Kitchen notes · a little help before you start
Spanakopita
Flaky golden phyllo over spinach and feta makes spanakopita especially tempting. The salty cheese runs through the soft filling, with parsley keeping the flavor fresh. A piece from the pan's edge offers plenty of crisp pastry to enjoy alongside the tender spinach inside.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Original yield
- Serves 12
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Greek · Mediterranean
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Protect the phyllo
Keep the thawed phyllo stack under a lightly damp paper towel while you work through the layers.
2. Oil every pair
Brush the phyllo generously with oil every two sheets as you build the lower and upper layers.
3. Score the top
Cut through the top dough layers before baking, leaving the bottom intact until the pie is cooked.
Get to know the ingredients
Spinach
Thaw the chopped spinach completely and squeeze out as much water as possible before mixing the filling.
Phyllo
Thaw frozen phyllo in the refrigerator before working with it so the sheets can separate for layering.
Feta
Use crumbled feta so it can mix throughout the spinach filling before you spread it over the dough.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Spanakopita
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish the cuts
Once the top is flaky and golden, finish cutting through the pie and serve the pieces.
A little more help as you go
Oil the pan
Brush both the bottom and sides of the baking pan with olive oil before laying in phyllo.
Make ahead
Assemble the pie fully and refrigerate it for up to a day before baking.
A few questions you might have
Can I trim phyllo that's too long?
Yes, trim the end if it is much longer than the baking dish to avoid excess dough.
How much pastry should I save for the top?
Reserve the final eight sheets when building the lower layers, then use them above the filling.
Do I add anything to the top layer?
Brush the final layer with olive oil and add the few drops of water before scoring.
How should I reheat leftover pieces?
Reheat them in the oven at the stated temperature until heated through to restore the pastry's warmth.
How long can I refrigerate leftovers?
Keep leftover spanakopita in an airtight container in the refrigerator for up to two days.
Any more cooking tips?
Dough: The dough will be frozen and will need to thaw. For best results, refrigerate 12 hours before using it. Spinach: Thaw spinach completely and squeeze out as much water as possible (use cheesecloth). Prepare in Advance: Prep fully and store in the fridge for up to 1 day before baking. Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat: Reheat in the oven at 350°F until heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: spendwithpennies.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
