Greek Spanakopita with Spinach Feta (Printable Version)

Savory spinach and feta blend baked in flaky phyllo for a classic Greek delight.

# What You’ll Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter, for brushing

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and scallions; cook until softened, about 5 minutes.
03 - Add chopped spinach in batches to skillet and cook until wilted and most moisture evaporates. Remove from heat and allow to cool.
04 - Squeeze excess moisture from spinach. In a large bowl, combine spinach mixture with dill, parsley, feta, ricotta (if using), eggs, black pepper, nutmeg, and salt; mix thoroughly.
05 - Place one sheet of phyllo in prepared dish with edges overhanging. Brush lightly with olive oil or melted butter. Repeat layering and brushing with 6 to 7 additional sheets.
06 - Evenly spread the spinach and cheese filling over the phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each layer with oil or butter. Fold overhanging edges into the dish.
08 - Using a sharp knife, score top phyllo layers into squares or diamonds without cutting through to the filling.
09 - Bake for 35 to 40 minutes, or until top is golden and crisp. Let rest for 10 minutes before serving.

# Additional Tips::

01 -
  • The phyllo crisps up to an almost impossible crackle that makes every bite feel a little fancy.
  • Feta and fresh dill work together like they were made for each other, and your kitchen will smell incredible while it bakes.
  • It's vegetarian comfort food that nobody suspects is actually good for you.
02 -
  • Squeezing the spinach until it's almost painfully dry is the difference between crispy and soggy—I learned this after one watery disaster.
  • Don't thaw your phyllo at room temperature or it'll get sticky and tear; keep it in the fridge and let it come to cool room temperature slowly.
03 -
  • Brush each phyllo sheet individually rather than trying to do multiple at once; it takes an extra minute but makes all the difference in how evenly it crisps.
  • If your phyllo dries out while you're working, cover the stack with a barely damp kitchen towel to keep it pliable.
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