Step 1: Prepare the Spinach
If using fresh spinach, wash thoroughly and sauté in a large pan with a little olive oil until wilted (about 3–4 minutes). Let it cool, then squeeze out all excess moisture.
If using frozen spinach, thaw completely and squeeze out as much liquid as possible. Removing moisture is very important to avoid a soggy pie.
Step 2: Make the Filling
In a large bowl, combine:
- Cooked spinach
- Onion and garlic (lightly sautéed for extra flavor)
- Green onions
- Crumbled feta
- Eggs
- Dill and parsley
- Salt, pepper, and nutmeg
Mix well until everything is evenly combined.
Step 3: Layer the Phyllo
Preheat oven to 180°C (350°F).
Lightly grease a baking dish. Place one sheet of phyllo in the dish and brush lightly with melted butter or olive oil. Repeat with 4–5 sheets, brushing each layer.
Step 4: Add the Filling
Spread the spinach mixture evenly over the layered phyllo.
Top with the remaining phyllo sheets, brushing each layer with butter or oil. Tuck in any overhanging edges neatly.
Step 5: Score and Bake
Using a sharp knife, gently score the top layers into squares or rectangles (this makes cutting easier after baking).
Bake for 35–45 minutes, or until golden brown and crispy on top.
Tips for Perfect Spanakopita
✔ Always squeeze spinach dry — moisture is the enemy of crisp phyllo.
✔ Keep phyllo covered with a damp towel while working to prevent drying.
✔ Let the pie rest 10–15 minutes before cutting.
✔ For extra flavor, add a little ricotta or grated kefalotyri cheese.
Serving Ideas
- Serve warm or at room temperature
- Pair with Greek salad and olives
- Enjoy with yogurt or tzatziki on the side
- Cut into small triangles for party appetizers
Spanakopita is simple but incredibly satisfying — crispy, creamy, salty, and herby all at once. Once you make it at home, you’ll understand why it’s one of Greece’s most beloved dishes.