Authentic Greek Spanakopita

The first time I made spanakopita, I was visiting my friend Maria in her tiny Athens kitchen where she taught me that the secret lies in patience with each phyllo sheet. She laughed watching me struggle with the delicate dough, tearing more layers than I saved, but insisted that even the mistakes would taste delicious after a good olive oil brushing.

Last summer I made this for a rooftop dinner party as the sun set over the city. The golden squares disappeared almost as fast as I could cut them, with everyone reaching for seconds before I'd even sat down.

Ingredients

• 1 kg fresh spinach (or 600 g frozen, thawed and drained): Fresh spinach gives the best texture, but frozen works perfectly if you squeeze out every drop of excess water
• 1 medium yellow onion, finely diced: The foundation of flavor that sweetens as it cooks
• 4 spring onions, finely sliced: Adds a mild, fresh onion brightness that complements the herbs
• 1/4 cup fresh dill, chopped: Essential for that authentic Greek flavor profile
• 1/4 cup fresh parsley, chopped: Brings freshness and color to the filling
• 2 tbsp fresh mint, chopped: Optional but highly recommended for that traditional Greek touch
• 400 g feta cheese, crumbled: Use a good quality Greek feta for the best salty tang
• 200 g ricotta cheese: Creates that creamy, luxurious texture in the filling
• 2 large eggs, lightly beaten: Binds everything together into a cohesive mixture
• 450 g phyllo dough, thawed: Keep it covered with a damp towel as you work to prevent drying
• 100 ml olive oil plus extra for brushing: Olive oil gives the best flavor and crisps the phyllo beautifully
• 50 g unsalted butter, melted: Combined with olive oil for that perfect golden finish
• 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp nutmeg: Simple seasonings that let the ingredients shine

Instructions

Prepare your oven and pan:

Preheat to 180°C (350°F) and lightly grease a rectangular baking dish about 33x23 cm.

Cook the aromatics:

Warm 2 tbsp olive oil in a large skillet and sauté the yellow onion until soft and translucent, about 5 minutes.

Add spring onions:

Stir in the spring onions and cook for 2 more minutes until fragrant.

Wilt the spinach:

Add fresh spinach in batches, cooking until wilted and all liquid has evaporated.

Add the herbs:

Remove from heat and stir in the dill, parsley, and mint, letting the mixture cool slightly.

Make the filling:

In a bowl, combine feta, ricotta, eggs, salt, pepper, and nutmeg, then add the cooled spinach mixture and mix well.

Protect your phyllo:

Cover the phyllo dough with a damp towel to prevent drying while you work.

Layer the bottom:

Place one sheet in the dish, brush with olive oil and melted butter, and repeat with 6 to 8 sheets, brushing each thoroughly.

Spread the filling:

Distribute the spinach mixture evenly over the layered phyllo base.

Layer the top:

Arrange remaining phyllo sheets on top, brushing each with oil and butter, then tuck in the edges and brush the top generously.

Score before baking:

Use a sharp knife to cut the top layers into squares or diamonds before baking.

Bake to golden perfection:

Bake for 45 to 50 minutes until deeply golden and crisp throughout.

Rest before serving:

Let cool for 10 minutes before slicing along the scored lines.

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My yiya (grandmother) would cut the spanakopita into small diamonds and serve them on her best floral plates, always insisting that the first piece goes to the guest of honor. Now whenever I smell dill and feta baking, I am immediately back in her kitchen, watching her skilled hands work faster than I could follow.

Make Ahead Wisdom

You can assemble the entire spanakopita up to 24 hours before baking, covering it tightly with plastic wrap and refrigerating. Let it sit at room temperature for 30 minutes before baking, and add a few extra minutes to the cooking time since it will be cold.

Freezing Instructions

Spanakopita freezes beautifully either before or after baking. If freezing unbaked, wrap it extremely well and bake directly from frozen, adding about 15 minutes to the baking time. Already baked spanakopita can be frozen and reheated at 180°C for about 20 minutes to recrisp.

Serving Suggestions

Spanakopita works beautifully as part of a mezze spread alongside hummus, tzatziki, and olives. It is also substantial enough to serve as a light vegetarian main course with a simple Greek salad on the side.

• Serve warm or at room temperature, never cold from the refrigerator
• A squeeze of fresh lemon over the top brightens all the flavors
• Pair with a crisp Assyrtiko or dry white wine for the perfect match

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There is something deeply satisfying about cutting through those golden layers and hearing that perfect crackle. Every bite of this spanakopita carries centuries of Greek tradition, right in your own kitchen.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works perfectly. Use 600g thawed frozen spinach, but ensure you squeeze out all excess moisture before adding to the filling to prevent a soggy result.

→ How do I prevent phyllo from drying out?

Keep phyllo sheets covered with a damp kitchen towel while working. Only remove one sheet at a time, and work quickly but carefully to prevent cracking.

→ Can I make spanakopita ahead of time?

Absolutely. You can assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking. Alternatively, bake it completely and reheat in a 180°C oven.

→ What's the best way to achieve crispy layers?

Brush each phyllo sheet generously with olive oil and butter mixture. Don't skip the brushing step between layers—this ensures the phyllo becomes flaky and golden rather than tough.

→ Why is scoring the top before baking important?

Scoring creates cutting guides that make serving easier and prevents the top layers from shattering when you cut. It also allows steam to escape during baking, keeping the pastry crisp.

→ Can I substitute ricotta cheese?

Yes, Greek anthotyro is traditional, but you can also use cottage cheese blended until smooth, or increase the feta amount for a sharper flavor profile.