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Spanakopita Recipe

Spanakopita Recipe

Linda M. Harris
Spanakopita is a beloved Greek pastry that features layers of crispy, buttery phyllo dough filled with a flavorful spinach and feta mixture.
This savory dish is perfect as an appetizer, snack, or even a light meal. It combines fresh ingredients like spinach, feta cheese, and herbs for a taste that is both comforting and light.
Whether served warm or at room temperature, Spanakopita is a crowd-pleaser that is simple to make and full of delicious Mediterranean flavors.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 8 Servings
Calories 300 kcal

Equipment

  • 1 9x13-inch baking dish or sheet pan
  • 1 Large skillet
  • 1 Mixing bowl
  • 1 Pastry brush
  • 1 sharp knife (for chopping spinach and other ingredients)
  • 1 measuring cup
  • 1 basting brush (for buttering phyllo dough)
  • 1 clean kitchen towel (to cover phyllo dough)

Ingredients
  

  • 12 sheets phyllo dough
  • 2 pounds fresh spinach chopped
  • 1 cup feta cheese crumbled
  • ½ cup ricotta cheese optional
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for sautéing
  • 4 tablespoons butter melted (for brushing)
  • 1 tablespoon dried dill or fresh
  • Pinch of nutmeg optional
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon lemon juice optional

Instructions
 

Prepare the Spinach Filling

  • Wash and chop the fresh spinach, squeezing out excess moisture after salting it lightly.
  • In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
  • Add minced garlic and cook for an additional 1 minute.
  • Add the chopped spinach to the skillet, stir well, and cook until the spinach wilts, about 5 minutes. Remove from heat and let cool.
  • Once cooled, mix the spinach with crumbled feta cheese, ricotta (if using), dill, nutmeg, lemon juice, salt, and pepper in a large bowl.

Assemble the Spanakopita

  • Preheat the oven to 375°F (190°C).
  • Brush a 9x13-inch baking dish or sheet pan with melted butter.
  • Layer 6 sheets of phyllo dough, brushing each sheet lightly with melted butter.
  • Spread the spinach and cheese mixture evenly over the phyllo dough.
  • Layer the remaining 6 sheets of phyllo dough on top, buttering each sheet as you go.
  • Fold the overhanging phyllo dough edges over the top to seal the filling inside.

Bake the Spanakopita

  • Bake in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and crispy.
  • Let cool for a few minutes before slicing and serving.

Notes

  • Frozen Spinach: If using frozen spinach, ensure it is thawed and thoroughly drained before adding it to the filling.
  • Make Ahead: You can prepare Spanakopita ahead of time and refrigerate or freeze it before baking. Bake directly from the freezer when you're ready to serve.
  • Phyllo Dough: Be careful when handling phyllo dough as it can dry out quickly. Keep it covered with a damp towel while working with it.
  • Add-ins: You can add sautéed mushrooms, leeks, or even artichokes to the filling for extra flavor and texture.
Keyword Spanakopita Recipe