Greek Spanakopita with Spinach and Feta
Spanakopita is a spinach and feta pie between crisp layers of filo. Its single secret: the spinach must be squeezed until the last drop of water is out. Any moisture left turns to steam in the oven and leaves the bottom filo layers soft and wet.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Calories
- 320
Spanakopita is one of Greece's best-known pastries, eaten hot or cold, for breakfast, lunch or on a journey. It illustrates the logic of Greek cooking clearly: few ingredients — spinach, feta and dill — with technique making all the difference.
Method
-
1
Wilt the spinach
Wilt the spinach in a large pan over high heat until it collapses completely — about two minutes for fresh. Frozen spinach should be thawed and drained first.
⏱ 6 min -
2
Squeeze it dry
This is the crucial step: put the spinach in a clean cloth and squeeze with all your strength until not a drop comes out. It will reduce to a third of its volume.
⏱ 8 min -
3
Soften the onion
Soften the onion in olive oil until translucent and golden, then let it cool. Hot onion would begin to cook the egg in the filling.
⏱ 8 min -
4
Mix the filling
Combine the squeezed spinach with the onion, spring onion, dill, feta, eggs, nutmeg and pepper. No salt — the feta is salty enough.
⏱ 6 min -
5
Layer the base
Butter the tray and lay down eight sheets of filo, brushing each with butter before the next. Keep the remaining filo under a damp cloth so it does not dry out.
⏱ 12 min -
6
Assemble
Spread the filling evenly and top with eight more buttered filo sheets. Fold the edges inward and brush the top.
⏱ 10 min -
7
Cut, then bake
Cut the pie into squares before it goes in the oven, with a sharp knife — baked filo shatters under a blade. Bake at 180°C for forty-five minutes until golden.
⏱ 45 min
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Tips that actually matter
- Squeeze the spinach to the last drop — that is the difference between a crisp pie and a soggy base.
- Cut before baking, not after. Baked filo crumbles under the knife.
- Filo dries out within seconds — keep it under a damp cloth while you work.
- No salt in the filling: the feta is salty, and extra salt draws water out of the spinach.
People also ask
Why is the base soggy?
The spinach was not squeezed enough. It should reduce to a third of its volume with no water coming out when pressed.
Can I use frozen spinach?
Yes, and it is easier. Thaw it completely and squeeze just as hard — frozen spinach holds even more water.
What can replace feta?
A salty white cheese, drained, or a mix of curd cheese and hard cheese. Sheep's feta is closest to the original.
Can I freeze it?
Yes, unbaked, for three months. Bake straight from frozen with an extra fifteen minutes.
Cook mode
Greek Spanakopita with Spinach and Feta
-
1
Wilt the spinach
Wilt the spinach in a large pan over high heat until it collapses completely — about two minutes for fresh. Frozen spinach should be thawed and drained first.
-
2
Squeeze it dry
This is the crucial step: put the spinach in a clean cloth and squeeze with all your strength until not a drop comes out. It will reduce to a third of its volume.
-
3
Soften the onion
Soften the onion in olive oil until translucent and golden, then let it cool. Hot onion would begin to cook the egg in the filling.
-
4
Mix the filling
Combine the squeezed spinach with the onion, spring onion, dill, feta, eggs, nutmeg and pepper. No salt — the feta is salty enough.
-
5
Layer the base
Butter the tray and lay down eight sheets of filo, brushing each with butter before the next. Keep the remaining filo under a damp cloth so it does not dry out.
-
6
Assemble
Spread the filling evenly and top with eight more buttered filo sheets. Fold the edges inward and brush the top.
-
7
Cut, then bake
Cut the pie into squares before it goes in the oven, with a sharp knife — baked filo shatters under a blade. Bake at 180°C for forty-five minutes until golden.
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