Spanakopita — Greek Spinach & Feta Pie

Cuisine: Greek / Mediterranean
Preparation Time: 30 minutes
Cooking Time: 45–50 minutes
Servings: 8

🧀 Ingredients

For the Filling:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 green onions, sliced

• 2 cloves garlic, minced

• 16 oz (450 g) fresh spinach leaves, roughly chopped (or 10 oz frozen spinach, thawed and drained well)

• 8 oz (225 g) feta cheese, crumbled

• ½ cup ricotta cheese (optional for creamier texture)

• 2 large eggs, lightly beaten

• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)

• 2 tablespoons fresh parsley, chopped

• Salt and black pepper to taste

• A pinch of nutmeg (optional)

For the Crust:

• 10 sheets of phyllo dough, thawed according to package instructions

• ½ cup unsalted butter, melted (or olive oil for brushing)

🥬 Instructions

1. Prepare the Spinach Filling
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add the green onions and garlic, and cook another minute until fragrant.

   Add the spinach in batches, stirring until wilted (or, if using frozen spinach, just mix it in and cook off any excess moisture). Remove from heat and let cool for 5–10 minutes.

2. Mix the Filling
   Once slightly cooled, transfer the spinach mixture to a large bowl. Stir in feta, ricotta (if using), beaten eggs, dill, parsley, salt, pepper, and nutmeg. Mix gently but thoroughly until everything is evenly combined.

   Tip: Taste before adding too much salt — feta is already quite salty!

3. Prepare the Phyllo Crust
   Preheat your oven to 375°F (190°C).
   Lightly brush a 9×13-inch baking dish with melted butter.
   Lay one sheet of phyllo dough at the bottom and brush it lightly with butter. Repeat with 5–6 layers, buttering each sheet as you go.

4. Add the Filling
   Spread the spinach-feta mixture evenly over the phyllo base. Smooth it out with a spatula.

5. Top the Pie
   Layer the remaining 4–5 sheets of phyllo on top, brushing each one with butter again.
   Tuck in the edges neatly around the filling to seal the pie.
   Using a sharp knife, score the top into squares or diamond shapes (this makes it easier to cut later).

6. Bake the Spanakopita
   Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and crisp.
   Let it rest for 10 minutes before slicing — this allows the filling to set and makes cleaner cuts.

🧄 Serving Suggestions

• Serve warm or at room temperature with Greek salad or tzatziki sauce.

• Great as a main dish, snack, or appetizer.

• Pair it with a glass of white wine or mint tea for a complete Mediterranean experience.

💡 Tips & Variations

• Make it mini: Create spanakopita triangles using smaller phyllo squares for party appetizers.

• No phyllo? Substitute with puff pastry for a flakier twist (though less traditional).

• Freezer-friendly: Assemble the unbaked pie, wrap tightly, and freeze up to 2 months. Bake directly from frozen, adding 10–15 minutes to baking time.

• Vegan option: Use vegan feta and olive oil instead of butter and eggs.

🇬🇷 Mediterranean Story

Spanakopita, meaning “spinach pie”, has roots in the rustic kitchens of Northern Greece. It was originally a farmer’s meal — made from foraged wild greens, homemade cheese, and hand-rolled dough. Over time, it became a national treasure of Greek cuisine, symbolizing the art of balancing freshness with richness.

In the United States, Spanakopita has gained immense popularity at Mediterranean restaurants and health-conscious bakeries. Loved for its flaky layers and nutrient-packed filling, it’s a perfect mix of comfort food and wholesome goodness.

Every bite offers a crispy, buttery crunch followed by the savory, tangy warmth of spinach and feta — a taste of Greece wrapped in golden perfection.