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Greek American Spanakopita

Greek-American Spanakopita

Linda M. Harris
Greek-American Spanakopita is a savory pastry made with fresh spinach, tangy feta cheese, and herbs, all wrapped in layers of flaky, golden phyllo dough.
This delicious dish is a fusion of Greek tradition and American ease, making it perfect for any occasion, from casual dinners to festive gatherings.
The rich, creamy filling combined with the crisp, crunchy crust creates an irresistible flavor that will leave everyone coming back for more.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Greek, Mediterranean
Servings 10 Servings
Calories 300 kcal

Equipment

  • 1 Baking Dish (9x13 inches)
  • 1 large mixing bowl
  • 1 Saute pan (for spinach)
  • 1 Pastry brush
  • 1 Knife (for chopping herbs and spinach)
  • 1 Clean kitchen towel (for covering phyllo dough)
  • 1 Plastic wrap (optional, for storing)

Ingredients
  

  • 2 lbs Spinach fresh or frozen
  • 1 lb Feta cheese crumbled
  • 2 large Eggs beaten
  • 1/4 cup Fresh parsley chopped
  • 1/4 cup Fresh dill chopped
  • 1/4 cup Green onions finely chopped
  • 1 tsp Salt to taste
  • 1/2 tsp Black pepper to taste
  • 1/4 tsp Nutmeg optional
  • 1 package Phyllo dough 16-20 sheets
  • 1/4 cup Olive oil for brushing
  • 1 tbsp Olive oil for sautéing spinach

Instructions
 

Prepare the spinach:

  • If using fresh spinach, wash and dry it thoroughly. Sauté it in a pan with 1 tablespoon of olive oil until wilted.
    If using frozen spinach, thaw and squeeze out any excess moisture.
  • After cooking, chop the spinach and place it in a large bowl, making sure it’s well-drained.

Mix the filling:

  • To the spinach, add crumbled feta cheese, beaten eggs, parsley, dill, green onions, salt, pepper, and nutmeg.
    Stir until the mixture is well-combined.

Prepare the phyllo dough:

  • Preheat your oven to 375°F (190°C).
    Thaw the phyllo dough if frozen, and cover it with a damp towel to prevent it from drying out.
  • Brush a 9x13-inch baking dish with olive oil. Place one sheet of phyllo dough in the dish, then brush it with olive oil.
    Repeat with several more sheets (around 8-10 sheets), layering and brushing each one with olive oil.

Assemble the Spanakopita:

  • Once the base is layered, spread the spinach and feta filling evenly over the phyllo dough.
    Continue layering with more phyllo sheets (about 8-10 more), brushing each sheet with olive oil as before.
  • Fold any overhanging phyllo dough into the center to seal the edges.

Bake the Spanakopita:

  • Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the phyllo dough is golden brown and crisp.

Cool and serve:

  • Allow the Spanakopita to cool slightly before cutting it into squares or slices.
    Serve warm with a side of tzatziki sauce or a Greek salad.

Notes

  • Spinach: Be sure to squeeze out as much water from the spinach as possible to prevent the filling from becoming soggy.
  • Phyllo dough: Handle phyllo dough gently and keep it covered with a damp cloth to prevent it from drying out while assembling the Spanakopita.
  • Make ahead: You can prepare the Spanakopita in advance by assembling it and refrigerating it for up to 24 hours before baking. You can also freeze it for later use.
  • Customization: Feel free to add variations like garlic, leeks, or other herbs for additional flavor. For a lighter version, you can use low-fat feta cheese.
Keyword Greek-American Spanakopita