Greek Spanakopita Spinach Feta (Printable Version)

Flaky phyllo layered with spinach, feta, fresh herbs, and subtle spices for a savory Mediterranean dish.

# What You'll Need:

→ Filling

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

→ Phyllo Pastry

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

# Directions:

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 onion and scallions and sauté until soft, about 5 minutes.
03 - Add chopped spinach in batches if fresh, cooking until wilted and most liquid evaporates. Remove from heat and let 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 the baking dish, allowing edges to hang over. Brush lightly with olive oil or butter. Repeat with 6 to 7 sheets, brushing each layer.
06 - Spread the spinach and feta mixture evenly over the phyllo base.
07 - Cover filling with remaining phyllo sheets, layering and brushing each as before. Tuck overhanging edges into the dish.
08 - Using a sharp knife, score the top layers into squares or diamonds without cutting through the bottom layers.
09 - Bake for 35 to 40 minutes until golden and crisp. Let cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The filling is herbaceous and bright, with feta that stays creamy while the phyllo gets impossibly crisp.
  • It works as an appetizer at a dinner party, a side with grilled fish, or a complete meal with a simple salad—no other dish in my kitchen has that kind of versatility.
02 -
  • Moisture is the enemy of crispy phyllo, so don't skip the step of squeezing excess water from your spinach—I learned this the hard way.
  • Phyllo dough dries out instantly, so keep it covered with a damp kitchen towel the entire time you're working with it, or it will crack into useless fragments.
03 -
  • If your phyllo breaks as you're laying it down, don't panic—overlap the broken pieces slightly and brush generously with oil; once baked, nobody will know.
  • The secret to golden, crispy phyllo is brushing it thoroughly with oil or butter and not being shy about it; every layer should glisten slightly.
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