Spanakopita — Greek Spinach Pie

About This Recipe

Spanakopita is one of the most celebrated dishes in Greek cuisine — a pie that appears at every celebration, in every bakery and at every Greek grandmother's table across the country. Thin, tissue-like filo pastry sheets are brushed with olive oil or melted butter and layered to create a crust of extraordinary delicacy, while the filling of spinach, feta, eggs and herbs offers a satisfying contrast of briny, herby richness. Made properly, the result is a pie of tremendous textural contrast: the exterior shatters like glass while the interior remains moist, creamy and intensely flavoured.

Ingredients

Serves 8

• 1 kgfresh spinach(or 600g frozen spinach, thoroughly thawed and squeezed dry)
• 400 gfeta cheese(crumbled)
• 2 largeonions(finely diced)
• 4 clovesgarlic(minced)
• 4spring onions(thinly sliced)
• 4 largeeggs(beaten)
• 30 gfresh dill(finely chopped)
• 20 gfresh flat-leaf parsley(finely chopped)
• ¼ tspfreshly grated nutmeg
• salt and black pepper
• 400 gfilo pastry(about 16–20 sheets, thawed if frozen)
• 120 mlolive oil or melted unsalted butter(for brushing)
• 1 tbspsesame seeds(optional, for the top)

Instructions

1. 1

   Prepare the spinach

   If using fresh spinach, wash thoroughly and remove tough stems. Working in batches, wilt the spinach in a dry hot pan or briefly blanch in boiling water for 30 seconds. Transfer to a colander and allow to cool. Once cool enough to handle, squeeze out as much water as possible using your hands — form the spinach into a ball and wring repeatedly. Excessive moisture is the enemy of a crispy spanakopita. Roughly chop the squeezed spinach.

   Squeeze the spinach even more thoroughly than you think necessary. A wet filling will produce a soggy bottom layer that cannot be rescued.

2. 2

   Make the filling

   Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onion for 8 minutes until soft and translucent. Add the garlic and spring onion and cook for 2 more minutes. Remove from heat and allow to cool completely. In a large bowl, combine the squeezed spinach, cooled onion mixture, crumbled feta, beaten eggs, dill, parsley and nutmeg. Season with black pepper but taste before adding salt — feta is very salty. Mix well.

3. 3

   Prepare the filo

   Preheat the oven to 190°C (375°F). Brush a 23×33cm (9×13-inch) baking dish with olive oil. Keep the filo sheets covered with a slightly damp tea towel as you work — they dry out and crack in seconds when exposed to air. Work quickly and with confidence. Lay one filo sheet in the dish and brush lightly with oil or melted butter, reaching the edges. Repeat with 8–10 sheets for the base, alternating the direction of each sheet to ensure even coverage.

   Filo does not need to be perfectly flat or wrinkle-free — crinkled and ruffled sheets actually create more texture and crunch in the finished pie.

4. 4

   Fill and top the pie

   Spread the spinach and feta filling evenly over the filo base, pressing into the corners. Fold any overhanging filo edges back over the filling. Layer the remaining 8–10 filo sheets over the filling in the same way, brushing each with oil. Tuck the top sheets neatly under the edges of the pie. Brush the top generously with oil and, if using, scatter with sesame seeds.

5. 5

   Score and bake

   Using a very sharp knife, score the top layers of filo (not all the way through) into your desired serving portions — squares, rectangles or triangles. Scoring prevents the filo from shattering in an uncontrolled way when cut after baking. Sprinkle a few drops of cold water over the top — this creates steam in the oven and helps the layers puff and separate.

6. 6

   Bake and cool

   Bake for 45–50 minutes until the top is deeply golden all over and the pie sounds hollow when tapped in the centre. Allow to rest for at least 15 minutes before cutting along the score lines and serving. Spanakopita is equally good warm or at room temperature, and many argue it is best the day after baking.

Variations

• •

  Tiropita (cheese pie): replace spinach entirely with a mixture of feta, ricotta and beaten eggs for a pure cheese pie.

• •

  Add ricotta: mix 200g of full-fat ricotta into the feta filling for a creamier, less salty, slightly richer result.

• •

  Meat spanakopita: add 300g of cooked, minced lamb or beef to the spinach filling for a heartier, more substantial pie.

Storage

Spanakopita keeps at room temperature (covered) for 1 day. Refrigerate for up to 3 days. Reheat in an oven at 180°C for 10–15 minutes to restore crispiness — never microwave, as the filo turns completely limp. The unbaked assembled pie can be frozen for up to 3 months and baked directly from frozen (add 15 minutes to cooking time).

Frequently Asked Questions