Description
Traditional Greek spanakopita features layers of golden, crispy phyllo pastry filled with tender spinach, creamy feta cheese, fresh herbs, and eggs. This savory Mediterranean spinach pie is perfect for family dinners, appetizers, and special gatherings.
Ingredients
11 ounces (16 sheets) phyllo dough, thawed
2 pounds fresh spinach
2 tablespoons extra virgin olive oil, plus additional olive oil for brushing the phyllo layers
3 green onions, finely chopped
1 leek, finely chopped
½ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
1 pound feta cheese, crumbled
2 large eggs, beaten
½ teaspoon salt, or to taste
⅛ teaspoon black pepper
Instructions
- Preheat the oven to 340°F (170°C). Lightly grease a baking pan with extra virgin olive oil and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped leek and green onions. Sauté for approximately 5 minutes, stirring occasionally, until softened and fragrant.
- Add the fresh spinach in batches if necessary. Season with salt and black pepper. Cook for several minutes, stirring occasionally, until the spinach wilts and most of the excess moisture evaporates.
- Transfer the cooked spinach mixture to a large mixing bowl and allow it to cool for approximately 10 minutes.
- Add the crumbled feta cheese, beaten eggs, chopped parsley, dill, and mint to the cooled spinach mixture. Gently stir until evenly combined, ensuring the filling is moist but not watery.
- Place one sheet of phyllo dough into the prepared baking pan and lightly brush with olive oil. Repeat with 7 additional sheets to create 8 bottom layers. Allow some pastry to extend beyond the edges of the pan.
- Spoon the spinach and feta filling evenly over the bottom phyllo layers. Spread the mixture into the corners using a spatula or the back of a spoon.
- Cover the filling with the remaining 8 phyllo sheets, brushing each layer lightly with olive oil. Fold the overhanging pastry inward to create a neat border and generously brush the top with olive oil.
- Using a sharp knife, carefully score the upper phyllo layers into 12 squares without cutting completely through the bottom layers.
- Bake in the preheated oven for approximately 1 hour, or until the pastry is deeply golden, crispy, and flaky.
- Remove the spanakopita from the oven and let it rest for approximately 10 minutes before cutting into squares. Serve warm or at room temperature.
Notes
Keep unused phyllo sheets covered with a slightly damp kitchen towel during assembly to prevent them from drying out and tearing.
Remove as much moisture as possible from the cooked spinach to prevent a soggy bottom crust.
Frozen spinach substitution: Replace the 2 pounds of fresh spinach with approximately 20–24 ounces of frozen chopped spinach. Thaw completely and squeeze out excess moisture before using.
Ricotta variation: Replace part of the feta cheese with ricotta for a milder, creamier filling.
Kale variation: Substitute some spinach with finely chopped kale, cooking until tender and removing excess moisture.
Mini spanakopita triangles: Cut phyllo sheets into strips, add small portions of filling, and fold into triangles. Brush with olive oil and bake until golden, adjusting the baking time accordingly.
Extra herb variation: Increase the parsley, dill, or mint for a more fragrant Mediterranean flavor.
Mushroom variation: Add finely chopped sautéed mushrooms after cooking off their excess moisture.
Dairy-free variation: Replace feta cheese with a suitable tangy dairy-free alternative.
Make ahead: Assemble the pie up to 24 hours in advance and refrigerate tightly covered until ready to bake.
Refrigeration: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Place parchment paper between stacked portions.
Freezing: Freeze assembled unbaked spanakopita tightly wrapped for up to 2 months for best quality. Baked portions can also be cooled completely, wrapped individually, and frozen.
Oven reheating: Warm refrigerated portions at 350°F (175°C) for approximately 10–15 minutes, or until heated through.
Air fryer reheating: Heat individual portions at 325°F (160°C) for approximately 4–7 minutes, checking frequently.
Frozen portions: Reheat directly from frozen in a 350°F (175°C) oven, allowing additional time until thoroughly heated.
Avoid microwave reheating when possible because it softens the crispy phyllo pastry.
Serving suggestions: Pair with Greek salad, tzatziki sauce, roasted vegetables, lemon wedges, Mediterranean soup, or chickpea salad.
Allow the baked pie to rest for approximately 10 minutes before slicing to help the filling set and produce cleaner portions.
The stated total time is 1 hour 20 minutes; additional cooling and resting time may affect the actual elapsed time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square (1/12 of pie)
- Calories: 315 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg
