Greek Spanakopita Recipe

Overview

This Greek spanakopita has a crisp, golden phyllo crust and a savory filling of spinach, salty feta, fresh herbs, scallions, and onion. It is baked in a 9-by-13-inch pan, making it easy to cut into squares for lunch, dinner, or a party spread.

The most important preparation step is removing excess moisture from the spinach. A dry, cooled filling keeps the pastry flaky instead of soggy. Keep the phyllo covered while you work so the sheets do not dry out and crack.

Ingredients

• 1 pound fresh spinach, washed and thick stems removed, or 16 ounces frozen chopped spinach, thawed
• 2 tablespoons extra-virgin olive oil, plus more for the pan and phyllo
• 1 medium yellow onion, finely chopped, about 1 cup
• 4 scallions, thinly sliced
• 2 garlic cloves, finely minced
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 8 ounces feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1/2 teaspoon fine salt, plus more only if needed
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg, optional
• 12 to 14 sheets phyllo pastry, thawed according to the package directions
• 1/2 cup extra-virgin olive oil or 6 tablespoons melted unsalted butter, for brushing the phyllo

How to make it

1. Prepare the spinach. If using fresh spinach, place it in a large pot over medium heat with 1 tablespoon of water. Cover and cook for 2 to 3 minutes, stirring once, just until wilted. Transfer it to a colander and let it cool. If using frozen spinach, thaw it completely.

2. Squeeze out the moisture. Gather the spinach by the handful and squeeze firmly over the sink, or press it in a fine-mesh strainer with the back of a spoon. Continue until little or no liquid drips out. Chop the squeezed spinach into bite-size pieces. This step prevents a wet filling and soft bottom crust.

3. Cook the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent. Add the scallions and garlic and cook for 1 minute more, just until fragrant. Remove the skillet from the heat.

4. Mix the filling. In a large bowl, combine the squeezed spinach, cooked onion mixture, dill, parsley, feta, eggs, salt, pepper, and nutmeg if using. Stir until evenly mixed. Taste a small amount and add more salt only if needed; feta can vary considerably in saltiness. Let the filling cool to room temperature before assembling the pie.

5. Heat the oven and prepare the pan. Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking pan. Unroll the phyllo and place it under a clean, slightly damp kitchen towel. Do not make the towel wet, since moisture can make the pastry sticky.

6. Build the bottom crust. Place one sheet of phyllo in the pan, letting the edges extend up the sides. Brush it lightly with olive oil or melted butter. Repeat with 5 more sheets, rotating the pan slightly as you layer them so the overhanging edges are evenly distributed. Brush each sheet; do not press the layers down tightly.

7. Add the filling. Spread the cooled spinach mixture evenly over the phyllo. Gently level the surface without compacting it. Fold the overhanging phyllo over the filling, one section at a time, brushing each folded layer.

8. Finish the top. Layer the remaining 6 to 8 phyllo sheets over the filling, brushing each one lightly. Tuck the edges into the sides of the pan. Brush the final sheet, then score the top into 12 squares or rectangles with a sharp knife. Cut through the top layers and just into the filling, but avoid pressing all the way through the bottom crust.

9. Bake. Bake for 45 to 55 minutes, rotating the pan halfway through, until the top is deeply golden and crisp and the filling looks set. If the top browns before the center is hot, loosely cover it with foil and continue baking.

10. Rest and serve. Cool the spanakopita in the pan for at least 20 minutes before cutting. The filling will firm as it rests, and the pastry will stay crisper than it would if served immediately. Cut along the score marks and serve warm or at room temperature.

Expert tips

• If the filling is watery: Squeeze the spinach again. Spinach that feels merely damp can still release enough liquid to soften the base.
• If the phyllo tears: Keep going. Patch the tear with another sheet; the layers will hide small breaks. Work quickly but gently, and keep unused phyllo covered.
• For a crisp bottom: Bake on the center rack in a fully preheated oven, and avoid placing the hot pan on a cold, damp surface after baking.
• Oil or butter: Olive oil gives a traditional savory flavor and a crisp crust. Melted butter adds a richer, more pronounced browned flavor. Either works, but brush lightly so the pastry does not become greasy.
• Fresh versus frozen spinach: Frozen spinach is convenient and works well, but it must be fully thawed and squeezed very dry. Fresh spinach usually needs to be cooked in batches because it reduces substantially.
• A related filling idea: If you like spinach-filled pastries, you may also enjoy this spinach and mushroom calzone recipe, which uses sautéing to remove excess vegetable moisture before baking.

Serving and storage

Serve spanakopita warm or at room temperature with a simple salad, lemon wedges, or yogurt. The pastry is easiest to cut after a short rest, when the filling has set but the crust is still crisp.

Cool leftovers within 2 hours, then refrigerate them in a covered container for up to 4 days. Reheat uncovered on a baking sheet at 350°F for 10 to 15 minutes, until hot and crisp again. Microwaving is quick but softens the phyllo. You can also freeze baked, cooled pieces in an airtight container for up to 2 months; reheat them from frozen at 350°F until hot throughout and crisp at the edges.

Frequently asked questions

Can I use frozen spinach for spanakopita?

Yes. Thaw 16 ounces of frozen chopped spinach completely, then squeeze it very firmly until nearly dry before mixing it with the other filling ingredients.

Why is my spanakopita soggy?

The usual causes are wet spinach, a warm or watery filling, too much oil between the phyllo sheets, or an oven that was not fully preheated. Squeeze the spinach thoroughly, cool the filling, brush lightly, and bake until the top is deeply golden.

Can I assemble spanakopita ahead of time?

You can assemble it several hours ahead, cover it, and refrigerate it until ready to bake. Bake it directly from the refrigerator and allow extra time if the center is still cool when the top has browned.

Should spanakopita be served hot or cold?

It can be served warm or at room temperature. Letting it rest for at least 20 minutes after baking makes the filling easier to cut and helps the crust remain crisp.

Can I substitute another cheese for feta?

For the closest flavor and texture, use feta. A small amount of ricotta can replace part of the feta, but drain it well and keep enough feta in the mixture to provide the characteristic salty, crumbly filling.

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