Greek Spinach Pie (Spanakopeta)

This Greek spanakopita is exactly what you’d find at a Sunday family table in Athens, no shortcuts, no compromises. Two pounds of fresh spinach get salted, squeezed, and folded with crumbled feta, eggs, and a generous slick of olive oil to build a savory filling that bakes up dense, herby, and just rich enough.

The squeeze step isn’t optional. Wet spinach steams the bottom phyllo into a soggy mat, and a soggy spanakopita is just sad. Wring it out hard in a clean towel until you’ve pulled out at least a cup of liquid.

Buttering each phyllo sheet individually, all 15 of them, is what gives this its signature shattering, paper-thin layers. Skip a sheet or rush the brushing and you’ll get gummy spots instead of crisp ones.

Chef Tips

• Keep the phyllo covered with a damp towel as you work, the sheets dry out and crack within minutes of being exposed.
• Use a high-quality Greek feta packed in brine, the dry domestic stuff is too crumbly and lacks the proper tang.
• Score the top phyllo into squares before baking, this lets you cut clean pieces without shattering the whole top once it’s hot.
• Let the pie rest 10 minutes after baking before cutting, the filling sets and slices stay neat instead of running.

Variations

• Add a half cup of chopped fresh dill and a handful of mint with the spinach for a herbier, more traditional Cretan version.
• Stir a cup of cottage or ricotta into the filling alongside the feta for a richer, creamier interior.
• Make individual triangular hand pies by cutting phyllo into strips and folding flag-style for portable party bites.