Authentic Spanakopita Recipe (Greek Spinach Pie)
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A traditional Greek spanakopita made with spinach, feta, fresh herbs, and buttery crisp phyllo. This version creates a beautifully fluffy top pastry and a well-seasoned, perfectly balanced filling.
Ingredients
Instructions
Prepare the SpinachFirst thaw the spinach fully. Then wrap it in a clean kitchen towel or cheesecloth and squeeze aggressively until no more liquid drips out. Then set it aside.
Saute the OnionHeat 1 tablespoon olive oil in a pan over medium heat. And cook the onion for 5-7 minutes until it is soft and translucent. Then let it cool slightly.
Make the FillingIn a large bowl, combine the squeezed spinach, sautéed onion, crumbled feta, eggs, dill, parsley, nutmeg, salt and pepper. Now, mix gently until just combined. You can always taste and adjust the seasoning according to your liking.
Prepare the Baking DishPreheat the oven to 375°F (190°C) and generously brush a 9×13-inch baking dish with melted butter or olive oil.
Layer the Bottom PastryPlace the first sheet of phyllo in the dish and lightly brush it with the butter or oil mixture. Repeat this process with 10 sheets and brushing between each one.
Add the FillingNow, you have to spread the spinach and feta mixture evenly over the layered phyllo dough.
Top Layers of Fluffy PastryAdd the remaining 10 sheets, brushing each with butter/oil. Gently scrunch them before placing them to create a fluffy and wavy texture for the top 2-3 sheets.
Cut Before BakingUse a sharp knife to cut the spanakopita into 10-12 pieces (squares or diamonds). Doing this will prevent the top pastry from shattering.
BakeBake for 45-55 minutes, until the top is deeply golden and crisp.
Rest and ServeLastly cool it for at least 15 minutes so that the filling sets before serving.
Notes
- Squeeze the spinach very well: excess moisture is the #1 cause of soggy spanakopita. Thaw phyllo in the fridge overnight and keep it covered with a slightly damp towel while working. Brush phyllo lightly, not heavily. Because too much butter makes the layers dense instead of crisp. Cut before baking: so the top doesn’t crack and the slices come out clean. Use a 50/50 butter and olive oil mix for the best flavor and crispness.
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