Spanakopita — Greek Spinach & Feta Pie
Greece's classic savoury pie: a filling of spinach, briny feta, herbs and spring onion encased in layers of golden, shatteringly crisp phyllo brushed with olive oil. Spanakopita is a staple of the bakery, the family table and the festive spread alike — cut into squares or rolled into little triangles. The secret is squeezing the spinach bone-dry and brushing each phyllo layer so it bakes up flaky, not soggy.
Wilt a lot of spinach, then squeeze it as dry as you possibly can. Mix it with crumbled feta, sautéed spring onion, fresh dill and parsley, egg and pepper (the feta brings the salt). Brush sheets of phyllo with olive oil and layer half in an oiled dish, spread the filling, then layer and oil the rest of the phyllo on top, scoring the surface into portions. Bake at moderate-high heat until deep golden and crisp all the way through, then rest before cutting.
- Squeeze the cooked spinach completely dry — wet filling makes soggy pie.
- Brush every phyllo sheet with olive oil so the layers bake up crisp and flaky.
- Keep phyllo covered with a damp towel as you work so it doesn't dry and crack; score before baking for neat squares.
Equipment
- Baking dish
- Frying pan
- Pastry brush
食材
Filling
- 800 g spinach, wilted and squeezed bone-dry
- 250 g feta, crumbled
- 4 spring onions (or 1 onion), sautéed
- Large handful dill + parsley, chopped; 2 eggs; pepper
Pastry
- 1 packet phyllo (filo) pastry, thawed
- 100 ml olive oil, for brushing
步驟
- 步驟01
Wilt the spinach (blanch or sauté), then squeeze it as dry as you can in a towel — this is the most important step for a crisp, non-soggy pie. Chop it.
- 步驟02
Sauté the spring onion until soft. Mix the dry spinach with the crumbled feta, spring onion, dill, parsley, beaten eggs and plenty of pepper. (Go easy on salt — the feta is salty.)
- 步驟03
Brush a baking dish with olive oil. Lay in about half the phyllo sheets one at a time, brushing each with olive oil, letting them overhang the edges. Keep the unused phyllo under a damp towel.
- 步驟04
Spread the filling evenly over the phyllo base. Fold the overhang in, then layer the remaining phyllo on top, brushing each sheet with oil. Tuck in the edges and brush the top. Score the top layers into squares or diamonds with a sharp knife.
- 步驟05
Bake at 190°C/375°F until deep golden and crisp all over, 40–45 minutes. Rest 10 minutes, then cut along the scored lines and serve warm or at room temperature.
Make ahead
Make the filling a day ahead (keep it well-drained). You can assemble the whole pie and refrigerate it before baking, or freeze it assembled. Spanakopita is also delicious at room temperature, so baking it a few hours ahead for a gathering works perfectly. The little triangles freeze brilliantly.
Storage
Keeps 3 days refrigerated; re-crisp in a hot oven (the microwave makes the phyllo soggy). It's excellent warm or at room temperature, making it great for picnics and buffets. Baked or unbaked spanakopita (and little triangles) freeze well — bake from frozen, adding time.
Variations
Spanakopita triangles
Roll the filling in strips of phyllo into little triangles (pitakia) for parties — crisp, handheld and freezer-friendly.
Hortopita
Use mixed wild greens (horta) instead of, or with, the spinach for a more rustic Greek greens pie.
Tiropita
The cheese-only cousin — phyllo filled with a feta-and-egg mixture, no spinach.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
常見問題
How do I stop spanakopita from being soggy?
The biggest culprit is wet spinach. Wilt it, then squeeze it bone-dry in a clean towel before mixing — you'll be surprised how much water comes out. Also brush every phyllo layer with oil (which crisps them and forms a barrier), don't overfill, and bake until deeply golden and crisp all the way through, not just on top.
How do I work with phyllo without it cracking?
Thaw it fully (in the fridge, then at room temperature) before unrolling, and keep the stack covered with a lightly damp towel while you work, since it dries out and cracks within minutes of exposure. Work fairly quickly, brushing each sheet with oil. A few tears don't matter once it's layered — it all bakes up crisp.
Do I need to add salt to the filling?
Go easy — feta is quite salty, so it usually seasons the filling on its own. Taste the mix and add only a little salt if needed, but plenty of black pepper and fresh herbs (dill especially) are what make it sing. If your feta is mild, you can add a touch more.
Butter or olive oil for the phyllo?
Greek spanakopita is traditionally brushed with olive oil, which gives an authentic flavour and crisp result (and keeps it dairy-light in the pastry). Some cooks use melted butter or a mix for richness. Olive oil is the classic and also makes the pie suitable to enjoy warm or at room temperature, as it stays crisp.
Can I make spanakopita ahead or freeze it?
Yes — it's very forgiving. You can assemble it and refrigerate before baking, or freeze it assembled (bake from frozen with extra time). It's also delicious at room temperature, so baking ahead for a party is ideal. The little phyllo triangles freeze especially well for baking off as needed.
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