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Spanakopita Spinach and Feta Pie Recipe
Ash Tyrrell

Spanakopita Spinach and Feta Pie Recipe

I recently made this Spanakopita Spinach and Feta Pie, and I honestly couldn’t stop going back for another slice. The crispy golden phyllo layers combined with the creamy spinach and feta filling tasted even better than I expected. I love how this recipe feels comforting while still being light and fresh at the same time
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Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • phyllo dough sheets – 1 package 16 oz, thawed overnight in the refrigerator for easier handling.
  • fresh spinach – 1 ½ pounds chopped; fresh spinach gives better flavor and texture than frozen.
  • feta cheese – 8 oz crumbled; use block feta instead of pre-crumbled for a creamier filling.
  • ricotta cheese – 1 cup; helps make the filling smooth and rich.
  • onion – 1 medium finely diced for sweet savory flavor.
  • garlic – 3 cloves minced; fresh garlic adds a stronger aroma.
  • eggs – 3 large; they bind the filling together perfectly.
  • olive oil – 3 tablespoons; adds authentic Mediterranean flavor.
  • unsalted butter – ½ cup melted; brushed between phyllo layers for crispiness.
  • fresh dill – 2 tablespoons chopped; gives the pie a bright herbal taste.
  • parsley – 2 tablespoons chopped for freshness.
  • salt – ½ teaspoon; adjust carefully because feta is naturally salty.
  • black pepper – ½ teaspoon for mild heat.
  • nutmeg – ¼ teaspoon; a small amount deepens the spinach flavor beautifully.

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and lightly golden, then stir in the garlic for extra aroma. Add chopped spinach gradually and cook until wilted, then let the mixture cool slightly so the filling stays creamy instead of watery.
  2. In a large bowl, combine feta cheese, ricotta, eggs, dill, parsley, black pepper, salt, and nutmeg. Stir everything together until smooth and evenly mixed. Fold the cooled spinach mixture into the cheese mixture so every bite gets balanced flavor.
  3. Carefully unroll the phyllo dough and cover it with a lightly damp towel to prevent drying out. Brush the baking dish with melted butter before placing the first sheet inside. Continue layering several sheets while brushing butter between each layer for a flaky texture.
  4. Spread the spinach and cheese mixture evenly over the prepared phyllo base. Use a spatula to smooth the surface so the pie bakes evenly throughout. Make sure the filling reaches the corners for full flavor in every slice.
  5. Layer the remaining phyllo sheets over the filling one at a time, brushing melted butter between each sheet. Tuck the edges inward neatly to keep the filling secure while baking. Lightly score the top with a knife to make slicing easier after baking.
  6. Bake the pie in a preheated 375°F oven for about 40–45 minutes. The top should become deeply golden and crisp while the filling sets completely. Allow the pie to cool for at least 10 minutes before slicing to help the layers stay intact.

Notes

  • I always squeeze excess moisture from the spinach because watery filling can make the phyllo soggy.
  • I like brushing every phyllo layer lightly with butter instead of soaking it, which keeps the crust crispy without becoming greasy.
  • I found that using fresh dill gives a much brighter flavor than dried herbs.
  • I sometimes chill the assembled pie for 15 minutes before baking because it helps the layers hold together better.
  • I prefer block feta packed in brine because the flavor tastes richer and creamier to me.
  • I usually cut the pie slightly before baking, making it easier to serve neatly later.