Spinach & Feta Spanakopita
Layers of buttered phyllo over a spinach and feta filling squeezed properly dry, baked in one pan and cut into thick squares once it has settled.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 35 min
The Story Behind This Recipe
The first time I made spinach & feta spanakopita I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
What keeps it in the rotation is how forgiving it is. Swap the herbs, stretch it to feed one more person, cook it a shade longer than you meant to — it holds up.
If there is a trick, it is patience with the browning. Every time I have rushed that step, the whole dish came out flatter than it should have.
Variation Ideas
- Serve it warm in a small skillet straight from the oven.
- Add pickled chiles or hot honey for a sweet-heat finish.
- Make the base a day ahead and bake it just before guests arrive.
Ingredient Substitutions
- Feta
- Ricotta salata, or goat cheese for a creamier crumble
- Butter
- Olive oil for savory dishes, or a good vegan stick for baking
- Phyllo
- Puff pastry, baked a few minutes longer
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Spinach & Feta Spanakopita
Recipe Card
Spinach & Feta Spanakopita
By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 35 min
Ingredients
- 2 lbs frozen chopped spinach, thawed
- 12 oz feta, crumbled
- 1 large onion, finely chopped
- 4 scallions, sliced
- 1/3 cup chopped dill
- 3 eggs, beaten
- 1 lb phyllo dough, thawed
- 1 cup melted butter
- Kosher salt and black pepper
Instructions
- 1
Squeeze the thawed spinach in a clean towel until almost no water comes out, which is the whole difference between crisp and soggy.
- 2
Soften the onion in a little butter, cool it, then mix it with the spinach, feta, scallions, dill, and eggs.
- 3
Brush a 9x13 pan with butter and layer eight sheets of phyllo, brushing butter between each one.
- 4
Spread the filling evenly, then layer eight more buttered sheets on top and score the surface into squares.
- 5
Bake at 350F for forty-five to fifty minutes until deeply golden, then let it rest fifteen minutes before cutting through.
Nutrition
Estimated per serving (10 servings per recipe).
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