Spanakopita (Greek Spinach and Feta Phyllo Pie)
Quick answer
Spanakopita is a Greek savory pie where spinach is sauteed with onion to drive off moisture, then combined with crumbled feta cheese, beaten eggs, and fresh dill to make...
What makes this special
- Squeezed-dry spinach and feta layered in buttered phyllo bake into a spanakopita with a shattering crust.
- Four phyllo sheets top and bottom create the distinct flaky layered crunch
- Squeezing spinach dry in a towel is the step that keeps the base crisp
Key ingredients
Core cooking flow
- 1 Roughly chop 300 g spinach and finely dice 80 g onion.
- 2 Heat 1 tablespoon olive oil in a pan over medium heat.
- 3 Cook the spinach over medium heat for about 5 minutes, stirring until wilted and much drier.
Spanakopita is a Greek savory pie where spinach is sauteed with onion to drive off moisture, then combined with crumbled feta cheese, beaten eggs, and fresh dill to make a filling that is layered between sheets of buttered phyllo dough and baked at 190 degrees Celsius for thirty-five to forty minutes. Removing as much water from the spinach as possible is the single most important step - any residual moisture soaks through the thin pastry and prevents it from crisping. Phyllo sheets dry out within minutes of being exposed to air, so they must be kept under a damp towel and worked one at a time, each brushed with melted butter before stacking. Four layers on the bottom and four on top provide enough structure and crunch. Scoring the surface before baking allows steam to escape and helps the layers puff and separate into distinct, flaky sheets.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Roughly chop 300 g spinach and finely dice 80 g onion.
Keep the 250 g phyllo dough covered with a damp towel while you work, because exposed sheets dry and crack very quickly.
- 2Control
Heat 1 tablespoon olive oil in a pan over medium heat.
Add the onion and cook for about 3 minutes, stirring until it turns translucent, then add the chopped spinach before the onion browns.
- 3Control
Cook the spinach over medium heat for about 5 minutes, stirring until wilted and much drier.
Continue until no liquid pools in the pan, then cool the mixture so the eggs will not scramble.
- 4Season
Mix the cooled spinach with 180 g crumbled feta, 2 beaten eggs, and 1 tablespoon dill.
Fold gently so small feta pieces remain, and avoid adding extra salt because the cheese is already salty.
- 5Step
Lay one phyllo sheet in the baking pan and brush it lightly with the 30 g melted butter.
Repeat to make 4 bottom layers, then spread the filling evenly without pressing it flat.
- 6Heat
Top with 4 more buttered phyllo sheets and fold the edges in to seal.
Score the surface, then bake at 190C for 35-40 minutes until deeply golden, crisp, and visibly puffed.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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