Recipe: Greek Spanakopita

 

This savoury pie, Greek Spanakopita, is a classic Mediterranean comfort food. It features a rich, herby filling of spinach and crumbled feta cheese, bound together with eggs and a hint of fresh dill and nutmeg.¹ This flavourful mixture is then lovingly encased in layers of flaky, golden-brown phyllo pastry, each sheet delicately brushed with olive oil or melted butter.² The result is a stunning contrast: a crispy, shattering exterior yielding to a creamy, savoury, and aromatic interior. It’s perfect as a main course, a side dish, or an appetiser at any gathering.

 Ingredients

• For the Filling:
• 2 pounds (approx. ) fresh spinach, or 2 (10 oz) packages frozen chopped spinach, thawed
• 1 tablespoon olive oil³
  
• 1 medium yellow onion, finely chopped
• 3-4 spring onions (scallions), green and white parts sliced⁴
  
• 1 (7-8 oz) block feta cheese, crumbled⁵
  
• 2 large eggs, lightly beaten⁶
  
• cup chopped fresh dill
• cup chopped fresh parsley
• teaspoon ground nutmeg⁷
  
• Salt and freshly ground black pepper to taste
• For the Pastry:
• 1 (1 pound) package phyllo dough (Filo pastry), thawed according to package directions
• cup unsalted butter, melted (or use olive oil for a richer, more traditional Greek flavour)

🧑‍🍳 Instruction Method

1. Prepare the Spinach (Crucial Step):
• If using fresh spinach: Roughly chop the leaves.⁸ Place them in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture. Squeeze handfuls of spinach very tightly (using a clean dish towel or cheesecloth is best) to remove as much liquid as possible.⁹
  
• If using frozen spinach: Ensure it is fully thawed. Squeeze out all excess water using a colander and your hands, or a clean cloth, until the spinach is very dry.¹⁰
  
  
2. Make the Filling:
• Heat 1 tablespoon of olive oil in a skillet over medium heat.¹¹ Add the chopped yellow onion and sauté until soft and translucent, about 5-7 minutes. Add the spring onions and cook for 2 minutes more. Remove from heat and let cool slightly.
  
• In a large bowl, combine the very dry spinach, the sautéed onion mixture, crumbled feta cheese, beaten eggs, fresh dill, fresh parsley, nutmeg, and pepper. Mix well. Taste and adjust seasoning (remember feta is salty, so be sparing with added salt).¹²
  
  
3. Prepare the Phyllo:
• Preheat your oven to  (). Brush a 9x13 inch baking dish with some of the melted butter/oil.¹³
  
• Unroll the phyllo dough and keep the sheets covered with a slightly damp kitchen towel while you work to prevent them from drying out and cracking.¹⁴Take one sheet of phyllo and place it in the prepared baking dish.¹⁵ Brush the entire surface generously with melted butter/oil. Repeat this process, layering 8 to 10 sheets of phyllo for the bottom crust, brushing butter/oil between each layer.¹⁶
• 
  
4. Assemble the Pie:
• Spread the entire spinach and feta mixture evenly over the bottom phyllo crust.¹⁷
  
• Top the filling with the remaining phyllo sheets, continuing to brush melted butter/oil generously between each layer.¹⁸ Trim any excess dough or tuck it neatly around the edges to form a crust. Brush the very top layer generously.
  
  
5. Score and Bake:
• Using a sharp knife, gently score the top layers of the pie into serving portions (squares or diamonds).¹⁹ Do not cut all the way through to the bottom, just through the top layers. This helps prevent the top from cracking and guides the cutting later.
• Bake for 50-60 minutes, or until the top is golden brown, crispy, and visibly puffed.²⁰
  
  
6. Cool and Serve:
• Let the spanakopita cool for 15-20 minutes before cutting and serving. This allows the filling to set and makes for cleaner slices.

✅ Tips for Success

• Dry Spinach is Essential: The single most important step is removing all excess water from the spinach.²¹ If the filling is wet, the bottom phyllo layer will become soggy and fail to crisp.²²
  
• Keep Phyllo Covered: Phyllo dries out incredibly fast. Always keep the unused sheets covered with a piece of plastic wrap, topped with a barely damp cloth or paper towel while assembling.
• Don't Skimp on the Butter/Oil: The crispiness and beautiful golden colour come from the fat brushed between the layers.²³ Be generous, making sure to coat the entire surface of each sheet.
  
• Baking Dish Size: A 9x13 inch dish is standard, but you can use a smaller round or square pan and simply trim the phyllo to fit the shape, or create a rustic "rim" by folding the overhang inward.
• Rest Before Cutting: Allowing the pie to rest after baking is critical for the filling to set, resulting in perfectly structured slices.