Active Time:

50 mins

Total Time:

1 hr 30 mins

Yield:

6 servings

We turned a classic spanakopita appetizer into a crunchy, cheesy, and earthy pie that’s perfect for spring. Store-bought phyllo dough is used for the crust and is packed with plenty of greens and tangy cheese. The phyllo bakes to a crisp in the oven and the filling gets just a little creaminess and richness from eggs, feta, and provolone, plus a touch of warmth from nutmeg and brightness from lemon juice. While spanakopita typically includes spinach, you can use any tender greens and herbs you have on hand, making this dish a great use of leftover greens or extras from your garden.

Frequently asked questions

What is spanakopita?

Traditionally, spanakopita is made with phyllo dough, spinach, feta, onion, eggs, herbs (such as oregano, dill, and parsley), and lemon. Some versions include grains like rice or tarhana that absorb excess moisture from the spinach.

What kind of greens should I use for a spanakopita pie?

Select any quick-cooking greens with tender stems for this pie — we used a blend of bitter watercress, peppery arugula, and earthy spinach. If you don’t want to waste your stems, thinly slice them and add them to the pot with the onions. You can also replace the fresh greens in this recipe with a 15-ounce package of frozen spinach.

Notes from the Food & Wine Test Kitchen

Make sure to remove as much water as possible from the cooked greens to prevent your spanakopita from getting soggy. Crumble the feta into larger pieces so you have nice big chunks throughout the greens mixture. Cover the phyllo with a very slightly dampened paper towel to prevent the phyllo from drying out. If you like, you can score the phyllo into individual portions before baking.

This recipe is adaptable to whatever cheese and aromatics you have on hand. You can substitute provolone for any good melting cheese such as fontina or mozzarella, or the onions for leeks. Add fresh hot green chiles or crushed red pepper to the spinach filling for an extra kick.

Make ahead

Leftovers can be wrapped in foil and refrigerated for up to three days. Reheat leftovers in an oven preheated to 350°F.

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Ingredients

6 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
2 pounds (32 cups) mixed fresh greens and tender stems (such as spinach, arugula, watercress, or coarsely chopped Swiss chard)
12 frozen phyllo pastry sheets (9- x 12-inch), thawed (from 1 [1-pound] package) (such as Athens)
1 medium-size (11-ounce) yellow onion, chopped (2 cups)
6 medium-size garlic cloves, finely chopped (2 tablespoons)
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
2 large eggs
1 teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)
1/8 teaspoon ground nutmeg (optional)
2 large (1 1/2-ounce total) scallions, thinly sliced (about 1/3 cup)
1/2 cup finely chopped fresh mixed tender herbs (such as dill, mint, chives, or flat-leaf parsley)
8 ounces feta cheese in brine, drained, patted dry, and crumbled (about 2 cups)
4 ounces provolone cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high. Add greens in batches, letting them wilt slightly after each addition before adding more, about 4 minutes. Cook, stirring often, until greens are softened and have released their water, 3 to 5 minutes. Scrape into a colander in kitchen sink; let cool for 15 minutes. Wipe Dutch oven clean.
While greens cool, lightly grease a 9- x 13-inch baking dish with 1/2 teaspoon of the oil. Remove phyllo sheets from package; cover phyllo sheets with a very lightly dampened paper towel to prevent drying out. Place 1 of the phyllo sheets in an even layer in prepared baking dish; lightly brush with 1/2 teaspoon of the oil. Lay another phyllo sheet on top, and brush with 1/2 teaspoon of the oil. Repeat process with 4 of the phyllo sheets and 2 teaspoons of the oil for a total of 6 layers.
Bake in preheated oven until phyllo is golden brown and crisp, 10 to 12 minutes; set aside.
Heat 2 tablespoons of the oil in same Dutch oven over medium. Add onion, garlic, pepper, and salt, and cook, stirring often, until onion softens, about 6 minutes. Remove from heat.
Working in batches, place cooled greens on a clean kitchen towel, and squeeze firmly over sink to remove as much liquid as possible. Transfer greens to bowl with onion mixture, and stir to combine.
Whisk together eggs, lemon zest and juice, and nutmeg, if using, in a medium bowl until thoroughly blended. Stir in scallions and herbs. Stir egg mixture into greens mixture until thoroughly combined; gently fold in feta and provolone until just combined.
Spread filling evenly over cooked phyllo. Brush 1 of the phyllo sheets with 1/2 teaspoon of the oil; gently crumple phyllo sheet, and place on top of filling. Repeat process with remaining 5 phyllo sheets and 2 1/2 teaspoons oil, placing phyllo sheets on top of filling forming 2 rows of 3.
Bake at 400°F until phyllo is golden brown and crisp, 10 to 12 minutes. Let cool for 10 minutes before serving.