Authentic Greek Spanakopita (Printable)
Golden, flaky phyllo pastry encases a fragrant filling of spinach, herbs, and creamy feta in this beloved Greek dish.
# What You'll Need:
→ Vegetables & Herbs
01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped
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
→ Dairy & Eggs
07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese
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
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish with olive oil or butter.
02 - In a large skillet over medium heat, warm 2 tbsp olive oil. Sauté yellow onion until soft and translucent, about 5 minutes. Add spring onions and cook 2 more minutes.
03 - Add fresh spinach in batches and cook until wilted. Continue cooking until any liquid has evaporated completely. Remove from heat and stir in dill, parsley, and mint. Let cool slightly.
04 - In a large bowl, combine crumbled feta, ricotta, beaten eggs, salt, pepper, and nutmeg. Add the cooled spinach mixture and mix thoroughly until well incorporated.
05 - Keep phyllo dough covered with a damp kitchen towel to prevent drying while working. Have olive oil and melted butter ready for brushing.
06 - Place one sheet of phyllo in the prepared baking dish and brush generously with olive oil or melted butter. Repeat with 6–8 sheets, brushing each layer.
07 - Spread the spinach and cheese filling evenly over the layered phyllo base.
08 - Layer remaining phyllo sheets on top, brushing each with oil or butter mixture. Tuck in overhanging edges and brush the top generously.
09 - Use a sharp knife to score the top layers into serving-sized squares or diamonds, cutting through only the top phyllo layers.
10 - Bake for 45–50 minutes until the phyllo is deep golden brown and crisp throughout.
11 - Let the spanakopita cool for 10 minutes before slicing along the scored lines. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between shatteringly crisp phyllo and the creamy, herb-filled center is absolutely addictive
- It transports you straight to a Greek taverna with minimal effort beyond the layered assembly
02 -
- Every single layer of phyllo needs brushing, even the corners and edges, or you will end up with dry, disappointing spots
- The filling must be completely cool before adding it to the phyllo, or the steam will make the bottom layers soggy
03 -
- Mix olive oil and melted butter for brushing, the butter adds flavor while oil crisps better
- Do not skip the nutmeg, it is the secret ingredient that makes the filling taste professionally balanced