Crinkle Phyllo Spanakopita

 Easier than ever, crisp, buttery phyllo layers filled with juicy, flavorful spinach and cheese!

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TikTok is trending with sweet pies made with phyllo right now, but I’m making crinkle phyllo spanakopita. It’s the easiest way to make spanakopita. It comes together in just a few minutes and is not only delicious but more beautiful than traditional spanakopita because of the crinkled phyllo. The inside is juicy and fresh, while the crinkle-designed phyllo is crisp and buttery. This is going to be a game-changer in your kitchen!

Why you may switch to this exclusively

• Crispy, buttery phyllo
• Juicy spinach herb filling
• Creamy bites of feta
• The easiest way to make delicious, fresh, crispy, and juicy spanakopita!

Spanakopita ingredients

• #4 or #7 phyllo pastry layers
• Unsalted butter plus 1/4 teaspoon salt –or salted butter if that’s what you have
• Baby spinach leaves –whole or chopped
• Dried dill –or ¼ cup fresh dill if you prefer
• Scallions –thinly sliced and swirled in cool water to remove any dirt
• Cream cheese –ricotta cheese
• Feta cheese –crumbled from a block to avoid tasteless pre-crumbled
• Eggs
• Olive oil –try the new one in our shop straight from Crete, Greece!
• Salt
• Ground black pepper

Working with phyllo

There are a few tips you need to remember when working with phyllo. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your spanakopita. Then, set it on the counter to come to room temperature at least an hour before you’ll work with it. Be sure to leave the phyllo in the package while it’s on the counter, so it doesn’t dry out. Remove the phyllo from the package when you’re ready and make your spanakopita!

How to make Crinkle Phyllo Spanakopita

Make the Filling:

• In the bowl of a tabletop mixer fitted with the paddle attachment, add the cream cheese and beat until smooth.
• Add the eggs, dill, salt, and black pepper, and beat together for a minute or two.
• While the mixer is running on low speed, add the spinach in a few batches.
• Then, crumble the feta cheese into the mixer and beat together until combined.

Assemble the Pie:

• Preheat the oven to 350 °F, 180 °C.
• Layer 2 phyllo sheets on top of each other, drizzling each sheet with melted butter.
• Add about five tablespoons of the spinach filling randomly on top of the phyllo.
• Use the back of your spoon to spread each dollop out a bit, and then bunch the phyllo together to form an accordion shape.
• Place the accordion into a 9 x 13-inch baking pan.
• Form 4 or 5 more spinach-filled phyllo accordions and place them into the pan side by side.
• Brush the top with melted butter.
• Bake the pie for 45 minutes to 1 hour or until golden and crisp.
• Let cool for 10-15 minutes before serving.

Leftover filling?

I always have a little filling leftover after making this dish. So, I cut three-inch wide phyllo strips and use any remaining filling to make spinach pie triangles. Just use a couple of phyllo strips with melted butter drizzled between them and a spoonful of filling at the bottom of the strip before rolling these triangles. You can freeze them for later when you need a spanakopita fix!

Freezer Instructions 

If you’d like to make this ahead or put an extra one in the freezer, it’s pretty simple to do. Just assemble the pie and wrap it tightly with plastic wrap. You can store it in the freezer for up to 3 months. When you’re ready to bake it, unwrap the spanakopita and bake it at 350 °F until golden and crisp –about 1 hour.

Serving

After you’ve let the pie cool for a bit, cut it into servings with homemade tzatziki sauce on the side. And since it makes for a great main entrée, try your favorite side dishes with it. A Greek salad, lemony roasted potatoes, or a veggie salad would go great. However, if you’d like to serve it as a side, it pairs perfectly with chicken, beef, or lamb. Kali Orexi!

More Savory Phyllo Pies:

• Tiropita
• Melitzanopita: Eggplant pie
• Artichoke Phyllo Tart
• Kreatopita
• Spinach & Feta Tart
• Pastourma Tart

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Crinkle Phyllo Spanakopita

Yield: Serves 6-8

This spanakopita crinkle pie is so easy to make. Juicy, flavorful spinach and cheese fill crisp buttery phyllo layers. Easy and delicious!

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Ingredients

• 10 sheets (#4 or #7) phyllo pastry layers
• 4 oz (119g) unsalted butter plus 1/4 teaspoon salt
• 1 pound baby spinach leaves
• 3 teaspoons dried dill
• 6 scallions thinly sliced
• 8 oz cream cheese or ricotta cheese
• 1 pound feta cheese
• 3 eggs
• 3-4 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

Preheat the oven to 350 °F, 180 °C.

Make the Filling:

In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and beat until smooth.

Add the eggs, dill, salt, and black pepper, and beat together for a minute or two. While the mixer is running on low speed, add the spinach in a few batches. Crumble the feta chhese and add to the mixer and beat together until combined.

Assemble the Pie:

Layer 2 phyllo sheets on top of each other and drizzle each sheet with melted butter

Add 5 tablespoons of the spinach filling on top of the phyllo (spread out) and then bunch the phyllo together to form an accordion shape.

Place the accordion into a 9 by 13-inch baking pan.

Form 4 more spinach filled phyllo accordions and place them into the pan.

Brush the top with melted butter.

Use any remaining filling to make spinach pie triangles.

Bake the pie for 45 minutes - 1 hour or until golden and crisp.

Serve with tzatziki sauce. Kali Orexi!

Notes

Freezer Instructions: Assemble the pie and wrap tightly with plastic wrap. Store in the freezer up to 3 months. To bake, unwrap and bake at 350 °F until golden and crisp. About 1 hour.

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