Spanakopita Spinach Pie (Crispy & Savory) – A Comforting Classic

Spanakopita is the kind of dish that wins everyone over, whether you’re feeding a crowd or just craving something flaky and comforting. This Greek spinach pie pairs buttery, crisp layers of phyllo with a rich, herb-studded spinach and feta filling. It feels special but is simple enough for a weeknight if you prep smart.

Serve it warm for brunch, lunch, or dinner, and watch it disappear. It’s hearty, golden, and packed with flavor in every bite.

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Spanakopita Spinach Pie (Crispy & Savory) - A Comforting Classic

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Ingredients

• Phyllo dough (filo), 1 package (16 oz), thawed
• Spinach, 1.5 to 2 lbs fresh (or 20–24 oz frozen, thawed and drained)
• Feta cheese, 8 oz, crumbled
• Ricotta or cottage cheese, 1/2 cup (optional for creaminess)
• Eggs, 2 large
• Yellow onion, 1 medium, finely chopped
• Garlic, 3 cloves, minced
• Fresh dill, 1/4 cup, chopped (or 2 tsp dried dill)
• Fresh parsley, 1/4 cup, chopped
• Lemon zest, from 1 lemon (plus a squeeze of juice, optional)
• Olive oil, 3–4 tbsp (plus more for brushing if not using butter)
• Unsalted butter, 1/2 cup (1 stick), melted (or use all olive oil)
• Nutmeg, a pinch (optional but classic)
• Salt and black pepper, to taste
• Sesame or nigella seeds (optional, for topping)

Instructions

• Prep the phyllo: Thaw phyllo in the fridge overnight, then bring to room temperature for 30 minutes.Keep sheets covered with a slightly damp towel while working so they don’t dry out.
• Cook the aromatics: In a large skillet, heat 2 tbsp olive oil over medium heat. Sauté the onion with a pinch of salt until soft and translucent, about 5–7 minutes. Add garlic and cook 1 minute more.
• Wilt the spinach: If using fresh spinach, add it to the skillet in batches until wilted.Transfer to a colander and press out as much liquid as possible. If using frozen spinach, thaw completely and squeeze dry in a clean towel. Excess moisture is the enemy of crispness.
• Mix the filling: In a large bowl, combine spinach, cooked onion and garlic, crumbled feta, ricotta (if using), eggs, dill, parsley, lemon zest, a pinch of nutmeg, black pepper, and salt to taste. Go easy on salt because feta is salty.
• Heat the oven: Preheat to 375°F (190°C).Grease a 9x13-inch baking dish with butter or oil.
• Layer the base: Brush the dish with melted butter. Lay a sheet of phyllo in the dish, letting edges overhang slightly. Brush lightly with butter.Repeat with 6–8 sheets, brushing each layer. Don’t worry if sheets tear; keep layering.
• Add the filling: Spread the spinach mixture evenly over the base layers.
• Top layers: Add 6–8 more sheets of phyllo on top, brushing each with butter. Tuck in edges or fold them over for a neat border. Brush the top generously with butter or oil.Sprinkle with sesame or nigella seeds if using.
• Score before baking: With a sharp knife, gently score the top into squares or diamonds. This helps steam escape and makes slicing cleaner.
• Bake: Bake for 35–45 minutes, until deep golden and crisp. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
• Rest and serve: Let the spanakopita rest for 10–15 minutes before cutting.This keeps the layers intact and the filling set. Serve warm or at room temperature with lemon wedges.

Why This Recipe Works

This version balances texture and flavor so each slice is crisp, creamy, and savory. The filling uses a mix of spinach, feta, and herbs for big flavor without being heavy.

Lemon zest and fresh dill keep things bright, while sautéed onions and garlic add warmth. Layering the phyllo with melted butter (or olive oil) guarantees a shattering crunch. The method is straightforward and forgiving, and you can use fresh or frozen spinach with great results.

Shopping List

• Phyllo dough (filo), 1 package (16 oz), thawed
• Spinach, 1.5 to 2 lbs fresh (or 20–24 oz frozen, thawed and drained)
• Feta cheese, 8 oz, crumbled
• Ricotta or cottage cheese, 1/2 cup (optional for creaminess)
• Eggs, 2 large
• Yellow onion, 1 medium, finely chopped
• Garlic, 3 cloves, minced
• Fresh dill, 1/4 cup, chopped (or 2 tsp dried dill)
• Fresh parsley, 1/4 cup, chopped
• Lemon zest, from 1 lemon (plus a squeeze of juice, optional)
• Olive oil, 3–4 tbsp (plus more for brushing if not using butter)
• Unsalted butter, 1/2 cup (1 stick), melted (or use all olive oil)
• Nutmeg, a pinch (optional but classic)
• Salt and black pepper, to taste
• Sesame or nigella seeds (optional, for topping)

Instructions

1. Prep the phyllo: Thaw phyllo in the fridge overnight, then bring to room temperature for 30 minutes.

   Keep sheets covered with a slightly damp towel while working so they don’t dry out.

2. Cook the aromatics: In a large skillet, heat 2 tbsp olive oil over medium heat. Sauté the onion with a pinch of salt until soft and translucent, about 5–7 minutes. Add garlic and cook 1 minute more.
3. Wilt the spinach: If using fresh spinach, add it to the skillet in batches until wilted.

   Transfer to a colander and press out as much liquid as possible. If using frozen spinach, thaw completely and squeeze dry in a clean towel. Excess moisture is the enemy of crispness.

4. Mix the filling: In a large bowl, combine spinach, cooked onion and garlic, crumbled feta, ricotta (if using), eggs, dill, parsley, lemon zest, a pinch of nutmeg, black pepper, and salt to taste. Go easy on salt because feta is salty.
5. Heat the oven: Preheat to 375°F (190°C).

   Grease a 9×13-inch baking dish with butter or oil.

6. Layer the base: Brush the dish with melted butter. Lay a sheet of phyllo in the dish, letting edges overhang slightly. Brush lightly with butter.

   Repeat with 6–8 sheets, brushing each layer. Don’t worry if sheets tear; keep layering.

7. Add the filling: Spread the spinach mixture evenly over the base layers.
8. Top layers: Add 6–8 more sheets of phyllo on top, brushing each with butter. Tuck in edges or fold them over for a neat border. Brush the top generously with butter or oil.

   Sprinkle with sesame or nigella seeds if using.

9. Score before baking: With a sharp knife, gently score the top into squares or diamonds. This helps steam escape and makes slicing cleaner.
10. Bake: Bake for 35–45 minutes, until deep golden and crisp. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
11. Rest and serve: Let the spanakopita rest for 10–15 minutes before cutting.

    This keeps the layers intact and the filling set. Serve warm or at room temperature with lemon wedges.

Storage Instructions

Allow leftovers to cool completely. Cover and refrigerate for up to 4 days.

Reheat in a 350°F (175°C) oven for 10–15 minutes to restore crispness; avoid the microwave, which softens the phyllo. For freezing, assemble and bake fully, cool, then wrap tightly in foil and freeze for up to 2 months. Reheat from frozen at 350°F until hot and crisp, about 25–35 minutes.

You can also freeze unbaked, well-wrapped; bake from frozen, adding 10–15 minutes.

Benefits of This Recipe

• Make-ahead friendly: Prep the filling or assemble the pie a day ahead.
• Balanced nutrition: Packed with leafy greens, protein from eggs and cheese, and satisfying fats.
• Versatile: Works for brunch, lunch, dinner, or party appetizers when cut small.
• Budget-conscious: Uses accessible ingredients and stretches to feed a crowd.
• Vegetarian main: Hearty enough to stand on its own.

Common Mistakes to Avoid

• Not draining the spinach: Excess water leads to soggy bottoms. Squeeze spinach very dry.
• Skipping butter or oil between layers: This prevents flakiness. Brush lightly but evenly.
• Over-salting: Feta is saline.

  Taste the filling before adding extra salt.

• Letting phyllo dry out: Keep it covered with a damp towel and work quickly.
• Cutting too soon: Resting allows the filling to set and layers to crisp.

Recipe Variations

• Hand pies (spanakopita triangles): Cut phyllo into strips, brush with butter, add a spoonful of filling, and fold into triangles. Bake 18–22 minutes.
• Swiss chard or kale: Substitute part or all of the spinach. Remove tough stems and cook until tender, then squeeze dry.
• No-egg version: Skip eggs and add 2–3 tbsp breadcrumbs to the filling to absorb moisture.
• Extra cheesy: Mix in a handful of grated kefalotyri, pecorino, or Parmesan for sharper bite.
• Herb-forward: Increase dill and parsley; add mint for a fresh note.
• Lighter fat: Use olive oil instead of butter for brushing.

  It’s classic and delicious.

• Gluten-free hack: Use gluten-free phyllo if available, or make the filling and bake in ramekins topped with a gluten-free puff pastry sheet.

FAQ

Can I use frozen spinach?

Yes. It’s convenient and works beautifully. Thaw fully and squeeze out as much water as possible.

You’ll need about 20–24 oz frozen to match the yield of fresh.

What type of feta is best?

Use block feta in brine for the best texture and flavor. It’s creamier and less dry than pre-crumbled feta. A mix of cow and sheep’s milk is common; sheep’s milk feta delivers a richer tang.

How do I keep the phyllo from tearing?

It will tear—don’t stress.

Layering hides imperfections. Keep sheets covered with a slightly damp towel, brush lightly with fat, and just patch pieces together as needed.

Can I make spanakopita ahead?

Absolutely. Assemble and refrigerate, covered, for up to 24 hours, then bake just before serving.

Or bake, cool, and reheat in the oven to re-crisp.

What should I serve with it?

Try a tomato-cucumber salad, olives, lemony roasted potatoes, or a simple soup. A squeeze of lemon over each slice is excellent.

Why is my spanakopita soggy?

Usually it’s excess moisture. Squeeze spinach thoroughly, sauté onions until no liquid remains, and avoid covering tightly while it cools.

Reheat in the oven, not the microwave.

Can I make it dairy-free?

Yes. Use a dairy-free feta alternative and skip ricotta. Brush phyllo with olive oil.

Season generously with herbs and lemon to keep flavor bright.

Do I have to use eggs?

No. Eggs help bind, but you can omit them and add 2–3 tbsp breadcrumbs or fine semolina to absorb moisture. The filling will still hold together.

What pan works best?

A 9×13-inch baking dish is standard.

A large ovenproof skillet or a rimmed sheet pan also works for a thinner, extra-crispy version.

Wrapping Up

Spanakopita is simple, satisfying, and endlessly adaptable. With crisp, golden layers and a savory spinach filling, it’s a guaranteed crowd-pleaser. Prep it ahead, keep the phyllo covered, and squeeze that spinach dry for best results.

Once you master the flow, this pie becomes a go-to recipe you’ll make again and again.