Spanakopita: Spinach and Feta Phyllo Pie
This pie comes together faster than you'd expect if you have phyllo on hand. The filling can be made a day ahead. What matters most is keeping the phyllo from drying out while you work, and brushing each sheet with melted butter so it crisps in the oven.
Phyllo needs respect and speed
Phyllo sheets are thin and tear easily, but they're forgiving—small tears don't matter because you're layering them. The real challenge is keeping unused sheets from drying out. Cover them with a damp towel and work quickly. If your phyllo has been frozen, thaw it in the refrigerator overnight.
- 9-inch round cake pan or 8x10-inch baking dish
- large skillet
- medium bowl
- pastry brush
- kitchen towel
What goes in.
- 2 lbfresh spinach, roughly chopped
- 1medium yellow onion, diced
- 3 clovesgarlic, minced
- 8 ozfeta cheese, crumbled
- 2large eggs
- 2 tbspfresh dill, chopped (or 1 tsp dried)
- 2 tbspfresh mint, chopped (optional)
- salt and black pepperto taste
- 1 package (14 oz)phyllo sheets
- 8 tbspunsalted butter, melted
Cooking spinach dry and layering phyllo with butter
Spinach releases water as it cooks. You need to drive off as much of that moisture as possible so the filling stays firm and the phyllo doesn't steam and turn soggy. Cook the spinach, let it cool, then squeeze it hard in your hands or in a clean kitchen towel. For phyllo, the brush-with-butter rhythm matters: one sheet, light coat, next sheet, light coat. Thin, even butter coverage is what creates crispness.
The method.
Cook the spinach
Heat a large skillet over medium-high. Add the chopped spinach in batches, stirring occasionally, until all of it has wilted and released its water. This takes about 5 minutes total. Let it cool slightly, then squeeze it hard in a clean kitchen towel or your hands until it's as dry as you can get it. Set aside.
Sauté the aromatics
In the same skillet, heat 1 tablespoon of the melted butter over medium. Add the diced onion and cook until soft and lightly golden, about 4 minutes. Add the garlic and cook for 30 seconds more. Remove from heat.
Build the filling
In a medium bowl, combine the cooked spinach, onion mixture, crumbled feta, eggs, dill, mint if using, and a pinch of salt and pepper. Mix gently until everything is evenly distributed. Taste and adjust seasoning—remember feta is salty, so go easy. The filling should smell herbaceous and savory.
Preheat and butter the pan
Heat your oven to 375°F. Brush the bottom and sides of your baking dish lightly with melted butter.
Layer the first half of phyllo
Remove phyllo from its package and unroll it on a clean work surface. Cover the stack of unused sheets with a damp kitchen towel. Working one sheet at a time, lay a phyllo sheet in the bottom of your baking dish. Brush it lightly with melted butter. Repeat with 4 to 5 more sheets, brushing each with butter. The sheets will overlap the edges of the pan—that's fine.
Spread the filling
Pour the spinach and feta mixture evenly over the phyllo base. Spread it gently with a spatula so it reaches the edges.
Layer the top
Continue layering phyllo sheets one at a time, brushing each with melted butter. You want 4 to 5 sheets on top. After you've brushed the last sheet with butter, fold any overhanging phyllo from the sides inward over the top, creating a neat edge. Brush those folded edges with butter too.
Score and bake
Using a sharp knife, score the top of the pie into 8 wedges or squares, cutting just through the phyllo—don't cut all the way to the filling. This makes it easier to serve later. Bake at 375°F for 35 to 40 minutes, until the top is deep golden brown and you can hear the phyllo crackling slightly as the butter puffs up the layers.
Cool briefly before serving
Let the pie sit for 5 minutes after coming out of the oven. This sets the filling slightly so it won't fall apart when you cut it. Serve warm or at room temperature.
Other turns to take.
With ricotta
Substitute half the feta with ricotta cheese for a less salty, creamier filling. The texture becomes more custardy.
With leeks
Replace half the spinach with thinly sliced leeks, sautéed until soft. This adds sweetness and a different flavor layer.
In individual triangles
Divide the filling into small portions, place each on a phyllo sheet with a corner folded in, and fold into triangles. Brush with butter and bake at 375°F for 15 to 18 minutes. Good for appetizer portions.
When it doesn't go to plan.
Thaw frozen phyllo in the refrigerator overnight. Thawing at room temperature can cause condensation, making the sheets stick together.
If phyllo tears, don't stress. Patch it with a scrap and brush butter over the tear. You're building layers—small flaws disappear.
Make the filling a day ahead and refrigerate it. Assemble and bake when you're ready.
Don't skip the scoring step. It looks cleaner when served and actually makes cutting easier once baked.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes to crisp the phyllo.
If the top is browning too fast, tent it loosely with foil for the last 10 minutes of baking.
The ones that keep coming up.
Can I make spanakopita ahead and freeze it?
Yes. Assemble it fully in the baking dish, cover with plastic wrap and foil, and freeze for up to a month. Bake from frozen at 375°F for 50 to 55 minutes, until golden. No need to thaw.
What if I don't have fresh dill?
Dried dill works fine—use 1 teaspoon instead of 2 tablespoons fresh. You can also skip it entirely, or use dried oregano or parsley.
Is phyllo absolutely necessary?
For spanakopita specifically, yes. The shattered phyllo is central to what the dish is. If you want a spinach and feta pie with a different pastry, that's a different dish.
Why is my phyllo tough or rubbery?
Usually because it dried out while you were working, or because you didn't brush enough butter between layers. Phyllo needs moisture and fat to stay crisp. Work quickly and brush generously but evenly.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out all the water—frozen spinach releases a lot of moisture. You'll need about 10 ounces frozen, which yields roughly 2 pounds fresh after cooking.