Traditional Spanakopita
This is a recipe built on patience and the rhythm of brushing butter. It relies on the contrast between the shattering crunch of the golden pastry and the dense, bright filling.
Manage your moisture
The spinach must be squeezed until it is nearly dry, or the liquid will destroy your phyllo dough. Keep the phyllo covered with a damp towel while you work so it does not crack.
- 9x13 inch baking pan
- pastry brush
- large mixing bowl
- colander
What goes in.
- 2 lbfresh spinach, washed and chopped
- 1 lbfeta cheese, crumbled
- 1 cupscallions, finely chopped
- 1/2 cupfresh dill, chopped
- 3large eggs, lightly beaten
- 1 lbphyllo dough, thawed
- 1 cupunsalted butter, melted
Removing moisture
After wilting the spinach, wrap it in a clean tea towel and wring it out over the sink. You want the spinach to feel dense and mostly dry before it meets the feta.
The method.
Prepare the filling
Sauté the spinach in a dry pan until wilted. Cool, squeeze out all water, then mix in a bowl with the feta, scallions, dill, and beaten eggs.
Prepare the pan
Brush your baking pan with melted butter. Lay a sheet of phyllo down, letting the edges hang over the side.
Layer the phyllo
Brush the sheet with butter. Repeat with half the total sheets, buttering each one, ensuring they overlap to cover the bottom.
Fill
Spread the spinach mixture evenly over the phyllo base. Fold the overhanging edges inward over the filling.
Top and score
Layer the remaining phyllo sheets on top, buttering between each. Use a sharp knife to score the top layers into squares; this prevents the pastry from shattering when you cut it later.
Bake
Bake at 375°F (190°C) for 45 to 50 minutes until the top is deep amber and crisp.
Other turns to take.
Leek and Herb
Replace half the spinach with thinly sliced, sautéed leeks for a sweeter, milder flavor.
Ricotta Blend
Add one cup of strained ricotta to the filling for a smoother, creamier texture.
When it doesn't go to plan.
Always use room temperature eggs so they mix easily into the cold spinach.
Do not over-butter the phyllo; it only needs a thin, even sheen to crisp up.
Let the finished pie rest for 15 minutes before cutting to allow the filling to set.
The ones that keep coming up.
Can I use frozen spinach?
Yes, but you must thaw it completely and squeeze it even more aggressively than fresh spinach to ensure there is no residual water.
Why did my pastry get soggy?
Likely because the spinach was not squeezed dry enough or the butter was too hot when applied, causing the phyllo to tear.
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