Description
Spanakopita is a classic Greek spinach pie featuring a deliciously savory filling of spinach, onions, herbs, and feta cheese layered between crispy, buttery phyllo dough. This vegetarian dish is perfect as a main course or appetizer and impresses with its golden, flaky crust and rich, flavorful filling.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 green onions, sliced
- 3 cloves garlic, minced
- 16 ounces fresh spinach, chopped (or 10 ounces frozen spinach, thawed and drained)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1 cup crumbled feta cheese
- 1/2 cup ricotta or cottage cheese (optional for creaminess)
- Salt and pepper, to taste
Phyllo Layers
- 8–10 sheets phyllo dough, thawed
- 1/4 cup melted butter or olive oil, for brushing
Instructions
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking the spanakopita.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped yellow onion and sliced green onions, cooking until they become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Cook the spinach: Add the chopped fresh spinach (or thawed frozen spinach) to the skillet. Cook until the spinach is wilted if fresh, or just heated through if frozen. Remove the skillet from heat.
- Mix in herbs and seasonings: Stir in the chopped fresh dill and parsley. Season the mixture with salt and pepper to taste. Allow the mixture to cool slightly before the next step.
- Combine eggs and cheeses: Once cooled, mix the beaten eggs, crumbled feta cheese, and ricotta or cottage cheese (if using) into the spinach mixture until evenly combined.
- Prepare the baking dish and phyllo: Lightly grease a 9×9 inch baking dish or similar size. Lay 4 to 5 sheets of phyllo dough into the dish one at a time, brushing each sheet generously with melted butter or olive oil to ensure crispiness and prevent drying.
- Add the filling: Spread the spinach and cheese mixture evenly over the layered phyllo base.
- Top with remaining phyllo sheets: Place the remaining phyllo sheets over the filling, brushing each sheet again with melted butter or olive oil. Tuck in or trim any overhanging edges for a neat finish.
- Score and bake: Lightly score the top layer with a knife to mark serving portions, then bake in the preheated oven for 35 to 40 minutes, or until the phyllo is golden brown and crisp.
- Rest and serve: Remove the spanakopita from the oven and let it rest for 10 minutes before slicing and serving to allow the filling to set.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and cracking.
- Spanakopita can alternatively be formed into individual triangle pastries using the same filling for easy serving.
- Leftover spanakopita reheats well in the oven or air fryer, maintaining its crispy texture.
