Feta and Spinach Pie
A delicious and savory Feta and Spinach Pie, known in Greece as Spanakopita, made with flaky phyllo pastry and filled with a flavorful mixture of spinach and feta cheese. This traditional dish is perfect for any occasion, whether served as an appetizer or a light meal.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- 3
Then, add the minced garlic to the skillet and sauté for another minute until fragrant.
- 4
Stir in the chopped spinach. If using fresh spinach, cook until wilted, about 2-3 minutes. If using thawed frozen spinach, just heat through, then remove from heat and let cool slightly.
- 5
In a mixing bowl, combine the crumbled feta cheese, eggs, black pepper, salt, and nutmeg (if using). Mix well until all ingredients are combined.
- 6
Add the cooled spinach mixture to the bowl and stir until fully incorporated.
- 7
Take one sheet of phyllo dough and lay it in a greased 9x13 inch baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with olive oil. Repeat this process with half of the phyllo sheets.
- 8
Spread the spinach and feta filling evenly over the phyllo layers in the dish.
- 9
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with olive oil as before, and fold the overhanging edges over the top.
- 10
Use a sharp knife to cut into squares or triangles for easier serving after baking.
- 11
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy. Remove from the oven and let it rest for a few minutes before serving.
Cook notes
Tips
Make sure to thaw phyllo dough according to package instructions before using.
Be careful not to let the phyllo dough dry out; cover unused sheets with a damp cloth while working.
For a twist, try adding some herbs like dill or mint to the filling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Keep leftovers tightly wrapped in the fridge for freshness.
- Reheat in a 350°F (175°C) oven until warmed through for best texture after refrigerating or freezing.
- Freezing before baking is an excellent option for meal prep.
Substitutions
- Use ricotta cheese in place of feta for a milder flavor.
- Swap out olive oil for melted butter if preferred for a richer taste.
- You can use pre-formed pie crust instead of phyllo dough if you're short on time.
What to Serve With
- A side salad with tomatoes and cucumbers for a fresh contrast.
- Tzatziki sauce for dipping or drizzling for added flavor.
- Olives or a cheese platter for a full Mediterranean experience.
Common Mistakes
- Avoid overcooking the spinach, as it can become soggy and lose flavor.
- Ensure all phyllo layers are brushed with olive oil to create that perfect flakiness.
- Cutting the pie before it cools entirely will make it difficult to serve clean pieces.
Recipe FAQ
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before using.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Spanakopita?
Yes, you can freeze it before baking. Just wrap it tightly and store it in the freezer for up to 2 months.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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