Authentic Greek Spanakopita (Printable)

Golden crispy phyllo layers filled with fresh spinach, aromatic herbs, and creamy feta cheese. A beloved Greek classic.

# What You Need:

→ Vegetables & Herbs

01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped (or 21 oz frozen, thawed and well drained)
02 - 1 medium yellow onion, finely diced
03 - 4 spring onions, finely sliced
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp fresh mint, chopped

→ Dairy & Eggs

07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese
09 - 2 large eggs, lightly beaten

→ Pastry

10 - 1 lb phyllo dough, thawed
11 - 7 tbsp olive oil (plus extra for brushing)
12 - 4 tbsp unsalted butter, melted

→ Spices & Seasoning

13 - 1/2 tsp salt
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish.
02 - In a large skillet over medium heat, warm 2 tbsp olive oil and sauté yellow onions until soft and translucent, about 5 minutes. Add spring onions and cook 2 more minutes.
03 - Add spinach in batches if using fresh, and cook until wilted and any liquid has evaporated. Remove from heat; stir in dill, parsley, and mint. Let cool slightly.
04 - In a bowl, combine feta, ricotta, eggs, salt, pepper, and nutmeg. Add cooled spinach mixture; mix well.
05 - Cover the phyllo dough with a damp towel to prevent drying while assembling.
06 - Place one sheet of phyllo in the baking dish, brush with olive oil and/or melted butter. Repeat with 6-8 sheets, brushing each layer.
07 - Spread the spinach filling evenly over the layered phyllo sheets.
08 - Layer remaining phyllo sheets on top, brushing each with oil and butter mixture. Tuck in edges and brush the top generously.
09 - Score the top layers with a sharp knife into serving-sized squares or diamonds before baking.
10 - Bake for 45-50 minutes until golden brown and crisp throughout.
11 - Let cool for 10 minutes before slicing along scored lines. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The golden layers shatter when you cut through them, releasing that incredible buttery aroma that fills your whole kitchen
  • Salty feta and fresh herbs balance each other perfectly, so every bite feels bright and satisfying
  • It actually tastes better at room temperature, making it ideal for picnics, potlucks, or lunch the next day
02 -
  • Excess moisture in the spinach is the enemy, so take the time to squeeze it thoroughly whether using fresh or frozen
  • Keep phyllo covered with a damp towel while you work, or it will dry out and become impossible to handle
  • Scoring before baking is essential, otherwise the phyllo shatters chaotically when you try to cut it later
03 -
  • Mix olive oil and melted butter for brushing, the oil prevents burning while butter adds flavor
  • Let the filling cool completely before assembling, otherwise heat will create steam and make the bottom soggy
  • If edges brown too quickly, tent with foil for the last 10 minutes of baking

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