Spinach and feta pie in crispy phyllo dough
Spanakopita is a beloved Greek savory pie made with layers of paper-thin phyllo dough encasing a filling of tender spinach and creamy feta cheese. Baked until the phyllo becomes shatteringly crisp and golden, it's perfect warm or at room temperature.
Serves 4
Sauté diced onion until softened. Add spinach and cook until all moisture evaporates, about 10 minutes. Cool completely. Mix with feta cheese and beaten eggs. Season with salt and pepper.
Brush a 9x13 inch baking dish with olive oil. Lay phyllo sheets one at a time, brushing each lightly with oil.
Spread cooled spinach-feta filling evenly over phyllo base. Top with more phyllo sheets, brushing each with oil.
Score the top into portions. Bake at 375°F (190°C) for 35-40 minutes until phyllo is golden brown and crispy.
Cool spinach filling completely before adding to phyllo
Keep unused phyllo covered with a damp towel so it doesn't dry out
Brush each phyllo sheet lightly but thoroughly with oil
Score before baking so pieces break cleanly
Add dill or mint to the filling for extra herbaceousness
Mix ricotta with feta for creaminess
Make individual pastries using phyllo cups
Refrigerate for up to 4 days. Serve cold, room temperature, or gently reheated.
Spanakopita has roots in Byzantine cuisine and Ottoman influence. The word comes from 'spanakon' (spinach) and 'pita' (pie), representing the dish's simplicity and essential nature in Greek cooking.
Ensure your spinach filling is completely dry before adding. Oil the phyllo generously—it seals and protects from moisture.
Yes, thaw at room temperature for 1-2 hours before use. Frozen phyllo works just as well as fresh.
Per serving · 4 servings total
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