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Crispy Spanakopita Spinach Pie Recipe Easy Homemade Flaky Phyllo Pie

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A delicious and easy-to-make spanakopita spinach pie featuring a flaky, buttery phyllo crust and a savory spinach-feta filling. Perfect for family gatherings, potlucks, or a comforting weeknight meal.

Ingredients

Scale
  • 1 pound (450g) phyllo dough, thawed if frozen
  • 1 pound (450g) fresh spinach, washed and chopped (or frozen, well-drained)
  • 8 ounces (225g) feta cheese, crumbled
  • 1/2 cup (120g) ricotta cheese
  • 2 large eggs, room temperature
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 3 tablespoons olive oil, for sautéing
  • 1/2 cup (115g) unsalted butter, melted (can swap half with olive oil)
  • Salt and pepper, to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped green onions and sauté for 2 minutes until fragrant.
  2. Add chopped spinach and cook until wilted, about 4-5 minutes. Remove from heat and let cool slightly.
  3. Squeeze out excess moisture from spinach using a clean kitchen towel or cheesecloth.
  4. In a large bowl, combine crumbled feta, ricotta, eggs, chopped dill, lemon zest (if using), and a pinch of salt and pepper.
  5. Add the cooled spinach mixture and stir until well mixed. Taste and adjust seasoning.
  6. Preheat oven to 350°F (175°C). Unroll phyllo dough and cover with a damp kitchen towel to prevent drying. Melt butter and set aside.
  7. Brush the bottom and sides of a 9×13-inch baking dish with melted butter.
  8. Lay one sheet of phyllo in the dish, letting edges hang over the sides. Brush generously with butter.
  9. Repeat layering and buttering with about 6-8 sheets, making sure each is buttered well to build a flaky crust.
  10. Spread the spinach and cheese mixture evenly over the layered phyllo base.
  11. Continue layering phyllo sheets on top of the filling, brushing each sheet with melted butter, using about 6-8 sheets.
  12. Fold over any overhanging phyllo to seal the pie.
  13. Using a sharp knife, lightly score the top layers into squares or diamonds to help cutting after baking.
  14. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.
  15. Let the pie rest for 10 minutes before slicing to help the filling set and make cutting easier.

Notes

Keep phyllo sheets covered with a damp towel to prevent drying. Squeeze out excess moisture from spinach to avoid soggy crust. Brush each phyllo sheet generously with melted butter for a golden, flaky crust. Score the pie before baking to make slicing easier. Use room temperature eggs for better binding. Reheat leftovers in the oven to restore crispiness; avoid microwaving.

Nutrition

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

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