Spanakopita is a beloved Greek dish—crispy, flaky layers of phyllo dough wrapped around a creamy, savory filling of spinach, feta cheese, onions, and fresh herbs. It’s perfect as an appetizer, light meal, or party snack.
Ingredients
For the Filling:
- 1 lb (450g) fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) feta cheese, crumbled
- ½ cup (120g) ricotta or cottage cheese (optional, for creaminess)
- 2 large eggs, lightly beaten
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
For Assembly:
- 1 package (16 oz / 450g) phyllo dough, thawed
- ½ cup (113g) unsalted butter, melted
Instructions
1. Prepare the Spinach: If using fresh spinach, heat a large skillet over medium heat. Add spinach in batches, wilting before adding more. Cook until all spinach is wilted. Transfer to a colander and squeeze out as much liquid as possible. Chop coarsely.
2. Make the Filling: In a skillet, heat olive oil over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute. Remove from heat. In a bowl, combine the cooked spinach, onion mixture, feta, ricotta (if using), eggs, dill, parsley, pepper, and nutmeg. Mix well.
3. Preheat and Prepare: Preheat oven to 375°F (190°C). Lightly grease a baking sheet or 9×13-inch baking dish.
4. Assemble the Spanakopita: Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet of phyllo on the work surface.
Brush with melted butter. Repeat with 5 more sheets, stacking and buttering each. Spread half the filling along one long edge. Roll up tightly like a jelly roll. Place seam-side down on the baking sheet. Repeat with remaining phyllo and filling.
5. Bake: Brush the tops with remaining butter. Bake for 30 to 35 minutes until golden brown and crisp.
6. Serve: Let cool slightly before slicing. Serve warm or at room temperature.
Pro-Tips for Picture-Perfect Spanakopita
- Squeeze Spinach Dry: Excess moisture makes the filling watery.
- Keep Phyllo Covered: Phyllo dries out quickly.
- Use Fresh Herbs: Dill and parsley add brightness.
- Serve Warm: Spanakopita is best fresh from the oven.
This Spanakopita is crispy, creamy, and bursting with flavor—a perfect taste of Greece.
