Greek Recipes With Phyllo Dough: Classic Spanakopita

Spanakopita is a Greek savory pie made with spinach, feta, herbs, and crisp layers of phyllo dough. This version bakes in a rectangular pan, so it is easy to slice and share; squeezing the spinach dry and brushing the pastry lightly with oil and butter help keep the filling flavorful and the layers crisp.

Ingredients

1 package frozen chopped spinach, 20 oz (567 g), thawed
12 sheets phyllo dough, about 9 × 13 in (23 × 33 cm) each, thawed according to the package
12 oz (340 g) feta cheese, crumbled
2 large eggs (about 100 g without shells), lightly beaten
4 scallions, about 2 oz (55 g), thinly sliced
1 small yellow onion, about 5 oz (140 g), finely diced
¼ cup (15 g) chopped fresh dill
¼ cup (15 g) chopped fresh flat-leaf parsley
½ teaspoon (2.5 g) finely grated lemon zest
¼ teaspoon (1.5 g) fine salt, or less to taste depending on the feta
¼ teaspoon (0.5 g) freshly ground black pepper
⅓ cup (80 ml) olive oil
4 tablespoons (56 g) unsalted butter, melted

Instructions

Prepare the oven and pan. Heat the oven to 375°F (190°C). Lightly oil a 9 × 13-inch (23 × 33 cm) baking pan. Have a clean, slightly damp kitchen towel ready to cover the phyllo sheets while you work. The towel should be damp, not wet; excess moisture can make the pastry sticky.
Get the spinach very dry. Put the thawed spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink in batches. Keep squeezing until little or no liquid comes out. This step matters: water left in the spinach can make the bottom pastry soft. Break up any compacted spinach afterward.
Make the filling. In a large bowl, combine the spinach, feta, eggs, scallions, onion, dill, parsley, lemon zest, salt, and pepper. Stir until the herbs and cheese are distributed throughout. Taste a small amount and adjust the seasoning if needed; feta varies in saltiness, so it is best to start with the modest amount listed. Set the filling aside while you prepare the pastry.
Mix the brushing fat. Stir the olive oil and melted butter together in a small bowl. Keep a pastry brush nearby. If the butter begins to firm up while you work, warm it briefly until it is fluid again, but do not let it get hot.
Layer the base. Unroll the phyllo and keep the unused sheets under the damp towel. Lay one sheet in the prepared pan, letting the edges extend over the sides if needed. Brush it lightly with the oil-and-butter mixture. Add five more sheets, brushing each one lightly before adding the next. A few wrinkles are fine; avoid pressing or stretching the delicate pastry. If a sheet tears, patch it with another piece.
Add the filling and top layers. Spread the spinach mixture evenly over the phyllo base. Lay a sheet of phyllo over the filling and brush it lightly; repeat with the remaining five sheets. Fold the overhanging pastry edges inward to make a border, brushing the folds as you go. Brush the top with the last of the fat. With a sharp knife, score the top layers into eight portions, cutting through the pastry without pushing the blade all the way through the filling. Scoring before baking makes neat slices easier later.
Bake until golden and set. Bake for 40–45 minutes, rotating the pan once if your oven browns unevenly. The phyllo should be crisp and deeply golden, and the center should look set rather than liquid. Since this filling contains eggs, check the center with a food thermometer; USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C). If the top is browning too quickly before the center reaches temperature, loosely cover it with foil and continue baking.
Rest, then slice. Set the pan on a rack and let the spanakopita rest for 15 minutes before cutting along the scored lines. The rest helps the filling settle and makes the portions easier to lift. Serve warm or at room temperature.

Tips

Protect the phyllo from drying out. Phyllo tears easily when exposed to air. Keep the stack covered and take out one sheet at a time. If a sheet does split, overlap the pieces and carry on; the finished pastry will still have plenty of crisp layers.
Use a light hand with the fat. Brush a thin, even coating over each sheet rather than soaking it. Too much oil or butter can make the layers heavy, while completely dry patches may bake up pale. A little unevenness is normal and does not need to be corrected perfectly.
Thaw phyllo safely and completely. Follow the package directions, usually thawing it in the refrigerator before bringing it to room temperature while still wrapped. Do not try to separate frozen sheets, which can crack. If the sheets are cold and stiff, give them a little more time before unrolling.
Do not skip squeezing the spinach. Frozen spinach holds a surprising amount of water. Squeeze it in manageable batches and check again before mixing. Fresh spinach can also be used, but cook it down first, cool it, and squeeze out its liquid; the filling needs to be compact, not wet.

Serving Suggestions

Serve spanakopita warm as a vegetarian main with a crisp Greek-style salad of tomato, cucumber, red onion, olives, and a simple lemon-and-olive-oil dressing. A spoonful of plain Greek yogurt or tzatziki adds a cool, creamy contrast to the savory filling, though neither is necessary. For a larger meal, pair it with lentil soup, roasted vegetables, or lemon potatoes. Cut smaller squares for a buffet or appetizer spread, and larger portions for lunch or dinner.

The pie is also good at room temperature, which makes it useful for picnics and shared meals. If serving it as part of a spread, keep it out for no more than two hours, then refrigerate any remaining portions. For the crispest texture, bring only the amount you expect to serve to the table rather than leaving the whole pan out for an extended period.

Variations

Use fresh spinach: Substitute about 2 lb (900 g) fresh spinach for the frozen spinach. Cook it in batches in a wide pan until wilted, cool it, and squeeze it thoroughly before chopping and mixing it into the filling. Fresh spinach shrinks dramatically, so start with a generous amount. The finished filling may have a slightly fresher, less concentrated spinach flavor.

Change the herbs: Dill and parsley are a familiar combination, but you can use 2 tablespoons (6 g) chopped fresh mint in place of some of the parsley for a brighter, more aromatic filling. Dried dill works in a pinch: use 1 tablespoon (about 3 g) dried dill instead of the fresh dill, and expect a less delicate herbal flavor. Avoid adding lots of extra herbs without tasting, since they can overwhelm the spinach and feta.

Make it without onion: Leave out the yellow onion and add two extra scallions, or use ½ cup (75 g) finely chopped leek that has been softened in a little olive oil and cooled. This changes the filling’s sweetness and texture slightly but keeps the savory balance. If using a salty feta, you can also reduce the added salt or leave it out.

Try individual triangles: Use the same filling and cut phyllo sheets into long strips, placing a small spoonful of filling near one end and folding the strip into a triangle. Brush the outside lightly with the oil-and-butter mixture and bake on a parchment-lined tray at 375°F (190°C) until crisp and golden, checking the centers for 160°F (71°C). The number of pastries depends on the width of your strips and how much filling you use; work quickly and keep unused phyllo covered.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them within two hours of baking in a covered container. Cooked spanakopita keeps for 3–4 days in the refrigerator. The pastry gradually softens in storage, so an airtight container is best for food safety, while reheating in the oven helps restore some crispness. Do not leave the pie at room temperature overnight.

To reheat a portion, place it on a baking sheet in a 350°F (175°C) oven until hot throughout, usually 10–15 minutes depending on its size. Reheat leftovers to 165°F (74°C), checked with a food thermometer. A microwave works for convenience, but the phyllo will be softer; use short bursts and check the center so it does not become overly hot at the edges.

For longer storage, freeze cooled portions in a freezer-safe container with parchment between layers for up to two months for best quality. Thaw them in the refrigerator, then reheat as above. You can also freeze the unbaked assembled pie, well wrapped, and bake it from frozen, allowing extra time and covering the top loosely if it browns before the center is hot. Check that the egg filling reaches 160°F (71°C) before serving.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?
Yes. Cook about 2 lb (900 g) fresh spinach until wilted, cool it, then squeeze it very dry and chop it. Do not add it raw: it releases a lot of water as it bakes and can leave the filling loose and the pastry soggy.

Why is my phyllo soggy on the bottom?
The most common cause is excess moisture in the spinach. Squeeze thawed spinach firmly, and avoid adding liquid from the bowl or pan. A thoroughly preheated oven, a metal pan, and a filling spread in an even layer also help the base bake through.

Can I assemble spanakopita ahead of time?
You can assemble it, cover it, and refrigerate it for several hours before baking. Keep it chilled rather than leaving the raw egg filling at room temperature. The pastry may soften a little as it sits, so for the crispest layers, bake it soon after assembly when possible.

Do I need to cut the pie before baking?
Scoring the top phyllo layers before baking is helpful because crisp pastry can shatter when cut after baking. Cut only through the top layers at first, then use those lines to guide a knife through the filling after the pie has rested. If you forget to score it, let it rest and use a sharp serrated knife with gentle strokes.

Is spanakopita traditionally made with exactly these ingredients?
There are regional and family variations. Spinach, feta, and phyllo are common in this style, while the choice and proportions of herbs, greens, and onion can differ. This recipe is a practical pan-baked version, not a claim that there is only one correct formula.

Can I make it without eggs?
Yes, though the filling will be less cohesive and may crumble more when sliced. Omit the eggs and mix in 2 tablespoons (16 g) fine breadcrumbs to help absorb moisture, then bake until the filling is hot and the pastry is golden. The egg-free version does not require the egg-dish temperature check, but it should still be served hot and refrigerated promptly after the meal.

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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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