Authentic Greek Spanakopita (Printable)
Crispy phyllo pastry layered with spinach, fresh herbs, and creamy feta cheese in this beloved Greek savory pie.
# What You'll Need:
→ Vegetables & Herbs
01 - 2.2 pounds fresh spinach, washed, trimmed, and chopped (or 21 ounces 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 tablespoons fresh mint, chopped (optional)
→ Dairy & Eggs
07 - 14 ounces feta cheese, crumbled
08 - 7 ounces ricotta cheese (or anthotyro, if available)
09 - 2 large eggs, lightly beaten
→ Pastry
10 - 1 pound phyllo dough, thawed
11 - 7 tablespoons olive oil (plus extra for brushing)
12 - 4 tablespoons unsalted butter, melted
→ Spices & Seasoning
13 - 1/2 teaspoon salt (adjust to taste)
14 - 1/2 teaspoon ground black pepper
15 - 1/4 teaspoon 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 tablespoons 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 or 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.
11 - Let cool for 10 minutes before slicing and serving.
# Expert Hints:
01 -
- The contrast between shatteringly crisp phyllo and creamy, herb flecked filling hits every pleasure point at once
- It makes you look like you spent hours when really it comes together in under an hour and a half
02 -
- Wring every last drop of moisture from your spinach or the bottom layer will be soggy no matter how long you bake it
- Work with one phyllo sheet at a time and keep the rest covered—dried out phyllo cracks and ruins your layers
03 -
- Score the phyllo all the way through to the filling before baking—this ensures clean cuts and prevents that messy first slice situation
- Brush the edges and corners extra generously with oil or butter because they dry out faster than the center