Introduction
Spanakopita is the legendary Greek savory pie that showcases the perfect marriage of flaky phyllo pastry and a vibrant spinach filling. The interior is a fragrant mixture of sautéed spinach, sharp feta cheese, green onions, and a high concentration of fresh dill. Each layer of paper-thin dough is brushed with melted butter or extra virgin olive oil, creating a shattered-glass texture when bitten into. Whether served as a large rectangular tray-bake or folded into individual triangles, it remains the ultimate expression of Greek pastry craftsmanship and herbal freshness.
Ingredients
The Pastry and Fat
1 packet (500g) phyllo dough (room temperature)
200g unsalted butter, melted
1/4 cup extra virgin olive oil (to mix with the butter)
The Spinach Filling
1 kg fresh spinach, washed and chopped
1 bunch fresh scallions, thinly sliced
1 medium white onion, finely chopped
1 large bunch fresh dill, chopped
300g Feta cheese, crumbled
3 large eggs, lightly beaten
1/4 tsp ground nutmeg
Salt and freshly ground black pepper
The Finish
1 tbsp sesame seeds (optional)
A splash of water (for spraying the top layer)
Preperation
The Greens: Wash and finely chop a large amount of fresh spinach. Sprinkle it with salt and squeeze it firmly with your hands to remove as much liquid as possible; this prevents a soggy crust.
The Herbs: Finely chop a generous bundle of fresh dill, flat leaf parsley, and spring onions (scallions) to provide the vibrant, aromatic backbone of the filling.
The Cheese: Crumble a high quality, tangy sheep's milk feta into the mixture. Some versions also add a bit of ricotta or mizithra for extra creaminess.
The Binder: Lightly beat two or three eggs to hold the filling together and add a touch of nutmeg for a subtle, earthy depth.
The Phyllo: Thaw a package of paper-thin phyllo pastry. Keep it covered with a damp towel while you work to prevent it from cracking.
The Fat: Melt a bowl of butter or use extra virgin olive oil (or a mix of both) to brush every single layer of phyllo for a shattered-glass, golden finish.
The Assembly: Layer several sheets of buttered phyllo in a baking pan, spread the spinach mixture evenly, and top with more buttered layers, scoring the top into squares before baking.
Step by Step
The Spinach Prep: Wash fresh spinach leaves and chop them roughly. Place them in a bowl with a pinch of salt and massage them with your hands to break down the fibers. Squeeze the spinach firmly to remove as much liquid as possible; a dry filling is the only way to prevent a soggy crust.
The Herb Blend: Finely chop a generous amount of fresh scallions (green parts included), dill, and parsley. The dill is the aromatic "soul" of the pie, so do not be shy with the quantity.
The Filling: In a large bowl, combine the drained spinach and herbs with a lightly beaten egg (for binding). Crumble in high-quality feta cheese—aim for large chunks so they don't fully melt into the greens. Add a touch of black pepper and a pinch of nutmeg.
The Phyllo Foundation: Brush a baking pan with melted butter or olive oil. Layer several sheets of phyllo dough in the bottom, brushing each individual sheet with fat. Let the edges of the dough hang over the sides of the pan.
The Layering: Spread the spinach and feta mixture evenly over the phyllo base, pressing it down slightly with a fork to remove any large air pockets.
The Lid: Fold the overhanging edges of the bottom phyllo sheets back over the filling. Cover the top with several more layers of buttered phyllo, tucking the edges down into the sides of the pan to seal the pie.
The Scoring: Use a sharp knife to score the top layers of phyllo into squares or diamonds. This allows steam to escape during baking and makes serving easier later.
The Baking: Bake at 180°C for 45 to 55 minutes until the pastry is a deep, uniform golden brown and sounds "papery" when tapped.
The Resting: Let the Spanakopita sit for 15 minutes before cutting all the way through the layers. This allows the filling to set and the pastry to crisp up further as it cools slightly.
Origin:
Epirus
Diet
Vegetarian, Contains Dairy, Contains Gluten
Equipment Needed:
Large pastry brush, 9x13 inch baking pan, Large mixing bowl.
Cultural History
Spanakopita is the iconic Greek spinach pie, a masterpiece of flaky pastry and savory greens that serves as a staple snack, side dish, or light main meal. The filling is a vibrant mixture of fresh spinach, scallions, and leeks, which are wilted and combined with a generous amount of crumbled feta cheese and plenty of fresh dill. This mixture is layered between sheets of paper thin phyllo dough that have been brushed with melted butter or olive oil, creating a multi layered structure that bakes to a shatteringly crisp and golden finish. Some regional variations include the addition of eggs to bind the filling or a touch of nutmeg for warmth. Whether prepared in a large pan and cut into squares or folded into individual triangles, Spanakopita is celebrated for the perfect contrast between its salty, herbaceous center and its delicate, buttery crust.
Yiayias Secret
The secret to a superior Spanakopita is the meticulous management of the spinach moisture and the quality of the greens. You must salt the chopped spinach and squeeze it forcefully by hand or through a cheesecloth until it is completely bone dry. If the greens remain damp, the bottom layers of phyllo will become soggy and heavy rather than crisp. Enhancing the spinach with a large quantity of fresh dill, scallions, and leeks is essential, as these aromatics provide the vibrant, garden-fresh flavor that defines a traditional pita.
The texture of the filling relies on using barrel-aged feta crumbled into large chunks so it doesn't melt away entirely during baking. When layering the phyllo, you must brush each individual sheet with melted butter or a butter-olive oil blend to ensure the pastry puffs into a thousand flaky shards. Scoring the top layers into squares before putting the tray in the oven allows steam to escape and makes for a perfectly clean crunch when you take your first bite. The result is a savory pie with a deeply golden, shattered-glass crust and a bright, herbaceous center.
Substitution Notes
The Greens: Fresh spinach is the core ingredient, which must be washed and squeezed completely dry to prevent a soggy crust. If spinach isn't available, a mix of Swiss chard or wild greens (horta) is an excellent substitute that adds an even deeper, more earthy flavor to the pie.
The Herbs: A massive amount of fresh dill is what provides the signature aromatic lift. Many traditional recipes also include scallions and parsley. If you want a more pungent profile, adding fresh mint or even a touch of fennel fronds is a fantastic substitute to brighten the dense greens.
The Cheese: High-quality, tangy Feta is crumbled throughout the filling. For a creamier texture, some bakers substitute or supplement a portion of the feta with Ricotta or Manouri. This helps bind the spinach together while mellowing the saltiness of the feta.
The Phyllo: Many layers of paper-thin phyllo dough create the characteristic flaky crunch. While store-bought phyllo is the most common modern choice, traditional "village-style" (horiatiko) phyllo is thicker and hand-rolled. If you find phyllo too difficult to work with, puff pastry is a buttery, albeit less traditional, functional substitute.
The Fat: Each layer of phyllo is generously brushed with melted butter or extra virgin olive oil. Butter yields a richer, golden crunch, while olive oil provides a cleaner taste and a more brittle texture. Using a 50/50 blend of both is a clever substitute to get the best of both worlds.
The Shape: Spanakopita can be made as a large tray pie (tapsi) and cut into squares, or folded into individual triangles (triangoli). The triangles are a perfect substitute for the tray version when serving guests at a party, as they are easier to handle and stay crispier on all sides.
The Finish: Before baking, the top is often sprinkled with a little water or a dusting of sesame seeds. It should be baked until it reaches a deep golden brown. If the bottom of the pie feels soft, moving the tray to the lowest rack of the oven for the last ten minutes is a great substitute for a professional bottom-heat oven.
Wine Pairings
Spanakopita is a savory Greek pie made of layers of buttery, crispy phyllo pastry filled with a mixture of chopped spinach, feta cheese, onions or scallions, egg, and plenty of fresh dill. It can be served as a large tray bake cut into squares or as individual triangular pockets.
White Wine (The Traditional Choice): A crisp, herbaceous white wine is the most natural match for the spinach and dill. A Greek Moschofilero is an outstanding choice, as its floral and citrus aromatics mirror the fresh green herbs in the filling. A Sauvignon Blanc also works beautifully, providing a zesty acidity that balances the salty feta and cuts through the buttery pastry layers.
Red Wine: If you opt for red, choose something light with high acidity and low tannins to avoid an unpleasant metallic clash with the spinach. A chilled Agiorgitiko in its lighter style offers soft red fruit that provides a pleasant backdrop to the savory herbs. A Pinot Noir is another subtle option that wont overwhelm the delicate vegetable flavors.
The Contrast: A dry Rosé from Xinomavro provides a savory, tomato leaf edge and sharp acidity that acts as a bridge between the earthy spinach and the rich butter. For a textural contrast, a Sparkling Assyrtiko offers fine bubbles and a mineral finish that effectively cleanses the palate of the flaky, oily phyllo and the creamy feta cheese.
Storage Instructions
Refrigeration: Store in an airtight container in the refrigerator for up to 3 to 4 days. To maintain the crispness of the phyllo, place a paper towel at the bottom of the container to catch any moisture released by the spinach and feta filling.
Freezing (Cooked): Baked Spanakopita freezes well for up to 3 months. Wrap individual squares tightly in plastic wrap and then foil. For the best texture, do not thaw before reheating; baking straight from the freezer helps prevent the pastry from becoming soggy.
Freezing (Unbaked): This is the ideal way to prep ahead. You can freeze the fully assembled, unbaked pita for up to 3 months. Ensure it is well sealed to prevent freezer burn. When you are ready to eat, bake it directly from frozen at 180°C, adding about 15 to 20 minutes to the usual baking time.
Reheating: Avoid the microwave, as it will make the phyllo rubbery. Instead, reheat slices in the oven at 170°C for 10 to 15 minutes. This restores the crunch to the pastry layers while warming the spinach and feta filling through.
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