Meta Description: Learn how to make the easiest Sheet-Pan Spanakopita! A simplified Greek spinach pie recipe with crispy phyllo dough and a savory feta filling—perfect for appetizers or a quick dinner.
📋 Recipe Overview
- Prep time: 20 minutes
- Cook time: 35–45 minutes
- Servings: 12–15 squares
- Difficulty: Easy
🛒 Ingredients
The Filling:
- Spinach: 20 oz (approx. 600g) frozen chopped spinach, thawed and squeezed bone-dry.
- Feta Cheese: 1.5 cups crumbled (high-quality Greek feta in brine is best).
- Ricotta or Greek Yogurt: 1/2 cup (adds creaminess).
- Eggs: 2 large, lightly beaten.
- Aromatics: 3 green onions (finely sliced) and 2 cloves garlic (minced).
- Herbs: 1/2 cup fresh dill and 1/4 cup fresh parsley, finely chopped.
- Seasoning: 1/2 tsp nutmeg, salt, and black pepper to taste.
The Crust: - Phyllo Dough: 1 package (16 oz), thawed according to box instructions.
- Butter/Oil: 3/4 cup unsalted butter, melted (or a mix of olive oil and butter).
🔪 Step-by-Step Instructions
- Prep the Oven & Pan:
Preheat your oven to 325°F (165°C). Lightly brush a 9×13 inch baking sheet or rectangular pan with melted butter. - Make the Filling:
In a large bowl, combine the dried spinach, crumbled feta, ricotta/yogurt, eggs, green onions, garlic, herbs, and spices. Mix until well combined.
Pro Tip: The secret to a non-soggy Spanakopita is squeezing every drop of water out of the spinach using a kitchen towel!
- Layer the Bottom:
Lay one sheet of phyllo into the pan (it’s okay if it hangs over the edges). Brush lightly with butter. Repeat this until you have used about half of the phyllo sheets (usually 8–10 layers).- Add the Filling:
Spread the spinach mixture evenly over the phyllo layers, smoothing it out with a spatula.- Layer the Top:
Place the remaining phyllo sheets on top of the spinach, brushing each individual sheet with butter as you go. For the very top layer, be generous with the butter to ensure a deep golden color.- The “Secret” Cut:
Using a sharp knife, score the top layers of the phyllo into squares or diamonds. Do not cut all the way to the bottom—just through the top layers. This allows steam to escape and makes it easier to cut later.- Bake:
Bake for 35 to 45 minutes, or until the top is golden brown and crisp.🍽️ Service Suggestions
- As an Appetizer: Serve warm or at room temperature on a wooden board.
- As a Meal: Pair with a fresh Greek salad (tomatoes, cucumbers, olives) and a dollop of cold Tzatziki.
- Garnish: A sprinkle of sesame seeds on top before baking adds a lovely crunch.
🧊 Storage & Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Avoid the microwave (it makes the dough soggy). Reheat in the oven or an air fryer at 350°F for 5–8 minutes to bring back the crunch.
- Freezing: You can freeze the unbaked pie. Bake directly from frozen, adding about 15 minutes to the cook time.
❓ FAQs
Can I use fresh spinach?
Yes, but you must sauté it first until wilted, let it cool, and then squeeze out the moisture.
Why is my phyllo dough cracking?
Phyllo dries out fast! Keep the sheets you aren’t currently using covered with a slightly damp (not soaking) kitchen towel while you work.
Can I make this vegan?
Absolutely. Swap the feta/ricotta for almond-based “feta” or firm tofu seasoned with lemon and nutritional yeast, and use olive oil instead of butter.✨ Conclusion
This sheet-pan method takes the stress out of Greek cooking without sacrificing any of the flavor. It’s the perfect “crowd-pleaser” dish that looks like it took hours but actually leaves you plenty of time to enjoy the party. Enjoy that satisfying crunch!