Greek Feta Spinach Pie (Spanakopita)
A crispy, golden phyllo pie filled with creamy feta cheese, wilted spinach, and fresh herbs. This classic Greek dish is flaky on the outside and rich on the inside, perfect as an appetizer, light lunch, or side dish. The butter-brushed phyllo layers create an irresistible crunch, while the filling is savory and herbaceous.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- 1 pie (6 slices)
Steps
Before you start
- Preheat oven to 375°F (190°C).
- Thaw phyllo dough at room temperature for 1 hour if frozen.
- Measure all ingredients and have them ready; phyllo dries out quickly once unwrapped.
- Line your baking sheet with parchment paper.
Wilt and drain spinach
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Add the 10 oz packed fresh spinach in batches, stirring with a wooden spoon until completely wilted and dark, about 4–5 minutes total.
- Transfer to a colander and press with the back of a spoon to remove excess moisture; let cool slightly.
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Ready when: Spinach is completely wilted and dark green, and most liquid has drained
Tip: Pressing out excess liquid is crucial; wet spinach will make the pie soggy and heavy
Mix the filling
- In a large mixing bowl, combine the cooled spinach, 8 oz crumbled feta cheese, 2 beaten eggs, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 0.25 teaspoon ground nutmeg, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper.
- Stir gently with a spoon until everything is evenly combined.
- Taste and adjust seasoning if needed.
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Ready when: All ingredients are evenly distributed throughout the filling with no pockets of cheese
Tip: Do not overmix; fold gently to keep the feta in small chunks for better texture
Prepare phyllo layersOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) if not already done.
- Line a 9×13-inch baking sheet with parchment paper.
- In a small saucepan, gently warm 6 tablespoons melted unsalted butter over low heat.
- Unwrap the phyllo dough and lay the sheets flat on a clean counter.
- Place one phyllo sheet on the prepared baking sheet.
- Using a pastry brush, lightly brush the entire surface with the melted butter—use about 0.5 teaspoon per sheet.
- Repeat with 4 more phyllo sheets, brushing each one lightly with butter, so you have 5 buttered layers.
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Ready when: Bottom layer of phyllo is lightly buttered and lying flat with no wrinkles
Tip: Phyllo dries out very quickly; work fast and keep unused sheets covered with a damp kitchen towel
Spread filling
- Spoon the spinach-feta filling evenly over the top phyllo layer, leaving about 0.5 inch (1.3 cm) margin around all edges.
- Spread it gently with an offset spatula or the back of a spoon so it sits in an even layer.
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Ready when: Filling is spread evenly with no bare phyllo showing through and margins are clear
Tip: Don't overfill; too much filling will break through the delicate phyllo as the pie bakes
Top with phyllo layers
- Place the remaining 5 phyllo sheets on top of the filling, brushing each one lightly with melted butter as you layer them.
- Use about 0.5 teaspoon of butter per sheet.
- The final top sheet should be well brushed so it turns golden brown.
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Ready when: All 5 top phyllo layers are in place and the top sheet is evenly coated with butter
Tip: Don't press down on the layers; keep them light and delicate so they puff and crisp in the oven
Cut and bakeOven 375°F / 190°C
- Using a sharp knife, cut the pie into 6 equal rectangular portions (score lightly—don't cut all the way through).
- Place the baking sheet in the preheated 375°F (190°C) oven.
- Bake for 30–35 minutes, until the top phyllo is deep golden brown and crispy and the filling is hot throughout.
- You may notice a slight seeping of oil around the edges, which is normal.
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Ready when: Top phyllo is deep golden brown, crispy-looking, and filling is hot when tested with a fork at the center
Tip: Don't open the oven door in the first 15 minutes; the phyllo needs steady heat to rise and crisp
Cool and serve
- Remove the baking sheet from the oven and let the pie rest on a wire rack for 8–10 minutes before serving.
- This allows the phyllo to set and makes it easier to cut and serve without the layers shattering.
- Cut along your scored lines and serve warm.
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Ready when: Pie has cooled enough that you can cut cleanly without the phyllo flaking apart
Tip: Serve while still warm for the best texture; cold phyllo becomes less crispy
Good to know
Tips
- Phyllo is delicate and dries out within minutes of unwrapping. Keep unused sheets under a damp kitchen towel at all times.
- Pressing excess moisture from the cooked spinach is the single most important step; wet filling will steam the phyllo instead of allowing it to crisp.
- For the most golden, shattered phyllo, brush the top sheet generously with butter and bake at 375°F without opening the oven for at least 15 minutes.
- This pie is best served warm from the oven, when the phyllo is at its crispiest. Serve with a dollop of Greek yogurt or a fresh Greek salad on the side.
Make ahead
The filling can be made up to 1 day ahead, covered, and refrigerated. Assemble the pie up to 4 hours before baking and refrigerate unbaked. Bake directly from the fridge, adding 5 minutes to the baking time.
Storage & reheating
Store leftover pie covered at room temperature for up to 2 hours, or in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 12–15 minutes until warmed through. The pie does not freeze well due to the delicate nature of phyllo, which becomes tough when thawed.
Substitutions
- fresh spinach → thawed frozen spinach (6 oz/170 g), pressed very dry in a kitchen towel. Use thawed frozen spinach only if fresh is unavailable; it has more water so press it more aggressively to avoid a soggy pie
- fresh dill → 1 teaspoon dried dill. Dried dill is less delicate; use about one-third the amount and add it in step 2
- fresh flat-leaf parsley → 1 teaspoon dried oregano. Dried oregano is more assertive and adds a different flavor; use sparingly
- feta cheese → ricotta cheese (6 oz/170 g) mixed with 2 oz (57 g) feta for a milder, creamier filling. This lightens the intensity of the feta while keeping the dish creamy
