Spanakopita is a beloved Greek dish featuring tender sautéed spinach, briny feta cheese, onions, and fresh herbs nestled between layers of crisp phyllo pastry. Traditionally made in either pie or triangle form, it’s a celebration of flavor and texture—salty, herbaceous, buttery, and flaky all at once.
What makes it magical is the medley of greens and aromatic herbs like dill and parsley, combined with creamy feta and encased in impossibly crisp phyllo. Brushed with olive oil or butter and baked to golden perfection, it’s comfort food that’s also elegant and nutritious. This recipe makes one 9×13-inch pan, which yields about 12 generous squares.
Ingredients:
Filling:
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2–3 green onions, sliced
- 2 cloves garlic, minced
- 1½ lbs (680g) fresh spinach, roughly chopped or 1 lb frozen spinach, thawed and drained well
- ½ cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped or 1 tsp dried dill
- ¼ tsp ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- 1½ cups feta cheese, crumbled
- 2 large eggs, lightly beaten
Phyllo Layers:
- 1 package phyllo dough (16–18 sheets), thawed if frozen
- ½ cup unsalted butter or olive oil, melted (for brushing)
Optional Toppings:
- Sesame seeds or nigella seeds
- Extra crumbled feta or herbs for garnish
Instructions:
1. Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 3–5 minutes until soft and translucent. Add green onions and garlic, cooking for another minute until fragrant.
Add spinach in batches, stirring until wilted (if using fresh). Sauté until all moisture evaporates—this is key to avoid soggy spanakopita. If using frozen spinach, make sure it’s completely squeezed dry before adding.
Remove from heat. Stir in parsley, dill, nutmeg, salt, and pepper. Allow the mixture to cool slightly, then mix in crumbled feta and beaten eggs until fully combined. Set aside.
2. Layer the Phyllo
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
Unroll the phyllo dough and cover with a damp towel to prevent drying. Lay the first sheet of phyllo into the dish and gently brush with butter or oil. Repeat this process, layering 7–8 sheets, brushing each one lightly.
3. Add the Filling
Evenly spread the spinach-feta filling over the layered phyllo base, smoothing it out with a spatula.
Layer another 7–8 phyllo sheets over the filling, brushing each with butter/oil just as before. Tuck any overhanging phyllo edges neatly into the dish. Brush the top generously.
4. Score and Bake
Using a sharp knife, lightly score the top layers of pastry into squares or diamond shapes—this makes cutting easier after baking.
Bake for 45–55 minutes or until golden brown and crisp. If the top begins to brown too quickly, tent loosely with foil.
5. Cool and Serve
Allow the spanakopita to rest for at least 10–15 minutes before slicing—this helps the filling firm up slightly for clean cuts. Serve warm or at room temperature.
Tips and Variations:
- Herb substitutes: Fresh mint or basil can be added for a different herbal profile.
- Cheese combo: Mix in a little ricotta or cream cheese with the feta for extra creaminess.
- Mini spanakopita: Make triangle hand-pies using smaller phyllo sections and a spoonful of filling.
- Make ahead: Assemble the pie, cover tightly, and refrigerate overnight. Bake fresh before serving.
Craving a Mediterranean-style mezze platter to pair this with—maybe some tzatziki, olives, or lemon-roasted potatoes? I’d be delighted to help you build a full spread.