Spanakopita

Name: Spanakopita (Greek Spinach Pie with Rice)
Yield: 8 servings
Ingredients: 6 lb. fresh spinach, washed in several changes of water and coarsely chopped; 4 tbsp. extra-virgin olive oil; 2 large yellow onions, finely chopped; 2 bunches scallions, trimmed and thinly sliced; 1⁄2 cups finely chopped fresh dill; 1⁄2 cups finely chopped fresh parsley; 1⁄4 lb. feta, crumbled; 1⁄4 cups long-grain rice; Kosher salt and freshly ground black pepper; 1⁄2 lb. frozen phyllo dough, thawed; 6 tbsp. unsalted butter, melted, plus more for greasing

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Spanakopita is a traditional Greek spinach pie made with layers of buttered phyllo dough and a filling of wilted spinach, caramelized onions, fresh dill and parsley, crumbled feta, and rice. This version brings variation through the addition of rice and mixed greens while staying true to the classic crispy-exterior, savory-filling profile.

Total

Servings

8

Difficulty

Medium

Recipe Source

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From Saveur

11 Ingredients

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Instructions

1
To a large cast-iron skillet set over medium-high heat, add 2 tablespoons of the oil and the spinach, working in batches if necessary. Cover and cook, stirring occasionally, until wilted, 5–8 minutes. Transfer to a large bowl.
2
To the empty skillet, add the remaining oil and turn the heat to medium-low. Add the onions and scallions and cook, stirring occasionally, until soft, 15–20 minutes. Scrape the cooked onions into the bowl with the spinach, then add the dill, parsley, feta, rice, and salt and black pepper to taste. Stir to combine. When the skillet is cool enough to handle, wipe it out and place it on the counter.
3
Position a rack in the center of the oven and preheat to 350°F. Working quickly so that the pastry doesn’t dry out, brush the top sheet of phyllo with melted butter and line the bottom of the skillet with it. Repeat with 9 more sheets, fanning the edges out toward the edge of the pan and ensuring the bottom is fully covered (let any excess dough creep up the sides). Spoon the filling into the pan and spread evenly to fill the pan. Drape the remaining layers of phyllo over the filling one at a time, brushing each with butter. Brush the top layer with butter, then neatly fold the overhanging phyllo over the top of the pie. Brush all over with any remaining butter. Bake until golden and puffy, about 1 hour. Cool for 30 minutes before serving.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Wilt the spinach in batches over medium-high heat (5–8 minutes) to avoid overcrowding and ensure even cooking; transfer to a bowl so the skillet is empty for the aromatics.
Cook onions and scallions low and slow (15–20 minutes at medium-low) until completely soft to build sweet, mellow flavor without browning.
Brush each phyllo sheet quickly and evenly with melted butter before layering to ensure crisp, golden edges; work fast because phyllo dries out rapidly.
Fan the phyllo edges toward the skillet rim rather than folding them neatly—this creates irregular, crunchy layers.

Substitutions

Fresh spinach → frozen spinach, thawed and squeezed dry (use ~2 lb.; excess moisture will make the filling watery)
Feta → ricotta or a mild sheep's cheese (for a creamier, less salty filling)
Dill and parsley → 1 cup total fresh mint and oregano (for a different but equally authentic Greek herb profile)
Phyllo dough → puff pastry (yields a buttery, less crispy result)

Storage & make-ahead

Store cooled spanakopita covered at room temperature up to 1 day, or wrapped tightly in the refrigerator up to 3 days. Reheat uncovered in a 350°F oven for 10–15 minutes until warmed through and phyllo re-crisps.

Equipment

cast-iron skillet (or similar 10–12 inch baking dish) · pastry brush

Common Questions

Written automatically by CookOS, not by the creator.

Can I make spanakopita ahead of time?

Yes. Assemble the pie completely, cover with plastic wrap, and refrigerate up to 24 hours before baking at 350°F. Add 5–10 minutes to the baking time if baking from cold.