If you have never tried Spanakopita before, you are in for an absolute treat! This classic Greek savory pie features perfectly crispy layers of pastry encasing a rich, comforting filling of spinach and feta cheese.
While working with delicate pastry dough might seem intimidating, this foolproof family recipe is surprisingly easy to master. Whether you serve it as a standalone vegetarian main course or alongside a fresh Greek salad, this dish will instantly transport your kitchen to the Mediterranean.
Here is everything you need to know to bake the perfect Spanakopita!
What You Need
For the Spinach and Feta Filling:
- 16 oz frozen chopped spinach (thawed and perfectly drained)
- 2 bunches flat-leaf parsley (stems trimmed and finely chopped)
- 1 large yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tbsp extra virgin olive oil
- 4 large eggs
- 10.5 oz quality feta cheese (crumbled)
- 2 tsp dried dill weed
- Freshly ground black pepper
For the Flaky Crust:
- 1 (16 oz) package phyllo (fillo) pastry sheets (thawed in the fridge overnight)
- 1 cup extra virgin olive oil (for brushing)
Step-by-Step Instructions
1. Prep the Spinach
Preheat your oven to 325°F (165°C). Your frozen spinach must be completely thawed and incredibly dry. Squeeze the spinach aggressively by hand until it stops releasing liquid. Chef’s Tip: Excess moisture will make your pastry soggy!
2. Mix the Savory Filling
In a large mixing bowl, combine the drained spinach with the chopped parsley, onion, garlic, 2 tablespoons of olive oil, eggs, crumbled feta cheese, dill weed, and a pinch of black pepper. Stir vigorously until the mixture is fully combined.
3. Prep the Phyllo Dough
Unroll your thawed phyllo sheets. To prevent the delicate pastry from drying out and cracking while you work, carefully place the stack of sheets between two slightly damp kitchen towels.
4. Build the Bottom Crust
Brush the bottom and sides of a 9 ½” x 13″ baking dish with olive oil. Line the dish with two sheets of phyllo, allowing the edges to drape over the sides. Brush the top sheet generously with olive oil. Add two more sheets, brush with oil, and repeat this process until you use exactly two-thirds of your phyllo package.
5. Add the Filling
Scoop your spinach and feta mixture into the baking dish. Use a spatula to spread it in a perfectly even layer over your bottom crust.
6. Build the Top Crust
Place two sheets of phyllo over the filling and brush with olive oil. Continue layering the remaining sheets two at a time, brushing each layer with oil, until the package is empty.
7. Seal and Score
Brush the very top layer generously with olive oil and sprinkle a few drops of water over the surface. Fold the overhanging flaps of dough inward to seal the pie edges. Next, use a very sharp knife to score the top of the pie into squares. Do not cut all the way to the bottom!
8. Bake to Perfection
Bake the Spanakopita in your preheated oven for exactly 1 hour. The pie is ready when the phyllo crust turns crisp and golden brown. Remove it from the oven, finish cutting the squares all the way through, and serve hot!
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