Greek Spinach and Feta Pie (Spanakopita)

Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 45 minutes

Greek Spinach and Feta Pie (Spanakopita)
A Classic Greek Delight
Spanakopita is a savory Greek pie known for its flaky, buttery layers of phyllo dough wrapped around a bright, tangy, herb-studded spinach and feta filling. Whether you’ve enjoyed it as a slice from a Greek deli or as handheld triangles at a party, this version captures the soul of the original with a few tips to make the process smoother at home.

Building Layers of Flavor
What makes this pie so exceptional is the complex filling—briny feta, earthy spinach, a hint of lemon zest, and a fragrant mix of garlic, dill, and mint. The yogurt (or sour cream) gives the mixture body and richness, while nutmeg and cayenne add subtle warmth and depth. It’s a satisfying combination that manages to taste fresh and comforting at once.

Working with Phyllo
Phyllo can be finicky, but it’s worth the effort. Always thaw it in the fridge overnight or leave it out on the counter for a few hours—never microwave. If you’re using large 14×18-inch sheets, just cut them in half to fit your pan. To prevent the sheets from drying out as you work, keep them covered with a damp towel. Brushing each sheet with butter not only helps them crisp beautifully in the oven but adds an indulgent, golden finish.

Assembly and Baking
Layering the phyllo is like building a beautiful, edible quilt. After brushing and stacking the base layers, the spinach-feta mixture is spread evenly before finishing with more phyllo on top. A final brushing of butter and a sprinkle of Pecorino Romano and optional sesame seeds create a golden, savory crust that crackles with every bite.

Freezer-Friendly Flexibility
One of the best things about this dish is that it freezes beautifully. You can prepare it in advance and bake straight from the freezer—just add 5 to 10 extra minutes of bake time. For easier storage or entertaining, cut the unbaked pie into halves or quarters and freeze them individually.

Serving Suggestions
Serve Spanakopita warm or at room temperature with a simple cucumber-yogurt salad or a wedge of lemon. It’s perfect as a light lunch, a shareable appetizer, or the centerpiece of a Mediterranean-style meal.

Final Thoughts
Spanakopita may look intricate, but it rewards your effort with layers of bold flavor and irresistible crunch. Whether you serve it to guests or keep it all to yourself, this is a dish that delivers classic comfort and a touch of the Mediterranean in every slice.

Flaky phyllo pie filled with spinach, feta, herbs, and scallions—Spanakopita is a classic Greek savory dish, perfect as an appetizer, side, or light main.

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Ingredients:
FILLING:
1 1/4 pounds spinach, rinsed
1/4 cup water
12 ounce feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
3/4 cup Greek yogurt, plain (see NOTE)
4 each scallions, sliced thin (about 1/2 cup)
2 large eggs, beaten
1/4 cup fresh mint leaves, minced
2 tablespoons fresh dill, minced
3 cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon lemon zest, grated, plus 1 tablespoon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

PHYLLO LAYERS:
7 tablespoons unsalted butter, grated zest plus 1 tablespoon juice from 1
1/2 pound phyllo dough, (14 by 9-inch), thawed (see NOTE)
1 1/2 ounce Pecorino Romano cheese, grated fine (about 3/4 cup)
2 teaspoons sesame seeds (optional)

FOR THE FILLING:

Place spinach and water in large microwave-safe bowl. Cover bowl with large dinner plate. Microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes.

Using potholders, remove bowl from microwave and keep covered, 1 minute.

Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Transfer spinach to clean kitchen towel and squeeze to remove excess water. Place drained spinach in large bowl.

Add remaining filling ingredients and mix until thoroughly combined. (Filling can be made up to 24 hours in advance and stored in the refrigerator.)

FOR THE PHYLLO LAYERS:

Adjust oven rack to lower-middle position and heat oven to 425° F. Line rimmed baking sheet with parchment paper.

Using pastry brush, lightly brush 14 by 9-inch rectangle in center of parchment with melted butter to cover area same size as phyllo.

Lay 1 phyllo sheet on buttered parchment, and brush thoroughly with melted butter. Repeat with 9 more phyllo sheets, brushing each with butter (you should have total of 10 layers of phyllo).

Spread spinach mixture evenly over phyllo, leaving ¼-inch border on all sides.

Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with about 2 tablespoons Pecorino cheese.

Lay 2 more phyllo sheets on top, brushing each with butter (these layers should not be sprinkled with Pecorino)

Working from center outward, use palms of your hands to compress layers and press out any air pockets. Using sharp knife, score pie through the top 3 layers of phyllo into 24 equal pieces. Sprinkle with sesame seeds (if using).

Bake until phyllo is golden and crisp, 20 to 25 minutes.

Cool on baking sheet 10 minutes or up to 2 hours. Slide spanakopita, still on parchment, to cutting board. Cut into squares and serve.

NOTE: Full-fat sour cream can be substituted for whole-milk Greek yogurt.

NOTE: Phyllo dough is also available in large 14 by 18-inch sheets; if using, cut them in half to make 14 by 9-inch sheets. Don’t thaw the phyllo in the microwave-let it sit in the refrigerator overnight or on the countertop for four to five hours.

MAKE AHEAD: Freeze the spanakopita on the baking sheet, wrapped well in plastic wrap, or cut the spanakopita in half crosswise and freeze smaller sections on a plate. Bake the spanakopita frozen, increasing the baking time by 5 to 10 minutes.

Per Serving (excluding unknown items): 295 Calories; 20g Fat (59.5% calories from fat); 13g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 652mg Sodium; 1g Total Sugars; trace Vitamin D; 326mg Calcium; 3mg Iron; 433mg Potassium; 216mg Phosphorus. Exchanges: .

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