This is honest-to-goodness spanakopita—the classic Greek spinach pie—made without skimping on the rich, buttery, cheesy elements that define it. If you come here for lighter takes on comfort foods, you’ll still find plenty of those on the site, but this recipe is the authentic version people have been asking for. I usually make spanakopita once or twice a year, most reliably for the break-fast on Yom Kippur. I prepare two large casseroles, and they always become the centerpiece of the buffet.
Unlike my lighter salads and vegetable frittatas, this spanakopita is indulgent: generous amounts of butter, tangy feta, and cottage cheese combine under crisp phyllo layers. The recipe came from Libby, the Greek mother of a close college friend, about twenty years ago. I’ve tried small tweaks over the years—less butter once, whole wheat phyllo another time—but I keep returning to the original. It’s simply the best version I’ve found.
I did develop an alternate dish—a spinach-and-quinoa salad with feta and dill—that I jokingly call “Spanakopita without the Guilt.” That salad is something I eat frequently. The real spanakopita, though, is reserved for special occasions and post-fast meals, and I certainly won’t make anyone feel guilty for indulging a little after a 24-hour fast.
There is some hands-on work involved, but the process is straightforward and forgiving. You can break the preparation into stages: make the spinach and cheese filling in the morning, assemble the casserole in the afternoon, and bake it to be ready by dinner. Alternatively, assemble the entire pan and freeze it unbaked; thaw it overnight and bake just before serving. Spanakopita is excellent for brunch, lunch, or dinner, and leftover slices reheat beautifully in a toaster oven the next day.
With Yom Kippur approaching, I’m already refining the rest of the menu—changing up a frittata here, swapping a salad there—but this spanakopita stays exactly as written year after year. If you try it, I’d love to hear how it turns out and what else you’re serving alongside it.
Spanakopita Recipe
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Ingredients
- 1 package filo dough, thawed overnight in the refrigerator*
- 3 10- ounce packages frozen chopped spinach, thawed (or use 2 16-ounce packages)
- 1 bunch fresh scallions or 1 medium onion, chopped
- 1 bunch fresh dill, chopped
- 2 sticks unsalted butter
- 1 pound goat or sheep milk feta cheese, crumbled
- 2 cups cottage cheese
- Handful of grated parmesan cheese
- 3 large eggs + 1 extra yolk
Instructions
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Melt 6 Tbs. butter in a sauté pan and add scallions and dill. Saute until transparent.
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Squeeze excess water from the spinach. You can use a dish towel to wring out the moisture.
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Beat the 3 whole eggs in a large mixing bowl and add the spinach, sautéed scallions and dill, feta, cottage cheese, and grated cheese. Mix well together.
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Melt remaining butter. Brush the bottom of a 13×9 baking dish with melted butter. Place 10 sheets of filo dough one sheet at a time into the baking dish, brushing each sheet with melted butter. Put filling into baking dish. Add 10 more sheets of filo dough, buttering each one. Beat the egg yolk and brush the top sheet of filo with the egg. Cut into squares before baking (12 or so).
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Bake at 350 degrees for about 1 hour or until golden brown.
Notes
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