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Crispy Homemade Spanakopita Spinach Pie

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A crispy, golden spinach pie made from scratch with fresh spinach, feta cheese, and delicate phyllo dough. Perfect for any occasion, this recipe delivers unbeatable texture and flavor.

Ingredients

Scale
  • 1 package (16 oz/450 g) phyllo dough, thawed
  • 1.5 pounds (680 g) fresh spinach, washed and roughly chopped
  • 8 ounces (225 g) feta cheese, crumbled
  • 2 large eggs, room temperature
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
  • 3 tablespoons olive oil (for sautéing and brushing phyllo)
  • 4 tablespoons butter, melted
  • Salt and pepper, to taste
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Rinse the fresh spinach thoroughly and spin dry or pat with towels. Roughly chop and set aside (about 10 minutes).
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add chopped spinach in batches, stirring until wilted, about 5-7 minutes. Remove from heat and let cool slightly.
  4. Place cooked spinach mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible to avoid soggy crust (about 5 minutes).
  5. Transfer spinach mixture to a large bowl. Add crumbled feta, eggs, chopped dill, lemon juice, salt, and pepper. Mix gently until combined, avoiding overmixing.
  6. Preheat oven to 350°F (175°C). Unroll phyllo carefully and cover with a slightly damp towel to prevent drying out. Melt butter and mix with remaining 1 tablespoon olive oil.
  7. Brush the bottom and sides of a 9×13 inch baking dish with the butter-oil mixture. Place one sheet of phyllo and brush with butter mixture. Repeat layering and brushing with about 7 sheets, working quickly but gently to avoid tearing.
  8. Spread the spinach and feta filling evenly over the phyllo base.
  9. Layer remaining phyllo sheets on top, brushing each with butter mixture as before. Use about 7-8 sheets. Tuck edges in neatly for a clean finish.
  10. Using a sharp knife, gently score the top layers into squares or diamonds to make slicing easier after baking.
  11. Bake in the preheated oven for 40-45 minutes until golden and crispy.
  12. Let cool for 10 minutes before slicing and serving to help the filling set.

Notes

Squeeze out excess moisture from spinach to avoid soggy crust. Brush phyllo layers with melted butter for golden crispness. Keep phyllo covered with a damp towel while assembling to prevent drying and tearing. Score top before baking for easier slicing. Reheat leftovers in oven to maintain crispness; avoid microwaving.

Nutrition

Keywords: spanakopita, spinach pie, phyllo dough, feta cheese, Greek, crispy spinach pie, homemade spanakopita

Find it online: https://evabake.com/crispy-homemade-spanakopita-spinach-pie-recipe-easy-step-by-step-guide/