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Spanakopita pie is a Mediterranean classic featuring fresh wilted spinach and creamy feta cheese wrapped in delicate, buttery filo pastry sheets and baked until golden. This version prioritizes fresh ingredients and proper filo handling for maximum crispness and even cooking.
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Cut the stems from the spinach leaves. Roughly chop the spinach. Wash the spinach 3 times to make sure all of the sand and dirt have been removed. Strain the spinach.
In a large nonstick pan on medium heat, add the roughly chopped spinach and cover with a lid. Once the spinach has wilted and the water has separated from the spinach (about 3 to 5 minutes), remove the spinach and drain.
Allow the spinach to cool. Finely chop the spinach. The spinach will be a lot smaller once it has cooked. This is completely normal.
Peel and finely mince the garlic. Chop the green onion and the dill.
Mix the greek yogurt, feta cheese, chopped spinach, chopped green onion, minced garlic, chopped dill, egg, nutmeg, salt, pepper, and salt. Set aside.
Unwrap the thawed filo sheets. Melt the butter in the microwave or on the stovetop.
Very delicately, handle the filo sheets one at a time. Layer a filo sheet on the pie dish. Using a brush spread the melted butter. Don't add too much butter to make the filo sheet soggy, just a thin layer.
Add another filo sheet slightly rotated (the filo sheets are not square so we need to rotate them so the filo will wrap evenly). Spread more butter. Continue to do this for about 7 to 10 filo sheets. If you want more filo crust, use 10 sheets total. If you want less filo crust, use 7 sheets total. The sheets will wrap up over the spinach and feta filling to create a top layer.
Add the spinach and feta filling.
Wrap the filo sheets on top of the spinach and feta filling one at a time. It's not necessary to add more butter at this step. On the last few sheets, sprinkle a little bit of parmesan (or alternatively, add the parmesan on the top at the end).
Cook the spanakopita pie for 20 to 25 minutes at 375 ℉ (190 ℃) using convection bake or at 400 ℉ (205 ℃) using regular bake.
Cut and enjoy!
Written automatically by CookOS, not by the creator.
Store cooled spanakopita covered in the refrigerator for up to 3 days; reheat uncovered at 350°F for 10–12 minutes until warm and crispy.
9-inch pie dish · Pastry brush · Large nonstick pan with lid
Written automatically by CookOS, not by the creator.
Yes, use 10 ounces of thawed frozen spinach (squeezed dry) instead of 20 ounces fresh. Fresh spinach reduces significantly when cooked, so frozen saves prep time while delivering similar results.
Filo sheets are rectangular, not square. Rotating each layer ensures even wrapping and prevents gaps or uneven edges that would expose the filling and allow it to dry out during baking.
Either works: convection bake at 375°F for 20–25 minutes, or regular bake at 400°F for 20–25 minutes. Convection circulates heat more evenly for consistent browning.
Yes, assemble up to 8 hours ahead, cover tightly with plastic wrap, and refrigerate. Bake directly from the fridge at the same temperature and time; add 2–3 minutes if needed.
After cooking and cooling, the spinach should be squeezed gently to remove excess moisture without pulping it. It should feel dry to the touch but still retain its leafy texture.
