Savory Spinach Filo Pie

There was an afternoon when my Greek neighbor stopped by with a bag of fresh spinach from her garden, and I suddenly remembered the first time I'd eaten spanakopita at a tiny taverna overlooking the Aegean. I'd never attempted making it myself—filo seemed too delicate, too temperamental—but she stayed in my kitchen that day, showing me how the paper-thin sheets transform into something golden and impossibly crisp. That memory, combined with her patient hands and the smell of melting butter, convinced me it was worth trying.

I made this for a spring potluck once, nervous that filo pastry would intimidate everyone, but three people asked for the recipe before I'd even finished cutting slices. What surprised me was how the pie held together perfectly even after sitting out for an hour—the crispy exterior stayed crispy, the filling stayed creamy, and somehow the whole thing tasted better than it did fresh from the oven.

Ingredients

• Fresh spinach leaves: Use the tender young leaves if possible; remove thick stems which can be woody and gritty.
• Spring onions: The white and light green parts cook down sweetly; the dark green adds a peppery note at the end.
• Fresh dill and parsley: Not optional—they're what make this taste authentically Mediterranean rather than just cheesy.
• Feta cheese: The crumbly, salty anchor that cuts through the richness of ricotta and eggs.
• Ricotta cheese: Adds creaminess and softness; if you only use feta, the filling becomes too dense.
• Eggs: They bind everything together and give the filling a custardy texture.
• Ground nutmeg: A small amount—just enough to whisper spice, not shout it.
• Filo pastry: Must be thawed slowly at room temperature or it tears; cold filo is brittle filo.
• Unsalted butter and olive oil: The butter makes filo shatter with joy; the olive oil helps it cook evenly.

Instructions

Prepare your workspace:

Preheat to 180°C and grease your baking dish—a 23 cm round or square works beautifully. Have your melted butter nearby in a small bowl with a pastry brush ready; you'll be grateful for the organization once you start layering.

Sauté the aromatics:

Heat olive oil and cook the spring onions until they soften and lose their sharp bite, about 2–3 minutes. This gentle start makes them sweet rather than aggressive.

Wilt and drain the spinach:

Add spinach in batches, stirring constantly until it releases its moisture and turns dark green. This takes patience—don't rush it. Once it's fully wilted, let it cool, then squeeze it dry with your hands; excess water is the enemy of crispness.

Build the filling:

Combine the cooled spinach, herbs, cheeses, eggs, nutmeg, salt, and pepper in one bowl. Taste it—the filling should taste bold and properly seasoned because it's the heart of the pie.

Layer the base:

Place one filo sheet in the dish, letting it overhang the edges, then brush it lightly with melted butter. Layer three more sheets the same way, rotating each one slightly so the butter reaches all corners. The overhanging edges will eventually fold up and seal the top.

Spread the filling:

Pour the spinach mixture evenly over your filo base, smoothing it gently. Don't overstuff—it's tempting, but restraint keeps everything neat.

Top with filo:

Layer the remaining four sheets, brushing each with butter, then fold all those overhanging edges up and over the top, brushing them too. This seals the pie and creates extra crispy edges.

Score and bake:

Using a sharp knife, score the top into six portions—this helps steam escape and gives you clean slices. Bake for 35–40 minutes until deeply golden, then let it rest for 10 minutes before serving so the filling sets slightly.

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I learned something unexpected the first time I served this cold: my partner said it tasted more refined than when warm, like the filling had rested and settled into itself. Now I often bake it the morning of an event, let it cool completely, and slice it just before people arrive. There's something satisfying about serving food that's humble yet elegant at the same time.

Why Fresh Herbs Matter Here

The dill and parsley aren't garnishes—they're foundational flavors that prevent this pie from tasting heavy or one-note. Dried herbs will work in a pinch, but you'll need only half the amount because they're more concentrated. Fresh herbs give the filling a brightness and lift that makes you want another slice.

Variations Worth Trying

Substitute chard or kale for spinach if that's what's in your crisper; kale especially adds an earthy complexity. You could also add a small handful of pine nuts or crumbled feta between the layers for extra richness, or a few sun-dried tomatoes chopped into the filling. Some people sprinkle grated kefalotyri or parmesan over the filling before closing the top, which adds a salty, nutty finish.

Serving and Pairing

Serve this warm or at room temperature with a crisp green salad dressed simply with lemon and olive oil—the acidity balances the richness of the pie. A glass of dry white wine, like Sauvignon Blanc, cuts through the creaminess and echoes the herbs beautifully. Leftovers reheat gently in a moderate oven for about 10 minutes without drying out.

• This pie keeps well in the refrigerator for 3 days and freezes beautifully for up to a month before baking.
• You can assemble the whole pie the night before, cover it, refrigerate it, and bake it the next day—just add a few extra minutes to the baking time.
• Serve with thick yogurt or a dollop of sour cream on the side for people who want a cool, tangy contrast.

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This pie has a way of becoming the dish people request when they want something that feels homemade but looks impressive. It's the kind of food that turns an ordinary lunch into something memorable.

Recipe FAQs

→ How should the spinach be prepared for best results?

Wilt spinach in a skillet to remove excess moisture, then drain and chop roughly to ensure the filling stays firm and not watery.

→ Can other greens replace spinach in this pie?

Yes, chard or kale can be used as alternatives to spinach for a slightly different but delicious flavor and texture.

→ What type of cheese works best in this filling?

A combination of crumbled feta and creamy ricotta adds a perfect balance of tang and richness to the filling.

→ How do you keep filo pastry from becoming soggy?

Brush each filo sheet generously with melted butter and layer carefully to create crisp, flaky layers after baking.

→ What temperature and baking time yield the best crust?

Bake at 180°C (350°F) for 35–40 minutes until the filo turns golden brown and crisp.