Classic Greek Spanakopita with Crispy Phyllo and Fresh Herbs
This traditional spanakopita layers crispy homemade or store-bought phyllo with a savory filling of fresh spinach, feta, dill, and mint for a perfectly balanced pie.
- Prep25 min
- Cook40 min
- Total1h 20m
- DifficultyMedium
- Servings20
Spanakopita is a beloved Greek pie that combines the earthy flavor of fresh spinach with the salty tang of feta cheese, all wrapped in layers of buttery, crispy phyllo. This version uses a generous amount of dill and mint to brighten the filling, and the phyllo is stacked for height and a beautiful golden crust.
You can use store-bought country-style phyllo (horiatiko) for convenience, or make your own from scratch using the optional recipe included. The key to success is letting the spinach drain well after sautéing, so the filling stays moist but not watery, and brushing each phyllo sheet generously with olive oil for that irresistible crunch.
Ingredients
For the filling
For the phyllo layers
For the homemade phyllo (optional)
Converted amounts are rounded.
Method
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped spring onions and sauté until softened, about 2–3 minutes.
- Gradually add the fresh spinach, handful by handful, letting each batch wilt before adding the next. Cook until all the spinach has softened and most of the liquid has evaporated. Transfer the spinach to a colander and let it drain and cool completely.
- In a large bowl, combine the drained spinach, chopped mint, chopped dill, crumbled feta, beaten eggs, lemon zest, and ⅓ cup olive oil. Season with sea salt and freshly ground pepper. Mix gently until well combined.
- Preheat the oven to 400°F. Brush a baking pan (about 30x40 cm) generously with olive oil.
- Lay one phyllo sheet in the pan, letting the excess hang over the edges. Brush it with olive oil. Repeat with three more sheets, brushing each with oil, so you have four oiled sheets layered on the bottom.
- Spread one-third of the filling evenly over the fourth sheet. Place a phyllo sheet on top, gently wrinkling it so it fits inside the pan without hanging over the edges. Brush with olive oil.
- Spread another third of the filling over that sheet. Repeat with one more wrinkled phyllo sheet, brushed with oil, and then the remaining third of the filling.
- Fold the overhanging phyllo edges inward over the filling. Top with the remaining four phyllo sheets, brushing each with olive oil. Trim the excess phyllo with scissors, leaving a 5 cm (2-inch) border. Roll this border inward to create a decorative frame.
- Lightly score the top of the pie into portions (about 20 pieces), cutting through the top layers but not all the way to the bottom. Bake for about 40 minutes, until the phyllo is golden and crisp. Let the spanakopita rest for 15 minutes before slicing and serving.
💡 Tips
- Make sure the spinach is well drained after cooking to avoid a watery filling.
- If using store-bought phyllo, keep it covered with a damp towel while you work to prevent it from drying out.
- For a shortcut, you can use all store-bought phyllo and skip the homemade dough.
Inspired by a recipe from The Greek Foodie