Save to Pinterest There's a particular afternoon I can't forget—my grandmother's kitchen in Athens, the late spring sun streaming through the windows, and the sound of her gently layering phyllo sheets like she was handling something precious. She didn't use a recipe; her hands just knew. Years later, when I finally made spanakopita myself, I understood it wasn't about precision—it was about respecting each layer, each fold, each whisper-thin sheet that would become something crispy and golden. That first time, my filling was too wet and my phyllo tore, but somehow it still tasted like home.
I brought spanakopita to a potluck once, nervous because everyone else had their trendy bowls and minimalist plating. Mine arrived in a humble baking dish, slightly irregular squares, golden and steaming. It disappeared first, and someone asked for the recipe right there at the table—that's when I knew this dish had something real to offer, something that transcended food trends.
Ingredients
- Fresh spinach (2 lbs): The backbone of this pie; if using frozen, squeeze it dry or it'll weep moisture into your filling and make everything soggy.
- Yellow onion and scallions: They soften into the spinach and provide a gentle sweetness that balances the tang of feta.
- Fresh dill and parsley: Don't skip these—dried herbs will do in a pinch, but fresh herbs are what give spanakopita its soul.
- Feta cheese (8 oz): Crumble it yourself if possible; pre-crumbled tends to be drier and won't distribute as evenly.
- Ricotta or cottage cheese: Optional, but it adds creaminess and keeps the filling from being too dry or sharp.
- Eggs: They bind everything together and create a slight custard-like texture in the center.
- Nutmeg and black pepper: Nutmeg is the secret weapon here—just a whisper of it elevates the whole thing.
- Phyllo dough (1 lb): Handle it gently and keep unused sheets covered with a damp towel or they'll crack and shatter on you.
- Olive oil or butter (1/2 cup): This is what creates the crispy, shattering top layer everyone loves.
Instructions
- Prep and heat:
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. You want it ready so you're not scrambling once the phyllo is down.
- Cook the aromatics:
- Heat 2 tablespoons of olive oil in a large skillet and add your chopped onion and scallions. You're looking for softness and a faint golden edge—about 5 minutes.
- Wilt the spinach:
- Add your spinach in batches if it's fresh; if it's frozen, it goes straight in. Stir until everything is cooked down and any excess liquid has evaporated—this takes patience, but wet filling is the enemy of crispy pastry.
- Cool and combine:
- Let the spinach cool slightly, then squeeze out any remaining moisture with your hands or a clean kitchen towel. Transfer to a bowl and fold in the dill, parsley, feta, ricotta if using, beaten eggs, pepper, nutmeg, and salt. Taste as you go.
- Layer the base:
- Lay one phyllo sheet in your baking dish and brush it gently with oil or melted butter. Repeat with 6 or 7 more sheets, brushing each one. The edges will hang over the sides, which is exactly what you want.
- Add the filling:
- Spread the spinach mixture evenly over your phyllo base, smoothing it out so there are no bare patches.
- Finish with phyllo:
- Cover the filling with the remaining phyllo sheets, brushing each with oil or butter as before. Gently tuck the overhanging edges down into the dish so everything is sealed.
- Score before baking:
- Using a sharp knife, score the top layers into squares or diamonds. This makes it easier to cut later and helps the steam escape evenly.
- Bake until golden:
- Bake for 35 to 40 minutes, watching for a deep golden brown color. The kitchen will smell incredible—trust that smell. Let it cool for 10 minutes before serving so the filling can set slightly.
Save to Pinterest There's something almost meditative about layering phyllo, knowing that each brushstroke of oil is building something that will become satisfyingly crispy. My first spanakopita taught me that some dishes don't demand perfection—they just want attention and a little respect.
The Magic of Phyllo
Phyllo dough has an undeserved reputation for being difficult, but it's really just thin and delicate. The key is keeping unused sheets covered with a barely damp towel so they don't dry out and crack. Work quickly but gently—you're building layers that will trap steam and puff into something golden and shattered-crisp. Some people worry about using butter versus oil; honestly, either works, but butter gives a slightly richer flavor while oil creates a crisper, more delicate crust. My grandmother used oil because that's what she had, and I still make mine that way.
Variations and Substitutions
Spanakopita is endlessly adaptable once you understand the basic structure—spinach filling, phyllo wrapper, oil or butter for crispness. Chard, kale, or a mix of greens work beautifully in place of spinach, though heartier greens might need a little longer to cook down. Some cooks add a handful of pine nuts to the filling for texture, others use a mix of feta and gruyere for something less salty. You can even make individual triangles by cutting phyllo into squares, filling, and folding—they cook faster and look more elegant, though the rectangular version is honestly more forgiving.
Serving and Storage
Spanakopita is wonderful warm, at room temperature, or even cold, which makes it perfect for lunch the next day. It keeps covered at room temperature for a day, refrigerated for up to three days, and freezes beautifully—you can even bake it straight from frozen, just add 10 extra minutes to the baking time. Pair it with a crisp white wine like Assyrtiko or Sauvignon Blanc, or serve it alongside a bright salad and you have an entire meal that feels both casual and special.
- Leftovers actually taste better the next day once the flavors have melded.
- If reheating, a quick 5 minutes in a 325°F oven keeps the phyllo crispy instead of warming it in a microwave.
- You can assemble spanakopita up to 8 hours ahead and refrigerate before baking—no need to thaw if frozen.
Save to Pinterest Spanakopita is one of those recipes that teaches you something about cooking itself—that layers matter, that moisture control is real, that sometimes the most beautiful food comes from simple, honest ingredients treated with care. Make it once and you'll find yourself making it again.
Questions & Answers
- → Can frozen spinach be used instead of fresh?
Yes, frozen spinach works well if fully thawed and excess moisture is squeezed out before combining with the other ingredients.
- → How do you keep the phyllo pastry crisp during baking?
Brushing each phyllo sheet with olive oil or melted butter helps create a crispy, golden texture when baked.
- → What cheeses are best to use for the filling?
Feta cheese provides a salty tang, complemented optionally by ricotta or cottage cheese for a creamier texture.
- → Can other greens be substituted for spinach?
Yes, chard or a mix of leafy greens can be used as alternatives while maintaining a similar flavor and texture.
- → What is the recommended serving suggestion?
Serve warm or at room temperature alongside crisp white wines like Assyrtiko or Sauvignon Blanc for a balanced meal.
- → How should leftovers be stored and reheated?
Store leftovers covered in the refrigerator and reheat in a preheated oven to retain the flaky texture.