Spanakopita Recipe

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I had a big bunch of spinach sitting in my fridge and, honestly, didn’t want it to go to waste. So I turned it into spanakopita, a Greek spinach and feta pie that’s equal parts earthy and creamy, all wrapped in shatter-crisp filo pastry.

I baked mine right in a cast-iron skillet because I love that golden crust you get from the edges. It’s one of those dishes that looks fancy but feels cozy, very forgiving, very satisfying.

Spanakopita is one of Greece’s oldest and most beloved pies. The name comes from spanaki (spinach) and pita (pie), and its roots go back centuries to farmers who baked greens and cheese into thin handmade dough to feed whole families.

Over time, it spread across the Mediterranean, with each region putting its own spin on it, sometimes adding leeks, sometimes herbs, sometimes shaping it into spirals or triangles. But at its heart, it’s always been about taking humble greens and turning them into something comforting.

If you’ve never made it before, don’t let the filo scare you. Tear a few sheets? Doesn’t matter. Once baked, the layers turn into this light, crackling shell that hides all that creamy, herby filling inside.

It’s the kind of recipe that feels like a reward at the end of a quiet afternoon, and the smell that fills the kitchen while it bakes is pure warmth. Serve it with a bit of yogurt, a squeeze of lemon, or just as is. It’s beautiful either way.

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Ingredients:

(Serve 2)

• High Quality Olive Oil, 2 TBSP + More

• Spinach, About 600g

• Shallots Finely Minced, 5

• Sea Salt, Pinch

• Black Pepper, Pinch

• Leeks, Thinly Sliced, 3

• Garlic Finely Minced, 5 Cloves

• Parsley Coarsely Chopped, A Handful

• Dried Dill, 1 TBSP

• Eggs, 2

• Feta Crumbled, 150g

• Melted Butter, 80g

• Phyllo | Filo Pastry, 10 Sheets

• Dried Oregano, Pinch

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Equipment:

• Cast Iron Skillet 10" Lodge

• Oven

• Large Skillet / Pan

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Directions:

1. Cook the Spinach

2. Heat olive oil in a large pan over medium heat.

3. Add the spinach in batches and sauté until it wilts.

4. Transfer to a sieve and let it drain while it cools.

5. Sauté the Aromatics

6. In the same pan, add more olive oil.

7. Sauté the shallots until soft and translucent.

8. Add leeks and garlic, and cook until fragrant. Remove from heat.

9. Mix the Filling

10. Squeeze out as much liquid as possible from the spinach using a kitchen towel — this step prevents soggy pastry.

11. Combine the drained spinach with the leek mixture in a large bowl.

12. Add parsley, dill, eggs, and feta.

13. Season with salt and pepper and mix well.

14. Assemble the Spanakopita

15. Preheat the oven to 180°C (355 °F)

16. Brush your cast-iron skillet with melted butter and olive oil.

17. Layer a sheet of filo across the pan, letting the edges hang over. Brush with butter mixture.

18. Lay another sheet crosswise and brush again. Repeat until you have about five layers.

19. Spread the spinach mixture evenly over the filo.

20. *If your filo pastry tears easily (like mine did), don’t worry. Lay the torn sheets on your work surface, brush each with butter, and overlap them in a criss-cross pattern. Gently crumple them together and place them over the top as a rustic layer. Tuck in any overhanging bits around the sides — the texture actually bakes up beautifully crisp.*

21. If your filo sheets are still mostly intact, layer them just like the bottom half — brushing each sheet and trimming any large excess before tucking the edges neatly into the filling.

22. Sprinkle with a little salt, pepper, and oregano.

23. Bake

24. Bake until the top is golden brown and crisp.

25. Let it rest for a few minutes before slicing — this helps the layers stay flaky.

Layers of yummiliciousness and cwispiness...

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Recipe Video: