Authentic Spanakopita Recipe: Crispy Greek Spinach Feta Pie
Master this authentic spanakopita recipe featuring a bone-dry spinach and feta filling wrapped in crackling, olive-oil-brushed phyllo for the ultimate Greek side.
A truly great spanakopita recipe is defined by the contrast between its shatteringly crisp crust and a savory, herb-flecked center. While many versions suffer from a soggy bottom due to excess moisture in the greens, the secret to a perfect Greek spinach feta pie lies in aggressively salting and squeezing the spinach until it is completely dry before it ever touches the dough.
This version honors tradition by using plenty of fresh dill, sharp sheep's milk feta, and bright spring onions. By making spanakopita with phyllo brushed generously with extra virgin olive oil rather than butter, you achieve a lighter, more aromatic crunch that highlights the earthy flavor of the greens. Whether served as a centerpiece or a side, this method ensures a golden, crackling finish every single time.
Ingredients
The Spinach Filling
- 900g (2 lbs) fresh baby spinach, washed
- 1 tbsp kosher salt (for wilting)
- 200g (7 oz) spring onions (scallions), finely sliced
- 40g (1.5 cups) fresh dill, finely chopped
- 300g (10.5 oz) Greek feta cheese, crumbled into large chunks
- 2 large eggs, lightly beaten
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp cracked black pepper
The Crust
- 1 package (450g / 1 lb) phyllo pastry, thawed completely
- 180ml (3/4 cup) extra virgin olive oil
Instructions
- 1
Place the fresh spinach in a large colander over a sink and toss with 1 tablespoon of kosher salt; let sit for 20 minutes to draw out moisture.
- 2
Squeeze the spinach aggressively with your hands or wring it out in a clean kitchen towel until no more liquid emerges and the spinach is a dry, compact ball.
- 3
Roughly chop the squeezed spinach and place it in a large mixing bowl.
- 4
Add the sliced spring onions, chopped dill, nutmeg, and black pepper to the bowl and toss to combine.
- 5
Fold in the crumbled feta and beaten eggs gently, ensuring the cheese stays in distinct chunks rather than turning into a paste.
- 6
Preheat your oven to 180°C (350°F) and lightly brush a 9x13 inch baking pan with olive oil.
- 7
Lay one sheet of phyllo in the pan, allowing the edges to overhang, and brush lightly with olive oil; repeat until you have layered half of the phyllo sheets.
- 8
Spread the spinach and feta mixture evenly over the phyllo base, pressing down slightly with a spatula.
- 9
Top with the remaining sheets of phyllo, brushing each individual layer with olive oil as you stack them.
- 10
Tuck the overhanging edges inward to seal the pie, then use a sharp knife to score the top few layers of phyllo into squares or diamonds.
- 11
Bake for 45 to 55 minutes until the top is deeply golden brown and the pastry sounds hollow when tapped.
- 12
Let the spanakopita rest for at least 15 minutes before slicing all the way through to allow the filling to set.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 9 g
- Carbs
- 26 g
- Fat
- 20 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 740 mg
Tips
- → Never skip the salt-and-squeeze method; even 'pre-washed' spinach contains enough water to turn your pastry into a soggy mess.
- → Keep your unused phyllo sheets covered with a damp (not soaking) kitchen towel while you work to prevent them from becoming brittle and cracking.
- → Use a high-quality Greek feta stored in brine; domestic 'crumbles' are often too dry and lack the necessary tangy punch for this filling.
- → For the best texture, use a pastry brush with natural bristles to get an even, thin coat of oil without tearing the delicate dough.
FAQ
Why is my spanakopita soggy on the bottom?
Sogginess is almost always caused by moisture in the spinach. You must salt the raw spinach and wring it out thoroughly in a kitchen towel until it is bone-dry before mixing it with the eggs and feta.
Can I use frozen spinach for this spanakopita recipe?
Yes, you can substitute frozen chopped spinach. Thaw it completely and squeeze it even more thoroughly than fresh spinach, as frozen greens retain significantly more water.
How do I reheat leftover spanakopita without losing the crunch?
Avoid the microwave. Reheat slices in a 350°F (175°C) oven or air fryer for 5-8 minutes until the phyllo crisps back up.
Can I make this ahead of time?
You can assemble the pie a day in advance and keep it covered in the fridge. Bake it straight from the cold, but add 5-10 minutes to the total cooking time.
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