As we reel gently toward fall, there is something deeply inspiring about a warm yet nourishing dinner that celebrates both tradition and simplicity. Greek cooking has always been rooted in fresh ingredients and layers of flavor, and spanakopita is one of its most beloved dishes. This savory spinach and feta pie wrapped in delicate phyllo pastry has been enjoyed for generations, bringing together humble greens, tangy cheese, and the golden crunch of flaky pastry.
Some may shy away from working with phyllo sheets, but there is no need to. They are much easier than you might think. The key is to thaw them in the refrigerator the day before you plan to bake, and when you are ready, simply keep them covered with a lightly damp kitchen towel while you assemble. They dry quickly, but with this small step, the process becomes calm and even enjoyable.
The Recipe: Spanakopita
For the Spinach and Feta Filling
- 16 oz frozen chopped spinach, thawed and well-drained
- 2 bunches fresh parsley, finely chopped
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 eggs
- 10 oz feta cheese, crumbled
- 2 teaspoons dried dill
- Freshly ground black pepper
For the Crust
- 1 package phyllo dough, thawed overnight in the fridge
- 1 cup olive oil, plus more as needed
Instructions
- Preheat the oven to 325°F.
- Make sure your spinach is thoroughly drained, pressing out excess liquid with your hands.
- In a large bowl, mix together the spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper until combined.
- Prepare a 9 ½ x 13-inch baking dish by brushing the bottom and sides with olive oil.
- Layer two sheets of phyllo into the dish, letting them drape over the sides, and brush lightly with olive oil. Repeat this step, layering and brushing, until about two-thirds of the sheets are used.
- Spread the spinach and feta mixture evenly over the pastry base.
- Continue layering the remaining phyllo sheets two at a time, brushing each layer with olive oil. Finish with a final brushing of oil and a few drops of water on top.
- Tuck in or crumple the edges neatly, brushing them well with oil.
- Score lightly into squares if you like, then bake for 1 hour, or until the crust is golden and crisp.
- Slice fully once cooled slightly and serve warm.
Homemade Tzatziki
- ½ cup grated cucumber, squeezed of excess liquid
- 1 cup thick Greek yogurt
- 1 tablespoon lemon juice
- ½ tablespoon olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint (optional)
Mix all ingredients in a bowl and chill until serving.
Setting the Table
We served the spanakopita alongside a fresh Greek salad of tomatoes, cucumbers, and olives in a greek vinaigrette, which added brightness and balance to the flaky pie and creamy dip. A small bowl of briny olives and other mezze can complete the spread. For our table this week, we pulled out our new Seraphim print in Gray napkins, letting its soft, elegant pattern ground the meal with quiet charm. Simple garden flowers in a vase and bowls of dips can made the setting feel abundant yet relaxed.
This is the kind of dinner that invites you to linger, to savor, and to enjoy the turning of the season. For more Mediterranean inspiration, you might also enjoy our roasted tomato soup with honey-drizzled grilled cheese, or our winter soup with carrots and sweet potatoes. Each meal, like this one, is proof that beauty and nourishment need not be complicated.