Authentic Greek Spanakopita Savory Pie (Printable)
Traditional Greek spinach and feta pie with buttery phyllo layers, fresh herbs, and golden crispy crust.
# What You Need:
→ Vegetables & Herbs
01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped (or 21 oz frozen, thawed and well drained)
02 - 1 medium yellow onion, finely diced
03 - 4 spring onions, finely sliced
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp fresh mint, chopped
→ Dairy & Eggs
07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese
09 - 2 large eggs, lightly beaten
→ Pastry
10 - 1 lb phyllo dough, thawed
11 - 7 tbsp olive oil (plus extra for brushing)
12 - 4 tbsp unsalted butter, melted
→ Spices & Seasoning
13 - 1/2 tsp salt
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish with olive oil.
02 - Warm 2 tbsp olive oil in a large skillet over medium heat. Sauté diced yellow onion until soft and translucent, about 5 minutes. Add sliced spring onions and cook 2 more minutes.
03 - Add fresh spinach in batches, cooking until wilted and any liquid has evaporated. Remove from heat and stir in chopped dill, parsley, and mint. Let cool slightly.
04 - Combine crumbled feta, ricotta, beaten eggs, salt, pepper, and nutmeg in a large bowl. Add cooled spinach mixture and mix thoroughly until well incorporated.
05 - Cover phyllo dough with a damp towel to prevent drying while working.
06 - Place one sheet of phyllo in the prepared baking dish. Brush generously with olive oil and melted butter mixture. Repeat with 6-8 sheets, brushing each layer.
07 - Spread spinach and cheese filling evenly over the layered phyllo base.
08 - Arrange remaining phyllo sheets over the filling, brushing each with oil and butter. Tuck in overhanging edges and brush the top layer generously.
09 - Use a sharp knife to score the top layers into serving-sized squares or diamonds, cutting through but not separating pieces.
10 - Bake for 45-50 minutes until the phyllo is deeply golden brown and crisp throughout.
11 - Let spanakopita cool for 10 minutes before slicing along scored lines. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The way the crispy shattering crust gives way to that impossibly creamy, herb fragrant filling is absolute magic
- It feeds a crowd elegantly but honestly, I have been known to eat half the pan straight from the oven standing at the counter
- Make it today and marvel at how something this impressive comes together with such humble ingredients
02 -
- Wring out your spinach with your hands or press it in a colander because excess water is the number one reason spanakopita turns out soggy instead of crisp
- Work with one phyllo sheet at a time and keep the rest covered because once they dry out they become brittle and impossible to work with gracefully
03 -
- Mix your olive oil and melted butter together in a bowl before you start brushing, this keeps the mixture liquid and makes the process so much smoother
- Do not be shy with the brushing between layers, those golden crispy layers that separate are what make spanakopita absolutely irresistible