Greek Spanakopita

• Prep Time: 45 minutes

• Cook Time: 45-50 minutes

• Resting Time: 15 minutes

• Total Time: 1 hour 50 minutes

• Yield: One 9×13-inch pie (12-16 servings)

• Intensity: Medium

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Why This Recipe Works

This recipe focuses on a few key techniques to ensure perfect spanakopita every time. First, we thoroughly drain the spinach and squeeze it dry—this is the single most important step to avoid a soggy bottom. Second, we pre-cook the leeks and scallions to mellow their sharpness and release their sweetness. Finally, we use a combination of melted butter and high-quality olive oil to brush the phyllo, giving you that authentic flavor and unbeatable golden-brown, crispy finish.

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Ingredients

For the Filling:

• 2 lbs (about 900g) fresh spinach, stems removed, or 24 oz frozen chopped spinach, thawed

• 3 tablespoons olive oil

• 1 large leek, white and light green parts only, thinly sliced

• 4 scallions, thinly sliced

• 3 large eggs, lightly beaten

• 12 oz (about 340g) Greek feta cheese, crumbled

• 1 cup (about 225g) ricotta cheese or cottage cheese, drained

• 1/2 cup finely chopped fresh dill

• 1/2 cup finely chopped fresh parsley

• 1/4 teaspoon ground nutmeg

• Salt and freshly ground black pepper, to taste

For the Assembly:

• 1 lb (450g) phyllo dough, thawed according to package directions

• 1/2 cup (1 stick) unsalted butter, melted

• 1/2 cup good quality olive oil

• Sesame seeds, for sprinkling (optional)

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Instructions

1. Prepare the Spinach

If using fresh spinach: Wash the spinach thoroughly to remove any grit. Place it in a large, dry pot or Dutch oven over medium-high heat. Cover and cook for 3-5 minutes, stirring occasionally, until completely wilted. Transfer to a colander and let it cool.
If using frozen spinach: Thaw completely in a colander.
Once cool enough to handle, take handfuls of the spinach and squeeze out as much liquid as humanly possible. This is a critical step. You want it almost dry. Place the squeezed spinach on a cutting board and give it a rough chop.

2. Cook the Aromatics

In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Add the sliced leek and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until softened but not browned. Add the sliced scallions and cook for another 2 minutes. Remove from heat and let cool slightly.

3. Make the Filling

In a very large bowl, combine the squeezed and chopped spinach, the cooked leek and scallions, beaten eggs, crumbled feta, ricotta cheese, fresh dill, fresh parsley, and nutmeg. Mix until everything is thoroughly combined. Season with a pinch of salt and a generous amount of black pepper. Remember: feta is salty, so taste before adding too much salt.

4. Prepare Your Workspace

Preheat your oven to 375°F (190°C). In a small bowl, combine the 1/2 cup of melted butter and 1/2 cup of olive oil. This mixture will be used to brush the phyllo. Have a 9×13-inch baking dish ready. Unroll your thawed phyllo dough and cover it with a slightly damp, clean kitchen towel to prevent it from drying out while you work.

5. Assemble the Pie

This is where the magic happens.

1. Using a pastry brush, lightly coat the bottom and sides of your baking dish with some of the butter-olive oil mixture.

2. Place one sheet of phyllo in the dish, letting the excess hang over the sides. Brush the entire sheet lightly with the butter-oil mixture.

3. Repeat with 5 more sheets (for a total of 6), brushing each layer. This creates a sturdy, buttery base.

4. Spread the spinach and feta filling evenly over the phyllo layers.

5. Now, layer the remaining phyllo sheets on top of the filling. Again, add one sheet, brush it with the butter-oil mixture, and repeat until you have used all the phyllo. You should have about 10-14 sheets left, depending on the brand. Use any torn pieces in the middle layers.

6. Once all the phyllo is used, tuck the overhanging edges from the bottom layers inward to create a rustic edge. Alternatively, you can roll and crimp the edges to form a neat border.

7. Using a sharp knife, score the top layers of phyllo into squares or diamonds. This will make cutting much easier after baking. Sprinkle the top with sesame seeds, if using.

6. Bake and Rest

Place the assembled spanakopita on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the phyllo is deeply golden brown and crisp, and the filling is bubbly around the edges.
Important: Let the spanakopita rest for at least 15 minutes before slicing. This allows the filling to set slightly, ensuring your pieces hold their shape.

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Chef’s Tips for Success

• Don’t Skimp on the Butter: Using a mixture of butter and olive oil is traditional and provides the best flavor and color.

• Keep Phyllo Covered: Phyllo dough dries out in minutes. Always keep it covered with a damp towel when you’re not actively working with it.

• Drain, Drain, Drain: The number one reason for soggy spanakopita is excess moisture. Do not skip the step of squeezing the spinach dry. Your efforts will be rewarded with a crisp, flaky pie.

• Make Ahead: You can assemble the spanakopita up to 24 hours in advance. Cover and refrigerate it unbaked. You may need to add 10-15 minutes to the baking time. You can also freeze the unbaked pie for up to 3 months. Bake from frozen, adding about 20-30 minutes to the cooking time.

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Serving Suggestions

Spanakopita is delicious warm, at room temperature, or even cold. It’s a versatile dish that pairs beautifully with:

• A simple Greek salad with ripe tomatoes, cucumber, red onion, and olives.

• A dollop of cool, creamy tzatziki sauce.

• A glass of crisp Assyrtiko or a chilled rosé.

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Nutrition Information

Note: Nutrition information is an estimate and will vary based on the specific ingredients and brands used. Values are calculated per serving based on 14 servings.