Spanakopita (Greek Spinach Pie) Recipe

The best part of this spanakopita is the balance between its crisp, crackling phyllo layers and the tender, savory filling tucked underneath. Four cups of spinach are cooked down with diced onion and sliced green onions, then mixed with 4 ounces of feta, fresh dill, and eggs. The feta brings a salty tang without overpowering the greens, while the dill gives the filling a clean, distinctly Greek flavor. It is a satisfying vegetarian pie that feels special enough for a holiday table but is straightforward enough for a weekend kitchen. The filling should be moist, but never wet. That is the main difference between a beautifully sliceable spanakopita and one with a soggy bottom. After cooking the spinach and onions, let the mixture cool briefly and press or squeeze out excess moisture before stirring in the feta and eggs. The eggs help the filling set as it bakes, while the olive oil brushed between the phyllo sheets creates those delicate, flaky layers. Using gluten-free phyllo makes this version suitable for a gluten-free diet; check the package carefully, since standard phyllo dough is made with wheat. The most useful practical tip is to keep the phyllo covered with a barely damp kitchen towel while assembling the pie. It dries out quickly, and dry sheets tend to crack when folded into the pan. A few tears are not a disaster—just patch them with another sheet—but work steadily and brush each layer lightly with the 2 tablespoons of olive oil rather than soaking it. Do not skip the cooling time before slicing, either. Giving the baked pie 10 to 15 minutes to settle keeps the filling from spilling out and makes cleaner portions. Bake the assembled pie until the top is deeply golden and the center feels set, about 45 minutes in total. I like serving it warm or at room temperature, cut into eight squares, with a simple cucumber-and-tomato salad, lemony roasted potatoes, or a spoonful of thick Greek yogurt. It works especially well for brunch, a light lunch, or as a savory course when the menu lists it as a vegetarian “dessert” or final bite. The leftovers reheat nicely in the oven, where the phyllo crisps again instead of turning soft in the microwave.