Greek spanakopita savory pie (Printable)

Flaky phyllo layered with spinach, feta, and fresh herbs for a flavorful, golden pie.

# What You'll Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and well drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional, for creamier texture)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter (for brushing)

# How-To:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and scallions; sauté until softened, about 5 minutes.
03 - Add chopped spinach in batches if using fresh. Cook until wilted and most moisture evaporates. Remove from heat and allow to cool.
04 - Squeeze excess liquid from spinach. In a large bowl, mix spinach with dill, parsley, feta, ricotta if using, beaten eggs, black pepper, nutmeg, and salt until well combined.
05 - Lay one sheet of phyllo dough in the prepared dish, letting edges hang over sides. Brush lightly with olive oil or melted butter. Repeat layering 6 to 7 more sheets, brushing each layer.
06 - Evenly spread the spinach and feta mixture over the phyllo base.
07 - Cover the filling with remaining phyllo sheets, layering and brushing each with oil or butter. Tuck overhanging edges into the dish.
08 - Using a sharp knife, score the top layers into squares or diamonds without cutting through the bottom layers for easy serving.
09 - Bake in the preheated oven for 35 to 40 minutes, or until golden brown and crisp. Let rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It's the kind of dish that impresses people without requiring you to fuss for hours—mostly just assembly and oven time.
  • Crispy outside, savory and comforting inside, it tastes like a special occasion but works perfectly for a casual dinner or packed lunch.
  • Phyllo feels fancy but behaves predictably once you understand it, which means you'll actually want to make this again.
02 -
  • Squeeze every drop of moisture from your spinach—soggy spinach makes soggy phyllo, and that's the only real mistake you can make with this dish.
  • Keep phyllo sheets you're not using covered with a damp towel so they don't dry out and crack on you.
  • Brushing every single layer with oil matters more than you think—it's what creates those shattered, crispy layers that make people close their eyes when they bite into it.
03 -
  • If your phyllo tears while you're working, don't panic—just patch it with another piece brushed with oil, no one will know once it's baked and golden.
  • Make your filling a few hours ahead and store it in the fridge—this actually improves the flavor and makes assembly faster and cleaner.
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