Spanakopita Recipe: Crispy Greek Spinach Pie With Feta

Spanakopita is the classic Greek spinach pie: layers of crisp phyllo brushed with olive oil, filled with spinach, feta, eggs and fresh dill. The name comes from spanaki, spinach, and pita, pie. This spanakopita recipe gives you a golden, shatteringly crisp top and a creamy, savoury filling, and it works for dinner, a meze table or a picnic.

Prep: 45 minutes | Cook: 50 minutes | Serves: 8 as a main, 12 as meze | Origin: Greece

Ingredients for spanakopita

• 2 lb (900 g) fresh spinach, or 1 lb (450 g) frozen leaf spinach
• 1 medium onion (about 150 g), finely chopped
• 4 spring onions, thinly sliced
• 1/4 cup (60 ml) extra virgin olive oil for the filling
• 1/2 cup (120 ml) extra virgin olive oil for brushing the phyllo
• 10 oz (300 g) Greek feta, crumbled
• 3 large eggs, lightly beaten
• 1/2 cup (about 25 g) chopped fresh dill
• 1/4 cup (about 15 g) chopped flat-leaf parsley
• Freshly ground black pepper, and salt only if needed (feta is salty)
• 1 package (16 oz / 450 g) phyllo dough, about 20 sheets, thawed in the fridge overnight
• A 9 x 13 inch (23 x 33 cm) baking dish

Our spanakopita recipe, step by step

1. Prepare the oven and dish. Heat the oven to 350°F (180°C). Brush the baking dish with olive oil. Take the phyllo out of the fridge and keep it covered with a damp towel while you work.
2. Deal with the spinach. For fresh spinach, wash it and wilt it in a large pan in batches until just collapsed, then let it cool. For frozen spinach, thaw it completely. In both cases squeeze it hard in a clean kitchen towel until it is nearly dry, then chop it.
3. Soften the onions. Warm the 1/4 cup (60 ml) of olive oil in a pan over medium heat. Cook the onion for 5 to 6 minutes until soft, add the spring onions for 1 minute, and let it cool for a few minutes.
4. Mix the filling. Combine the spinach, onions, feta, eggs, dill, parsley and pepper in a large bowl. Taste before adding salt.
5. Build the base. Lay one phyllo sheet in the dish, letting the edges overhang, and brush it lightly with olive oil. Repeat with 8 to 10 sheets, brushing each one.
6. Add the filling and top. Spread the filling evenly. Cover with the remaining sheets, brushing each with oil. Fold the overhang in and brush the top generously.
7. Score and bake. Cut the top layers into 12 squares with a sharp knife and sprinkle a few drops of water over the top. Bake for 45 to 55 minutes, until deep golden brown.
8. Rest. Let the pie sit for 15 minutes, then cut along the scored lines.

Which olive oil should you use for spanakopita?

Spanakopita is mostly spinach, feta and olive oil, so you will taste the oil. We use Memilon Crete, a 100% Koroneiki extra virgin olive oil from Phaistos, both for the filling and for brushing the phyllo. The lab report for lot ME01-260911 shows free acidity of 0.29% and 610 mg/kg of total polyphenols, and you can see every report on our lab analyses page. A 350°F (180°C) oven is well within what extra virgin olive oil handles, as we explain in our olive oil smoke point guide. You can find our Memilon Crete extra virgin olive oil and the rest of the Greek olive oil range in the shop.

Tips for a crisp, never soggy spinach feta pie

• Squeeze the spinach dry. Water is what makes the bottom layers soggy.
• Keep the phyllo covered. Uncovered sheets dry out and crack within minutes.
• Brush thinly but on every sheet. A thin coat of oil crisps each layer. Too much oil makes it greasy.
• Cool the filling. A hot filling steams the dough instead of letting it crisp.
• Rest before cutting. The filling sets, and the squares cut cleanly.
• Store leftovers. Cover and refrigerate for up to 2 days, then reheat uncovered in a 350°F (180°C) oven for about 10 minutes to bring the crunch back.

Spanakopita FAQ

What is spanakopita filling made of?

A classic filling is spinach, feta, eggs, onion or spring onion, and fresh dill, often with some parsley. The eggs bind the filling, and the feta provides the salt, which is why you add very little extra.

Is it better to use fresh or frozen spinach for spanakopita?

Both work. Frozen leaf spinach is easy and consistent, as long as you thaw it fully and squeeze it dry. Fresh spinach tastes slightly greener but needs wilting first. Use about twice the weight of fresh as frozen.

Does puff pastry work for spanakopita?

It works, but the result is different. Puff pastry gives thick, buttery layers, while phyllo gives the thin, crackly layers that define spanakopita. If you use puff pastry, put one sheet under and one over the filling and bake until deep golden.

What do Greeks eat with spanakopita?

Often a simple salad and something creamy. Our authentic Greek salad, a bowl of tzatziki and a dish of baked feta go well with it, and in Greece it is just as common as a snack from the bakery, eaten warm or at room temperature.