ChefSnapOpen in the app

Greek

Spanakopita (Spinach Pie)

A savory Greek pastry made with flaky phyllo dough layers and a rich filling of spinach, feta cheese, and fresh herbs.

Spanakopita (Spinach Pie) — Greek — ChefSnap
40 minsPrep
50 minsCook
8Serves
MediumDifficulty
380 kcal per serving15g protein 30g carbs 22g fat
Watch it made — Spanakopita (Spinach Pie)Watch it madeDimitra's Dishes · 11:56

Ingredients

Method

  1. Preheat oven to 180°C (350°F). Sauté the spinach and spring onions until wilted, then squeeze out all excess liquid thoroughly.
  2. In a large bowl, mix the drained spinach with crumbled feta cheese, beaten eggs, dill, parsley, and a pinch of nutmeg.
  3. Brush a baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet generously with butter.
  4. Spread the spinach and feta filling evenly over the phyllo layers.
  5. Top with the remaining phyllo sheets, buttering each one. Score the top layers into squares with a sharp knife.
  6. Bake for 45-50 minutes until the phyllo is crisp and golden brown.

Common questions

Can I substitute frozen spinach for fresh spinach in spanakopita?

Yes. Thaw the frozen spinach completely, then squeeze it very dry with a towel or cheesecloth. Use less than you would fresh spinach by volume, since frozen is already compacted and can make the filling watery.

How long does spanakopita need to bake, and how do I know it’s done?

Bake at 180°C / 350°F for 45–50 minutes, until the top is deep golden brown and crisp. If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.

What are the most common mistakes when making spanakopita?

The biggest mistake is not removing enough liquid from the spinach, which makes the pastry soggy. Also avoid using cold butter that tears phyllo, and don’t skip brushing enough butter between sheets.

How should I store leftover spanakopita?

Cool completely, then cover and refrigerate for up to 3–4 days. Reheat in the oven at 160–170°C / 325°F so the pastry stays crisp. Microwaving works, but it softens the phyllo.

What should I serve with spanakopita?

Serve it warm or at room temperature with a simple Greek salad, lemon wedges, or a yogurt-dill sauce. It also works well as part of a mezze spread with olives, cucumbers, and roasted vegetables.