I unearthed an old Spanakopita Recipe tied to a seaside village and learned one surprising ingredient that gives it an unmistakable character.

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I always thought spanakopita was a restaurant thing until I got brave with a stack of phyllo dough and a big block of feta cheese. The first bite surprised me, it’s flaky and salty in a way that makes you pause, reach for another piece and wonder why you waited so long.

I toss the name around like Spinach Feta Pastry when I brag about it, and sometimes I tell people to just google a Spanakopita Recipe so they see why I’m obsessed. It feels ancient and a little rebellious at once, like a tasty secret I cant stop sharing.

Ingredients

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Leafy spinach adds iron, fiber and a fresh green taste, slightly earthy.
Salty feta brings creamy tang, protein, calcium and a bright savory punch.
Paper thin phyllo gives crisp flaky layers, mostly carbs, buttery mouthfeel.
Eggs bind the filling, add protein and richness, they help browning on top.
Extra virgin olive oil lends healthy fats, fruitiness and keeps pastry moist.
Herbs like dill and parsley wake the filling, giving bright, lemony herbal notes.
Onions add sweetness, scallions mild bite, both build savory depth and moisture.

Ingredient Quantities

1 package phyllo dough, about 16 to 18 sheets (for a 9×13 inch / 23×33 cm pan)

1.5 lb (700 g) fresh spinach, washed and roughly chopped or 16 oz (450 g) frozen spinach, thawed and well drained

10 to 12 oz (280 to 340 g) Greek feta cheese, crumbled

3 large eggs, beaten

1 medium yellow onion, finely chopped

3 scallions, thinly sliced (optional)

1/4 cup fresh dill, chopped

1/4 cup fresh flat leaf parsley, chopped

1/3 cup extra virgin olive oil

4 tablespoons unsalted butter, melted

1 teaspoon kosher or sea salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg, optional

1 lemon, zest only, optional

How to Make this

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1. Preheat oven to 350F (180C) and lightly oil a 9×13 inch (23×33 cm) pan; unwrap phyllo and keep it covered with a damp towel so it wont dry out.

2. If using fresh spinach, rinse, roughly chop and set aside. If using frozen, thaw completely and squeeze out as much water as you can in a clean towel or cheesecloth, then chop if needed.

3. Heat about 1 tablespoon of the olive oil in a large skillet over medium heat, add the chopped yellow onion and cook until soft and translucent, 5 to 7 minutes; add the scallions (if using) and the fresh spinach in batches, wilting each batch, or just stir in the drained frozen spinach to warm through. Remove from heat and let cool, then press or squeeze again to remove excess moisture. Dont skip this or the pie will be soggy.

4. In a big bowl combine the cooled spinach and onion, crumbled feta (10 to 12 oz), beaten eggs (3), chopped dill and parsley (1/4 cup each), 1 teaspoon kosher or sea salt, 1/2 teaspoon black pepper, and the optional 1/8 teaspoon nutmeg and lemon zest if you like. Taste a little and adjust salt carefully since feta is salty.

5. Mix the 1/3 cup extra virgin olive oil with the 4 tablespoons melted butter in a small bowl for brushing. Reserve a few tablespoons for sautéing if you need them, but make sure you use the full amounts overall.

6. Layer about half of the phyllo sheets (8 to 9 sheets) in the prepared pan, brushing each sheet lightly with the oil/butter mixture as you go and keeping the remaining sheets covered. Let some sheets overlap the edges slightly so you can fold them in later.

7. Spread the spinach-feta filling evenly over the layered phyllo, press it down gently so it sits level, then top with the remaining phyllo sheets, again brushing each sheet with the oil/butter mixture. Tuck and fold over any overhanging edges to seal. Score the top into squares or diamonds with a sharp knife so you can cut it easily after baking.

8. Brush the scored top with the remaining oil/butter and bake in the preheated oven for about 35 to 45 minutes, until the phyllo is deep golden and crisp. If your oven runs hot start checking at 30 minutes.

9. Let the spanakopita rest for 10 to 15 minutes to set before cutting into pieces. Serve warm or at room temperature, with lemon wedges if you used lemon zest.

Equipment Needed

1. 9×13 inch (23×33 cm) baking pan, lightly oiled so the phyllo wont stick
2. Large skillet (nonstick or stainless) for sautéing the onions and wilting spinach
3. Big mixing bowl to combine the spinach, feta and eggs
4. Pastry brush for painting on the olive oil/butter mix
5. Sharp chef knife and cutting board for chopping onions, herbs and scoring the top
6. Measuring cups and spoons for oil, butter, salt etc
7. Clean kitchen towels or cheesecloth to squeeze out spinach and keep the phyllo covered
8. Oven mitts plus a spatula or thin metal turner to lift and serve pieces

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, totally. Thaw it fully and squeeze out as much water as you can, like pressing with your hands or using a clean towel, then measure so the filling isnt too wet.

Q: How do I stop the spanakopita from getting soggy? A: Drain and squeeze the spinach well, cook and cool the onion mixture, and let the filling cool before adding the eggs, also brush each phyllo sheet with oil or butter and dont overload the pan.

Q: Any tips for handling phyllo so it doesnt crack or dry out? A: Keep the unused sheets covered with a damp towel while you work, handle gently, and work quickly, plus brush every layer with butter or oil so it stays pliable and bakes golden.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble and freeze unbaked, wrapped well, then bake from frozen adding 10 to 20 minutes, or bake fully then cool and freeze portions, reheating in the oven till crisp.

Q: Should I adjust the salt because of the feta? A: Taste the feta first if you can, then add salt sparingly to the filling since Greek feta is salty; you can always add more after baking but you cant take it away.

Q: How long does it keep and how do I reheat leftovers? A: Store in the fridge up to 3 or 4 days in an airtight container, reheat in a 350 F oven until warmed and crisp, about 10 to 15 minutes, avoids microwaving or it gets soggy.

Authentic Greek Spanakopita – Spinach And Feta Pie Recipe Substitutions and Variations

Phyllo dough: Puff pastry (thaw and fit to the pan for a richer, flakier top), yufka or thin lavash layered to mimic sheets, or stacked wonton/spring roll wrappers for small trays — works surprisingly well.
Fresh spinach: Swiss chard or kale (stems removed and cook a bit longer), beet greens, or frozen spinach (thawed and squeezed dry) if fresh isn’t available.
Greek feta: Bulgarian or Turkish feta for a very similar tang, goat cheese (chevre) for a creamier, tangy finish, or ricotta mixed with grated Parmesan and a little lemon zest for a milder, creamier filling.
Eggs (binder): 1/4 cup silken tofu pureed per egg, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (let sit 5 minutes), or a commercial egg replacer—these keep the filling together pretty well.

Pro Tips

1) Squeeze the spinach like you mean it. Wrap it in a clean towel or cheesecloth and twist until almost dry. If the filling is even a little wet the phyllo wont get crispy and the whole thing comes out soggy.

2) Brush phyllo sheets thinly but thoroughly with the oil/butter mix. Too little and it wont flake, too much and it gets greasy. Work fast, keep the unused sheets covered with a damp towel so they dont crack.

3) Taste the filling before you lock in the salt. Feta varies a lot, so add salt slowly. If the cheese is too salty, stir in a few tablespoons of ricotta or plain yogurt to mellow it out.

4) Watch the edges while it bakes. If the top is getting dark but the center isnt done, tent foil over the pan or loosely wrap the edges to prevent burning. Also rotate the pan once halfway through for even browning.

5) Make ahead or freeze for later. You can assemble the pie and refrigerate overnight so flavors meld, or freeze unbaked for a quick dinner later. If baking from frozen add about 10 to 20 minutes, and always let it rest a bit after baking so it slices clean.

Authentic Greek Spanakopita – Spinach And Feta Pie Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I unearthed an old Spanakopita Recipe tied to a seaside village and learned one surprising ingredient that gives it an unmistakable character.

Servings

servings

Calories

482

kcal

Equipment: 1. 9×13 inch (23×33 cm) baking pan, lightly oiled so the phyllo wont stick
2. Large skillet (nonstick or stainless) for sautéing the onions and wilting spinach
3. Big mixing bowl to combine the spinach, feta and eggs
4. Pastry brush for painting on the olive oil/butter mix
5. Sharp chef knife and cutting board for chopping onions, herbs and scoring the top
6. Measuring cups and spoons for oil, butter, salt etc
7. Clean kitchen towels or cheesecloth to squeeze out spinach and keep the phyllo covered
8. Oven mitts plus a spatula or thin metal turner to lift and serve pieces

Ingredients

1 package phyllo dough, about 16 to 18 sheets (for a 9×13 inch / 23×33 cm pan)
1.5 lb (700 g) fresh spinach, washed and roughly chopped or 16 oz (450 g) frozen spinach, thawed and well drained
10 to 12 oz (280 to 340 g) Greek feta cheese, crumbled
3 large eggs, beaten
1 medium yellow onion, finely chopped
3 scallions, thinly sliced (optional)
1/4 cup fresh dill, chopped
1/4 cup fresh flat leaf parsley, chopped
1/3 cup extra virgin olive oil
4 tablespoons unsalted butter, melted
1 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg, optional
1 lemon, zest only, optional

Directions

Preheat oven to 350F (180C) and lightly oil a 9×13 inch (23×33 cm) pan; unwrap phyllo and keep it covered with a damp towel so it wont dry out.
If using fresh spinach, rinse, roughly chop and set aside. If using frozen, thaw completely and squeeze out as much water as you can in a clean towel or cheesecloth, then chop if needed.
Heat about 1 tablespoon of the olive oil in a large skillet over medium heat, add the chopped yellow onion and cook until soft and translucent, 5 to 7 minutes; add the scallions (if using) and the fresh spinach in batches, wilting each batch, or just stir in the drained frozen spinach to warm through. Remove from heat and let cool, then press or squeeze again to remove excess moisture. Dont skip this or the pie will be soggy.
In a big bowl combine the cooled spinach and onion, crumbled feta (10 to 12 oz), beaten eggs (3), chopped dill and parsley (1/4 cup each), 1 teaspoon kosher or sea salt, 1/2 teaspoon black pepper, and the optional 1/8 teaspoon nutmeg and lemon zest if you like. Taste a little and adjust salt carefully since feta is salty.
Mix the 1/3 cup extra virgin olive oil with the 4 tablespoons melted butter in a small bowl for brushing. Reserve a few tablespoons for sautéing if you need them, but make sure you use the full amounts overall.
Layer about half of the phyllo sheets (8 to 9 sheets) in the prepared pan, brushing each sheet lightly with the oil/butter mixture as you go and keeping the remaining sheets covered. Let some sheets overlap the edges slightly so you can fold them in later.
Spread the spinach-feta filling evenly over the layered phyllo, press it down gently so it sits level, then top with the remaining phyllo sheets, again brushing each sheet with the oil/butter mixture. Tuck and fold over any overhanging edges to seal. Score the top into squares or diamonds with a sharp knife so you can cut it easily after baking.
Brush the scored top with the remaining oil/butter and bake in the preheated oven for about 35 to 45 minutes, until the phyllo is deep golden and crisp. If your oven runs hot start checking at 30 minutes.
Let the spanakopita rest for 10 to 15 minutes to set before cutting into pieces. Serve warm or at room temperature, with lemon wedges if you used lemon zest.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.