Greek Spanakopita Savory Pie (Printable)

Flaky phyllo with spinach, feta, and dill create a flavorful Greek savory pie.

# What You Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped or 1 lb frozen spinach, thawed and drained
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped or 1 tbsp dried dill
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter (for brushing)

# How-To:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with oil or butter.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and scallions, cooking until softened, about 5 minutes.
03 - Add chopped spinach in batches, cooking until wilted and moisture evaporates. Remove from heat and allow to cool.
04 - Squeeze excess liquid from spinach. In a large bowl, combine spinach, dill, parsley, feta, ricotta if using, beaten eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place one sheet of phyllo dough in the prepared dish with edges overhanging. Brush lightly with olive oil or melted butter. Repeat with 6 to 7 more sheets, brushing each layer.
06 - Evenly spread the spinach and cheese filling over the phyllo base.
07 - Layer the remaining sheets of phyllo on top, brushing each with oil or butter. Fold overhanging edges inside the pan.
08 - Use a sharp knife to score the top layers into squares or diamonds without cutting through completely.
09 - Bake for 35 to 40 minutes until the phyllo is golden brown and crisp. Allow to rest for 10 minutes before serving.

# Insider Tips:

01 -
  • It looks impressive enough to serve at a dinner party but honest enough to eat straight from the pan with your hands.
  • The filling is forgiving—spinach, feta, and a few herbs come together into something that tastes like it took hours but comes together in minutes.
  • Those crispy, buttery phyllo layers have a way of making even a simple vegetable pie feel like an occasion.
02 -
  • Squeezing moisture out of the spinach is non-negotiable—I learned this the hard way after my first soggy attempt taught me a lesson I've never forgotten.
  • Phyllo dries out quickly once it's unwrapped, so work steadily and keep the stack covered with a damp kitchen towel while you work.
  • The scoring step matters more than you'd think—it guides your knife when you slice and makes serving look intentional instead of messy.
03 -
  • If your phyllo is sticking or tearing, make sure it's completely thawed and keep unused sheets covered with a barely damp towel—not wet, just damp.
  • Brush the oil on generously; phyllo needs fat to become crispy, and a skimpy hand leads to disappointment.
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