Save The first time I made spanakopita, I was standing in a tiny kitchen in Athens with my friend Maria, surrounded by the smell of fresh dill and sizzling spinach. She was patient while I fumbled with the phyllo sheets, which seemed impossibly delicate and determined to tear at every turn. By the end, my pastry layers weren't perfect, but when that golden pie came out of the oven, crispy and fragrant, I understood why this dish has fed Greek families for generations. It became the recipe I'd make whenever I wanted to feel like I'd traveled somewhere, or when I needed to impress without spending hours in the kitchen.
I remember bringing this to a potluck once, nervous it would get lost among all the other dishes, and it was the first thing gone. A woman I'd never met before came back for seconds and asked for the recipe, and we ended up talking about her grandmother's version made with even more dill. These small kitchen victories stick with you more than you'd expect.
Ingredients
- Fresh spinach (2 lbs or frozen equivalent): The heart of this pie; fresh spinach has a brighter flavor, but frozen works beautifully if you squeeze out every drop of moisture.
- Yellow onion and scallions: These soften into sweetness and form the aromatic base that makes each bite sing.
- Fresh dill and parsley: Don't skip these herbs or substitute with dried unless absolutely necessary; they're what makes spanakopita taste like Greece.
- Feta cheese: Crumble it by hand if you can; the irregular pieces distribute more evenly than pre-crumbled.
- Ricotta or cottage cheese (optional): This mellows the saltiness of the feta and adds a luxurious creaminess to the filling.
- Eggs: They bind everything together and help the filling set without becoming rubbery.
- Nutmeg and black pepper: A light hand with nutmeg is key; it should whisper, not shout.
- Phyllo dough: Buy it frozen and thaw it overnight in the refrigerator for the best results.
- Olive oil or melted butter: This is what makes the phyllo shatter; don't be stingy with brushing each layer.
Instructions
- Get your mise en place ready:
- Preheat the oven to 350°F and lightly grease your baking dish. Having everything prepped before you start makes the whole process flow smoothly and keeps you from scrambling.
- Build the flavor base:
- Heat the olive oil in a skillet and sauté the onion and scallions until they're soft and turning translucent, about 5 minutes. You'll know it's right when the kitchen smells sweet and savory at the same time.
- Cook down the spinach:
- Add the spinach in batches if it's fresh, stirring until it wilts and releases all its moisture. This takes patience, but don't skip it; excess water is the enemy of crispy phyllo.
- Make the filling:
- Once the spinach cools slightly, squeeze it hard in a clean kitchen towel to extract every last bit of moisture. Mix it with the herbs, cheeses, eggs, and spices in a bowl until everything is well combined and seasoned to your taste.
- Layer the phyllo base:
- Lay down one sheet of phyllo, letting the edges hang over the sides of the dish, and brush it lightly with oil or butter. Repeat with 6 or 7 more sheets, brushing each one; this creates the shatteringly crisp foundation you're after.
- Spread the filling:
- Pour the spinach mixture evenly over the phyllo base, smoothing it out gently so it reaches the edges.
- Seal it up:
- Layer the remaining phyllo sheets over the filling, brushing each with oil or butter, then tuck the overhanging edges into the sides of the dish to seal everything in.
- Score and bake:
- Using a sharp knife, score the top into squares or diamonds (don't cut all the way through), then bake for 35 to 40 minutes until the top is deep golden and sounds crispy when you tap it. Let it rest for 10 minutes before serving so the layers set.
Save There's a moment when you pull spanakopita from the oven and the whole kitchen fills with that herbal, buttery aroma that makes you feel like you've accomplished something real. That's when you know you're about to share something that goes beyond just feeding people; you're sharing a piece of tradition.
The Phyllo Technique
Working with phyllo the first few times feels fragile and nerve-wracking, like you're one clumsy move away from disaster. The truth is, it's more forgiving than it seems. Small tears can hide under the next layer, and even if your edges aren't picture-perfect, the taste is exactly the same. The magic is in the oil between each sheet, creating those crispy, paper-thin layers that shatter under your fork.
Serving and Storage
Serve spanakopita warm or at room temperature with a squeeze of fresh lemon and a crisp white wine if you're in the mood. Leftovers keep beautifully in the refrigerator for three days and can be gently reheated in a 300°F oven until warmed through, or eaten cold straight from the box for a quick lunch.
Variations and Upgrades
Once you master the basic version, the variations reveal themselves naturally. I've made it with a mix of spinach and chard for earthier depth, and I've tried adding crumbled feta with a hint more than the recipe calls for when I'm feeling indulgent. Some cooks add a touch of lemon zest to brighten the filling, while others layer a thin spread of Greek yogurt under the final phyllo sheets for extra richness.
- Experiment with swapping half the feta for sharp kasseri or graviera cheese for a different flavor profile.
- A pinch of cayenne pepper adds gentle heat that complements the earthiness of the spinach.
- For a vegan version, use olive oil instead of butter and substitute the eggs and feta with firm tofu and nutritional yeast blended with herbs.
Save Spanakopita is one of those recipes that feels special without asking for much, and that's precisely why it deserves a permanent place in your cooking rotation. Make it once, and you'll find yourself reaching for it again and again.
Recipe FAQ
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well if thawed and thoroughly drained to remove excess moisture before mixing.
- → What cheese combinations enhance the filling?
Classic feta provides saltiness, while adding ricotta or cottage cheese softens the texture and creates creaminess.
- → How do I keep the phyllo pastry crisp?
Brush each phyllo sheet lightly with olive oil or melted butter and bake until golden brown for a flaky, crisp crust.
- → Can I substitute other greens for spinach?
Yes, chard or mixed leafy greens can be used as alternatives, offering a similar texture and flavor profile.
- → What serving suggestions pair well with this pie?
It pairs beautifully with a crisp white wine such as Assyrtiko or Sauvignon Blanc and fresh salads.