Crispy Spanakopita Pie with Spinach and Feta

Why You’ll Love This Recipe

• Ultra-crisp, buttery phyllo with a creamy, savory spinach-feta filling that slices cleanly.
• Make-ahead friendly: assemble and chill or freeze, then bake when you need it.
• Balanced plate: a bright, lemony cucumber salad cuts through the richness.
• Uses everyday ingredients with classic Greek flavors (dill, scallion, lemon).

Grocery List

• Produce: Spinach, scallions, fresh dill, parsley, garlic, lemons, English cucumber, red onion (optional)
• Dairy: Unsalted butter, feta cheese, eggs
• Pantry: Phyllo dough (1 lb box), olive oil, honey, kosher salt, black pepper, ground nutmeg

Full Ingredients

Spanakopita Filling

• 2 lb (900 g) fresh spinach, tough stems removed, or 20 oz (567 g) frozen chopped spinach, thawed
• 1 tbsp olive oil (for sautéing spinach, if using fresh)
• 6 scallions, thinly sliced (white and green parts)
• 2 garlic cloves, minced
• 12 oz (340 g) feta, crumbled
• 3 large eggs, lightly beaten
• 1/2 cup (20 g) chopped fresh dill
• 1/4 cup (10 g) chopped fresh flat-leaf parsley
• Zest of 1 lemon, plus 1 tbsp fresh lemon juice
• 1 tsp kosher salt (reduce to 3/4 tsp if feta is very salty)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• Pinch red pepper flakes (optional)

Phyllo & Assembly

• 16–18 sheets phyllo dough (from a 1 lb/450 g box), thawed overnight in the fridge, then 1 hour at room temp
• 3/4 cup (170 g) unsalted butter, melted (stir in 2 tbsp olive oil for extra crispness, optional)
• 9×13 inch (23×33 cm) metal baking pan

Lemony Cucumber Salad

• 1 large English cucumber (about 12 oz), very thinly sliced
• 2 tbsp thinly sliced red onion
• 2 tbsp chopped fresh dill
• 2 tbsp fresh lemon juice
• 1 1/2 tbsp extra-virgin olive oil
• 1/2 tsp honey (or sugar)
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Preheat and set up the phyllo

Heat oven to 375°F (190°C) with a rack in the center. Lightly brush a 9×13 inch (23×33 cm) metal baking pan with melted butter. Open the phyllo package and keep the stack covered with a sheet of plastic wrap topped with a barely damp kitchen towel so it does not dry out. Melt the butter (stir in 2 tbsp olive oil if using) and keep it warm but not hot.

Step 2: Cook and dry the spinach

For fresh spinach: Add 1 tbsp olive oil to a large pot over medium heat. Add spinach in batches, tossing until just wilted. Transfer to a colander to cool, then squeeze by hand until no liquid drips out. Chop coarsely.

For frozen spinach: Thaw completely (microwave or overnight in the fridge), then place in a clean kitchen towel and wring very firmly until nearly dry. Excess moisture will make the pie soggy, so take your time here.

Step 3: Mix the filling

In a large bowl, combine the well-drained spinach, scallions, garlic, feta, eggs, dill, parsley, lemon zest, lemon juice, salt, pepper, and nutmeg (plus red pepper flakes if using). Stir until evenly combined. The mixture should be thick and cohesive.

Step 4: Build the bottom phyllo layers

Brush the pan with butter. Lay in 1 sheet of phyllo and brush lightly with butter. Repeat with 7 more sheets (8 total), brushing each sheet. Let edges climb up the sides; a little overhang is fine. Don’t worry if sheets tear—just patch and brush with butter.

Step 5: Add filling, top with phyllo, and score

Spread the spinach filling evenly over the bottom layers and smooth the surface. Fold in any overhanging edges, then place 8 more phyllo sheets on top, brushing each with butter. Brush the final sheet generously. Using a sharp knife, score only the top layers into 10 rectangles (2 by 5 grid) to guide slicing and help steam escape. Make 4–6 tiny vent slits near the corners.

Step 6: Bake until deep golden and rest

Bake at 375°F (190°C) for 45–50 minutes, until the top is a deep golden brown and very crisp. Rotate the pan once if your oven browns unevenly. Remove and let the pie rest for 15 minutes; this sets the layers so it slices cleanly without shattering.

Step 7: Make the lemony cucumber salad and serve

While the spanakopita bakes or rests, toss the cucumber, red onion, dill, lemon juice, olive oil, honey, salt, and pepper in a bowl. Taste and adjust seasoning. Slice the spanakopita along the scored lines and serve warm with the bright, crunchy salad and extra lemon wedges if you like.

Pro Tips

• Keep phyllo covered with plastic and a barely damp towel so it stays supple. If it tears, patch and butter—no one will notice once baked.
• Squeeze the spinach until truly dry. Moisture is the enemy of crisp layers.
• Score the top before baking to prevent shattering and to guide clean slices.
• Mix a little olive oil into the melted butter for extra shatter and a slightly lighter flavor.
• Let the pie rest 15 minutes after baking; the filling sets and slices neatly.

Variations

• Triangle hand pies: Cut phyllo into strips, brush, add 2 tbsp filling, and fold into triangles. Bake at 375°F (190°C) for 20–25 minutes.
• Leek and herb: Swap half the scallions for 2 cups sautéed leeks. Add mint with the dill for a springy twist.
• Ricotta boost: Stir 1/2 cup well-drained whole-milk ricotta into the filling for extra creaminess (reduce salt slightly).

Storage & Make-Ahead

Assemble up to 24 hours ahead: cover tightly and refrigerate, then bake straight from the fridge (add 5–10 minutes). To freeze unbaked, wrap well and freeze up to 2 months; bake from frozen at 375°F (190°C) for 60–70 minutes, shielding the top with foil if needed. Leftovers keep 3 days refrigerated; re-crisp at 350°F (175°C) for 10–15 minutes. The cucumber salad is best fresh; if making ahead by up to 4 hours, keep components separate and toss just before serving.

Nutrition (per serving)

Approximate: 420 calories; 28 g fat; 32 g carbohydrates; 12 g protein; 2 g fiber; 770 mg sodium.