Spanakopita
Greek spinach and cheese pie wrapped in crisp phyllo.
Preparation: 35 min · Cooking: 45 min · Total: 1 hr 30 min · 8 servings
Ingredients
- 700 g spinach, washed and roughly chopped
- 350 g phyllo pastry, thawed according to package directions
- 250 g pasteurized feta-style cheese, crumbled
- 1 pc egg
- 1 bunch fresh dill, washed and chopped
- 80 ml olive oil
Instructions
Cook filling
Wilt the 700 g washed spinach in batches in a skillet over medium heat, stirring for about 5–8 minutes until collapsed. Transfer to a clean towel, cool until safe to handle, then squeeze out as much liquid as possible. Let it cool to room temperature before mixing with the 250 g crumbled cheese, one beaten egg, and the chopped dill.
The spinach is wilted and squeezed dry; the filling is cool before the raw egg is added.
Layer phyllo
Heat the oven to 180°C. Lightly oil a 23 x 33 cm baking pan. Keep unused phyllo under a barely damp clean towel. Layer half the 350 g phyllo in the pan, brushing each sheet lightly with some of the 80 ml olive oil. Spread the filling evenly, then cover with the remaining phyllo, brushing each sheet and the top with the remaining oil. Score the top into eight pieces without cutting through the filling.
The filling is enclosed between oiled phyllo layers and the top is scored into eight pieces.
Bake crisp
Bake on the middle rack at 180°C for about 40–45 minutes, until the top is deep golden and crisp and the egg-containing center reaches at least 71°C. Rest for 10 minutes, then cut along the scores into eight portions.
The top is deep golden and crisp and the center is set at 71°C or hotter.
Bake spanakopita: 2400 seconds
Tips
- Squeeze spinach very dry to keep the pastry crisp.
- Keep unused phyllo under a barely damp towel so it stays pliable while layering.
Common mistakes
- Dry phyllo cracks quickly if left uncovered.
- Adding the egg while the spinach is hot can scramble it before baking.
Substitutions
- Replace the 700 g spinach with 700 g chard or kale; wilt and squeeze it dry in the same way.
Storage
Cool and refrigerate leftovers within 2 hours at 4°C or colder; eat within 3 days. The pie contains wheat, milk, and egg allergens; check the phyllo and cheese labels.
Reheating
Reheat uncovered in a 180°C oven until the center reaches 74°C; the pastry should crisp again.
About this recipe
Spanakopita is a classic Greek savory pie served as a meal, snack, or party dish.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.