Ditch the phyllo fear — a TikTok-inspired, rumpled-sheet method makes spanakopita shockingly easy, ultra-crisp, and utterly addictive.
I finally got over my fear of making spanakopita — the classic Greek savory pie of spinach and feta — and yes, I’m about to explain how. Phyllo (also spelled filo), the tissue-thin pastry responsible for those wonderfully flaky layers, has always intimidated me: it dries in a flash, and brushing each sheet with butter or oil can feel fiddly — especially in a small kitchen. Over the years I tried safer, simpler approximations — triangles that use one sheet at a time, spirals, galettes, and skillet versions with crumbled phyllo on top — and while each was good, none matched what I was craving. This version is the exact spanakopita I wanted, and it’s more achievable than I expected.
The difference came courtesy of TikTok (my guilty pleasure). While copy-editing my next cookbook [coming this fall — I’ll share more soon], I’d scroll TikTok between edits and kept returning to a spanakopita clip from Eat Like Greek With Julie (TikTok/Instagram/YouTube). I likely watched it 24 times over a couple of weeks, and the moment I finished the edits I made it — and it was flawless.
Five things set this method apart from previous versions I’ve tried:
You don’t brush each sheet one by one. Instead you drizzle oil generously over every sheet or every couple of sheets, right in the pan.
There’s no stovetop wilting step — the onion goes in raw and the pie isn’t sharp or soggy. Fresh spinach contains a lot of water, and most recipes require wilting and wringing; this one doesn’t. I expected a soggy pie and got none — don’t ask me the science, just enjoy the saved time.
We mix the filling by hand. Squeezing the feta and spinach together distributes the cheese over every leaf and tightens the filling — it’s oddly satisfying and genuinely better.
The phyllo is layered both flat and scrunched for textural contrast — including a phyllo layer amid the spinach. The rumpled sheets look like an inviting, rumpled bed (see the images), which is mood-appropriate for a cold January week.
The pie is scored into squares before baking. I’ve seen this in baklava but not often in spanakopita; pre-cutting prevents cracking when serving, crisps the top more dramatically, helps the center cook evenly, and encourages evaporation so the filling doesn’t get soggy.
The final result is the best spanakopita I’ve made or eaten. I hope you feel proud when you make it at home.
Servings: 12 to 16 (but you won’t have trouble eating two)
Time: 30–45 minutes prep; 45–60 minutes to bake
1 1/4 pounds (20 ounces / 565 g) baby spinach, roughly chopped (see Note about frozen)
1 cup red onion (from 1 small or half a large), finely chopped
6–8 scallions (about 2.25 oz / 65 g), thinly sliced
2 cloves garlic, minced
1/3 cup chopped fresh dill, plus more to taste
1/3 cup chopped fresh mint, plus more to taste
1/2 cup chopped fresh parsley
3/4 pound (12 oz / 340 g) feta, drained and crumbled
1 large egg
Kosher salt and freshly ground black pepper
1-pound (454 g) package phyllo/filo pastry, defrosted (see Note)
Olive oil (be generous)
Preheat the oven to 375°F (190°C). In a very large bowl combine the spinach, red onion, scallions, garlic, herbs, and crumbled feta. With freshly washed hands, thoroughly mix and squeeze the ingredients together — really press the feta into the greens and break the spinach down a bit. It’s oddly enjoyable. When the mixture is compacted, taste a pinch and season as needed (I use about 1.5 teaspoons kosher salt and several grinds of black pepper). Add the egg and mix until it is fully incorporated.
Unwrap and unroll the phyllo so the sheets form a neat stack; I don’t keep it covered with a cloth because we’ll use it quickly.
Coat a 12-inch cast-iron skillet (or an equivalent 12-inch cake pan or 9×13-inch baking dish) generously with olive oil. Be liberal — the oil contributes to the flavor and texture; I estimate about 1/2 cup total, possibly more.
Arrange 4–6 sheets of phyllo around the pan so they drape across the bottom and hang over the sides. Drizzle generously with olive oil. Rumple 2–3 sheets (one at a time) so they just cover the pan’s base, and drizzle again with oil. Spread half the spinach mixture across the bottom. Scrunch 4–6 sheets of phyllo (think compact “hamburger” shapes) and layer them over the spinach; drizzle with oil. Spoon the remaining spinach mixture evenly on top of those scrunched sheets.
Fold the overhanging phyllo edges over the filling, one piece at a time, and drizzle the closed top with more olive oil. One at a time, rumple the remaining sheets and tuck them to cover the top. Every layer or two drizzle more olive oil, finishing with a final drizzle across the top.
Using a sharp, serrated knife, cut the assembled pie into serving-sized squares before it goes into the oven. Bake in the preheated oven 45–60 minutes, until the top is deeply golden and very crisp. Let cool on a rack for 15 minutes before serving; you’ll likely need to cut again but it won’t ruin the pastry.
Leftovers keep up to 1 week in the fridge and can be frozen. To reheat from chilled, place uncovered in a 350°F (175°C) oven until warmed through and the pastry is crisp again, about 15–20 minutes.
Spinach: You can use fresh or frozen. If using frozen, you’ll need about 1½ × 10-ounce packages (each 10-oz pack ≈ 1 lb fresh). Defrost and squeeze out excess liquid.
Phyllo/filo: Store-bought phyllo is fine (making your own is an option for another day). It usually comes frozen — defrost in the fridge per package instructions. Phyllo thickness varies; Julie recommends No. 7 (thicker than No. 4). Thicker sheets mean fewer layers in a 1-pound package — that’s okay. When the recipe gives ranges like “crumple 4–6 sheets,” use the lower number for thicker phyllo.
