📝 About This Recipe
Transport your senses to the sun-drenched hills of Greece with this quintessential Spanakopita, a masterpiece of Mediterranean comfort food. This savory pie features a vibrant, herb-flecked spinach and feta filling cradled between layers of paper-thin, buttery phyllo pastry that shatters with every bite. The secret lies in the balance of tangy sheep’s milk cheese and fresh aromatics, making it a versatile centerpiece for a rustic brunch or a sophisticated appetizer.
🥗 Ingredients
The Green Filling
- 24 ounces Fresh Spinach (washed, stemmed, and roughly chopped)
- 1 bunch Green Onions (trimmed and finely sliced)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/2 cup Fresh Parsley (flat-leaf, finely chopped)
- 2 cloves Garlic (minced)
The Dairy and Bind
- 14 ounces Greek Feta Cheese (high quality, crumbled by hand)
- 1/2 cup Ricotta or Anthotyro Cheese (to add creaminess)
- 3 large Eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry
- 1 package Phyllo Dough (16 oz, thawed overnight in fridge)
- 1/2 cup Extra Virgin Olive Oil (for brushing)
- 1/2 cup Unsalted Butter (melted and mixed with the olive oil)
- 1 tablespoon Sesame Seeds (optional, for topping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with the olive oil and butter mixture.
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2
In a large pot over medium heat, sauté the diced yellow onion and green onions in 2 tablespoons of olive oil until soft and translucent (about 5-7 minutes). Add the garlic for the last minute.
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3
Add the chopped spinach in batches, stirring until wilted. Once all spinach is wilted, remove from heat and transfer to a colander.
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4
CRITICAL STEP: Once the spinach has cooled slightly, use your hands or a clean kitchen towel to squeeze out every drop of excess moisture. Squeeze until the spinach is very dry to avoid a soggy crust.
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5
In a large mixing bowl, combine the dry spinach, crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, and black pepper. Mix thoroughly until well incorporated.
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6
Unroll the phyllo dough and keep it covered with a slightly damp kitchen towel to prevent it from drying out and cracking.
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7
Place one sheet of phyllo into the prepared baking pan, allowing the edges to hang over the sides. Brush lightly with the butter-oil mixture.
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8
Repeat this process with about half of the phyllo sheets (usually 8-10 sheets), brushing each layer individually before adding the next.
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9
Spread the spinach and cheese mixture evenly over the phyllo base, smoothing it out with a spatula.
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10
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with the butter-oil mixture as you go.
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11
Fold the overhanging edges of the bottom phyllo sheets inward to seal the pie. Brush the top layer generously with the remaining butter-oil mixture.
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12
Using a very 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.
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13
Sprinkle with sesame seeds if using. Bake in the center of the oven for 50-60 minutes, or until the pastry is a deep golden brown and exceptionally crisp.
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14
Remove from the oven and let it rest for at least 15 minutes before cutting and serving. This allows the filling to set.
💡 Chef's Tips
Always use high-quality Greek feta stored in brine rather than pre-crumbled varieties for the best flavor and texture. If using frozen spinach, ensure it is completely thawed and squeezed bone-dry before mixing. Work quickly with phyllo dough; if it starts to tear, don't panic—just brush with butter and patch it with another piece. For an extra crunch, you can add a tablespoon of semolina or breadcrumbs to the bottom of the filling to absorb any residual moisture. Leftovers can be reheated in the oven at 325°F to restore the crispness; avoid the microwave which makes the pastry soggy.
🍽️ Serving Suggestions
Serve warm with a dollop of thick, garlicky Tzatziki on the side. Pair with a crisp Horiatiki (Greek Village Salad) featuring vine-ripened tomatoes and cucumbers. Accompany with a chilled glass of Assyrtiko or a dry Rose wine. Serve as part of a Meze platter alongside kalamata olives, roasted peppers, and dolmades. Enjoy a cold slice the next morning for a traditional Greek-style breakfast.