Spanakopita

Spanakopita (Greek Spinach Pie) is a legendary savory pastry. It features a flavorful filling of spinach, feta cheese, and herbs encased in incredibly flaky, crispy layers of phyllo dough.

Here is a classic, detailed recipe to guide you through the process.

Classic Spanakopita (Greek Spinach Pie)

This recipe can be made as one large pie in a baking dish or as individual triangular pastries.

Yields: One 9×13 inch pie (or about 24 triangular pies)
Prep time: 45 minutes
Cook time: 45-50 minutes

Ingredients

For the Filling:

• 2 lbs fresh spinach, washed and tough stems removed (or 20 oz frozen spinach, thawed)

• 1/4 cup olive oil

• 1 large yellow onion, finely chopped

• 1 bunch green onions (scallions), finely chopped

• 3-4 cloves garlic, minced

• 1/2 cup fresh dill, finely chopped

• 1/4 cup fresh parsley, finely chopped

• 12 oz (about 3 cups) feta cheese, crumbled

• 1/2 cup ricotta cheese or Greek yogurt (optional, for extra creaminess)

• 2 large eggs, lightly beaten

• Zest of 1 lemon

• 1/2 teaspoon nutmeg, freshly grated if possible

• Salt and freshly ground black pepper to taste (be careful with salt, as feta is already salty)

For the Assembly:

• 1 package (16 oz) phyllo dough, thawed according to package instructions

• 1 cup (2 sticks) unsalted butter, melted (or a mix of butter and olive oil)

Instructions

1. Prepare the Filling:

• If using fresh spinach: In a large pot or skillet, wilt the spinach in batches over medium heat with just the water clinging to the leaves. Transfer to a colander, let it cool, then squeeze out every bit of excess moisture with your hands. Chop it roughly.

• If using frozen spinach: Thaw completely and squeeze out all excess moisture in a clean kitchen towel or with your hands. This step is crucial to prevent a soggy pie.

• In a large skillet, heat the 1/4 cup olive oil over medium heat. Sauté the yellow and green onions until soft and translucent, about 5-7 minutes. Add the garlic and cook for one more minute until fragrant. Remove from heat and let cool slightly.

• In a large bowl, combine the squeezed spinach, sautéed onion mixture, dill, parsley, crumbled feta, ricotta (if using), beaten eggs, lemon zest, and nutmeg. Mix well. Taste before adding salt, as the feta provides a lot. Season with pepper.

2. Assemble the Pie:

• Preheat your oven to 350°F (175°C). Brush a 9×13 inch baking dish with melted butter.

• Keep Phyllo Damp: Always keep the phyllo sheets you are not using covered with a damp (not wet) kitchen towel to prevent them from drying out and cracking.

• Create the Bottom Layer: Place one sheet of phyllo in the bottom of the dish, letting the edges hang over the sides. Brush it lightly with melted butter. Repeat, layering and buttering about 8-10 sheets to create a sturdy base.

• Add the Filling: Spread the spinach and feta filling evenly over the phyllo base.

• Create the Top Layer: Layer the remaining phyllo sheets on top of the filling, brushing each one with butter. For a rustic look, you can gently crumple the top sheets for extra flakiness.

• Trim and Tuck: Using a sharp knife, trim any excessive overhang. Then, tuck the edges of the pie neatly into the sides of the dish. Brush the very top layer generously with butter.

• Score the Pie: Before baking, use a sharp knife to score the top layers of phyllo only into squares or diamonds. Do not cut all the way through to the filling. This makes it much easier to cut and serve after baking.

3. Bake:

• Bake for 45-50 minutes, or until the phyllo is puffed and a deep, golden brown color.

• Let the spanakopita rest in the pan on a wire rack for at least 15-20 minutes before cutting and serving. This allows the filling to set.

Chef’s Notes & Tips:

• Phyllo Management: Thaw phyllo in the refrigerator overnight, not on the counter. Work quickly and keep it covered. Don’t worry if a sheet tears; just patch it with another piece and butter—it will bake together.

• Feta Choice: For the best flavor, use a good-quality Greek or Bulgarian feta cheese packed in brine.

• Make-Ahead: You can assemble the entire pie a day in advance, cover tightly, and refrigerate. Bake it straight from the fridge, adding a few extra minutes to the baking time. You can also freeze the unbaked pie for up to 3 months.

• Individual Triangles: To make triangles, cut the phyllo sheets lengthwise into 3-4 inch strips. Place a tablespoon of filling at one end, fold into a triangle, and continue folding (like a flag) to the end. Brush with butter and bake for 20-25 minutes until golden.

• Serving: Spanakopita is fantastic served warm or at room temperature. It’s a perfect appetizer, side dish, or light main course.

Enjoy the delicious, flaky, and savory taste of Greece