Greek Spanakopita savory pie (Printable)

Savory Greek spinach and feta pie with crisp phyllo layers, ideal as appetizer or light main.

# What You'll Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and 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)
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

# Directions:

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, cooking until softened, about 5 minutes.
03 - Add chopped spinach in batches if fresh, sauté until wilted and liquid mostly evaporated. Remove from heat and set aside to cool.
04 - Squeeze out excess moisture from cooked spinach. In a large bowl, mix spinach, dill, parsley, crumbled feta, ricotta if used, beaten eggs, black pepper, nutmeg, and salt until evenly combined.
05 - Place one sheet of phyllo in the prepared dish with edges overhanging. Brush lightly with olive oil or melted butter. Repeat layering and brushing with 6-7 more sheets.
06 - Spread spinach and feta mixture evenly over the phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each with oil or butter. Tuck overhanging edges inside the dish.
08 - Using a sharp knife, score top layers into squares or diamonds without cutting through completely. Bake for 35-40 minutes until golden and crisp.
09 - Allow to cool for 10 minutes to set before slicing and serving.

# Expert Tips:

01 -
  • The filling comes together in one bowl, and the phyllo does all the visual heavy lifting—you'll feel like a pastry chef without the stress.
  • It's elegant enough for guests but honestly tastes just as good cold from the fridge the next morning with your coffee.
  • One pan feeds six people, and it freezes beautifully, so you can make it ahead and bake it fresh whenever you need it.
02 -
  • Moisture is everything—if your filling or phyllo has any dampness, the pastry will steam instead of crisp, and you'll end up with something chewy rather than shattering.
  • Don't work with phyllo dough in a hot kitchen or on a humid day if you can help it; it dries out and cracks. Keep the sheets you're not using covered with a damp kitchen towel.
  • Brushing phyllo evenly takes patience and a light hand; aggressive brushing tears the delicate sheets, but too little oil means they won't brown or crisp properly.
03 -
  • Always squeeze excess moisture from your spinach by hand—it's the single most important step between crispy success and soggy disappointment.
  • If your phyllo tears while you're layering, don't panic; brush the torn piece with oil and layer it anyway—it will crisp and fuse to the sheet below.
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