Authentic Greek Spinach Pie (Spanakopita) with Feta and Crispy Phyllo (Print version)
Classic spanakopita with spinach, feta, dill, scallions, and flaky olive oil-brushed phyllo baked until crisp and golden.
# Ingredients:
For the filling
01 -
2 lb (900 g) fresh spinach, washed and roughly chopped, or 20 oz (565 g) frozen spinach, thawed and squeezed dry
02 -
3 tablespoons extra virgin olive oil, divided
03 -
1 leek, white and light green parts finely sliced
04 -
6 scallions, thinly sliced
05 -
1/2 cup chopped fresh dill
06 -
1/3 cup chopped fresh parsley
07 -
14 oz (400 g) Greek feta in brine, drained and crumbled
08 -
3 large eggs, lightly beaten
09 -
1 teaspoon lemon zest
10 -
1/8 teaspoon ground nutmeg
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon fine sea salt, plus more to taste
For the phyllo
13 -
1 lb (450 g) phyllo pastry sheets, thawed
14 -
1/2 cup (120 ml) extra virgin olive oil, for brushing
15 -
1 tablespoon sesame seeds, optional
# Instructions:
01 -
Thaw phyllo overnight in the refrigerator. Let it sit at room temperature for 30 minutes before opening so the sheets are flexible.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach in batches and cook until wilted, 3-5 minutes. Transfer to a colander, cool slightly, then squeeze very dry.
03 -
Add 2 tablespoons olive oil to the skillet. Cook the leek and scallions for 4-5 minutes until soft but not browned. Let cool for a few minutes.
04 -
Combine the squeezed spinach, leek mixture, dill, parsley, feta, eggs, lemon zest, nutmeg, pepper, and salt in a large bowl. Mix gently and taste for seasoning, keeping in mind that feta is salty.
05 -
Heat the oven to 375°F (190°C). Brush a 9x13-inch baking dish with olive oil. Lay in 8 phyllo sheets, brushing each sheet lightly with olive oil and letting the edges overhang the pan.
06 -
Spread the spinach feta filling evenly over the phyllo. Fold the overhanging edges inward, then top with 8 more phyllo sheets, brushing each with olive oil. Tuck the edges into the pan.
07 -
Score the top into squares without cutting all the way through. Sprinkle with sesame seeds if using. Bake for 40-45 minutes until the top is deeply golden and crisp.
08 -
Let the spanakopita rest for 15 minutes before slicing along the scored lines. Serve warm or at room temperature.
# Good to know:
01 -
Resting helps the filling set and keeps the slices cleaner.
02 -
Frozen spinach must be fully thawed and squeezed dry before mixing.
03 -
Use olive oil between layers for a crisp, savory Greek-style crust.