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Spanakopita is a classic Greek pie layering crispy phyllo dough with a savory filling of spinach, feta, and fresh herbs. This spiral version delivers golden, flaky pastry and a perfectly seasoned filling in under an hour.
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Preheat the oven to 375 degrees F.
Heat 1 tbsp olive oil in a large skillet over medium high heat. Cook onion 4-5 minutes or until soft and translucent. Add spinach and cook until wilted (you may need to add the spinach in batches). Once the spinach has cooked down, remove from heat and allow to cool.
Once the spinach/onion has cooled, squeeze out as much water as you can. Place in a large mixing bowl and add the parsley, dill, feta, beaten eggs, flour, salt and pepper. Stir gently to combine.
In a small bowl, mix together oil and melted butter.
Remove the phyllo sheets from the package and lay them out on a flat surface. Cover them with a clean dish towel so that they do not dry out. Use a brush to grease a 12-inch round pan with the oil and butter mixture.
To assemble the pie, lay one sheet of phyllo out (keep the longer side in front of you). Lightly brush the sheet with olive oil/butter mixture and add enough filling to cover the width of the sheet. Roll the sheet away from you, lightly pressing, so that the filling is packed. Then, roll it into a spiral and place it in the center of your prepared baking pan. Continue until you have used up all of the filling and phyllo sheets. Roll each one around the previous one, to make the spiral larger.
Once you have used up all of the filling, brush the top with olive oil/butter mixture and sprinkle with sesame seeds (if using). Bake for 45 minutes to 1 hour, or until light golden brown.
Written automatically by CookOS, not by the creator.
Store cooled spanakopita covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat uncovered at 350°F for 15–20 minutes until warmed through.
12-inch round baking pan · pastry brush
Written automatically by CookOS, not by the creator.
Yes. Assemble the pie, cover tightly, and refrigerate up to 24 hours before baking. Bake at 375°F for 45 minutes to 1 hour as directed.
Excess spinach moisture is the main cause. Squeeze the cooled spinach thoroughly before mixing with filling ingredients.
Ricotta or a mild white cheese works, but feta is traditional and provides the characteristic salty, tangy flavor.
Keep unused phyllo sheets covered with a clean dish towel while assembling. Work quickly and brush each layer with the oil-butter mixture.
Yes. Freeze the unbaked assembled pie, then bake directly from frozen, adding 10–15 minutes to the total bake time.
