Name: Spanakopita: Crispy Greek Spinach and Feta Pie with Golden Phyllo
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 900 g fresh spinach, washed, or 400 g thawed frozen; 3 tbsp olive oil; 1 onion, finely chopped; 4 spring onions, sliced; 2 clove garlic, minced; 300 g feta, crumbled; 3 eggs, beaten; 3 tbsp fresh dill, chopped; 3 tbsp fresh parsley, chopped; ¼ tsp black pepper; 12 phyllo sheets; 100 g butter, melted

Greek Vegetarian 1 h 25 min 8 servings290 Calories

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Spanakopita is the most loved savory pie of Greece: shatteringly crisp layers of phyllo wrapped around a filling of spinach, tangy feta, onions and fresh herbs. It is eaten for breakfast, as a snack from a bakery and as a meze at the family table.

It looks impressive but is really about layering and one trick: squeeze the spinach very dry so the pie bakes crisp instead of soggy.

What makes it work

Dry spinach. Wilt or thaw the spinach, then squeeze it in a clean towel until almost no liquid is left.
Feta with character. Use a good block feta in brine and crumble it by hand; it brings salt, so go gently with extra salt.
Plenty of herbs. Dill, parsley and spring onions give spanakopita its fresh flavor.
Butter or olive oil between sheets. A thin brush on every sheet gives the crisp, flaky layers.

Variations

Add a little ricotta for a creamier filling, swap half the spinach for chard or leeks, or shape the filling into small triangles for a party platter. A vegan version works with olive oil and a plant-based feta.

Make ahead and storage

Assemble the pie, cover and refrigerate for up to a day before baking, or freeze it unbaked and bake from frozen, adding 15 minutes. Baked pie keeps for 3 days in the fridge; reheat in a 180 C (350 F) oven to bring back the crunch. Serve with a simple cucumber and tomato salad or the winter citrus salad.

A little history

Pies made of thin layered dough and greens have been eaten around the Eastern Mediterranean for centuries. In Greece, spanakopita became a symbol of home cooking and of the Lenten and festive table, with every family and region having its own mix of herbs and cheese.

What to serve with it

Cut it into squares for a meze board with olives, tzatziki, tomatoes and cucumbers, or serve a large slice with a lemony salad for a light dinner. A squeeze of lemon over the hot pie brightens the rich cheese and buttery phyllo beautifully.

Frequently asked questions

Why is my spanakopita soggy?

The spinach was not squeezed dry enough, or the pie was not baked until deep golden. Squeeze well and bake until the top is crisp.

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out all the water; you need about 400 g (14 oz) of thawed spinach.

Spanakopita: Crispy Greek Spinach and Feta Pie with Golden Phyllo