Grandms's Spanakopeta (Spinach Pie)

Spanakopita is the Greek spinach pie that every yiayia in Athens has perfected, and Grandma’s version follows the time-honored blueprint: 8 sheets of butter-brushed phyllo on the bottom, a feta-rich spinach filling in the middle, 8 more sheets on top, baked until shatteringly crisp.

The filling is where this recipe earns its name. A combination of feta and cottage cheese gives the right tang and texture: feta brings the salty, briny Greek punch, while cottage cheese (an American adaptation in many old-world Greek-American recipes) lightens the filling and prevents it from going dense and salty.

Frozen spinach is the standard here, and it’s important to squeeze it bone dry before adding. Wet spinach leaks water into the phyllo during baking and gives you a soggy bottom layer that fails to crisp.

Buttering each phyllo sheet individually is the technique that’s worth the labor. The butter creates flaky, separating layers that crackle when you bite into them. Skipped or skimpy buttering gives you a dense pastry brick instead.

Serve hot in diamond squares as part of a meze spread or alongside roast lamb.

Pro Tips

• Squeeze the thawed spinach hard between paper towels or in a clean kitchen towel. Wring out as much water as possible; soggy filling guarantees a soggy pie.
• Keep the phyllo covered with a damp tea towel as you work. It dries out and cracks within minutes of being exposed to air.
• Use a pastry brush, not a knife, for the butter. A brush distributes butter evenly without tearing the delicate phyllo.
• Cut into squares before baking. Trying to cut crisp baked phyllo shatters it; pre-cuts give you clean edges.

Variations

• Swap cottage cheese for ricotta for a richer, less tangy filling.
• Add 2 tablespoons of fresh chopped dill or 1 teaspoon dried for traditional Greek flavor.
• Stir in a pinch of grated nutmeg for a subtle warmth that pairs beautifully with the feta.