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Crispy Spanakopita Greek Spinach Pie Recipe Easy Homemade Flaky Phyllo Crust

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A classic Greek spinach pie featuring a crispy, buttery phyllo crust wrapped around a savory, herby spinach and feta filling. This easy homemade recipe is perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 package (16 ounces) phyllo dough (about 20 sheets), thawed
  • 1 pound fresh spinach, washed and roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 8 ounces feta cheese, crumbled
  • 1/2 cup ricotta cheese (optional but recommended)
  • 3–4 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped (or parsley)
  • 2 large eggs, lightly beaten
  • 1/4 cup olive oil, plus extra for brushing phyllo layers
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
  2. Heat a large skillet over medium heat and add a splash of olive oil. Sauté minced garlic and green onions until fragrant, about 1-2 minutes.
  3. Add chopped spinach in batches, stirring until wilted and most moisture evaporates, about 5 minutes. Transfer to a colander and press out remaining liquid.
  4. In a large bowl, combine wilted spinach mixture, crumbled feta, ricotta, chopped dill, beaten eggs, lemon juice, salt, and pepper. Stir gently until evenly mixed.
  5. Unroll phyllo dough on a clean surface and cover with a damp towel to prevent drying.
  6. Brush bottom of baking dish with olive oil. Layer one sheet of phyllo in the dish, letting edges hang over sides. Brush with olive oil. Repeat layering and brushing with about 6 more sheets to form the base crust.
  7. Spread spinach and cheese filling evenly over phyllo base.
  8. Layer remaining phyllo sheets (about 6-7) over filling, brushing each sheet with olive oil. Fold overhanging edges over the top and brush with more oil.
  9. Score the top layers into squares or diamonds with a sharp knife to make slicing easier after baking.
  10. Bake for 40-45 minutes until phyllo is golden brown and crisp.
  11. Let spanakopita rest for about 10 minutes before slicing and serving.

Notes

Keep phyllo sheets covered with a damp towel to prevent drying out. Press out excess moisture from spinach to avoid soggy filling. If edges brown too quickly, cover loosely with foil halfway through baking. Leftovers reheat best in a 350°F oven for 10-15 minutes to restore crispness. Avoid microwaving to keep phyllo flaky.

Nutrition

Keywords: spanakopita, Greek spinach pie, phyllo crust, spinach pie recipe, feta cheese, homemade spanakopita, flaky crust, easy Greek recipe

Find it online: https://elvafood.com/crispy-spanakopita-greek-spinach-pie-recipe-easy-homemade-flaky-phyllo-crust/