Greek Spanakopita Spinach Feta (Printable)

Flaky phyllo encases savory spinach and creamy feta with herbs for a classic Greek dish.

# Ingredient list:

→ Filling

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

→ Phyllo Pastry

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

# How to Make It:

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 bowl, combine spinach, dill, parsley, feta, ricotta if used, beaten eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Lay one sheet of phyllo in the prepared dish, allowing edges to hang over. Brush lightly with olive oil or butter. Repeat with 6 to 7 more sheets, brushing each layer.
06 - Spread spinach and feta mixture evenly over phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each with oil or butter. Tuck overhanging edges inside the dish.
08 - With a sharp knife, score top layers into squares or diamonds without cutting through to the bottom.
09 - Bake for 35 to 40 minutes until golden and crisp. Let rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It looks fancy enough to serve guests but comes together faster than you'd think.
  • The phyllo gets impossibly crispy while the filling stays moist and flavorful, a textural contrast that never gets old.
  • It's vegetarian comfort food that somehow feels both light and satisfying.
  • Leftovers actually taste better the next day as the flavors deepen.
02 -
  • Squeeze that spinach until you think you've squeezed it enough, then squeeze it again—excess moisture is the enemy of crispy phyllo and the reason some spanakopitas turn out soggy.
  • Keep your phyllo sheets covered with a damp towel while you work, because even the time it takes to brush oil on one sheet is long enough for the others to dry out and crack.
  • Don't skip the resting period after baking; it's not just about cooling, it's about the structure setting so your slices don't crumble when you plate them.
03 -
  • Mise en place is your friend here—have everything chopped, measured, and ready before you unwrap the phyllo, because working with phyllo is a race against drying out.
  • If your phyllo tears while layering, don't panic; just overlap the torn sheets and brush generously with oil, and the final product will be just as crispy and no one will ever know.
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