Loaf Pan Spanakopita

A rustic, loaf-pan version of the classic Greek favorite. This method gives you dramatic, craggy layers of crisp phyllo and a tender, herby spinach filling that’s perfect for slicing into thick squares for lunch, dinner or a beautiful addition to a mezze spread. When creating the layers, don't skimp on the olive oil,  that’s what gives you those bakery-style golden ridges. 

Serves: 4-6
Prep Time: 10 minutes
Bake Time: 30 minutes

Ingredients

8 ounces baby spinach, roughly chopped

1/4 cup minced red onion

1 large garlic clove, minced

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

1/4 cup chopped fresh parsley

4 ounces feta cheese, drained and crumbled

1 large egg

Kosher salt (about 1/2 teaspoon, or to taste)

Freshly ground black pepper, to taste

1/4 pound phyllo pastry, thawed (about 8-9 sheets)

Extra-virgin olive oil (about ¼–⅓ cup total)

Instructions:

In a large bowl, combine the spinach, red onion, garlic, dill, mint, parsley and feta. Using your hands, mix everything together, squeezing the feta into the spinach and breaking down the greens slightly as you go. Season with kosher salt and freshly ground black pepper, then add the egg and mix until fully incorporated.

Unwrap and unroll the phyllo so it’s flat and ready to use. Generously coat a 9x5-inch loaf pan with olive oil. Line the pan with 3–4 sheets of phyllo, draping them across the bottom and letting excess hang over the sides. Drizzle with olive oil. Crumple 2 sheets loosely and lay them in the bottom of the pan. Drizzle with olive oil.

Spread half of the spinach mixture evenly across the bottom. Scrunch 2 sheets into loose bundles and place over the spinach. Drizzle with olive oil. Spread the remaining spinach mixture evenly on top.

Fold the overhanging phyllo from the sides over the filling, one sheet at a time. Drizzle with olive oil. Crumple the remaining sheets to fit over the top. Drizzle the top generously again with olive oil.  Using a sharp serrated knife, score the spanakopita into 4 to 6 serving-sized squares. This makes slicing easier after baking.

Bake for 30-35 minutes, until golden brown and very crisp on top. Let cool on a rack for about 5 minutes, then slice and serve.

Cook’s Notes:

Storage & Reheating

Keeps up to 5 days in the refrigerator, and can be frozen. Reheat uncovered at 350°F for 15–20 minutes until warmed through and crisp again.

Phyllo

Phyllo pastry usually comes frozen and should be thawed in the refrigerator overnight. Follow package directions for thawing to be safe.