📝 About This Recipe
A cornerstone of Greek gastronomy, this Spanakopita features layers of shatteringly crisp phyllo pastry enveloping a vibrant filling of fresh spinach, creamy feta, and aromatic herbs. This recipe honors the traditional 'Lathera' style, emphasizing the richness of high-quality olive oil and the brightness of fresh dill and scallions. Perfect as a centerpiece or a side, it offers a nostalgic taste of the Mediterranean in every flaky, golden-brown bite.
🥗 Ingredients
The Spinach Filling
- 24 ounces Fresh Spinach (washed, dried, and roughly chopped)
- 6 pieces Scallions (finely sliced, white and green parts)
- 1 piece Large Leek (white part only, cleaned and finely chopped)
- 2 cloves Garlic (minced)
- 12 ounces Greek Feta Cheese (crumbled by hand)
- 3 pieces Large Eggs (lightly beaten)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated preferred)
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
The Pastry and Assembly
- 1 package Phyllo Dough (16 oz, thawed overnight in the refrigerator)
- 1/2 cup Extra Virgin Olive Oil (high quality Greek oil)
- 1/2 cup Unsalted Butter (melted and mixed with the olive oil)
- 1 tablespoon Sesame Seeds (optional, for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking pan with the olive oil and butter mixture.
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2
In a large skillet over medium heat, add two tablespoons of the oil/butter mixture. Sauté the chopped leeks and scallions until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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3
Add the chopped spinach to the skillet in batches, tossing until wilted. Once all spinach is wilted, remove from heat and let it cool slightly.
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4
Crucial Step: Place the cooked spinach mixture into a fine-mesh sieve or a clean kitchen towel. Squeeze out as much liquid as humanly possible. Excess moisture is the enemy of a crispy Spanakopita.
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5
In a large mixing bowl, combine the squeezed spinach, crumbled feta, beaten eggs, dill, parsley, nutmeg, and black pepper. Mix thoroughly until the filling is well-incorporated.
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6
Unroll the thawed phyllo dough and keep it covered with a damp (not soaking) kitchen towel to prevent it from drying out and cracking.
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7
Lay one sheet of phyllo into the prepared baking pan, allowing the edges to hang over the sides. Brush lightly with the oil/butter mixture. Repeat this process with about half of the phyllo sheets (usually 8-10 sheets), rotating them slightly to cover all corners.
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8
Spread the spinach and feta filling evenly over the layered phyllo sheets, smoothing it out with a spatula.
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9
Layer the remaining phyllo sheets over the filling, brushing each individual sheet with the oil/butter mixture as you go.
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10
Fold the overhanging edges of the bottom phyllo sheets inward to seal the pie. Brush the top layer generously with the remaining oil/butter mixture and sprinkle with sesame seeds if desired.
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11
Using a sharp knife, score the top layers of phyllo into squares or diamonds. Do not cut all the way through to the bottom; this allows steam to escape and makes serving easier later.
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12
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep golden brown and exceptionally crisp. Let the pie rest for 15 minutes before cutting all the way through and serving.
💡 Chef's Tips
Always thaw phyllo dough in the fridge overnight rather than on the counter to prevent it from becoming gummy. The most common mistake is soggy pastry; ensure your spinach is bone-dry after sautéing by squeezing it firmly. Use high-quality sheep's milk Greek Feta for the most authentic, tangy flavor profile. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes of baking. Leftovers can be reheated in the oven at 350°F to restore the crunch; avoid the microwave as it will make the pastry soft.
🍽️ Serving Suggestions
Serve warm with a side of thick, garlicky Tzatziki for dipping. Pair with a classic Horiatiki (Greek Village Salad) featuring vine-ripened tomatoes and cucumbers. Accompany with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the richness. Serve as a side dish to lemon-herb roasted lamb or grilled chicken souvlaki. Enjoy a square at room temperature for an authentic Greek breakfast or 'proino'.