Spanakopita (Greek Spinach Pie)

Spanakopita is a classic Greek spinach pie made with a savory spinach and feta filling tucked between layers of thin, crisp filo pastry. The filling is fresh, herby, creamy and lightly tangy, while the pastry bakes into delicate golden layers that crackle with every bite. It may look like a special-occasion dish, but once you get comfortable working with filo, it is surprisingly straightforward to make at home.

The most important part of this recipe is getting rid of excess moisture from the spinach. Too much water can make the bottom pastry soft instead of crisp. Fresh spinach, feta, herbs, lemon and a little nutmeg give the filling plenty of flavor without making it heavy.

What Is Spanakopita?

Spanakopita is a traditional Greek savory pie centered around spinach and feta cheese. The filling is commonly flavored with herbs such as dill and mint and enclosed in filo, also called phyllo pastry. The pastry is brushed with butter between layers, which gives the finished pie its characteristic flaky texture.

Ingredients

For the Spinach Filling

• 300 g fresh spinach leaves, washed, dried and roughly chopped
• 1/2 teaspoon salt, for drawing moisture from the spinach
• 175 g feta cheese, crumbled
• 1/2 cup plain Greek yogurt
• 2 green onions, finely sliced
• 1 large egg
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon finely grated lemon zest
• 1/2 tablespoon lemon juice
• 2 garlic cloves, finely chopped
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

For the Filo Pastry

• 16 sheets filo pastry
• 120 g butter, melted
• 60 g finely grated Parmesan, Pecorino or Kefalotyri cheese
• 1/2 teaspoon white sesame seeds
• 1/2 teaspoon black sesame seeds

Also Read: Crispy Baked Potato Wedges

How to Make Spanakopita

1. Prepare the Spinach

Place the chopped spinach in a large bowl and sprinkle it with 1/2 teaspoon salt. Toss well and leave it for about 10 minutes. The salt helps draw water out of the leaves.

Working with a handful at a time, place the spinach in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step matters more than it might seem. If the spinach remains very wet, the moisture can make the filo underneath the filling soggy.

2. Make the Filling

Put the squeezed spinach into a large mixing bowl. Add the crumbled feta, Greek yogurt, green onions, egg, mint, dill, lemon zest, lemon juice, garlic, nutmeg, black pepper, salt and cayenne pepper.

Mix everything together until evenly combined. The filling should be moist but not watery. If liquid is pooling at the bottom of the bowl, squeeze the spinach again before continuing.

3. Prepare the Filo

Take the filo pastry out of the refrigerator about 30 minutes before assembling the pie so it becomes easier to handle. Keep the sheets covered with a slightly damp kitchen towel while you work. Filo dries quickly when exposed to air, and dry sheets are much more likely to crack.

Handle the pastry gently. Small tears are not a disaster because you will be stacking several layers, but try not to leave the sheets uncovered for long.

4. Build the Bottom Layers

Preheat your oven to 220°C (430°F). Line a large baking tray with parchment paper.

Place one sheet of filo on the tray and brush it lightly with melted butter. Add another sheet and brush again. Continue until you have built a base of 8 filo sheets. The butter between the layers helps create the crisp, flaky texture that makes Spanakopita so good.

5. Add the Spinach Filling

Spoon the spinach mixture onto the center of the filo base. Spread it into an even layer, leaving roughly a 2.5 cm border around the edges. Gently press the filling down so it is compact and level.

6. Add the Top Layers

Cover the filling with another sheet of filo. Brush it with melted butter and sprinkle a little grated cheese over the surface. Continue layering filo, butter and cheese for the next few sheets.

For the final few sheets, brush with butter but leave out the grated cheese. This gives the top a cleaner appearance and allows the filo to puff and brown nicely.

7. Finish the Pie

Fold the excess filo around the edges toward the filling. You can gently crimp the edges to create a ruffled finish, or simply press them down to seal the pie.

Brush the entire top with the remaining melted butter and sprinkle with the white and black sesame seeds.

8. Bake

Bake the Spanakopita for about 25 minutes, or until the pastry is deeply golden and crisp. The high oven temperature helps the filo brown quickly while keeping the filling moist.

Let it rest for a few minutes before cutting. Serve while warm for the crispiest pastry.

Also Read: Greek Lemon Potatoes

What You Can Do Better

• Squeeze the spinach properly: This is the biggest factor in keeping the bottom of the pie crisp. Take your time and remove as much excess water as you can.
• Keep the filo covered: A slightly damp kitchen towel prevents the pastry sheets from drying and cracking while you assemble the pie.
• Don’t drown the filo in butter: Brush each sheet lightly and evenly. Too much butter can make the finished pastry greasy rather than crisp.
• Use fresh herbs: Fresh dill and mint give the filling a much brighter flavor than dried herbs.
• Don’t overfill the pie: A moderate layer of filling gives you a better balance between creamy spinach filling and crisp pastry.
• Serve it fresh: Spanakopita is at its crispiest shortly after baking. If you are serving it later, reheat it in the oven rather than the microwave.

Tips for Working With Filo Pastry

Filo can seem fragile, but it becomes much easier to handle once you know what causes problems. Let refrigerated filo sit at room temperature for around 30 minutes before using it. If using frozen filo, thaw it gradually according to the package directions rather than trying to speed up the process.

Keep the pastry covered while assembling the pie and only uncover one sheet at a time. If a sheet tears, don’t throw it away. A small tear will usually disappear into the layers once the pie is baked.

Also Read: Tomatillo Salsa Verde

Can You Make Spanakopita Ahead?

You can assemble the pie earlier in the day and keep it refrigerated until you are ready to bake it, provided the spinach has been squeezed very well. The less moisture in the filling, the better the pastry will hold up.

For leftovers, refrigerate the baked Spanakopita in an airtight container for up to 4 to 5 days. Reheat it in a 180°C (350°F) oven until warmed through. The pastry may not be quite as crisp as it was straight from the oven, but oven reheating gives a much better texture than microwaving.

What to Serve With Spanakopita

Spanakopita works well as a light main dish, lunch or side. Serve it with a simple Greek salad, roasted vegetables, cucumber and tomato salad, or a spoonful of plain Greek yogurt. A squeeze of fresh lemon just before serving also works beautifully with the salty feta and buttery pastry.

Also Read: Bacon Spinach Dip

Spanakopita Recipe at a Glance

Nutritional Information

The following is an approximate nutritional estimate per serving when the pie is divided into 4 servings. Actual values can vary depending on the filo pastry, cheese, butter and yogurt used.

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Frequently Asked Questions

Can I use frozen spinach for Spanakopita?

Yes, but fresh spinach gives a particularly good texture. If using frozen spinach, thaw it completely and squeeze out as much water as possible before adding it to the filling.

Why is my Spanakopita soggy underneath?

The most common reason is excess moisture in the spinach. Make sure the spinach is thoroughly squeezed before mixing the filling. Avoid adding watery vegetables or extra liquid to the filling.

Can I substitute Parmesan for Kefalotyri?

Yes. Finely grated Parmesan, Pecorino or Romano can be used when Kefalotyri is unavailable. The cheese between some of the filo layers also helps them hold together when the pie is cut.

Can Spanakopita be served cold?

Yes. It can be enjoyed warm, at room temperature or cold, although the filo is at its crispiest when the pie is freshly baked and still warm.

How do I keep filo pastry from breaking?

Keep unused filo covered with a slightly damp kitchen towel and handle each sheet gently. Let refrigerated pastry come closer to room temperature before using it so it becomes more flexible.