Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) fresh spinach, roughly chopped
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups / 225 g)
- 4 garlic cloves, minced
- 8 oz (225 g) feta, crumbled
- 1/2 cup (120 g) ricotta (optional but recommended)
- 2 large eggs
- 1/2 cup (20 g) fresh dill, finely chopped
- 2 tbsp (8 g) fresh parsley, chopped (optional)
- 1 tsp finely grated lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- Pinch of ground nutmeg
- 1 lb (454 g) phyllo dough, thawed
- 10 tbsp (142 g) unsalted butter, melted
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) baking dish.
- 2. Sauté onion in olive oil 6–8 minutes; add garlic 30 seconds.
- 3. Wilt spinach; squeeze out excess moisture until very dry.
- 4. Mix spinach with feta, ricotta, eggs, dill, lemon zest/juice, salt, pepper, nutmeg.
- 5. Layer 10 sheets phyllo in the dish, brushing butter between sheets.
- 6. Add filling; top with remaining phyllo (butter each sheet), tuck edges, score top.
- 7. Bake 45–55 minutes until deeply golden and crisp; cool 10 minutes, then slice.
Why You’ll Love This Recipe
- Shatteringly crisp top: buttery phyllo bakes into crackly layers that stay crisp.
- Bright, tangy filling: feta, dill, and lemon keep the spinach savory but lively.
- Make-ahead friendly: assemble in advance and bake when you’re ready.
- Perfect for any time of day: brunch, lunch with salad, or a cozy dinner side.
Grocery List
- Produce: fresh spinach, yellow onion, garlic, fresh dill, fresh parsley (optional), lemon
- Dairy: feta, ricotta (optional), eggs, unsalted butter
- Pantry: olive oil, phyllo dough (frozen section), kosher salt, black pepper, ground nutmeg
Full Ingredients
Spinach-Feta Filling
- 2 lb (907 g) fresh spinach, tough stems removed, roughly chopped
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 1/2 cups / 225 g)
- 4 garlic cloves, minced
- 8 oz (225 g) feta cheese, crumbled (about 2 cups loosely packed)
- 1/2 cup (120 g) ricotta cheese (optional but adds a creamy, tender center)
- 2 large eggs
- 1/2 cup (20 g) fresh dill, finely chopped
- 2 tbsp (8 g) fresh parsley, chopped (optional)
- 1 tsp finely grated lemon zest
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Pinch of ground nutmeg
Phyllo Layers
- 1 lb (454 g) phyllo dough, thawed according to package directions
- 10 tbsp (142 g) unsalted butter, melted (keep warm so it brushes easily)
Equipment
- 9 x 13-inch (23 x 33 cm) baking dish
- Large skillet or Dutch oven
- Colander and clean kitchen towel (or several paper towels) for wringing spinach dry
- Pastry brush
- Sharp knife for scoring
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange a rack in the middle of the oven and preheat to 375°F (190°C). Generously butter a 9 x 13-inch (23 x 33 cm) baking dish with a little of the melted butter. Set the dish aside.
Phyllo note: Keep the thawed phyllo covered with a slightly damp (not wet) towel while you work so it doesn’t dry out and crack.
Step 2: Sauté the aromatics
Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring often, until soft and lightly golden, 6–8 minutes.
Add the minced garlic and cook until fragrant, 30 seconds. (Keep the heat moderate so the garlic doesn’t brown, which can turn it bitter.)
Step 3: Wilt the spinach and squeeze it very dry
Add the chopped spinach to the skillet in big handfuls, stirring as it wilts. Cook just until collapsed and tender, 2–4 minutes. If there’s a lot of liquid in the pan, keep cooking for another minute to help evaporate some moisture.
Transfer the spinach mixture to a colander and let it cool for 5 minutes. Then grab handfuls and squeeze firmly to remove as much liquid as possible. For best results, wrap the spinach in a clean kitchen towel and wring it out over the sink until it feels quite dry. This is the key to a crisp crust and a filling that isn’t watery.
Step 4: Mix the tangy feta-dill filling
In a large bowl, combine the squeezed spinach mixture, crumbled feta, ricotta (if using), eggs, dill, parsley (if using), lemon zest, lemon juice, kosher salt, black pepper, and nutmeg.
Mix thoroughly so the eggs coat everything and the herbs and feta are evenly distributed. Taste a small pinch of filling and adjust salt if needed (feta varies a lot in saltiness).
Step 5: Build the bottom phyllo layers
Unroll the phyllo and place it on a cutting board. If your phyllo sheets are larger than the pan, you can let the excess hang over the edges (you’ll tuck it in later), or trim to fit.
Lay 1 sheet of phyllo in the buttered dish and brush lightly with melted butter. Repeat with 9 more sheets (for a total of 10 sheets), brushing butter between each sheet. Aim for an even layer rather than soaking it; a light, consistent butter layer gives the best flake.
Step 6: Add filling, top with phyllo, and score
Spoon the spinach-feta filling into the pan and spread it into an even layer all the way to the corners.
Top with the remaining phyllo sheets, one at a time, brushing each with melted butter as you go. Use 10 sheets for the top (or as many as your package provides, keeping the total butter roughly the same). Tuck any overhanging phyllo neatly around the edges to create a contained border. Brush the top generously with butter, especially along the edges.
Using a very sharp knife, score the top layers into 8 portions (or 12 smaller pieces) by cutting about halfway down through the phyllo without cutting all the way through the bottom layers. This helps the pie bake evenly and makes clean slicing much easier after baking.
Step 7: Bake until deeply golden and crisp
Bake at 375°F (190°C) until the top is a deep golden brown and the edges are crisp, 45–55 minutes. If the top is browning too quickly at the 35–40 minute mark, loosely tent with foil and continue baking.
Let the pie cool in the pan for 10 minutes before slicing along the score lines. Serve warm or at room temperature.
Pro Tips
- Dry spinach is everything: squeeze until you think it’s dry, then squeeze once more. Excess moisture is the main cause of soggy spanakopita-style pies.
- Butter lightly but consistently: a thin film between sheets creates crisp layers without making the crust greasy.
- Score before baking: phyllo shatters when cut after baking; scoring gives neat pieces and protects the delicate top.
- Use a sharp knife and gentle pressure: when scoring, let the knife do the work so you don’t compress the layers.
- Let it set briefly: a 10-minute rest helps the filling firm up so slices hold together.
Variations
- Frozen spinach shortcut: replace fresh spinach with 20 oz (567 g) frozen chopped spinach, thawed and squeezed extremely dry. Skip the wilting step; simply sauté onion/garlic, then stir in the thawed spinach just to warm through before mixing.
- Puff pastry “pie” version: use 2 sheets frozen puff pastry (thawed) in a 9-inch (23 cm) deep-dish pie plate or 10-inch (25 cm) skillet. Fill, top, egg-wash (1 egg + 1 tbsp water), and bake at 400°F (205°C) for 35–45 minutes until deeply golden.
- Add herbs and bite: include 3 sliced scallions and 1/4 tsp crushed red pepper flakes for a slightly sharper, spicier filling.
Storage & Make-Ahead
To store: Cool completely, then cover and refrigerate for up to 4 days. Phyllo will soften in the fridge, but it re-crisps well.
To reheat (best for crispness): Warm slices on a baking sheet in a 350°F (175°C) oven for 12–15 minutes, or until hot and the top is crisp again. Avoid the microwave if you want flaky layers.
Make-ahead (unbaked): Assemble the entire pie, score the top, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge at 375°F (190°C), adding 5–10 minutes as needed.
Freeze: Wrap the baked, cooled pie tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat at 350°F (175°C) for 20–25 minutes. You can also freeze unbaked; bake from frozen at 375°F (190°C) for 60–75 minutes, tenting if it browns too quickly.
Nutrition (per serving)
Approximate, based on 8 servings: 380 calories, 26 g fat, 26 g carbs, 3 g fiber, 12 g protein, 760 mg sodium.
