Greek Spinach and Egg Pie (Spanakopita-Style)
A savory baked pie filled with wilted spinach, creamy eggs, crumbled feta, and aromatic herbs, encased in crispy phyllo dough. This Greek classic combines tender greens with rich cheese and eggs for a satisfying dish that works equally well as a main course, appetizer, or component of a mezze platter. The phyllo layers turn golden and shatter under your fork while the filling stays moist and flavorful.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- One 9×13-inch (23×33 cm) pie, 6 servings
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Thaw phyllo dough at room temperature for 2 hours if frozen
- Have melted butter ready before assembling the pie
- Squeeze excess moisture from thawed spinach using a clean kitchen towel
Sauté onion and garlic
- Place the skillet over medium heat and add 1 tablespoon of the melted butter.
- Once it foams, add the diced onion and cook for 3–4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown; it will turn bitter.
Wilt spinach
- Add the spinach in batches to the skillet with the onion and garlic, stirring frequently, until all the spinach is wilted and any liquid has mostly evaporated, about 3–4 minutes.
- The mixture should feel fairly dry to the touch.
- Remove from heat and let cool slightly, about 2 minutes.
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Ready when: All spinach is wilted and excess moisture has evaporated
Tip: Excess moisture in the filling will make the phyllo soggy; cook the spinach until most of the liquid has cooked off.
Combine filling
- In a medium bowl, whisk together the 5 eggs until well beaten and homogeneous.
- Fold in the cooled spinach mixture, crumbled feta cheese, chopped dill, chopped parsley, ¼ teaspoon of salt, a pinch of ground black pepper, and ¼ teaspoon of ground nutmeg.
- Mix gently until just combined; don't overmix.
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Ready when: All ingredients are evenly distributed throughout
Tip: Season gently—feta is already salty, so taste before adding more salt.
Butter the baking dish
- Brush the bottom and sides of the 9×13-inch baking dish lightly with about 1 tablespoon of the melted butter, coating evenly.
- This prevents sticking and helps the phyllo crisp.
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Ready when: Bottom and sides are thinly coated with butter
Layer bottom phyllo sheets
- Lay the first phyllo sheet in the baking dish and brush it lightly with melted butter.
- Repeat with 4 more sheets (5 total), brushing each layer with butter before adding the next.
- The sheets do not need to fit perfectly; they can overhang the edges slightly and will be tucked in later.
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Ready when: 5 phyllo layers are in place and each is brushed with butter
Tip: Phyllo dries out quickly; keep unused sheets covered with a damp towel until needed.
Spread filling
- Pour the spinach and egg filling evenly over the phyllo layer in the baking dish.
- Spread it gently with a spatula to distribute it uniformly, leaving about ½ inch of space from the edges.
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Ready when: Filling is spread evenly across the phyllo
Layer top phyllo sheets
- Lay the remaining 4 phyllo sheets over the filling, brushing each one lightly with melted butter before adding the next.
- Brush the final top sheet generously with the remaining butter so it will turn golden and crispy.
- Tuck any overhanging phyllo edges down the sides of the dish.
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Ready when: All top phyllo sheets are in place and the final sheet is generously buttered
Tip: The more butter on the top layer, the crispier and more golden the pie will be.
Score and bakeOven 375°F / 190°C
- Using a sharp knife, score the top of the pie into 6 portions (cut through the phyllo but not deep into the filling).
- This makes it easier to cut and serve later.
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 35–40 minutes until the top is deep golden brown and the filling is set.
- The top should sound crispy when tapped lightly.
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Ready when: Top is deep golden brown, phyllo is crispy, and center feels firm when gently pressed
Tip: If the top phyllo browns too quickly before the filling is set, loosely cover the pie with foil for the last 10–15 minutes.
Rest and serve
- Remove the pie from the oven and let it rest for 10 minutes at room temperature.
- This allows the filling to set fully and makes it easier to cut clean slices.
- Cut along the score lines and serve warm or at room temperature.
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Ready when: Pie has rested and is cool enough to handle
Tip: A sharp chef's knife dipped in warm water will cut through the crispy phyllo more cleanly.
Good to know
Tips
- Don't skip the resting period for the spinach after wilting—it cools the filling so the eggs won't scramble when mixed in, and it allows the phyllo to crisp up properly during baking without the pie drying out.
- Keep phyllo sheets covered with a damp kitchen towel while working to prevent them from drying out and becoming brittle before assembly.
- For extra insurance against a soggy filling, pat the spinach with a clean towel after wilting to remove any remaining moisture before mixing in the other ingredients.
- If you're making this for a crowd, it cuts and serves beautifully at room temperature, making it perfect for casual gatherings or picnics.
Make ahead
You can assemble the pie up to 4 hours ahead; cover it tightly with plastic wrap and refrigerate. Bake from cold, adding 5–8 minutes to the baking time. You can also freeze the unbaked, assembled pie in the baking dish (covered well) for up to 1 month; bake from frozen, adding 15–20 minutes to the baking time.
Storage & reheating
Store leftover pie covered at room temperature for up to 1 day, or refrigerated for up to 3 days. Reheat slices in a 350°F (175°C) oven for 8–10 minutes until warmed through; the phyllo will soften slightly but remain flaky. Do not microwave, which will make the phyllo rubbery. The pie is also excellent served at room temperature.
Substitutions
- Fresh dill → Fresh mint (2 tablespoons) or dried oregano (1½ teaspoons). Mint gives a different but equally authentic Greek flavor; oregano makes it more robust. Adjust to your taste preference.
- Feta cheese, crumbled → Ricotta mixed with ¼ cup crumbled feta (or another brined cheese like halloumi). Ricotta makes a creamier filling; if using only ricotta, the pie will be less pungent. Use the same total weight.
- Fresh baby spinach, lightly packed → 10 oz frozen spinach, thawed and squeezed dry. Frozen spinach is more convenient and equally good. Make sure to squeeze out all excess moisture to prevent a soggy pie.
- Phyllo dough sheets, thawed → Puff pastry (thawed) or a single sheet of Greek filo if phyllo is unavailable. Puff pastry will be puffier and less crispy but still delicious. Use one sheet on bottom and one on top, brushing with butter.
