Spanakopita
A classic Greek savory pie with a crispy, flaky phyllo crust and a rich filling of spinach and feta cheese. Perfect for a light lunch or as an appetizer, it's a taste of the Mediterranean in every bite.
For 4 servings
Preheat oven and prepare the aromatics.
Preheat your oven to 375°F (190°C). Lightly oil an 8x8 inch baking dish. While the oven heats, chop your scallions and dill.
TIPEnsure your phyllo dough is fully thawed in the refrigerator overnight for best results. Keep it covered with a damp towel while you work to prevent it from drying out.Cook the spinach and scallions.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped scallions and cook until softened, about 2-3 minutes.
- Add the fresh spinach in batches, stirring until it wilts completely. This may take 5-7 minutes.
- Remove from heat and let it cool slightly.
Squeeze the spinach dry.
Once the spinach mixture is cool enough to handle, place it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent a soggy filling.
TIPYou'll be surprised how much water comes out. A dry filling is the key to a crispy Spanakopita.Make the spinach and feta filling.
In a large bowl, combine the squeezed spinach, crumbled feta, beaten eggs, chopped dill, black pepper, salt, and nutmeg. Mix well until everything is evenly incorporated.
Layer the phyllo dough.
- Carefully unroll the phyllo sheets. Place one sheet in the bottom of your prepared baking dish, gently pressing it into the corners.
- Brush the sheet lightly with some of the remaining 1.5 tablespoons of olive oil.
- Repeat with 3 more sheets, brushing each one with oil, to create the bottom crust.
- Spread the spinach and feta filling evenly over the phyllo base.
Create the top crust.
- Layer the remaining 4 sheets of phyllo on top of the filling, brushing each sheet with olive oil as you go.
- Tuck any overhanging edges into the sides of the dish.
- Brush the final top layer with the last of the olive oil.
Score and bake the Spanakopita.
Using a sharp knife, carefully score the top layers of phyllo into 4 equal squares. Do not cut all the way through the filling. Bake for 35-40 minutes, or until the top is golden brown and crispy.
Rest and serve.
Remove the Spanakopita from the oven and let it rest for at least 10 minutes before cutting along the score lines and serving. This helps the filling set.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the spinach completely dry is the most important step for a non-soggy pie.
- 2Work quickly with phyllo dough and always keep the sheets you aren't using covered with a damp cloth to prevent them from cracking.
- 3Be gentle when brushing the phyllo with oil; it tears easily.
- 4For extra flavor, you can add a tablespoon of fresh chopped parsley or mint to the filling.
- 5Reheat leftovers in the oven or an air fryer to restore crispiness, not the microwave.
Adapt it for your goals.
Vegan
Replace the feta cheese with a high-quality vegan feta and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) in place of the chicken eggs.
high proteinHigh protein
Add 1/2 cup of cooked quinoa or some shredded cooked chicken to the spinach filling for an extra protein boost.
quickQuick
Use a 10-ounce package of frozen chopped spinach instead of fresh. Thaw it completely and squeeze out all the excess water before using.
kid friendlyKid friendly
Reduce the amount of dill and scallions for a milder flavor. You can also make them in individual muffin tins for fun, single-serving pies.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of iron, which is essential for producing red blood cells and preventing anemia.
Good Source of Calcium
Feta cheese provides a good amount of calcium, which is vital for strong bones and teeth.
Contains Healthy Fats
Olive oil is rich in monounsaturated fats, which are known to support heart health by reducing bad cholesterol levels.
Packed with Vitamins
This dish is a good source of Vitamin A, Vitamin K, and folate from the generous amount of spinach.
Frequently asked questions
Spanakopita can be a healthy choice. It's rich in iron and vitamins from spinach, calcium from feta, and healthy monounsaturated fats from olive oil. This version is baked, not fried, making it a lighter option.
