Tulo

Spanakopita (Greek Spinach and Feta Phyllo Pie) Recipe

Pressing the spinach dry before mixing it with feta keeps the filling from turning soggy and steaming out the phyllo layers, while brushing each sheet with melted butter and scoring the top before baking is what gives spanakopita its signature shattering, golden crust.

Prep
35 min
Cook
45 min
Total
95 min
Servings
8

Ingredients

Servings8
  • 16 sheets phyllo dough sheets, thawed
  • 3/4 cup unsalted butter, melted
  • 3 tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 lb fresh spinach, chopped
  • 12 oz feta cheese, crumbled
  • 3 whole large eggs
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg

Nutrition per serving

Calories
381
Protein
13g
Carbs
25g
Fat
26g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with a little of the melted butter.
  2. 2Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, 5 to 6 minutes, then add the garlic and cook 1 minute more.
  3. 3Add the spinach to the skillet in batches, cooking until fully wilted and most of the liquid has cooked off, 8 to 10 minutes. Transfer to a colander and press firmly with the back of a spoon to squeeze out excess moisture, then let cool slightly.
  4. 4In a large bowl, combine the cooled spinach mixture with the feta, eggs, dill, parsley, salt, pepper, and nutmeg. Mix until evenly combined.
  5. 5Unroll the phyllo sheets onto a flat surface and cover them with a slightly damp kitchen towel to keep them from drying out and cracking while you work.
  6. 6Lay one phyllo sheet in the prepared dish, letting the edges hang over the sides slightly, and brush lightly with melted butter. Repeat with 7 more sheets, brushing each layer and rotating the dish so the overhang covers every side.
  7. 7Spread the spinach and feta filling evenly over the phyllo base.
  8. 8Top with the remaining 8 phyllo sheets, brushing each one with butter as you go, and fold any overhanging edges back over the filling to seal the edges.
  9. 9Using a sharp knife, score the top layers of phyllo into 8 portions, cutting only about halfway through so steam can escape without shattering the crust as it bakes.
  10. 10Bake for 40 to 45 minutes, until the top is deep golden brown and crisp throughout.
  11. 11Let the spanakopita rest for at least 15 minutes before cutting all the way through the scored lines. Serve warm or at room temperature.

Tips & variations

  • Frozen chopped spinach works as a substitute for fresh; thaw two 10-ounce boxes completely and squeeze them dry in a clean kitchen towel until no more water comes out.
  • Swap in a mix of feta and ricotta for a milder, creamier filling if straight feta tastes too sharp.
  • For individual triangles instead of a sheet pie, cut phyllo into long strips, add a spoonful of filling at one end, and fold up like a flag into triangular hand pies; bake at the same temperature for about 20 minutes.
  • Brushing with olive oil instead of butter between a few of the layers lightens the dish slightly without sacrificing crispness.

Storage & reheating

Store leftover spanakopita covered in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp the phyllo; microwaving will make the crust soft and rubbery. To freeze, wrap unbaked assembled spanakopita tightly and freeze for up to 2 months, then bake from frozen, adding about 15 extra minutes.

Tips from the Tulo kitchen

  • Keep an extra sheet or two of phyllo on hand since sheets tear easily when unrolling; a small tear underneath a butter-brushed layer won't show once baked.
  • Letting the dish rest before cutting isn't optional if you want clean slices; cutting straight out of the oven lets the filling ooze out and the layers slide apart.

FAQ

Can I use frozen phyllo dough straight from the freezer?

No, phyllo needs to thaw fully first, ideally overnight in the refrigerator, since frozen sheets are brittle and will crack apart when unrolled. Bring it to room temperature for about 30 minutes before unwrapping.

Why did my spanakopita turn out soggy?

This is almost always leftover moisture in the spinach filling. Squeeze cooked or thawed spinach firmly in a towel or colander until no more liquid drips out before mixing it with the feta and eggs.

Can I assemble spanakopita ahead of time?

Yes. Assemble it fully unbaked, cover tightly, and refrigerate for up to a day, or freeze for up to 2 months. Bake straight from cold or frozen, adding extra time as needed until the top is deep golden.

What can I use instead of feta cheese?

Ricotta salata or a firm, tangy goat cheese both work as substitutes, though the flavor will be milder and less salty than traditional feta.

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