Spanakopita Spinach and Feta Pie

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 35 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 1 pound phyllo dough, thawed overnight in the refrigerator
• 2 pounds fresh baby spinach, roughly chopped
• 3 tablespoons extra-virgin olive oil, divided, plus 1/4 cup for brushing
• 1 medium yellow onion, finely chopped
• 6 scallions, thinly sliced
• 3 garlic cloves, minced
• 12 ounces feta cheese, crumbled
• 4 large eggs, lightly beaten
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 6 tablespoons unsalted butter, melted

Do This

• 1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
• 2. Sauté onion and scallions in olive oil for 5 minutes, then add garlic for 30 seconds.
• 3. Add spinach in batches and cook until wilted; drain, squeeze dry, and cool for 10 minutes.
• 4. Mix spinach with feta, eggs, dill, parsley, salt, pepper, and nutmeg.
• 5. Layer 10 buttered-oiled phyllo sheets in the pan, add filling, then top with 8 more buttered-oiled sheets.
• 6. Score the top into 12 pieces and bake for 45 to 50 minutes until deeply golden and crisp.
• 7. Rest 15 minutes before slicing so the pieces hold together neatly.

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Why You’ll Love This Recipe

• Flaky and golden: Layers of phyllo bake into a crisp, shattering crust around a savory spinach-feta filling.
• Perfect for gatherings: It slices cleanly into squares, making it ideal for brunch, lunch, potlucks, and party tables.
• Big fresh flavor: Dill, parsley, scallions, garlic, and a little nutmeg keep the filling bright and aromatic.
• Make-ahead friendly: Assemble it earlier in the day, refrigerate, then bake when you are ready to serve.

Grocery List

• Produce: 2 pounds fresh baby spinach, 1 medium yellow onion, 6 scallions, 3 garlic cloves, 1 bunch fresh dill, 1 bunch fresh parsley, 1 lemon if serving with wedges
• Dairy: 12 ounces feta cheese, 4 large eggs, 6 tablespoons unsalted butter
• Pantry: 1 pound phyllo dough, extra-virgin olive oil, kosher salt, black pepper, ground or freshly grated nutmeg

Full Ingredients

For the Spinach and Feta Filling

• 2 pounds fresh baby spinach, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped, about 1 cup
• 6 scallions, thinly sliced, white and green parts separated
• 3 garlic cloves, minced
• 12 ounces feta cheese, crumbled
• 4 large eggs, lightly beaten
• 1/2 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon kosher salt, plus more if needed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg or ground nutmeg

For the Phyllo Layers

• 1 pound phyllo dough, thawed overnight in the refrigerator
• 6 tablespoons unsalted butter, melted
• 1/4 cup extra-virgin olive oil
• 1 tablespoon extra-virgin olive oil, for greasing the baking dish

Optional for Serving

• Lemon wedges
• Extra chopped fresh dill
• Plain Greek yogurt or tzatziki

Step-by-Step Instructions

Step 1: Thaw the phyllo and prepare your pan

Thaw 1 pound of phyllo dough overnight in the refrigerator, keeping it in its package so it does not dry out. About 30 minutes before assembling, set the sealed phyllo package on the counter so the sheets become flexible but not warm. Heat the oven to 375°F. Brush a 9-by-13-inch baking dish with 1 tablespoon olive oil, making sure to coat the bottom and sides.

In a small bowl, stir together 6 tablespoons melted unsalted butter and 1/4 cup extra-virgin olive oil. This mixture will be used between the phyllo layers for a tender, crisp, golden crust.

Step 2: Sauté the onions, scallions, and garlic

Heat 2 tablespoons extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and the white parts of the scallions. Cook for 5 minutes, stirring often, until softened and translucent but not browned. Add the green parts of the scallions and the minced garlic, then cook for 30 seconds to 1 minute, just until fragrant.

Step 3: Cook the spinach until wilted

Add the chopped spinach to the pan in 3 to 4 batches, stirring each batch until it wilts enough to make room for the next. Sprinkle in 1/4 teaspoon of the kosher salt to help draw out moisture. Cook for 5 to 7 minutes total, until all the spinach is wilted and the pan looks very juicy. Remove the pan from the heat.

Step 4: Drain and cool the filling base

Transfer the spinach mixture to a colander set over the sink or a large bowl. Let it drain for 5 minutes, then press firmly with the back of a spoon to remove as much liquid as possible. When cool enough to handle, gather the spinach mixture in a clean kitchen towel and squeeze very well. This step is important: excess moisture can make the bottom phyllo soggy.

Spread the squeezed spinach mixture on a plate or baking sheet and let it cool for about 10 minutes. The filling should be warm or room temperature before the eggs are added.

Step 5: Mix the spinach, feta, herbs, and eggs

In a large mixing bowl, combine the drained spinach mixture, 12 ounces crumbled feta, 4 lightly beaten eggs, 1/2 cup chopped dill, 1/4 cup chopped parsley, the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Stir gently until evenly combined. Taste a small bit of the spinach mixture before adding the eggs if you want to check the salt level, since feta varies in saltiness.

Step 6: Build the bottom phyllo layers

Unroll the phyllo dough and lay it flat on a clean work surface. Cover the stack with a sheet of parchment paper or plastic wrap, then place a slightly damp kitchen towel over the top. Keep the phyllo covered whenever you are not actively using it so the delicate sheets do not dry out and crack.

Place 1 phyllo sheet into the prepared baking dish, letting the edges come up the sides of the pan. Brush lightly with the butter-olive oil mixture. Add another phyllo sheet, brush again, and repeat until you have 10 sheets on the bottom. Rotate or slightly offset the sheets as needed so the overhanging edges are distributed around the dish.

Step 7: Add the spinach-feta filling

Spoon the spinach and feta filling over the bottom phyllo layers. Spread it into an even layer all the way to the corners, but do not pack it down too firmly. Fold any overhanging phyllo edges gently over the filling. Brush the folded edges with a little of the butter-olive oil mixture so they bake up crisp.

Step 8: Add the top phyllo layers and score the pie

Layer 8 more phyllo sheets over the filling, brushing each sheet lightly with the butter-olive oil mixture before adding the next. Tuck the edges down inside the pan or fold them neatly over the top, brushing the folded edges as you go. Brush the top generously with the remaining butter-olive oil mixture.

Using a very sharp knife, score the top layers into 12 squares or rectangles. Cut through the top phyllo layers and just slightly into the filling, but do not cut all the way through the bottom crust. Scoring before baking makes the finished pie much easier to slice without crushing the flaky top.

Step 9: Bake until crisp, golden, and set

Bake at 375°F for 45 to 50 minutes, until the top is deeply golden brown, the edges are crisp, and the filling is set. If the top browns too quickly before the center is hot, loosely tent the dish with foil for the final 10 minutes. Let the pie rest in the pan for 15 minutes before cutting along the scored lines and serving.

Pro Tips

• Squeeze the spinach very dry: This is the most important step for a crisp-bottomed pie. If the spinach still feels wet, squeeze it again.
• Keep phyllo covered: Phyllo dries out quickly. A damp towel over parchment or plastic wrap keeps the sheets pliable without making them soggy.
• Brush lightly, not heavily: A thin layer of the butter-olive oil mixture between sheets creates crisp layers without greasiness.
• Score before baking: Cutting the top before it bakes prevents the delicate crust from shattering when you slice it later.
• Rest before serving: A 15-minute rest helps the eggs and feta set, giving you cleaner, more sliceable pieces.

Variations

• Use frozen spinach: Substitute 3 pounds frozen chopped spinach, thawed. Squeeze it extremely dry before sautéing briefly with the onion mixture, then continue with the recipe.
• Add extra greens: Replace up to 1 pound of spinach with chopped Swiss chard, kale, or beet greens. Remove tough stems and cook until tender.
• Make it richer: Stir 1/2 cup ricotta cheese into the filling for a creamier texture, reducing the feta to 10 ounces if you prefer a milder flavor.

Storage & Make-Ahead

Store leftover spinach and feta pie in an airtight container in the refrigerator for up to 4 days. Reheat uncovered in a 350°F oven for 12 to 18 minutes, or until hot and crisp again. Avoid microwaving if possible, because the phyllo will soften.

To make ahead, assemble the pie up to 8 hours before baking, cover tightly, and refrigerate. For the best texture, wait to score the top until just before baking if the phyllo still feels soft enough to cut. Bake directly from the refrigerator at 375°F, adding 5 to 10 minutes to the cook time as needed. You can also freeze the fully baked and cooled pie for up to 2 months; reheat from frozen at 350°F until warmed through and crisp, about 30 to 40 minutes.

Nutrition (per serving)

Calories: 390 kcal | Carbs: 32g | Protein: 14g | Fat: 24g | Saturated Fat: 9g | Fiber: 3g | Sugar: 3g | Sodium: 720mg | Cholesterol: 105mg