Spanakopita is a Greek pastry of spinach and feta wrapped in crisp phyllo sheets. The filling stays moist inside while the pastry turns golden and shatters when you bite it. The trick is squeezing out every drop of moisture from the spinach so the phyllo stays crisp instead of turning soggy.
Ingredients for Spanakopita
Frozen spinach is the backbone of the filling, giving you volume and a clean spinach flavor without the watery fresh kind. Feta cheese brings sharp, salty tang that cuts through the mild greens. Onion softens and adds sweetness to balance the salt. Garlic deepens the flavor without being loud. Egg binds the filling so it holds together when you cut the pastry. Dill is the signature herb here, herbaceous and bright. Nutmeg adds a whisper of warmth. Black pepper seasons it. Phyllo dough creates the crisp, shattering layers that make this dish. Butter brushed between each sheet browns the phyllo and makes it crackle.
Why This Spanakopita Works
The filling comes together quickly because the spinach is already cooked. You thaw it, squeeze it completely dry, then mix it with the other ingredients raw. The egg will set in the oven and hold everything together so the pastry doesn’t tear when you cut it.
Phyllo dough is so thin that it browns and crisps in just 35 minutes at a high temperature. Each sheet needs a light brush of melted butter so it browns evenly and pulls away from the next layer. If you skip the butter or brush too little, the sheets stick together and turn leathery instead of crisp.
Baking at 375°F (190°C) is hot enough to brown the phyllo before the filling dries out. If you go hotter, the top burns before the inside cooks through. If you go cooler, the phyllo steams instead of crisps.
Mistakes To Avoid
Wet spinach is the biggest enemy of crisp phyllo. If you don’t squeeze out the water, steam rises from the filling and softens the pastry, leaving you with a soggy, chewy cake instead of a crisp one. Even if the spinach looks dry, squeeze it again.
Skipping butter between layers means the sheets stick together and turn into a tough, leathery crust instead of shattering. Every single sheet needs butter, even the ones you can’t see once they’re stacked.
Cutting the spanakopita while it is still hot causes the filling to fall apart and the pieces to fall to pieces. Wait at least 5 minutes so the egg sets and everything holds together, even if you want to serve it warm.
Thawing spinach at room temperature or in hot water speeds up the process but also cooks it slightly and makes squeezing harder. Thaw it in the refrigerator overnight or set the package in a bowl of cold water for 30 minutes, changing the water once.
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Ingredients
- 2 pounds frozen chopped spinach, thawed
- 8 ounces feta cheese, crumbled
- 1 small onion, minced fine
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 pound phyllo dough, thawed
- 12 tablespoons (170 grams) butter, melted
Step-by-step Instructions
- Thaw spinach in the refrigerator overnight or in a bowl of cold water for 30 minutes, changing the water once.
- Squeeze spinach in a clean kitchen towel three times, hard, until barely any water comes out.
- Mix spinach, feta, onion, garlic, egg, dill, nutmeg, and black pepper in a large bowl until combined.
- Brush a 9×13 baking pan lightly with melted butter on the bottom and all four sides.
- Unroll phyllo dough and cover the stack with a damp kitchen towel so the sheets don’t dry out and crack.
- Lay one phyllo sheet in the pan, brush it lightly with melted butter, and repeat with 6 more sheets, brushing each one.
- Spread the spinach filling evenly over the phyllo, leaving a 1/2 inch border on all sides.
- Layer 7 more phyllo sheets on top, brushing each one lightly with butter, until all sheets are used.
- Brush the top sheet with butter, then use a sharp knife to score the pastry into 12 rectangles, cutting halfway through to the filling but not all the way to the pan bottom.
- Bake at 375°F (190°C) for 35 to 40 minutes, until the top is deep golden brown and the filling reaches 165°F (74°C) in the center when checked with an instant-read thermometer.
- Cool for 5 minutes in the pan, then cut all the way through along the score lines and serve warm or at room temperature.
Frequently Asked Questions
Can this be made ahead?
Yes. Assemble the spanakopita up to 8 hours ahead, cover it tightly with plastic wrap, and refrigerate. Bake it straight from the refrigerator, adding 5 to 10 minutes to the baking time. You can also bake it, cool it completely, cover it, and refrigerate for up to 3 days, then reheat it in a 325°F (163°C) oven for 10 to 15 minutes until warm.
Can you freeze spanakopita?
Yes, unbaked or baked. Wrap the unbaked pastry tightly in plastic wrap and foil, and freeze for up to 3 months. Bake it straight from the freezer, adding 10 to 15 minutes to the time. Baked spanakopita also freezes well for up to 2 months. Thaw it overnight in the refrigerator and reheat at 325°F (163°C) for 15 minutes.
Can you use fresh spinach instead of frozen?
Yes, but you need about 3 pounds of fresh spinach, which will cook down to roughly 2 pounds when wilted. Wilt it in a large pot over medium heat, stirring often, until completely soft, then cool it and squeeze it hard in a towel at least three times to remove all the water.
Serving Ideas for Spanakopita
Serve spanakopita warm or at room temperature with a simple lemon wedge on the side, which brightens the salty feta. A small bowl of Greek yogurt mixed with fresh dill makes a cool, tangy dip that cools your mouth after each bite. A crisp green salad with cucumber and red onion balances the richness of the butter and cheese.
