Authentic Greek Spanakopita (Printable)
Classic Greek savory pie with buttery phyllo layers filled with seasoned spinach, herbs, and creamy feta cheese.
# What You'll Need:
→ Vegetables & Herbs
01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped (or 21 oz frozen, thawed and well drained)
02 - 1 medium yellow onion, finely diced
03 - 4 spring onions, finely sliced
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp fresh mint, chopped (optional)
→ Dairy & Eggs
07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese (or anthotyro, if available)
09 - 2 large eggs, lightly beaten
→ Pastry
10 - 1 lb phyllo dough, thawed
11 - 7 tbsp olive oil (plus extra for brushing)
12 - 4 tbsp unsalted butter, melted
→ Spices & Seasoning
13 - 1/2 tsp salt (adjust to taste)
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg (optional)
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish.
02 - In a large skillet over medium heat, warm 2 tbsp olive oil and sauté onions until soft and translucent, about 5 minutes. Add spring onions and cook 2 more minutes.
03 - Add spinach in batches if using fresh and cook until wilted and any liquid has evaporated. Remove from heat; stir in dill, parsley, and mint. Let cool slightly.
04 - In a bowl, combine feta, ricotta, eggs, salt, pepper, and nutmeg. Add cooled spinach mixture; mix well.
05 - Cover the phyllo dough with a damp towel to prevent drying.
06 - Place one sheet of phyllo in the baking dish, brush with olive oil and/or melted butter. Repeat with 6–8 sheets, brushing each.
07 - Spread the spinach filling evenly over the layered phyllo.
08 - Layer remaining phyllo sheets on top, brushing each with oil/butter. Tuck in edges and brush the top generously.
09 - Score the top layers with a sharp knife into serving-sized squares or diamonds.
10 - Bake for 45–50 minutes, until golden and crisp. Let cool for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The contrast between impossibly crisp, golden phyllo and a creamy, herb-filled center is the kind of texture combination that makes people close their eyes while eating
- It actually tastes better at room temperature, making it perfect for picnics, potlucks, or those nights when you're cooking ahead and want something that doesn't demand immediate serving
02 -
- Removing every bit of moisture from the spinach after wilting prevents soggy bottoms—this step cannot be rushed or skipped
- Working quickly with phyllo while keeping unused sheets covered prevents them from drying out and becoming unworkable
03 -
- Mix olive oil and melted butter for brushing—butter adds flavor while oil ensures crispiness that lasts longer
- Score the phyllo completely through to the filling before baking to get clean edges and prevent shattering when you slice