Spanakopita Recipe (Greek Spinach Pie)

Get ready to experience the ultimate comfort food that’s been perfected over generations! This flaky, cheesy Greek spinach pie combines crispy phyllo layers with a rich, herb-infused filling that’ll make yxour taste buds dance.

Imagine biting through delicate, golden-brown phyllo sheets to discover a perfectly seasoned mixture of spinach, fresh herbs, and tangy feta cheese. This isn’t just dinner – it’s a Mediterranean vacation for your mouth, and I’m going to show you exactly how to nail it every single time.

Ingredients

For the filling:

• 1 tablespoon olive oil
• 1 medium sweet onion, chopped
• 2 cloves garlic, minced or pressed
• 20 oz frozen chopped spinach, thawed and drained
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 1 tablespoon lemon zest
• ½ teaspoon lemon juice
• 16 oz sheep’s milk feta, crumbled
• 4 oz mozzarella cheese, shredded
• 1 teaspoon fresh ground pepper
• ½ teaspoon cayenne pepper
• Salt, to taste
• 6 large eggs, whisked

For the pastry/assembly:

• 2 tablespoon butter, melted
• 3 tablespoon olive oil
• 8 oz phyllo dough at room temperature
• Cooking spray

Steps

1. Preheat oven to 450°F. Heat oil in a medium skillet over medium heat. Add onion and garlic and sauté until transparent and fragrant, about 5-6 minutes. Transfer to a large bowl.
2. Wrap thawed spinach in a clean kitchen towel and squeeze out excess water. Add to bowl, separating with fingers, and combine with onion mixture.
3. Add dill, parsley, lemon zest & juice, both cheeses, and peppers. Fold gently. Taste and add salt if needed. Fold in whisked eggs.
4. Mix melted butter with olive oil. Brush inside of 9×13 baking dish. Layer 3 phyllo sheets at a time, brushing with butter mixture between each set, until you have 9 layers.
5. Spread spinach mixture evenly. Fold overhanging phyllo edges over filling. Continue layering remaining sheets on top, brushing between every 3 layers.
6. Ruffle final 4 phyllo sheets on top for decoration. Spray with cooking spray. Cut into portions before baking.
7. Reduce oven to 350°F. Bake 1 hour, covering with foil if top browns too quickly. Let rest 15 minutes before serving.

Pro Tips

• Thaw phyllo overnight in refrigerator for best results
• Keep phyllo covered with damp cloth while working
• Don’t skip pre-cutting – it’s crucial for clean portions

Make Ahead

• Assemble up to 24 hours ahead, wrap tightly and refrigerate
• Freezes beautifully for up to 3 months

Serving Suggestions

• Serve with Greek salad and tzatziki
• Perfect for both main course and appetizer portions