Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Flaky phyllo filled with spinach and feta - the recipe my mother brought from Crete.

Prep 30 min
Cook 45 min
Total 75 min
Servings 12
Mains

Every Greek family has their spanakopita recipe. This is my mother’s, brought from her village in Crete. Some families use more dill, some add leeks, some make it in a pan, others in triangles. All correct.

The key is the balance—enough spinach to taste green and healthy, enough feta to make it rich, enough phyllo to get that shatter when you bite through. And butter. Don’t be afraid of butter on phyllo.

When I was young, my mother made the phyllo by hand. I use store-bought now. My mother would understand—life is busy in America.

Ingredients

Instructions

  1. Wilt the spinach in a large pan with a splash of water. When cooled, squeeze out as much water as you can. This is important—wet spinach makes soggy pie.
  2. Sauté the onion in olive oil until soft. Add green onions at the end, just one minute.
  3. In a large bowl, combine spinach, onion mixture, both cheeses, eggs, and dill. Season with salt (careful—feta is salty), pepper, and nutmeg.
  4. Brush a 9x13 inch baking pan with melted butter. Layer 8 sheets of phyllo, brushing each with butter. Work quickly—phyllo dries fast.
  5. Spread the spinach filling evenly over the phyllo.
  6. Layer 8 more sheets on top, brushing each with butter. Brush the top generously.
  7. Score the top layers into squares or diamonds with a sharp knife. This makes cutting easier later.
  8. Bake at 180°C (350°F) for 40-45 minutes until deep golden brown and crispy.
  9. Let rest 15 minutes before cutting. The filling needs to set.

Nutrition Facts

Per serving (approximate)

    Tips from My Kitchen

    Phyllo tip: keep unused sheets under a damp towel while you work. If a sheet tears, don’t worry—just patch it with butter and keep going. Nobody will know.

    Some Greek cooks add rice to the filling for heartiness. My mother never did, but I won’t judge if you do. You can also add cottage cheese if feta is too strong for your family.

    This pie is even better the next day, reheated in a 180°C oven until the phyllo crisps again. Cold from the fridge for breakfast? Also acceptable. We Greeks are practical people.

    Kalí órexi!

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