Traditional Greek Spinach Pie

This traditional Greek Spanakopita has been my go-to dish for family gatherings and potlucks for years. The delicate layers of crispy phyllo paired with the savory spinach-feta filling create a perfect balance that impresses guests while remaining surprisingly approachable to make.

I first learned to make spanakopita from my Greek neighbor during a summer cooking exchange. What started as a neighborly lesson turned into a lifelong love affair with this dish that now appears at nearly every holiday table in our home.

Ingredients

• Fresh spinach: Provides the backbone of flavor, but frozen works wonderfully in a pinch—just make sure to thoroughly drain it
• Leeks: Offer a more subtle sweetness than onions, creating perfect balance with the spinach
• Feta cheese: Authentic Greek feta gives the characteristic tangy saltiness; look for cheese made from sheep milk for the most traditional flavor
• Phyllo dough: Creates the signature flaky layers that make spanakopita special; always thaw completely before using
• Olive oil: Helps create golden crispy layers; use good quality extra virgin for best flavor

Step-by-Step Instructions

Prepare the filling:

Chop your spinach and leeks into small pieces, ensuring even cooking. Fresh spinach will cook down dramatically, so start with what seems like an excessive amount. For leeks, be sure to clean thoroughly between the layers where dirt often hides.

Sauté the aromatics:

Transfer olive oil and chopped leeks to a large pot over medium-high heat. Cook them patiently for about 5 minutes, stirring occasionally, until they become soft, glossy, and translucent. This sweet foundation balances the earthiness of the spinach perfectly.

Wilt the spinach:

Add chopped spinach to the softened leeks and stir continuously as it wilts down. The volume will reduce dramatically within minutes. Keep cooking at a gentle simmer until all excess moisture evaporates, approximately 10–15 minutes. This critical step prevents the dreaded soggy bottom crust.

Create the filling mixture:

Remove the pot from heat and allow it to cool for a few minutes before adding crumbled feta cheese, freshly ground black pepper, and a pinch of salt. Mix thoroughly, then taste and adjust seasonings. Remember that feta provides significant saltiness, so add salt cautiously.

Prepare the phyllo layers:

Preheat your oven to 375°F and generously grease your baking dish with olive oil. Begin layering two-thirds of the phyllo sheets, brushing each with olive oil. Allow the sheets to overlap the dish sides. For extra crispiness, arrange the sheets in a slightly ruffled pattern rather than perfectly flat, as this traps air pockets.

Add the filling:

Spread the spinach-feta mixture evenly across the phyllo base, using a spatula to create a level surface. The filling should be cool enough to handle but still slightly warm for easy spreading.

Complete the phyllo casing:

Fold the overlapping phyllo edges inward over the filling, then cover with remaining phyllo sheets, continuing to brush each layer with olive oil. Carefully tuck edges between the pie and the sides of the pan for a neat finish.

Score and bake:

Using a sharp knife, score the top phyllo layers into portion-sized squares, being careful not to cut all the way through to the filling. Lightly sprinkle the surface with water, which creates an extra crispy golden crust. Bake in the lower rack of your oven for approximately 60 minutes until deeply golden brown.

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My grandmother always insisted that the secret to perfect spanakopita was patience with the spinach. She would spend nearly 20 minutes slowly cooking down the greens, insisting that rushing this step would ruin the entire dish. After years of making this recipe, I can confirm she was absolutely right.

Make Ahead Magic

Spanakopita actually improves with a bit of rest, making it perfect for entertaining. You can assemble the entire pie up to 24 hours before baking, keeping it covered tightly with plastic wrap in the refrigerator. You may need to add 5–10 additional minutes to the baking time if cooking from cold. Alternatively, you can prepare just the filling up to 3 days ahead, storing it in an airtight container in the refrigerator.

Working With Phyllo

The trickiest part of making spanakopita is handling the delicate phyllo dough. For best results, thaw frozen phyllo in the refrigerator overnight, never at room temperature which causes condensation and stickiness. Once opened, keep the sheets covered with a slightly damp kitchen towel while working to prevent them from drying out. Work quickly, but don’t panic if a sheet tears—simply patch it with another piece and continue brushing with oil. The multiple layers will hide any imperfections.

Regional Variations

While this recipe represents the classic Greek spanakopita, variations exist across different regions. In northern Greece, it’s common to add herbs like dill and mint to the filling, while island versions might include unique local cheeses alongside or instead of feta. Some family recipes incorporate pine nuts or golden raisins for textural contrast. Feel free to experiment with these additions while keeping the basic technique the same.

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Spanakopita is more than a dish—it’s a tradition that brings people together. With each golden crispy bite, you’ll be sharing a taste of Greece.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh for Spanakopita?

Yes, frozen spinach works well for Spanakopita. If using frozen spinach, make sure to thaw it completely and squeeze out excess moisture before adding it to the filling to prevent a soggy bottom crust.

→ Why should I let Spanakopita cool before cutting?

Allowing Spanakopita to cool for about 30 minutes helps the filling set and makes it easier to cut clean slices without the filling spilling out. The pie will still be warm for serving but much more manageable to portion.

→ What's the best way to prevent soggy phyllo in Spanakopita?

To prevent soggy phyllo, ensure your spinach filling has no excess moisture by cooking it until liquid evaporates or squeezing it by hand. Also, brush each phyllo sheet generously with olive oil and arrange them in a ruffled pattern to create air pockets that help achieve a crispy texture.

→ Can Spanakopita be made ahead of time?

Yes, Spanakopita can be assembled up to 24 hours ahead and refrigerated unbaked. You can also freeze the assembled pie for up to 3 months. When ready to serve, bake directly from refrigerated (adding 5-10 minutes to baking time) or from frozen (adding 15-20 minutes).

→ What can I serve with Spanakopita?

Spanakopita works well as both an appetizer or main dish. Serve it with a Greek salad, tzatziki sauce, or a simple tomato and cucumber salad for a complete meal. For a lighter option, pair small pieces with olives and feta as part of a meze platter.

→ Why do you sprinkle water on top of the phyllo before baking?

Sprinkling a small amount of water on the top layer of phyllo creates steam during baking, which helps achieve an extra crispy, golden-brown crust. It's a traditional technique that enhances the texture contrast between the flaky exterior and soft filling.