Spanakopita is a Greek savory pie layered with crisp filo pastry and filled with spinach, feta, herbs, and eggs. This home-style version balances a salty, creamy filling with flaky layers, and it works as a main dish, a side, or a make-ahead lunch; Greek households and regions have their own variations.
Ingredients
- 2 lb (900 g) frozen chopped spinach, thawed completely
- 1 medium yellow onion, about 5 oz (150 g), finely diced
- 4 scallions, about 2 oz (60 g), thinly sliced
- 2 garlic cloves, about 6 g, minced
- 1/2 cup (120 ml) extra-virgin olive oil, divided, plus a little more to grease the pan if needed
- 1 1/2 cups (225 g) crumbled feta cheese
- 3 large eggs, lightly beaten
- 1/2 cup (30 g) finely chopped fresh flat-leaf parsley
- 1/4 cup (10 g) chopped fresh dill
- 1/2 cup (50 g) finely grated kefalotyri or Parmesan cheese
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/2 teaspoon (3 g) fine salt, or less if the feta is especially salty
- 1/2 teaspoon (1 g) freshly ground black pepper
- 1 package filo pastry, 16 oz (450 g), thawed according to package directions
Instructions
- Prepare the spinach. Thaw the spinach fully, then squeeze it in handfuls over the sink to remove as much liquid as possible. A clean kitchen towel or several layers of paper towel help press out the last moisture. Separate any dense clumps with your fingers. Excess water is the main reason spanakopita turns soggy, so take a moment to drain it thoroughly.
- Soften the aromatics. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Warm 2 tablespoons (30 ml) of the olive oil in a skillet over medium heat. Add the onion and scallions and cook for 4 to 5 minutes, stirring, until softened but not browned. Add the garlic and cook for 30 seconds, just until fragrant. Transfer the mixture to a large bowl and let it cool for about 10 minutes.
- Mix the filling. Add the well-drained spinach, feta, beaten eggs, parsley, dill, kefalotyri or Parmesan, nutmeg, salt, and pepper to the cooled onion mixture. Stir until the herbs and cheese are evenly distributed. Taste a small amount before adding more salt: feta and hard cheese can provide plenty. The mixture should hold together when pressed rather than release liquid.
- Set up the filo. Unroll the filo and keep it covered with a barely damp, clean kitchen towel while you work. Filo dries quickly when exposed to air and can become brittle. Pour the remaining olive oil into a small bowl and keep a pastry brush nearby. If the package contains more sheets than you need, keep the unused sheets covered and follow the package guidance for handling them.
- Build the bottom layers. Lay one sheet of filo in the prepared dish, letting the extra pastry hang over the edges. Brush it lightly with olive oil, then add another sheet, turning it slightly so the corners do not all line up. Brush each sheet lightly as you layer. Repeat until you have about 8 sheets on the bottom. The pastry may tear; simply patch gaps with another piece, since the layers will bake together.
- Add the filling and top layers. Spread the spinach mixture evenly over the filo without pressing it down hard. Fold any overhanging pastry inward over the filling. Add about 8 more filo sheets on top, brushing each lightly with oil and turning them at different angles. Tuck the edges into the sides of the dish. Use a sharp knife to score the top into 8 portions, cutting through the top layers but not all the way through the filling. Scoring now makes the crisp pastry easier to portion later.
- Bake until crisp and set. Bake for 45 to 47 minutes, until the top is deep golden and crisp and the filling is hot and set in the center. Check the center with a food thermometer: because this pie contains eggs, the USDA FSIS safe minimum temperature for an egg dish is 160°F (71°C). If the pastry browns before the middle reaches temperature, loosely cover the top with foil and continue baking, checking again after a few minutes.
- Rest and serve. Set the dish on a rack and leave the pie to rest for 15 minutes before cutting along the scored lines. The short rest helps the filling settle, so pieces are neater and less likely to fall apart. Serve warm or at room temperature.
Tips
Keep filo covered. Work with one sheet at a time and cover the remaining stack as soon as you lift a sheet. A towel that is damp rather than wet prevents drying without making the pastry sticky. If a sheet tears, patch it; small tears disappear among the layers.
Drain spinach well. Thawed spinach can hold a surprising amount of water. Squeeze it in several small batches, and avoid adding the liquid left in the package. If the filling looks wet after mixing, press the spinach again before assembling rather than trying to fix a soggy pie in the oven.
Adjust salt to your cheese. Feta varies in saltiness, and kefalotyri is a firm Greek cheese with a savory, tangy flavor. Parmesan is an accessible substitute, though it tastes slightly nuttier and less distinctly Greek. Taste the filling before baking and reduce or omit the measured salt if needed.
Use oil in a light hand. Brush each filo layer with a thin coating rather than saturating it. Too much oil can make the bottom heavy, while completely dry layers may bake up dusty. Olive oil gives the pie its characteristic flavor; a mild olive oil is a good choice if you prefer a less assertive taste.
Serving Suggestions
Serve spanakopita warm as a vegetarian main with a crisp Greek-style salad of tomato, cucumber, red onion, olives, and a little feta. A lemony dressing cuts through the richness of the pastry. For a larger table, put out tzatziki, roasted vegetables, or a bowl of lentil soup alongside it. These pairings are especially useful when the pie is part of a relaxed lunch or dinner rather than the only dish.
As a side, cut the pie into smaller squares and serve it with roast chicken, grilled fish, or simply cooked beans. For a buffet, let the pie cool until just warm and cut along the scored portions; the filling holds its shape better than when piping hot. It is also a practical picnic or lunchbox option once cooled, provided it is kept chilled until serving and not left at room temperature for more than two hours.
Variations
Use fresh spinach. Replace the frozen spinach with about 2 lb (900 g) fresh spinach. Wash it, cook it in batches until wilted, cool it, and squeeze it very dry before chopping and mixing into the filling. Fresh spinach reduces dramatically as it cooks, so do not judge the amount by its raw volume.
Change the herbs. Dill and parsley are a familiar combination, but you can use more parsley or add a small amount of chopped mint. Mint gives the filling a brighter, cooler note; use about 1 tablespoon (3 g) rather than replacing all the herbs with it. Leave out herbs you do not enjoy, but keep enough to give the spinach a fresh flavor.
Make individual triangles. Cut filo sheets into long strips, brush lightly with oil, and place a spoonful of filling at one end. Fold the strip over the filling repeatedly into a triangle, like folding a flag, then brush the outside lightly with oil. Bake on a parchment-lined sheet at 375°F (190°C) until crisp and golden, usually about 25 to 30 minutes. Check a larger one in the center for the same 160°F (71°C) egg-dish temperature.
Skip the hard cheese. If kefalotyri or Parmesan is unavailable, omit it and add another 1/4 cup (38 g) feta. The filling will be softer and more tangy, so drain the spinach especially well and handle the pie gently when serving.
Storage and Reheating
Cool leftovers, then refrigerate them in a covered container within 2 hours of baking. Spanakopita keeps for 3 to 4 days in the refrigerator. The pastry gradually softens as it sits, but the filling remains easy to portion. For longer storage, freeze individual portions in airtight wrapping for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.
To bring back some crispness, reheat portions on a baking sheet in a 350°F (175°C) oven for about 12 to 18 minutes, or until hot throughout. A toaster oven works well for one or two pieces. The USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. A microwave is convenient but softens the filo, so use it only when texture is less important. Avoid leaving the pie out for more than 2 hours, or 1 hour when the room temperature is above 90°F (32°C).
Frequently Asked Questions
Can I assemble spanakopita ahead of time?
Yes. Assemble and score the pie, cover it tightly, and refrigerate it for up to 1 day before baking. The chilled pastry may need a few extra minutes in the oven, so use the golden color and the 160°F (71°C) center temperature as your guides. For the crispest result, bake it soon after assembly rather than letting it sit for several days.
Do I have to thaw filo overnight?
Follow the package instructions, since filo is usually thawed while still wrapped to limit condensation. Many packages call for thawing in the refrigerator overnight and then letting the unopened package sit at room temperature briefly before use. Do not force apart sheets that are still frozen or damp; they are likely to tear.
Why did my spanakopita turn soggy?
The most common cause is spinach that was not squeezed dry enough. A waterlogged filling can also result from using wet herbs or adding too much oil between filo sheets. Drain the spinach thoroughly, cool the cooked aromatics before mixing, and bake until the center is set and the pastry is deeply golden.
Can I use salted butter instead of olive oil?
Yes. Melted butter can replace the olive oil for brushing the filo, or use half butter and half oil. Butter adds a richer flavor and encourages browning, while olive oil gives the pie a more familiar Mediterranean character. If using salted butter, taste the filling before adding the measured salt.
How can I tell when the pie is done without cutting it open?
The top should be evenly golden and crisp, and the center should feel set rather than loose when gently pressed. Because the filling contains eggs, a food thermometer is the most reliable check: the center should reach 160°F (71°C). Resting the pie for 15 minutes after baking also helps it firm up for cleaner slices.
Can I make this recipe without eggs?
You can omit the eggs, but the filling will be looser and less cohesive. Add an extra 1/4 cup (38 g) feta and make sure the spinach is exceptionally dry; the texture will still be different from the classic egg-bound filling. Bake until the pastry is crisp and the filling is thoroughly hot, and use a plant-based filo if you need to avoid other animal ingredients in the pastry.
Related
- Traditional Greek Easter Food: Roast Lamb and Potatoes
- Typical Greek Food: Classic Homemade Moussaka Recipe
- Greek Beef Recipes: A Classic Slow-Simmered Stifado
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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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