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Spanakopita is a traditional Greek spinach and feta pie wrapped in crispy phyllo pastry. This version uses raw thawed spinach instead of cooked, delivering brighter flavor and better texture throughout.
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Preheat oven to 220°C / 430°F (200°C fan).
Squeeze excess water out of the thawed spinach thoroughly.
Mix spinach, feta, eggs, dill, green onions, pepper, and nutmeg together in a bowl.
Combine melted butter and olive oil.
Brush a 23 x 33 cm (9 x 13 inch) baking pan with the butter mixture.
Layer 6 sheets of phyllo pastry into the pan, brushing each sheet with the butter mixture as you go.
Spread the spinach and feta filling evenly over the phyllo base.
Layer the remaining 6 sheets of phyllo on top, brushing each sheet with the butter mixture.
Tuck the edges of the phyllo down the sides of the pan.
Brush the top generously with the remaining butter mixture.
Score the top layers of phyllo into pieces using a sharp knife (do not cut all the way through).
Bake for 25–30 minutes until golden and crispy.
Cool for 5–10 minutes before cutting along scored lines and serving.
Written automatically by CookOS, not by the creator.
Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat uncovered in a 160°C (320°F) oven for 10–15 minutes to restore crispness.
23 x 33 cm (9 x 13 inch) baking pan · sharp knife for scoring phyllo
Written automatically by CookOS, not by the creator.
Raw thawed spinach retains better flavor and prevents the filling from becoming watery or dense. Thorough squeezing removes excess moisture while preserving the spinach's taste and texture.
Yes. Assemble the pie, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5 minutes to baking time if baking from cold.
Score the top layers with a sharp knife before baking—do not cut all the way through. After cooling 5–10 minutes, cut along the scored lines with a gentle sawing motion.
Ricotta or mizithra work, though feta's saltiness and tanginess are traditional. Use the same weight and crumble or drain thoroughly if the cheese is very wet.
Bake for 25–30 minutes until the phyllo is golden brown and crispy. The filling will set as it cools; do not overbake or the phyllo will darken too much.
