Spanakopita (Spinach Pie)

Name: Spanakopita (Spinach Pie) for a Crowd
Yield: 8 servings
Ingredients: 9 oz. baby spinach; 7 oz. feta cheese, crumbled; 3 ⁄ 4 cup extra-virgin olive oil, plus more for brushing; 1 tbsp. minced fresh dill; 3 leeks, white and light green parts only, minced; 2 eggs, lightly beaten; Kosher salt and freshly ground black pepper, to taste; 1 (16 oz.) package (about 10 sheets) frozen phyllo dough, thawed

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Spanakopita is a savory Greek pie of seasoned spinach, feta, and leeks wrapped in crispy phyllo layers. This version fills a 9x13 dish and serves a crowd, with a golden-brown exterior achieved at 425°.

Total

Servings

8

Difficulty

Easy

Recipe Source

View original recipe

From Saveur

Ingredients

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9 oz. baby spinach
7 oz. feta cheese, crumbled
<sup>3</sup>⁄<sub>4</sub> cup extra-virgin olive oil, plus more for brushing
1 tbsp. minced fresh dill
3 leeks, white and light green parts only, minced
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
1 (16 oz.) package (about 10 sheets) frozen phyllo dough, thawed

8 Ingredients

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Instructions

1
Heat oven to 425°. Combine spinach, feta, 3⁄4 cup oil, dill, leeks, and eggs together in a large bowl, and season with salt and pepper. Line the bottom and sides of a 9" x 13" baking dish with one sheet of phyllo dough and brush dough with olive oil; repeat layering with 4 more sheets phyllo dough, brushing each with more olive oil. Spread spinach mixture evenly over bottom of phyllo dough and then fold the edges of dough over onto the spinach mixture. Trim the edges of the remaining phyllo sheets to fit the inside of the baking dish. Top spinach mixture with the trimmed phyllo sheets, brushing each with olive oil before adding the next. Bake until phyllo is golden brown and crisp, about 45 minutes. Let cool for 10 minutes. Cut into 4" squares before serving.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Brush each phyllo sheet thoroughly with olive oil before layering; this creates the signature crispy, golden texture.
Drain excess moisture from the spinach before mixing into the filling to prevent a soggy pie.
Let the assembled pie rest at room temperature for 10 minutes before baking to ensure even cooking.
Cut the pie into squares while still warm for cleaner slices; it sets as it cools.

Substitutions

Baby spinach → frozen spinach (thawed and squeezed dry); use same weight
Fresh dill → 1 tsp. dried dill or fresh mint
Leeks → 1 large onion, minced (milder flavor)
Phyllo dough → puff pastry (simplified assembly, less authentic)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days; reheat covered in a 350° oven until warm. Unbaked spanakopita freezes tightly wrapped for up to 3 months.

Equipment

9" x 13" 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, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from cold.

What can I substitute for feta cheese?

Ricotta mixed with a small amount of Pecorino Romano mimics feta's tanginess; use equal parts. Kasseri is a closer Greek alternative if available.

Can I use fresh phyllo instead of frozen?

Yes, fresh phyllo works directly without thawing. Handle it gently to avoid tearing and brush each sheet generously with olive oil.

How do I know when spanakopita is done?

Bake at 425° until the phyllo is golden brown and crispy, roughly 30–40 minutes. The filling will be set when a knife inserted in the center meets no resistance.