Greek Food: Spanakopita With Spinach and Feta

Spanakopita is a Greek savory pie with spinach, feta, herbs, and crisp layers of phyllo pastry; it is served warm or at room temperature as a main dish, snack, or part of a larger meal. In Greek, “food” is fagitó (φαγητό), and spanakopita is a familiar example of Greek food made from simple ingredients with plenty of flavor.

This version uses frozen spinach for convenience and bakes in a rectangular pan, so it is easier to portion than a large round pie. Greek households and regions have their own approaches to the filling and shape, so think of this as a practical home-style version rather than the only way to make it.

Ingredients

1 lb (454 g) frozen chopped spinach, thawed
1 tbsp (15 ml) olive oil, for the skillet
1 medium yellow onion (about 150 g), finely diced
3 scallions (about 45 g), thinly sliced
12 oz (340 g) feta cheese, crumbled
2 large eggs (about 100 g without shells), lightly beaten
1/3 cup (15 g) chopped fresh dill
1/4 cup (15 g) chopped fresh flat-leaf parsley
1/2 tsp (1 g) ground black pepper
1/4 tsp (0.5 g) ground nutmeg
1/4 tsp (about 1.5 g) kosher salt, or less if the feta is very salty
1 lb (454 g) thawed phyllo dough, usually about 18–20 sheets; package sizes vary
1/2 cup (120 ml) olive oil, for brushing the phyllo
1 tbsp (9 g) sesame seeds, optional

Instructions

Prepare the pan and oven. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking pan. Keep the thawed phyllo covered with a clean, slightly damp kitchen towel while you prepare the filling. Phyllo dries quickly when exposed to air, but the towel should be damp rather than wet so it does not make the sheets gummy.
Remove excess water from the spinach. Put the thawed spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink. Keep squeezing until very little liquid comes out; excess water is the main reason the pie can turn soggy. Loosen the spinach with a fork and set it aside. If it is still icy in the middle, let it thaw fully before squeezing so the filling drains evenly.
Cook the aromatics. Warm 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until soft and translucent but not browned. Add the scallions and cook for 1 minute. Stir in the squeezed spinach and cook for another 3–4 minutes, breaking up clumps and letting any remaining moisture evaporate. Transfer the mixture to a plate or wide bowl and cool for about 10 minutes so it does not scramble the eggs when combined.
Mix the filling. In a large bowl, combine the cooled spinach mixture, feta, beaten eggs, dill, parsley, pepper, nutmeg, and salt. Mix until the herbs are distributed and the feta is broken into small, visible crumbles. Taste a small amount before adding more salt: feta varies considerably in saltiness, and a well-seasoned filling should taste savory without being sharply salty.
Layer the bottom pastry. Unroll the phyllo and count out enough sheets to make a bottom layer of roughly half the package. Lay one sheet in the pan, letting the edges extend over the sides if needed, and brush lightly with olive oil. Repeat with the remaining bottom sheets, brushing each one. Do not drench the pastry; a thin, even coating helps separate the layers and encourages crispness. If a sheet tears, patch it with another piece—the filling will hold the layers together.
Add the filling and top layers. Spread the spinach mixture evenly over the phyllo. Fold any overhanging edges inward over the filling. Add the remaining phyllo sheets one at a time, brushing each lightly with olive oil. Tuck the final edges neatly into the pan. Brush the top well, including the corners, and sprinkle with sesame seeds if using. Before baking, use a sharp knife to score the top into 8 large portions, cutting through the top layers without pressing hard into the filling. Scoring now makes serving easier and reduces crumbling later.
Bake until crisp and cooked through. Bake for about 45 minutes, until the top is deeply golden and crisp and the edges are browned. Check the center of the filling with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the top is browning too quickly before the center is ready, loosely cover it with foil and continue baking. Oven performance and phyllo thickness vary, so use the golden crust and temperature together as your cues.
Rest, then serve. Set the pan on a cooling rack and leave the pie to rest for 15 minutes. This gives the filling time to settle and makes the portions easier to lift without losing their shape. Cut fully along the score lines and serve warm, or let the pie cool further if you prefer it at room temperature.

Tips

Keep phyllo covered. Work with only one sheet at a time and return the rest beneath the towel. If the sheets crack, do not discard them: overlap the pieces and brush them lightly with oil. A few small tears will not affect the finished pie.
Drain the spinach thoroughly. This is more important than getting every leaf perfectly separated. Water left in the spinach can make the bottom layers soft, especially after storage. If the cooked filling looks wet, return it to the skillet for a few minutes before cooling it.
Adjust salt after considering the feta. Traditional feta is made from sheep’s milk or a sheep-and-goat milk blend, though the exact style varies. If it is difficult to find, a firm, brined cow’s-milk feta is a workable substitute; it may taste milder, so season the filling to taste rather than automatically increasing the salt.
Use a light hand with the oil. Each phyllo sheet needs a thin coating, not a puddle. Too little can leave dry, pale patches; too much can weigh down the layers. A pastry brush makes it easier to distribute the oil evenly.

Serving Suggestions

Serve spanakopita as a vegetarian main with a crisp Greek-style salad of tomatoes, cucumber, red onion, olives, and a little red-wine vinegar. A dollop of thick plain yogurt or tzatziki adds a cool contrast, while lemon wedges let each person brighten the rich, salty filling to taste. For a larger spread, offer it alongside roasted vegetables, lentil soup, or grilled chicken, and cut smaller squares for a buffet or appetizer plate.

The pie is also good at room temperature, which makes it practical for a picnic or a meal where everything cannot be served straight from the oven. If serving it as part of a mezze-style table, cut it into 16 smaller squares after resting. Provide a small spatula because the crisp pastry can flake as people lift the pieces.

Variations

Use fresh spinach. Replace the frozen spinach with about 1 1/2 lb (680 g) fresh spinach. Wash it, cook it in batches until wilted, cool enough to handle, and squeeze it very thoroughly before chopping. Fresh spinach reduces dramatically as it cooks, so do not be concerned if the raw leaves seem to fill the pan.

Change the herbs. Dill gives the filling a recognizable, bright flavor, but you can replace some or all of it with mint. Use 1–2 tablespoons (about 3–6 g) chopped fresh mint alongside the parsley; its flavor is stronger, so add it gradually. If fresh herbs are unavailable, use about 1 tablespoon (3 g) dried dill and 1 tablespoon (3 g) dried parsley, keeping in mind that dried herbs taste less fresh and more concentrated.

Make individual triangles. Cut phyllo into long strips, add a spoonful of filling to one end, and fold each strip over itself in a triangle pattern. Brush the triangles lightly with oil and bake on a lined sheet at 375°F (190°C) until crisp and golden, usually about 20–25 minutes depending on their size. Keep the unused phyllo covered as you work.

Adapt the cheese. If feta is unavailable, use a crumbly brined cheese such as Bulgarian-style white cheese. A mild ricotta can be mixed with a little extra salt and a spoonful of grated hard cheese, but it produces a softer, less tangy filling; drain the ricotta first to avoid adding moisture. Avoid replacing feta with a very wet fresh cheese without draining it.

Storage and Reheating

Let the pie cool until it is no longer steaming, then refrigerate it within 2 hours of baking. Cover the pan or transfer portions to an airtight container; cooked spanakopita keeps for 3–4 days in the refrigerator. The pastry will soften somewhat as it sits, but reheating in an oven or toaster oven restores more crispness than using a microwave.

To reheat a portion, place it on a baking sheet in a 350°F (175°C) oven for about 10–15 minutes, until hot throughout. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave can warm a piece in about 1–2 minutes, depending on its size and the appliance, but the pastry will be softer. Avoid leaving the pie at room temperature for more than 2 hours, or 1 hour if the surrounding temperature is above 90°F (32°C).

For longer storage, freeze cooled portions in a freezer-safe, airtight container for up to 2 months for best texture. Thaw overnight in the refrigerator and reheat in the oven to 165°F (74°C). You can also bake the pie from frozen, loosely covered at first, but it will take longer; check that the center reaches the same safe reheating temperature before serving.

Frequently Asked Questions

Can I assemble spanakopita ahead of time?
Yes. Assemble and score it, cover the pan tightly, and refrigerate it for up to 1 day before baking. The pastry may soften slightly where it touches the filling, but it should still bake well. Bake it cold from the refrigerator and allow extra time if needed, checking that the center reaches 160°F (71°C).

Why did my spanakopita turn soggy?
The most common cause is spinach that was not squeezed dry enough. A wet filling releases steam into the lower pastry layers as it bakes. Also make sure the onion and spinach mixture is not still hot when mixed with the feta and eggs, and bake until the bottom and top are both well browned.

Do I have to use olive oil between the phyllo sheets?
No. Melted unsalted butter works and gives the pastry a richer, more buttery flavor. Use the same quantity, about 1/2 cup (113 g) melted butter, and brush it on in thin layers. Olive oil has a more savory flavor and is a common choice for a Greek-style pie.

Can I make spanakopita without eggs?
You can omit the eggs, but the filling will be looser and may crumble more when sliced. For a firmer egg-free filling, mix 1 tablespoon (8 g) cornstarch with 2 tablespoons (30 ml) cold water and stir it into the cooled spinach mixture. The texture will differ from the classic version, so let the baked pie rest fully before cutting.

Can I use phyllo that has been frozen for a long time?
Use the package’s storage guidance and check that the dough has no signs of freezer damage or an off smell. Thaw phyllo according to its package directions, usually in the refrigerator, and do not try to separate sheets while they are still frozen; they will crack. Once thawed, keep the package sealed until you are ready to assemble.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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