This legendary Greek spinach pie features layers of delicate, crispy phyllo pastry encasing a savory filling of fresh spinach, creamy feta cheese, and aromatic herbs. Golden and flaky on the outside with a rich, tender filling within, spanakopita is an irresistible combination of textures that transports you straight to the Mediterranean.
⏱️65 min
📊Medium
👥6 servings
🍽️Main
vegetarianfestivefamily
Ingredients
900 gfresh spinach
300 gfeta cheese
1 pieceonion
12 sheetsphyllo pastry sheets
150 mlolive oil
2 pieceseggs
30 gfresh dill
2 teaspoonssalt and black pepper
0.25 teaspoonnutmeg
Instructions
1PREPARE THE SPINACH FILLING: Rinse the fresh spinach thoroughly under cold water and pat completely dry using paper towels or a clean kitchen cloth, as excess moisture will make the pie soggy. Finely dice the onion and sauté it in 2 tablespoons of olive oil over medium heat for 3-4 minutes until softened and translucent. Add the dried spinach to the pan and cook for 5-7 minutes, stirring frequently, until any remaining moisture has evaporated and the mixture is fragrant. Transfer to a large bowl and let cool slightly.
2MIX THE FILLING: Once the spinach mixture has cooled to room temperature, crumble the feta cheese directly into the bowl using your fingers to break it into small pieces rather than larger chunks. Add the beaten eggs, freshly chopped dill, salt, black pepper, and nutmeg to the mixture. Stir gently but thoroughly until all ingredients are evenly combined and the filling is well distributed. Taste and adjust seasoning as needed, remembering that feta is already quite salty.
3PREPARE THE BAKING PAN: Preheat your oven to 180°C (350°F) and position the rack to the middle shelf for even baking. Brush a 9x13 inch baking pan (or equivalent size) generously with olive oil, coating the bottom and all sides to prevent sticking and ensure golden edges. Make sure every corner is well oiled as this prevents the pastry from sticking and promotes even crisping during baking.
4LAYER THE PHYLLO PASTRY BASE: Remove the phyllo sheets from their packaging and cover the unused portion with a damp kitchen towel to prevent them from drying out, as phyllo dries very quickly when exposed to air. Lay the first sheet in the prepared baking pan and brush it lightly but thoroughly with olive oil, ensuring even coverage across the entire surface. Repeat this process with 5-6 phyllo sheets, brushing each one with oil before adding the next layer. This creates a sturdy base that will be crispy and golden when baked.
5ADD THE FILLING AND TOP LAYERS: Spread the cooled spinach and feta filling evenly across the phyllo base using a spatula or the back of a spoon, distributing it in an even layer without gaps. Top the filling with the remaining 6 phyllo sheets, brushing each sheet with olive oil just as you did for the base layers. Make sure to brush the top sheet thoroughly with olive oil as this is what creates the beautiful golden-brown, crispy exterior. Using a sharp knife, cut the spanakopita into squares or diamond shapes before baking, as the pastry becomes too brittle to cut cleanly after cooking.
6BAKE UNTIL GOLDEN: Place the pan in the preheated oven and bake for 35-40 minutes until the top is deep golden brown and the edges are crispy, checking at the 30-minute mark to ensure even browning. The phyllo should be shatteringly crisp when tapped and the filling should be piping hot throughout, detectable by inserting a knife into the center—it should come out hot to the touch. Remove from the oven and let rest for 5 minutes before serving, allowing the filling to set slightly so portions hold together. Serve warm or at room temperature, drizzled with a light touch of additional olive oil if desired.