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Spanakopita
Flaky golden phyllo pie packed with spinach, feta, herbs, and egg — the defining Greek pastry and the world's best savory pie.
30 mins
50 mins
8 people
Greek
Phyllo pastry sheets
400g pack
Frozen spinach
Thawed and squeezed very dry
1kg
Feta cheese
Crumbled
300g
Ricotta
150g
Eggs
3
Spring onions
Finely sliced
6
Fresh dill
2 tbsp
Nutmeg
1/4 tsp
Olive oil or butter
For brushing layers
100ml
Black pepper
to taste
🍽️ Fresh spinach blanched and squeezed
→ Frozen spinach (already blanched) — squeeze extremely dry
Frozen is actually easier and equally good when moisture is removed
Squeeze thawed spinach by the handful until completely dry. A wet filling makes soggy pastry.
💡 Pro Tip: Squeeze more than you think you need to. Then squeeze again. Moisture is the enemy of phyllo.
Mix spinach with crumbled feta, ricotta, eggs, spring onions, dill, nutmeg, pepper. Taste and adjust.
💡 Pro Tip: Taste before adding salt — feta is very salty. You may need none.
Brush baking pan with oil. Layer 7-8 phyllo sheets, brushing each with oil.
💡 Pro Tip: Oil every single sheet — dry phyllo is dull and brittle, not flaky.
Spread filling evenly. Top with 7-8 more oiled phyllo sheets. Tuck edges in.
💡 Pro Tip: Score the top layers before baking — cutting after baking shatters the crispy phyllo.
Bake at 180°C for 45-50 minutes until deep golden and crispy. Cool 20 minutes before cutting.
💡 Pro Tip: Cutting hot spanakopita is difficult and messy. 20 minutes rest allows filling to set.
- ✓Spinach must be squeezed bone-dry
- ✓Taste before salting — feta does the work
- ✓Score the top BEFORE baking
- ✓Rest 20 minutes before cutting
- →At room temperature
- →As a mezze spread item
- →Warm with a Greek salad