How to make spanakopita and other cheese phyllo pies — the spinach-and-feta filling, working with phyllo, and tips for a crisp, golden result.
Spanakopita — the Greek spinach and feta pie wrapped in crisp, golden phyllo — is one of the most beloved savory pastries in the world. Along with its cheese-filled cousins, it's a wonderful way to showcase tangy cheese in flaky pastry. Here's how to make it well.
What Spanakopita Is
Spanakopita is a Greek savory pie of spinach and feta (and often other cheeses and herbs) encased in layers of thin, crisp phyllo (filo) pastry. It can be made as a large tray pie cut into squares, or as individual triangles and rolls. The contrast of the savory, tangy filling and the shatteringly crisp pastry is its appeal. It's a staple of Greek home cooking and a fixture at gatherings and bakeries.
The Filling: Spinach and Feta
The classic filling combines cooked spinach with crumbled feta, bound with egg and seasoned with fresh herbs like dill and parsley, plus onion or spring onion. Feta provides the essential salty, tangy backbone; some recipes add a little ricotta or other cheese for creaminess. The key is to remove as much moisture as possible from the cooked spinach (squeeze it well), or the filling will make the pastry soggy. Season carefully, as feta is already salty.
Working with Phyllo
Phyllo pastry is paper-thin and dries out quickly, so handle it efficiently. Keep the stack covered with a damp towel while you work, and brush each sheet with melted butter or olive oil as you layer it — this fat is what makes the pastry crisp and golden. Use several layers on the bottom and top. Don't worry about tears; the layers hide imperfections. Work reasonably quickly so the sheets don't crack.
Assembling the Pie
For a tray pie, layer several buttered phyllo sheets in the dish, add the spinach-feta filling, then top with more buttered layers, tucking in the edges. Score the top into portions before baking so it's easy to cut later. For triangles, place filling on a strip of buttered phyllo and fold it flag-style into neat triangles. Brush the top with more butter or oil for an even, golden finish.
Baking for Crispness
Bake spanakopita in a moderately hot oven until the phyllo is deep golden and crisp all over and the filling is set. The generous brushing of fat between layers crisps the pastry into flaky, shattering sheets. Don't underbake, or the bottom can be soft. Let it cool slightly before cutting so the filling sets and the layers stay crisp.
Other Cheese Phyllo Pies
The same techniques make many cheese phyllo pies. Tiropita is the cheese-only version (feta and other cheeses, no spinach), and across the Balkans and Eastern Mediterranean, börek and banitsa use similar thin pastry filled with white cheese. The principles are the same: a well-drained, flavorful cheese filling, buttered phyllo layers, and a hot oven for a crisp, golden result.
Frequently Asked Questions
What cheese is in spanakopita?
Feta is the classic, providing salty, tangy flavor, sometimes with a little ricotta or other cheese added for creaminess.
How do I keep the phyllo crisp?
Brush each layer with melted butter or olive oil, squeeze excess moisture from the spinach filling, and bake until deep golden.
What's the difference between spanakopita and tiropita?
Spanakopita is filled with spinach and feta; tiropita is a cheese-only phyllo pie without the spinach.