Spanakopita: How to Make Greek Spinach and Feta Pie

The filling is salty, herby and a little tangy; the pastry shatters when cut. It works as an appetizer in squares, a light main with a salad, or a make-ahead dish for a crowd.

Two things decide whether it works: how dry the spinach is, and how evenly the phyllo is brushed with fat. Feta supplies the seasoning, so salt stays low.

Spanakopita at a glance

This spanakopita table gives the yield, timing, oven temperature and make-ahead options for the recipe below.

How to make spanakopita

This spanakopita recipe makes one 9 by 13 inch pie, and the steps run from wilting the spinach to the rest after baking.

Ingredients for spanakopita

The ingredients for spanakopita are mostly greens and cheese, and the phyllo should be thawed a day ahead.

• Filling: 2 lb (900 g) fresh spinach, or 20 oz (565 g) frozen chopped spinach, thawed
• Filling: 1 tablespoon olive oil
• Filling: 1 bunch scallions, thinly sliced
• Filling: 2 cloves garlic, minced
• Filling: 8 oz (225 g) Greek feta, crumbled
• Filling: 1/2 cup (115 g) whole-milk ricotta
• Filling: 3 large eggs, lightly beaten
• Filling: 1/4 cup chopped fresh dill and 1/4 cup chopped parsley
• Filling: 1/4 teaspoon black pepper and a pinch of nutmeg
• Pastry: 1 package (16 oz or 454 g) phyllo dough, thawed in the refrigerator overnight
• Pastry: 3/4 cup (170 g) melted butter, or half butter and half olive oil

Steps for making spanakopita

These steps for making spanakopita go in order, and the pie bakes about 50 minutes.

1. Heat the oven to 375°F (190°C) and brush a 9 by 13 inch baking dish with butter.
2. Wilt fresh spinach in batches in a large pot, 2 to 3 minutes, until limp, then cool it; for frozen spinach, just thaw it.
3. Squeeze the spinach in a clean towel, a handful at a time, until no more liquid drips out, and chop it fine; it should feel like a damp sponge, not wet.
4. Soften the scallions and garlic in the olive oil for 2 to 3 minutes over medium heat, then cool them for 5 minutes.
5. Mix the spinach, scallions, feta, ricotta, eggs, dill, parsley, pepper and nutmeg until even; taste before adding any salt.
6. Unroll the phyllo, cover it with a damp towel, and lay one sheet in the dish, letting the edges climb the sides; brush it lightly with butter.
7. Repeat with 9 more sheets, brushing each, until the base has about 10 layers.
8. Spread the filling evenly, then top with 10 more sheets, brushing each one and tucking the edges in.
9. Score the top layers into 12 squares with a sharp knife, cutting only through the top few sheets, and brush the surface with the last butter.
10. Bake for 45 to 55 minutes, until deep golden brown and a thermometer in the center reads 160°F (71°C).
11. Rest the pie for 15 minutes, then cut through the scores and serve warm or at room temperature.

The best cheese for spanakopita

The best cheese for spanakopita is feta, because its brine gives the filling salt and tang that spinach alone cannot. Real feta is a Greek PDO cheese of sheep's milk, or sheep's milk with up to 30 percent goat's, cured at least two months in brine. It stays crumbly when baked rather than melting, so the filling has texture instead of becoming a sauce.

Greek feta is saltier and tangier than most US block feta; the guide to spotting authentic feta explains the label. Cow's-milk feta works but is milder and can be wetter, so squeeze the spinach well. Buy a block in brine, not pre-crumbled, which is dry and bland.

A small share of ricotta adds creaminess and holds moisture, and some cooks use cottage cheese in the same role. Feta and goat cheese behave differently; see feta vs goat cheese. Other cheeses for phyllo pies include the firm Greek types in Greek cheeses beyond feta, such as kefalograviera, which America's Test Kitchen describes as nutty and quite salty.

Spanakopita mistakes and fixes

Most spanakopita mistakes come from water or from dry phyllo. Each can be fixed at the counter.

• Soggy bottom: the spinach was not squeezed dry, or the feta was wet. Squeeze again, and drain the feta on paper towels.
• Dry, cracked sheets: the phyllo sat uncovered. Keep it under a damp towel, and work steadily; small tears vanish between layers.
• Pale, dull crust: too little fat. Brush every sheet, edge to edge.
• Over-salted filling: feta and brine already season it. Taste the mixed filling first.
• Filling not set: it was underbaked. Check for 160°F (71°C), the temperature FSIS gives for egg dishes.

Spanakopita variations

Spanakopita variations change the shape or the cheese, and the filling method stays the same.

• Triangles: cut each phyllo sheet into strips, brush and fold a spoonful of filling in a flag fold, and bake about 20 minutes.
• Cheese-only pie: for tiropita, use feta, ricotta and a little kasseri, no spinach.
• Greens mix: swap half the spinach for chard or leeks.
• Extra herbs: add mint or oregano.
• Vegan-leaning: use olive oil on every sheet instead of butter.

Storing, freezing and reheating spanakopita

Storing, freezing and reheating spanakopita is easy, because the dish is a good make-ahead pie and the baked pie keeps in the fridge. Leftovers should be refrigerated within 2 hours and, according to USDA FSIS, eaten within 3 to 4 days; reheat to 165°F (74°C) in a 350°F (175°C) oven, not a microwave, to keep the crust crisp.

To freeze, wrap the unbaked, assembled pie tightly and bake from frozen, adding 15 to 20 minutes; FSIS says leftovers freeze 3 to 4 months. The freezing cheese guide covers feta in particular.

Questions about spanakopita

These spanakopita questions cover the cheese, the spinach and the phyllo.

What is in spanakopita?

Spanakopita contains spinach, feta, egg, herbs and onion, between layers of buttered phyllo. Some cooks add ricotta for creaminess.

How do you keep spanakopita from getting soggy?

Keeping spanakopita from getting soggy comes down to dry spinach: squeeze the cooked spinach and drain the feta. Brush every phyllo sheet with fat, which also shields it from moisture.

Can you use frozen spinach for spanakopita?

Spanakopita works well with frozen chopped spinach. Thaw it fully and wring it out in a towel until no liquid remains.

Can you make spanakopita ahead of time?

Spanakopita can be assembled a day ahead and refrigerated, or frozen unbaked, then baked until golden and 160°F (71°C) in the center.

What can you use instead of feta in spanakopita?

Spanakopita without feta can use a mix of ricotta and a salty cheese such as pecorino, but salt it carefully. Feta's brine and tang are the signature.

Make spanakopita this weekend

Make spanakopita this weekend and give it a little patience: squeeze the spinach until it is nearly dry, buy feta in brine, and brush each sheet. Make a 9 by 13 inch pie, rest it for 15 minutes, and serve it warm with a Greek salad. For a quicker Greek appetizer, try saganaki.