Spanakopita is Greece’s beloved savory pastry, layering crisp phyllo around spinach, salty feta, fresh dill, and scallions.
Squeeze the spinach very dry, season the filling generously, and brush each phyllo layer lightly so the pastry bakes crisp rather than greasy.
Let the baked spanakopita rest for at least 10 minutes before cutting. The filling sets and the phyllo stays much neater.
Serving Suggestions
Serve warm or at room temperature with lemon wedges, Greek salad, olives, and yogurt. It makes an easy lunch or mezze dish.
Recipe Notes
Refrigerate leftovers for up to three days and re-crisp them in a hot oven. Avoid microwaving, which softens the phyllo.
Greek Spanakopita with Spinach and Feta
Crisp Greek phyllo pastry filled with spinach, feta, dill, scallions, and garlic.
Ingredients
Equipment
Method
Make the Filling:
- Wilt the spinach in a skillet, cool it, and squeeze out as much liquid as possible.
- Mix the spinach with feta, scallions, dill, egg, garlic, salt, and pepper.
Layer and Bake:
- Heat the oven to 350 F. Layer half the phyllo in an oiled baking dish, brushing each sheet lightly with olive oil.
- Spread in the filling, top with the remaining phyllo, and brush the surface with oil. Score the top into portions.
- Bake until deeply golden and crisp, about 40 to 45 minutes. Rest before cutting.
Nutrition
Notes
- Frozen spinach may be substituted if it is thawed and squeezed completely dry.
- A little lemon zest in the filling adds a fresh Mediterranean note.
