Spanakopita is often folded into triangles, but we opted to make it into a quick and simple casserole.

Serve as a side or a vegetarian main course!

At the time, it was an exotic dish.

Slice of Greek Spinach Pie on a white plate, with a fork, a glass of white wine, and the casserole dish in the background,

Sally Vargas

For this recipe, I use a9x13-inch baking dish.

Spinach has a lot of water content that has to be removed.

What Is the Best Cheese for Spanakopita?

Slice of Greek Spinach Pie on a white plate, with a fork, a glass of white wine, and the casserole dish in the background,

Sally Vargas

All feta is not the same, so choose one that you like.

Feta is salty, dry, crumbly, and tangy, and its an excellent choice.

My favorite is Bulgarian feta, made with sheeps milk and a yogurt culture.

Homemade Greek Spinach Pie (Spanakopita) Casserole

Sally Vargas

Its tangy and creamy.

Its easy to crumble!

What Is Phyllo?

A dish towl with squeezed dry spinach on top for spanakopita,

Sally Vargas

To prevent it from becoming dry and flaky, use the phyllo within in 24 hours of defrosting it.

Trim it with a thin, sharp knife, cutting off the excess.

You dont need to tuck or fold the phyllo.

Sauteed onions in a frying pan.

Sally Vargas

Just give it a good trim.

This makes serving much easier.

What to Serve With Spanakopita

Spanakopita is great as either a main or a side dish.

Spinach, egg, and Feta filling for Spanakopita.

Sally Vargas

To Make Ahead, Store, and Freeze Spanakopita

you could make spanakopita casserole ahead.

Cover it tightly with foil and refrigerate it for up to 24 hours before baking.

It can be frozen for up to three months.

Spinach and Feta filling for Spanakopita.

Sally Vargas

It should take from 10 to 20 minutes longer to bake than a freshly made pie.

Once baked, leftover pie will keep for two to three days in the refrigerator.

Squeeze the excess moisture from the spinach in a towel or with your hands.

Phyllo lining a casserole dish for spanakopita.

Sally Vargas

Just verify you get as much liquid out of the spinach as possible.

In a small saucepan over medium heat, heat the oil.

Add the scallions and cook, stirring, for 2 minutes, or until soft but not brown.

Phyllo lining a casserole dish filled with spinach and cheese for spanakopita a.k.a Greek Spinach Pie.

Sally Vargas

In a large bowl, lightly beat the eggs.

Add the scallions, feta, ricotta, dill, parsley, salt, and squeezed spinach.

Brush the bottom and sides of a 9x13-inch baking dish with melted butter.

Phyllo covering the top of of a casserole dish filled with spinach and cheese for spanakopita.

Sally Vargas

Unwrap the phyllo and set the stack of sheets next to the pan.

Working quickly, brush the top sheet of the phyllo stack with butter and set it in the pan.

Repeat buttering and layering the phyllo with 8 more sheets.

Phyllo covering the top of of a casserole dish filled with spinach and cheese for spanakopita.

Sally Vargas

Dont worry if the sheets hang over the edges of the pan.

You will trim them later.

Spread the filling evenly over the phyllo.

Phyllo cut into squares lining the top of of a casserole dish filled with spinach and cheese for spanakopita.

Sally Vargas

Butter a phyllo sheet and place it on top of the filling.

Repeat with 8 more sheets, as before.

Position the baking dish with the long edge parallel to the counter.

Bake for 35 to 40 minutes, or until the phyllo is golden brown.