Greek Spanakopita Savory Pie (Print View)

Savory Greek pie with spinach, feta, herbs, and crisp phyllo layers for a flavorful meal.

# Components:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and well drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter for brushing

# Method:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and scallions and sauté until softened, about 5 minutes.
03 - Add chopped spinach in batches if fresh. Cook until wilted and most liquid evaporates. Remove from heat and cool.
04 - Squeeze excess moisture from spinach. In a large bowl, combine spinach with dill, parsley, feta, ricotta if used, eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place a sheet of phyllo in the prepared dish, allowing edges to hang over sides. Brush lightly with olive oil or melted butter. Repeat layering 6-7 more sheets, brushing each layer.
06 - Spread the spinach and feta mixture evenly over the phyllo base.
07 - Cover with remaining phyllo sheets, layering and brushing each with oil or butter. Tuck overhanging edges into the dish.
08 - Using a sharp knife, lightly score the top layers into squares or diamonds without cutting fully through.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to cool 10 minutes before serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp phyllo and the soft, herb-filled spinach center is honestly addictive.
  • It comes together faster than you'd think and tastes like you spent all day cooking.
  • Leftovers are just as good cold the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Moisture is everything with phyllo; if you don't squeeze the spinach dry, the pastry will steam and never get crisp.
  • Let the phyllo sheets come to room temperature before unrolling them, and keep the stack you're not using covered with a damp towel so they don't dry out.
03 -
  • Score the spanakopita before baking, not after, so you can cut clean lines through crispy pastry instead of cracking it.
  • If your phyllo tears while you're working, brush the torn edges with extra oil and press another sheet on top; it will fuse and seal during baking.
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