Spanakopita is one of the most widely exported dishes of Greek cuisine — the phyllo triangle version appears in Greek bakeries, Mediterranean restaurant menus, and supermarket frozen food sections across the world. It is considered everyday food in Greece, eaten as a breakfast pastry from a fournos (Greek bakery) or zacharoplasteio (pastry shop), as a snack, or as part of a larger meal.
The pastry belongs to the large family of Greek pites (pies) — phyllo-based preparations with various fillings. The cheese-only version (tiropita) is equally ubiquitous. Both use the same phyllo technique.
The Spinach Problem (and How to Solve It)
Spinach holds an enormous amount of water. Fresh spinach is 90–93% water; even after wilting and apparent drying, it retains significantly more moisture than appears. This moisture, if not removed before assembling the spanakopita, steams the phyllo from the inside during baking, turning the bottom layers wet and preventing the entire pastry from becoming crisp.
The solution — two-step moisture removal:
Step 1 — Wilt: Cook the spinach briefly in a pan until wilted, or blanch in boiling water 30 seconds. This collapses the cell walls and releases most of the water.
Step 2 — Squeeze thoroughly: Let the wilted spinach cool until handleable. Gather into a ball in your hands or a clean kitchen towel and squeeze with maximum force. Repeat 3–4 times. The amount of water that comes out is remarkable; squeeze until almost nothing comes out. The spinach should look nearly dry.
Only then mix with feta, egg, and dill.
The Filling
- 800g fresh spinach (yields approximately 400g after wilting and squeezing) — OR 500g frozen spinach, thawed and very thoroughly squeezed
- 300g feta cheese, crumbled
- 2 eggs, beaten
- 3 tablespoons fresh dill, finely chopped (dried is acceptable but less fragrant)
- 2 scallions, thinly sliced (or ¼ cup fresh parsley)
- Black pepper to taste
- Salt — taste before adding; the feta is already very salty
Mix all together. The filling should hold together and not be wet.
The Phyllo
Commercial phyllo/filo dough (refrigerated or frozen, thawed) is the practical standard. Handle it quickly — phyllo dries out and cracks within minutes of exposure to air. Keep unused sheets covered with a slightly damp towel.
The fat: Melted butter, olive oil, or a combination. Brushed between every sheet of phyllo. This is what creates the distinct, separate, flaky layers — without fat, the phyllo sheets fuse together into a single layer.
The Complete Recipe
Makes: approximately 24 triangles OR one 33 × 23cm tray (serves 8) Time: 1 hour
For the Tray Version
- Preheat oven to 190°C.
- Brush a 33 × 23cm baking dish with butter.
- Lay one sheet of phyllo in the dish (it will overlap the edges); brush with butter. Repeat with 7–8 sheets, buttering each one.
- Spread the filling evenly over the phyllo base.
- Add 7–8 more sheets of phyllo on top, buttering each one. Fold in the overhanging edges; brush the top with butter.
- Score the top layers with a knife into squares or diamonds (do not cut all the way through).
- Bake 35–40 minutes until golden brown throughout.
- Cool 10 minutes; cut fully through and serve.
For the Triangle Version
- Stack 3 sheets of phyllo, brushing each with butter.
- Cut the stack into 4 strips (about 7cm wide × 30cm long).
- Place 1 tablespoon of filling at the bottom of each strip.
- Fold up in triangles (like folding a flag): fold one corner diagonally over the filling, then fold again, continuing to the end of the strip. Seal the end with a dab of butter.
- Place on a buttered baking tray; brush triangles with butter.
- Bake at 190°C, 25–30 minutes until golden.
Frozen option: Assembled (unbaked) triangles can be frozen on a tray, then stored in bags. Bake directly from frozen at 190°C for 35–40 minutes.
Related reading: Moussaka Greek Guide | Börek Turkish Phyllo Guide | Baklava Guide
The full recipes live in the book.
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