Here’s a detailed, traditional spanakopita recipe (Greek spinach pie) with step-by-step instructions, tips, and variations. This makes a 9×13-inch tray (about 12–16 servings).
Spanakopita (Greek Spinach Pie) – Detailed Recipe
Ingredients
Filling
- 2 lbs (900 g) fresh spinach (or 1 lb frozen, thawed & drained)
- 1 large onion, finely chopped
- 3–4 scallions, sliced (optional)
- 2–3 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or 2 tbsp dried dill)
- 1/4 cup fresh parsley, chopped
- 1/2 tsp nutmeg (optional, but traditional)
- Salt & black pepper, to taste
- 1/2 cup olive oil (divided)
- 2 eggs
- 12 oz (340 g) feta cheese, crumbled
- 1/2 cup ricotta or cottage cheese (optional, for creaminess)
Phyllo & Assembly
- 1 lb (450 g) phyllo dough (usually 1 package)
- 1 cup melted butter or olive oil (or a mix)
- 1 tbsp olive oil (for brushing)
Equipment
- Large skillet or sauté pan
- Mixing bowl
- 9×13-inch baking dish
- Pastry brush
Step-by-Step Instructions
1. Prep the Spinach
If using fresh spinach:
- Wash thoroughly and remove thick stems.
- Chop coarsely.
- Heat a large skillet, add 2 tbsp olive oil, and sauté the spinach until wilted (about 3–4 minutes).
- Remove from heat and let cool slightly.
- Place spinach in a colander and press out as much water as possible. You can also squeeze in a clean kitchen towel.
If using frozen spinach:
- Thaw completely.
- Squeeze out all water using a towel.
2. Cook the Aromatics
- In the same skillet, add 2–3 tbsp olive oil.
- Sauté the onion (and scallions, if using) until soft and translucent.
- Add garlic and cook for 1 more minute.
- Add the spinach back into the pan.
- Stir in dill, parsley, nutmeg, salt & pepper.
- Cook together for 2 minutes, then remove from heat and let cool.
3. Mix the Filling
In a large bowl:
- Add the cooled spinach mixture.
- Stir in:
- Feta cheese
- Ricotta (optional)
- 2 eggs
Mix well until combined.
4. Assemble the Pie
Prepare the Phyllo
- Preheat oven to 350°F (175°C).
- Unroll phyllo dough and keep it covered with a damp towel (phyllo dries out quickly).
Layer the Phyllo
- Brush the bottom and sides of the baking dish with melted butter or olive oil.
- Place 1 sheet of phyllo in the dish, letting the edges hang over.
- Brush the sheet lightly with butter/oil.
- Repeat 6–8 layers, brushing each layer.
Add the Filling
- Spread the spinach mixture evenly over the phyllo base.
Top Layer
- Cover with another 6–8 phyllo sheets, brushing each with butter/oil.
- Fold over the overhanging edges to seal the pie.
5. Cut Before Baking
Use a sharp knife to cut the pie into squares or diamonds before baking. This helps the phyllo bake evenly.
6. Bake
- Bake for 45–55 minutes, until the phyllo is golden brown and crisp.
7. Cool & Serve
Let cool for 10–15 minutes before serving so the filling sets.
Serving Suggestions
Spanakopita is great:
- Warm or room temperature
- With Greek yogurt
- With lemon wedges
- As part of a mezze platter
Tips for Best Results
✅ Remove as much water as possible from spinach (prevents soggy pie)
✅ Keep phyllo covered with a damp towel
✅ Brush lightly—too much butter/oil makes it greasy
✅ Let it rest after baking so it slices cleanly
Variations
✨ Spanakopita Triangles (Individual Servings)
Use the same filling, wrap in small phyllo triangles, and bake.
✨ Add leeks or spring onions for extra flavor
✨ Use only feta for a sharper taste
✨ Add a squeeze of lemon juice for brightness
If you’d like, I can also provide:
- A vegetarian-friendly version (without eggs)
- A lighter version (less oil)
- A step-by-step photo guide
- A spanakopita triangle recipe
Just let me know!