Greek Recipes With Feta Cheese: Classic Spanakopita

Spanakopita is a Greek savory pie made with spinach, feta, fresh herbs, and crisp layers of filo pastry. This version bakes in a rectangular pan, so it is easy to slice and share; family and regional recipes vary in their herbs, greens, and pastry shape, but the balance of flaky filo and tangy filling is what makes it work.

Ingredients

2 lb (900 g) fresh spinach, washed and dried
1 tablespoon (15 ml) olive oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
4 scallions, about ½ cup (50 g) thinly sliced
2 garlic cloves, about 2 teaspoons (6 g) finely chopped
½ cup (15 g) chopped fresh dill
½ cup (15 g) chopped fresh flat-leaf parsley
12 oz (340 g) feta cheese, crumbled
2 large eggs, about ½ cup (100 g) without shells, lightly beaten
¼ teaspoon (1 g) ground black pepper
¼ teaspoon (1.5 g) fine salt, plus more only if needed
1 lb (450 g) filo pastry, thawed according to the package directions
8 tablespoons (113 g) unsalted butter, melted
2 tablespoons (30 ml) olive oil, for brushing the filo

Instructions

Prepare the oven, pan, and ingredients. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking pan. Chop the onion, scallions, garlic, dill, and parsley. Keep the filo covered with a barely damp, clean towel while you work; exposed sheets dry quickly and can crack when folded.
Cook and drain the spinach. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until softened. Add the scallions and garlic and cook for 1 minute. Add the spinach in batches, turning it as it wilts, and cook for about 4 minutes more, until all the leaves have collapsed and excess liquid has cooked away. Transfer the spinach mixture to a plate and let it cool for 10 minutes. When cool enough to handle, squeeze it firmly over the sink in handfuls to remove as much liquid as possible, then chop it roughly. This draining step helps keep the pastry crisp.
Mix the filling. Put the spinach in a large bowl and stir in the dill, parsley, feta, beaten eggs, pepper, and ¼ teaspoon salt. Taste a small amount before adding more salt: feta can be quite salty, and brands vary. The filling should hold together loosely without looking wet. If liquid gathers in the bottom of the bowl, squeeze the spinach again or drain the mixture before assembling.
Layer the bottom filo. Mix the melted butter with 2 tablespoons (30 ml) olive oil. Unroll the filo and lay it beside the pan, keeping the unused sheets covered. Brush the pan lightly with the butter mixture. Lay one filo sheet in the pan, letting the edges extend up and over the sides, then brush it lightly with butter. Repeat with about 8 sheets, turning each slightly so the base is covered. The sheets do not need to fit perfectly; overlapping edges are fine.
Add the filling and top layers. Spread the spinach mixture evenly over the pastry without pressing it down hard. Fold any overhanging filo over the filling, brushing the folds with butter. Add the remaining filo sheets one at a time, brushing each lightly, and tuck the edges into the pan. Use a sharp knife to score the top into 8 portions, cutting through the upper layers but not all the way through the filling. Scoring before baking makes neat slices easier and reduces the chance of shattering the crisp top later.
Bake until crisp and set. Bake for 45 minutes, rotating the pan once if your oven browns unevenly. The top should be golden brown and crisp, and the filling should be hot and set. Because this pie contains eggs, check the center of the filling with a food thermometer; the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C). If the top browns too quickly before the center reaches temperature, tent it loosely with foil and continue baking.
Rest and serve. Set the pie on a rack and let it stand for 15 minutes before cutting along the scored lines. The short rest lets the filling settle, so the slices hold together better. Serve warm or at room temperature.

Tips

Get the moisture out. Spinach holds a surprising amount of water after wilting. Squeeze it in small handfuls rather than relying only on draining in a colander, and take care not to leave liquid in the mixing bowl. Wet filling steams the filo from inside and can leave the bottom layer soft.
Handle filo gently. Thaw frozen filo in its sealed package in the refrigerator, following the package instructions, then bring it to room temperature while still wrapped. Sheets that are cold or uncovered tear more easily. If a sheet does split, patch it with another piece and brush the join with butter; the layers do not have to look perfect to bake well.
Adjust salt after tasting. Feta provides much of the filling’s seasoning. If using a particularly salty feta, omit the added salt; if your cheese is mild, add a little more. Avoid adding salt before tasting the combined filling.
Use frozen spinach if needed. Replace the fresh spinach with 20 oz (566 g) frozen chopped spinach, thawed completely and squeezed very dry. It saves washing and wilting time, though the filling will have a finer, softer texture than one made with fresh leaves.

Serving Suggestions

Serve spanakopita as a main dish with a crisp Greek-style salad of tomatoes, cucumber, red onion, olives, and a little oregano. A lemon wedge on the side brightens the rich pastry without needing a sauce. For a more substantial meal, add roasted potatoes or a bowl of lentil soup; for a buffet or picnic, cut the pie into smaller squares and serve it alongside olives and sliced vegetables.

The pie is also good at room temperature, which makes it practical for a lunch spread. If serving it as part of a larger meal, let it rest and cut it shortly before it goes to the table so the layers stay crisp. A spoonful of plain thick yogurt or tzatziki is an optional cool accompaniment, but the filling is flavorful enough to serve on its own.

Variations

For a small change in the herb profile, replace up to half the dill with fresh mint, or use more parsley if dill is unavailable. Mint gives the filling a cooler, more aromatic note; parsley keeps it mild and grassy. You can also stir in ½ cup (75 g) finely chopped, drained artichoke hearts, but squeeze them dry so they do not add extra moisture.

To make individual triangles, cut each filo sheet lengthwise into strips about 3 inches (7.5 cm) wide. Put a small spoonful of filling at one end and fold the strip over itself into a triangle, like folding a flag, brushing the pastry lightly with butter as you go. Bake the triangles on a lined sheet at 375°F (190°C) until golden, usually about 20 to 25 minutes; check early because their size and filo thickness affect browning. This takes longer to assemble than the pan pie but is convenient for appetizers.

If you cannot find filo, puff pastry can be used as a practical alternative, though it produces a thicker, more buttery crust rather than the delicate, crisp layers of spanakopita. Use two sheets to line and cover the filling, follow the pastry package’s baking directions, and ensure the egg-containing center reaches 160°F (71°C). For a gluten-free version, look for gluten-free filo where available and follow its handling and baking instructions; regular filo is made with wheat and is not gluten-free.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. The pastry softens somewhat as it sits, but reheating in an oven or toaster oven helps restore its crispness. Place slices on a baking sheet and heat at 350°F (175°C) until hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave also works, but the filo will be softer.

To freeze, cool the baked pie, cut it into portions, and wrap them airtight. Freeze for up to 2 months for best quality. Reheat from frozen in a 350°F (175°C) oven until hot in the center, checking that it reaches 165°F (74°C). Avoid leaving the pie at room temperature for an extended serving period; refrigerate it promptly after the meal.

Frequently Asked Questions

Can I assemble spanakopita ahead of time?
Yes. Assemble and score the pie, cover the pan, and refrigerate it for up to 1 day before baking. Keep it chilled until the oven is ready. The cold pastry may need a few extra minutes in the oven, so judge by browning and check that the center reaches 160°F (71°C). For the crispest result, do not brush the top with extra butter until just before baking if you are preparing it well in advance.

Why did my spanakopita turn soggy?
The most common cause is excess water in the spinach or other filling ingredients. Cook off liquid from the fresh spinach, squeeze it thoroughly after cooling, and drain any liquid that collects after mixing. A crowded pan or a low oven temperature can also slow browning, so use the specified oven temperature and bake until the top is deeply golden.

Can I use frozen spinach instead of fresh?
Yes. Use 20 oz (566 g) frozen chopped spinach, thaw it fully, and squeeze it very dry before mixing it with the other ingredients. Frozen spinach is already chopped and tends to make a more uniform filling, while fresh spinach leaves give the pie a slightly more varied texture. Do not use the spinach while it is still icy or wet.

Do I have to use dill?
No. Dill is a familiar spanakopita herb, but recipes vary. Replace some or all of it with parsley, or use a smaller amount of fresh mint for a different aromatic flavor. Dried herbs are more concentrated, so use about 1 tablespoon (3 g) dried dill in place of ½ cup (15 g) fresh, and taste the filling before adding more.

Can spanakopita be served cold?
It can be eaten at room temperature and is often convenient for a picnic or buffet, though it is usually at its crispest when freshly baked or reheated. Do not leave it out for more than 2 hours; refrigerate leftovers and reheat them to 165°F (74°C) when serving hot again.

How do I keep filo from tearing?
Thaw the pastry as directed on its package and keep the sheets covered while assembling. Brush each layer lightly rather than soaking it with butter, and do not worry about small tears: overlapping sheets and folded edges conceal most breaks. If the filo feels brittle, it may have dried out; cover it promptly and work with one sheet at a time.

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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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