Traditional Greek Spanakopita

Click here to see more portions

Spanakopita is Greece's most cherished savory pie—a glorious creation of paper-thin phyllo pastry layered with a vibrant filling of spinach, tangy feta cheese, and aromatic herbs. This iconic dish has graced Greek tables for centuries, from humble village homes to festive celebrations and modern tavernas. The name itself speaks to its essence: "spanaki" (spinach) and "pita" (pie). What makes spanakopita truly extraordinary is the contrast between the shatteringly crisp, golden phyllo exterior and the creamy, herb-scented filling within. Each bite delivers the brightness of lemon, the earthiness of spinach, the saltiness of feta, and the delicate crunch of buttered phyllo—a symphony of Mediterranean flavors and textures. Whether served as a main course, meze, or portable snack, spanakopita embodies the Greek philosophy of creating magnificence from simple, wholesome ingredients.

Instructions:

1. Prepare the Spinach:

This step is crucial—properly prepared spinach makes the difference between a soggy and a perfect spanakopita. Wash the fresh spinach thoroughly in several changes of cold water to remove all sand and grit. Remove any thick, tough stems. If using baby spinach, you can skip this step. Place the spinach in a large pot with just the water clinging to the leaves—no need to add extra water. Cover and cook over medium heat for 3-4 minutes, stirring once, until completely wilted. The spinach will dramatically reduce in volume. Transfer immediately to a colander and let cool. Here comes the critical part: once cool enough to handle, squeeze the spinach firmly in small handfuls to remove as much liquid as possible. This cannot be overstated—excess moisture is spanakopita's enemy, making the phyllo soggy instead of crisp. Squeeze until your hands are tired, then squeeze a bit more. You should extract about a cup of liquid. Roughly chop the squeezed spinach and set aside in a large bowl.

2. Sauté the Aromatics:

In a skillet, heat the olive oil over medium heat. Add the chopped green onions (both white and green parts) and sauté for 3-4 minutes until softened and fragrant. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. The kitchen should fill with a wonderful aromatic fragrance. Remove from heat and let cool slightly before adding to the spinach—you don't want to cook the herbs or eggs prematurely.

3. Create the Filling:

In the large bowl with the chopped spinach, add the sautéed onion mixture. Crumble in the feta cheese—Greek feta is traditional, with its tangy, salty character. Add the ricotta cheese, which provides creaminess and helps bind the filling. If you can't find ricotta, cottage cheese (well-drained) or Greek anthotyro cheese work beautifully. Add the chopped fresh dill and parsley—the herbs are essential to authentic spanakopita, bringing brightness and aromatic complexity. Dill is particularly important; its anise-like flavor is signature to Greek cooking. Add the lemon zest, freshly grated nutmeg, salt, and generous grinds of black pepper. In a small bowl, lightly beat the eggs, then pour them into the filling. Using your hands or a large spoon, mix everything together thoroughly until well combined. The mixture should be moist but not wet, and hold together when pressed. Taste and adjust seasoning—remember that feta is salty, so be cautious with additional salt. The filling can be prepared several hours ahead and refrigerated.

4. Prepare Your Workspace:

Working with phyllo dough requires organization and speed—it dries out quickly when exposed to air. Thaw frozen phyllo in the refrigerator overnight, then bring to room temperature for about 1 hour before using. Clear a large, clean workspace. Have your melted butter ready in a bowl with a pastry brush nearby. Prepare a 9x13 inch (23x33 cm) baking pan by brushing it generously with melted butter. Keep a slightly damp kitchen towel nearby to cover the phyllo sheets you're not actively using—this prevents them from drying and cracking. Unwrap the phyllo and unroll it carefully. Cover immediately with the damp towel.

5. Layer the Bottom Phyllo:

Preheat your oven to 180°C (350°F). Take one sheet of phyllo and lay it in the buttered pan—it's fine if it doesn't fit perfectly or tears slightly; phyllo is forgiving. Brush the entire sheet lightly but thoroughly with melted butter using gentle strokes. Don't soak it, but ensure full coverage. Lay another sheet on top and brush with butter. Continue this process, layering about 8-10 sheets of phyllo, brushing each one with butter. Some sheets will extend beyond the pan edges—that's perfect; you'll fold them over later for a rustic look. Work relatively quickly but calmly. If a sheet tears, don't worry—just piece it together and brush with butter. The multiple layers create that signature crispy, flaky texture.

6. Add the Filling:

Spread the spinach and feta filling evenly over the layered phyllo, smoothing it to the edges with a spatula. The layer should be uniform in thickness to ensure even cooking. Press down gently to compact it slightly—this helps prevent air pockets.

7. Top with Remaining Phyllo:

Layer the remaining phyllo sheets over the filling, again brushing each sheet with melted butter. Use about 8-10 sheets for the top. If any phyllo extends beyond the pan, fold it over and tuck it down the sides to create a rustic, crimped edge—this looks beautiful and traditional. Brush the very top layer generously with butter, ensuring all phyllo is covered to prevent burning. Using a sharp knife, score the top layers of phyllo (not cutting all the way through to the filling) into squares or diamonds—this makes serving easier and helps the pie bake evenly. Traditional shapes are either squares for main courses or diamonds for appetizer portions. Lightly sprinkle a few drops of water on top—this helps create extra flakiness during baking.

8. Bake to Golden Perfection:

Place the pan in the preheated oven and bake for 45-55 minutes. The spanakopita is ready when the phyllo is deep golden brown and crispy, and you can hear it crackling as it bakes. If the top is browning too quickly, tent loosely with aluminum foil. The sides should pull away slightly from the pan edges. Remove from the oven and let rest for 10-15 minutes before cutting—this allows the filling to set and makes slicing cleaner. The wait is torture as the intoxicating aroma fills your kitchen, but patience rewards you with neat portions.

9. Serve:

Using the scored lines as guides, cut through completely to create individual portions. Use a sharp serrated knife and a sawing motion to avoid crushing the delicate phyllo. Serve warm or at room temperature—both are traditional and delicious. Spanakopita is wonderful as a main course with a Greek salad (horiatiki), as part of a meze spread, or as a portable snack. The contrast between the shattering crisp phyllo and the creamy, herb-scented filling is pure magic.

Yiayia's Secrets & Greek Traditions:

• The Moisture Rule: Excess moisture is spanakopita's mortal enemy. Squeeze that spinach until you think you can't possibly squeeze any more, then squeeze again. This single step determines success or failure.
• Phyllo Handling: Phyllo is delicate but forgiving. If sheets tear, simply overlap pieces and brush with butter—no one will notice after baking. Work quickly to prevent drying, but don't panic. Room temperature phyllo is easier to handle than cold.
• Butter vs. Oil: Traditional Greek cooks use olive oil for a lighter result, while butter creates richer flavor and darker browning. Many use a combination—olive oil for filling, butter for phyllo. All approaches are authentic.
• Frozen Spinach Alternative: Frozen spinach works perfectly and saves time. Use about 500g frozen spinach, thawed and squeezed bone-dry. The squeezing rule applies double here—frozen spinach holds tremendous water.
• Cheese Variations: Traditional Greek spanakopita uses only feta and sometimes cottage cheese or mizithra. Ricotta is an Italian-American adaptation that adds creaminess—both versions are delicious. For authentic Greek taste, increase feta and skip ricotta.
• Individual Triangles: For parties, cut phyllo sheets into strips, add filling to one end, then fold into triangles like folding a flag. Brush with butter and bake for 20-25 minutes. Perfect for mezze platters.
• Make-Ahead & Freezing: Assemble completely, cover tightly, and refrigerate overnight before baking. Or freeze unbaked for up to 2 months—bake directly from frozen, adding 15 minutes to baking time.
• Leeks Addition: Many Greek families add sautéed leeks along with the green onions for extra sweetness and depth. This is particularly common in northern Greece.
• Serving Temperature: Spanakopita is traditionally served warm or at room temperature, never piping hot. This allows the flavors to develop and makes the texture perfect.

This golden-crusted treasure proves that vegetarian food can be utterly spectacular. Each layer of crispy phyllo, each bite of herb-flecked filling, celebrates the sun-soaked flavors of Greece. Kalí órexi! (Bon appétit in Greek!)