Spanakopita Recipe: 6 Easy Steps For Crispy Phyllo Pie

Question 1

What is spanakopita made of?

Accepted Answer

Spanakopita is a Greek savory pie made from a filling of cooked spinach and salty feta cheese mixed with aromatics (onion and garlic) and fresh herbs like parsley and dill. Eggs bind the filling and olive oil or melted butter keeps phyllo sheets crisp. The mixture is layered between thin phyllo (phyllo) dough sheets and baked until golden. Use a good-quality feta and squeeze excess moisture from the spinach for the best texture.

Question 2

Do I need to cook the spinach before making spanakopita?

Accepted Answer

Yes—spinach must be wilted and thoroughly drained before mixing. For fresh spinach: sauté chopped onions and garlic, add spinach in batches until wilted, cool, then squeeze out liquid in a clean kitchen towel or salad spinner. For frozen spinach: fully thaw, press or squeeze out all water, then fold into the filling. Drying the spinach prevents a watery filling and keeps the phyllo crisp.

Question 3

What oven temperature and baking time should I use for spanakopita?

Accepted Answer

Preheat the oven to 375°F (190°C). For a standard tray spanakopita, bake 35–45 minutes on the middle rack until the top is deep golden and the layers are crisp. For individual triangles or smaller parcels, bake 20–30 minutes. If using a convection oven, reduce temperature by about 25°F (15°C) and check earlier. Let the finished spanakopita rest 10 minutes before cutting to set the filling.

Question 4

How do I prevent spanakopita from becoming soggy?

Accepted Answer

Key steps: fully drain and squeeze spinach; cool cooked spinach before mixing; sauté onions to remove moisture; use beaten eggs to bind rather than extra liquid. Brush each phyllo layer with oil (or melted butter) and use a rimmed baking sheet to allow airflow under the pie. Bake on the middle rack until deeply golden, then cool on a wire rack to avoid steam buildup. These steps keep the bottom crisp and the filling intact.

Question 5

Can I make gluten-free or vegan spanakopita?

Accepted Answer

Yes. For gluten-free, look for gluten-free phyllo sheets or use a gluten-free pastry crust—reduce steam by thoroughly draining spinach. For vegan spanakopita, replace feta with crumbled vegan feta or a seasoned cashew/tofu “ricotta” (blend soaked cashews or firm tofu with lemon, nutritional yeast, salt). Use a flax or aquafaba “egg” to bind and olive oil instead of butter. Expect slight texture differences; bake until golden and allow resting time for better structure.

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