Before you cook
Background Recipe story & origin
Spanakopita (spinach pie) is Greek, featuring phyllo pastry filled with spinach, feta, onions, and herbs. The dish has Byzantine or Ottoman origins—layered phyllo pastries spread throughout the Ottoman Empire—but the Greek version is distinctive. Traditional filling combines wilted spinach (squeezed dry), crumbled feta, sautéed onions, dill, and sometimes leeks, layered between buttered phyllo sheets. Spanakopita is baked until golden and crispy, served warm or at room temperature. The dish appears at gatherings, holidays, and as everyday lunch. Large pans are cut into squares or triangles; individual triangles or rolls are also common. Spanakopita represents Greek phyllo traditions and the importance of greens (horta) in the diet. The balance of creamy feta, earthy spinach, fresh dill, and crispy phyllo defines the dish.
Before you start Equipment you'll need
- baking dish — Provides structure for baking phyllo pie until golden and crispy on top
Ingredients
Instructions
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Make the filling
Wilt spinach. Squeeze dry completely. Mix with feta, onions, dill, eggs, nutmeg.
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Build the layers
Layer half the phyllo in buttered dish, brushing each sheet with butter. Add filling. Top with remaining phyllo, brushing each sheet. Score top. Bake at 350°F 45-50 minutes until golden.