Spinakopita with Spinach Feta Phyllo

Spinakopita is the Greek savory pie that stands out for its flaky layers and bold, herb-packed spinach filling. When I bake this, my kitchen fills with the aroma of buttery pastry and fresh greens—a dish that’s rustic and surprisingly elegant at the same time. Its golden crust always draws people in, and every bite blends creamy feta and earthy spinach with a hint of lemon zest.

My family started asking for Spinakopita after I brought it to a summer picnic. It quickly became a staple for gathering nights and potlucks because people cannot resist the crispy crust and vibrant, savory filling.

Ingredients

• Spinach: provides a fresh green flavor and is the star of the dish. Choose bright green leaves without wilting for best texture and taste
• Feta Cheese: brings a creamy salty tang. For extra richness I go for a Greek block feta in brine and crumble it just before mixing
• Phyllo Pastry: gives those signature crisp flaky layers. Handle gently and keep under a damp towel when working to prevent drying out
• Onions and Scallions: create sweet depth and help round out the filling. Use sweet yellow onions and fresh green scallions for balance
• Eggs: help bind and set the whole mixture so that it slices neatly and holds its shape. Use fresh local eggs for richer flavor
• Fresh Dill or Parsley: offers a bright herbal kick. Try to find fresh herbs for the most vibrant taste

Step-by-Step Instructions

Sauté the Aromatics:

Chop the onions and scallions. In a large skillet, heat a good splash of olive oil with a knob of butter over medium heat. Slowly cook the onions and scallions for about five minutes, stirring often so they turn soft and fragrant but not browned. Add minced garlic in the final minute and cook until it releases its aroma. Turn off the heat and let this cool to room temperature

Mix the Filling:

Chop the spinach leaves and place in a big mixing bowl. Add crumbled feta, finely chopped herbs, lemon zest, salt, black pepper, and a small pinch of nutmeg. Pour in the cooled onion mixture. Crack in the eggs and stir until everything looks evenly coated and combined. You are aiming for a mixture that keeps its color but is well seasoned and moist

Assemble the Pie:

Brush your baking dish with olive oil. Lay the first sheet of phyllo on the base and brush it gently with oil or melted butter. Repeat layering five to six sheets to build a sturdy bottom. Be sure to brush every layer so the pastry stays flaky after baking. Spoon the spinach mixture on top and spread to the corners. Layer with another set of phyllo sheets for the top, brushing each with more oil or butter so the crust bakes up golden and crisp

Bake to Finish:

Bake in a preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for about thirty-five minutes. The pastry should look golden brown and crisp all over. Let the pie cool for a few minutes before slicing so each serving holds together with both tender filling and flaky crust

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Spinach has always been my favorite vegetable since childhood. My grandmother would pick spinach straight from her garden and I can still remember the fresh, springy smell as it wilted in the skillet for our family’s Spinakopita feasts.

Storage Tips

Store leftover Spinakopita covered in the refrigerator for up to three days. To keep the pastry crisp, reheat slices in the oven or a toaster oven rather than the microwave. You can freeze baked Spinakopita tightly wrapped for up to two months; thaw and reheat until the pastry is hot and flaky again.

Ingredient Substitutions

If you do not have feta, a good quality ricotta or crumbled goat cheese will offer similar tang and creaminess. For a dairy free option, use tofu blended with nutritional yeast and lemon juice for the filling. You may swap fresh spinach with thawed and well drained frozen spinach in a pinch, just squeeze out extra moisture to avoid a soggy pie.

Serving Suggestions

Slice into squares and serve as part of a brunch spread with tomatoes, cucumbers, and olives. Pair with a spoonful of chilled Greek yogurt or classic tzatziki for a creamy, cooling touch. For a heartier meal, serve alongside a bowl of lentil soup or a platter of grilled vegetables.

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Cultural and Historical Context

Spinakopita has deep roots in Greek village cooking where resourcefulness meets flavor. Historically, families would fill phyllo dough with whatever early spring greens were at hand, with feta and herbs becoming classic additions. The dish is now a fixture on Greek tables from home kitchens to bustling tavernas, beloved for both everyday meals and special occasions.

Common Recipe Questions

→ What gives Spinakopita its signature flavor?

The combination of tender spinach, tangy feta, fresh dill, parsley, and lemon zest creates a vibrant, savory filling that’s both herby and briny.

→ Can I make Spinakopita ahead of time?

Yes, prepare and assemble in advance, then bake when ready to serve. It keeps well in the fridge and can be reheated for freshness.

→ Are there vegan options for this dish?

Swap feta for vegan cheese and use olive oil instead of butter. The result is just as flavorful and satisfying.

→ What’s the best way to serve Spinakopita?

Enjoy it warm or at room temperature, paired with creamy Greek yogurt, tzatziki, or a crisp Greek salad for a full meal.

→ How can I ensure the phyllo pastry is crispy?

Brush each sheet lightly with olive oil or melted butter before layering to achieve a golden, flaky crust once baked.

→ What can I serve with Spinakopita at a gathering?

Pair with Mediterranean white wine, fresh lemonade, or olive spread to complement the savory pie and enhance the meal.