and combine with 50ml of olive oil. Brush a 9x13 inch baking pan generously with this butter-oil mixture. Lay 8-10 sheets of phyllo dough in the pan, brushing each layer lightly with the butter-oil mixture before adding the next. Ensure the phyllo slightly overhangs the sides.
- 5
Spread the entire spinach and feta filling evenly over the phyllo base. Fold the overhanging phyllo edges neatly over the filling.
- 6
Cover the filling with another 8-10 sheets of phyllo, again brushing each layer lightly with the butter-oil mixture. Once all top layers are down, brush the very top generously. Score the top layers of phyllo into serving portions (e.g., 8-12 squares or triangles) without cutting all the way through the filling. This prevents cracking and makes serving easier.
- 7
Bake in the preheated oven for 45-60 minutes, or until the phyllo is deeply golden brown and crisp, and the filling is set. If the top browns too quickly, you can loosely tent it with foil.
- 8
Remove from the oven and let the Spanakopita rest for 10-15 minutes before cutting along the scored lines and serving. This allows the pie to firm up slightly, making for cleaner slices.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?+
Yes, you can use 1kg (2 lbs) of frozen chopped spinach, but it's crucial to thaw it completely and squeeze out as much excess water as possible. Too much moisture will make your Spanakopita soggy.
Why does my phyllo dough tear?+
Phyllo dough is delicate. It usually tears if it's not completely thawed or if it dries out while you're working. Keep unused sheets covered with a damp kitchen towel, and work quickly but gently.
Can I make Spanakopita ahead of time?+
You can assemble the unbaked Spanakopita, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. You can also bake it, cool it, and reheat it, though the phyllo may be slightly less crisp.
What's the best kind of feta cheese to use?+
For authentic flavor, opt for Greek feta cheese, preferably made from sheep's or a combination of sheep's and goat's milk, sold in brine. Its tangy, salty flavor is essential to the dish.
🇬🇷 GRMundo Match
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