Phyllo Dough Recipe with Spinach: Flaky Layers

The first time I tried making this, I ended up with a literal puddle in my baking dish. I remember the smell was incredible earthy dill and salty cheese but as soon as I cut into it, the bottom layers of dough were a mushy, gray mess.

I was devastated because I’d spent forty minutes carefully brushing every single sheet of phyllo with oil. Discover this simple phyllo dough recipe with spinach and feta for a savory, flaky delight.

It took three more tries and one very long phone call with a neighbor from Greece to realize that the secret isn't in the dough at all, but in how you treat the greens before they ever touch the pastry.

You want to hear that distinct crackling sound when your fork hits the crust. That "shatter" is what we’re chasing. This dish is all about contrast: the dry, paper thin sheets of dough and the moist, vibrant interior. We aren't just making a pie; we're building a structural masterpiece of fat and starch.

When you get it right, the emerald green filling stays tucked inside its golden cocoon, and every bite offers a hit of zesty lemon like dill and rich, creamy feta.

We are going to skip the shortcuts that lead to disappointment. No frozen, chopped blocks of mystery spinach here we are using 1.5 lb fresh baby spinach for that clean, iron rich bite.

We're also mixing our fats, using both unsalted butter and extra virgin olive oil to get the best of both worlds: flavor and crunch. Trust me, once you see those golden shards of pastry flying across the table, you’ll know why this specific method is the only one I use.

The Physics of the Crunch

The Fat Barrier: Brushing oil and butter between layers creates physical separation, allowing steam to puff the sheets apart rather than gluing them together.

Osmotic Drying: Adding salt to the greens draws out internal moisture before baking, ensuring the steam doesn't migrate into the bottom crust.

Scaling this recipe is fairly straightforward, but the key is maintaining the thickness of the layers. For a smaller crowd, I usually halve the filling but still use about two thirds of the phyllo package to ensure that signature crunch remains the star of the show.

Essential Component Analysis

The Science of "Squeeze and Dry"

Most people think sautéing the 1.5 lb fresh baby spinach is enough to cook off the water, but it actually concentrates the liquid. I've found that massaging the raw leaves with a pinch of salt and then wringing them out in a clean kitchen towel is the only way to ensure a crisp base.

If you skip this, the steam trapped under the top layers will turn your bottom crust into wet cardboard.

The Fat Barrier Technique

We use 1/2 cup unsalted butter and 0.56 cup extra virgin olive oil because butter provides that milky, rich aroma while the oil ensures the dough actually fries in the oven. This combination creates a more resilient crunch than using butter alone. It’s a trick I picked up while working on my Artisan Sourdough DemiBaguettes recipe, where moisture control is everything.

Elements for the Filling

• 1.5 lb fresh baby spinach: Why this? Fresh leaves have a cleaner flavor and better texture than frozen versions. Substitute: Frozen whole leaf spinach (thawed and squeezed).
• 10 oz Greek feta cheese: Why this? Provides the essential salty tang and holds its shape during baking. Substitute: Firm goat cheese.
• 1 large yellow onion: Why this? Creates a sweet, aromatic base that balances the bitter greens. Substitute: Two large shallots.
• 4 scallions: Why this? Adds a fresh, mild onion bite to the finished filling. Substitute: Chives.
• 3 cloves garlic: Why this? Deepens the savory profile of the spinach. Substitute: 1/2 tsp garlic powder.
• 1 cup fresh dill: Why this? The signature herb of spanakopita; do not skip this. Substitute: 1/4 cup dried dill (though fresh is better).
• 1/2 cup fresh parsley: Why this? Adds brightness and a "green" freshness. Substitute: Fresh cilantro (for a non traditional twist).
• 2 large eggs: Why this? Acts as the binder to keep the filling from falling out. Substitute: 1/4 cup additional ricotta.
• 1/4 cup ricotta cheese: Why this? Adds a creamy moisture that prevents the feta from drying out. Substitute: Cottage cheese (drained).
• 1/2 tsp ground nutmeg: Why this? A classic pairing with spinach that adds warmth. Substitute: Allspice.
• 1/2 tsp black pepper: Why this? Provides a subtle heat. Substitute: White pepper.
• 16 oz phyllo dough: Why this? The source of all those incredibly thin, crispy layers. Substitute: Puff pastry (though the texture will be much heavier).
• 1/2 cup unsalted butter: Why this? Adds flavor and helps the dough brown beautifully. Substitute: Ghee.
• 0.56 cup extra virgin olive oil: Why this? Ensures the dough stays crisp even after cooling. Substitute: Avocado oil.
• 1 tbsp sesame seeds: Why this? Provides a nutty crunch and visual appeal on top. Substitute: Nigella seeds.

Adding these aromatics reminds me of the base for my Garlic Butter Bread Rolls recipe, where the marriage of onion and garlic creates that "I need to eat this now" smell.

Gear for Your Kitchen

You’ll need a 9x13 inch metal or ceramic baking dish. I prefer metal because it conducts heat faster, which helps crisp the bottom layer of dough more effectively.

A pastry brush is non negotiable silicone is fine, but natural bristle often holds the oil better for a more even coat.

A large clean kitchen towel (or cheesecloth) is your most important tool for the spinach prep. Finally, a sharp serrated knife is essential for pre scoring the pie. If you try to cut baked phyllo with a dull straight blade, you'll just crush the layers instead of slicing through them.

Creating the Golden Layers

1. Prep the spinach. Wash the 1.5 lb fresh baby spinach and place in a large bowl with a pinch of salt. Note: The salt starts the wilting process immediately.
2. Squeeze the greens. Place the spinach in a kitchen towel and twist hard until no more liquid drips out.
3. Sauté aromatics. Heat 1 tbsp of the olive oil and sauté the yellow onion, scallions, and garlic until translucent and soft.
4. Mix the filling. In a large bowl, combine the squeezed spinach, sautéed onions, 10 oz feta, 1/4 cup ricotta, dill, parsley, nutmeg, and pepper.
5. Add binders. Stir in the 2 beaten eggs until the mixture is cohesive.
6. Prep the fat. Melt 1/2 cup butter and whisk it together with the remaining 0.56 cup olive oil.
7. Layer the base. Brush the pan with oil, then lay down 8 sheets of phyllo, brushing each sheet individually with the butter oil mix.
8. Spread filling. Evenly distribute the spinach mixture over the base layers until the surface is smooth.
9. Layer the top. Place the remaining phyllo sheets on top, again brushing every single layer as you go.
10. Score and bake. Use a sharp knife to cut the top layers into squares, sprinkle with 1 tbsp sesame seeds, and bake at 375°F for 45 minutes until deeply golden and crackling.

Chef's Tip: If your phyllo starts to tear, don't panic. Just patch it with another piece and keep going. The layers are so thin that no one will ever see a small tear once it’s baked.

Handling Common Baking Hurdles

Your Pastry Is Shattering

This usually happens because the dough dried out while you were working. Keep the stack of phyllo under a damp (not soaking wet) cloth at all times. If the sheets are already brittle in the box, they might be old or were thawed too quickly.

The Center Is Cold

If the outside is golden but the middle feels soft, your oven might have hot spots. Cover the top loosely with foil and bake for another 10 minutes. This allows the internal eggs to set without burning the delicate top.

The Bottom Is Oily

If there's a pool of oil at the bottom, you might have been too heavy handed with the brush. You want a thin sheen, not a puddle. Using a mix of butter and oil helps, as butter has water content that evaporates, but too much oil will just sit there.

Common Mistakes Checklist: ✓ Squeeze the spinach in a towel (don't just use your hands). ✓ Thaw phyllo in the fridge overnight, never on the counter (prevents condensation). ✓ Score the top layers before baking to prevent the pastry from exploding when you cut it later.

✓ Don't skimp on the herbs; they provide the "lift" that balances the heavy fat content.

Adjusting the Recipe Size

Downscaling for Two

If you want to make a smaller version, use an 8x8 pan. You’ll use half the filling (0.75 lb spinach) but don't just use half the phyllo. Use about 10 sheets for the bottom and 8 for the top. The cook time will drop to about 35 minutes.

Since you can't really use half an egg, beat one egg and use about two tablespoons of it.

Upscaling for a Crowd

To double this for a large party, I recommend using two separate 9x13 pans rather than one giant one. Large pans often cook unevenly in home ovens, leaving the edges burnt and the middle raw. If you do use a larger pan, increase the bake time by about 15 minutes and rotate the pan halfway through.

De bunking Traditional Kitchen Lore

Many people believe you must use clarified butter for phyllo to stay crisp. While clarified butter has a higher smoke point, the small amount of milk solids in regular unsalted butter actually aids in browning and provides a better flavor. The olive oil in our mix does the heavy lifting for the "crisp" factor anyway.

Another myth is that you need to cook the spinach until it’s mushy. Actually, the less you cook it before it goes into the oven, the more vibrant the color and flavor will be.

The 45 minutes in the oven is more than enough to cook the greens; the pre-sautéing of the onions is purely for flavor development.

Storage and Sustainable Practices

Storage Guidelines: Keep leftovers in the fridge for up to 3 days. To reheat, avoid the microwave at all costs it will turn the pastry into a soggy napkin. Instead, pop a slice into a 350°F oven for 10 minutes until the fat sizzles again.

You can also freeze the unbaked pie for up to 2 months. Bake it straight from frozen, adding an extra 20 minutes to the total time.

Zero Waste Tips: Don't throw away those herb stems! The dill and parsley stems are packed with flavor. Finely mince them and add them to the onion sauté. If you have extra phyllo sheets that dried out, crumble them up, toss with cinnamon and sugar, and bake them as a crunchy topping for yogurt or ice cream. This mindset of using every scrap is something I emphasize in my Cheesy Stuffed Pizza recipe, where leftover dough becomes breadsticks.

Ideal Pairings for Your Pie

This savory pie is quite rich, so it needs something bright to cut through the fat. A simple cucumber and tomato salad with a sharp red wine vinegar dressing is the classic choice. The acidity cleanses the palate between those buttery bites.

For a fuller meal, serve a wedge of this alongside roasted lemon chicken or a bowl of lentil soup. The contrast between the hot, crunchy pie and a cool dollop of Greek yogurt or tzatziki on the side is heavenly.

If you're hosting a brunch, it pairs beautifully with soft scrambled eggs and a glass of chilled sparkling wine.

If you want X, do Y: If you want a richer filling, increase the ricotta to 1/2 cup and add an extra egg yolk. If you want a crunchier top, sprinkle a handful of panko breadcrumbs between the top two layers of phyllo.

If you want a spicier kick, add 1/2 tsp of red pepper flakes to the onion and garlic sauté.

Making this dish is a sensory experience from start to finish. From the moment you start squeezing the water out of the spinach to that final, glorious crackle as you slide the knife through the golden crust, it's a process that rewards patience.

It isn't just about following a list of steps; it's about learning to feel the dough and understand how moisture behaves.

I hope you find as much joy in that first shatteringly crisp bite as I do. It’s a recipe that has earned its place on my table dozens of times, and once you master the "no sog" secrets, it will likely become a staple in your home too.

Answering Your Common Questions

Why is my phyllo dough so hard to work with? Phyllo is very thin and dries out the second it hits the air. The trick is to keep it under a damp towel and work quickly. Also, make sure it is fully thawed in the fridge; if there are ice crystals, the sheets will stick together and tear.

Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach, but you must be even more diligent about squeezing the water out. Frozen spinach is blanched before freezing, so it holds much more moisture than fresh leaves.

Why did my pie get soggy the next day? Phyllo naturally absorbs moisture from the air and the filling over time. To bring back the crunch, you must reheat it in an oven or air fryer. The dry heat will re crisp the fat in the layers.

Do I have to use both butter and oil? You can use just oil if you want it to be dairy-free (using a vegan feta substitute), but the flavor will be less rich. Butter adds that classic pastry taste, while oil provides the structural crispness. A mix is truly the gold standard.

What size should I cut the squares? I usually aim for 3 inch squares for a main course, or smaller 1.5 inch triangles if I'm serving them as appetizers. Just make sure to score them before baking so the pastry doesn't shatter uncontrollably when you serve.