📝 About This Recipe
Transport your senses to the sun-drenched shores of the Aegean with this authentic Spanakopita. Featuring layers of shatteringly crisp, buttery phyllo dough and a vibrant heart of fresh spinach, briny feta, and aromatic herbs, this dish is a masterclass in Greek comfort food. Whether served as a sophisticated appetizer or a light vegetarian lunch, its perfect balance of savory, salty, and earthy flavors makes it an enduring Mediterranean classic.
🥗 Ingredients
The Spinach Filling
- 24 ounces Fresh baby spinach (washed and roughly chopped)
- 6 pieces Green onions (thinly sliced, white and green parts)
- 1 large Yellow onion (finely diced)
- 3 Garlic cloves (minced)
- 1/2 cup Fresh dill (finely chopped, no thick stems)
- 1/2 cup Fresh parsley (finely chopped)
- 14 ounces Greek Feta cheese (high quality, crumbled by hand)
- 3 large Eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 2 tablespoons Extra virgin olive oil (for sautéing)
- to taste Salt and Black Pepper (be cautious with salt as feta is briny)
The Pastry Crust
- 1 package Phyllo dough (16 oz, thawed overnight in the fridge)
- 1 cup Unsalted butter (melted)
- 1/4 cup Extra virgin olive oil (mixed with the melted butter)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Prepare a 9x13 inch baking pan by lightly brushing the bottom and sides with the butter-olive oil mixture.
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2
In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the diced yellow onion and green onions for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
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3
Add the chopped spinach to the skillet in batches. Cook just until wilted. This should take about 3-4 minutes total. Remove from heat.
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4
Crucial Step: Transfer the cooked spinach mixture to a colander or a clean kitchen towel. Squeeze out as much liquid as humanly possible. Excess moisture is the enemy of crispy phyllo.
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5
In a large mixing bowl, combine the squeezed spinach, crumbled feta, chopped dill, parsley, nutmeg, and beaten eggs. Season with black pepper and a pinch of salt (remembering the feta is salty). Mix until well combined.
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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
Place one sheet of phyllo into the prepared baking pan, allowing the edges to move slightly up the sides. Brush lightly with the butter-oil mixture.
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8
Repeat this process with about 8-10 sheets of phyllo, brushing each individual layer with the butter mixture before adding the next.
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9
Spread the spinach and feta filling evenly over the top phyllo layer, smoothing it out with a spatula.
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10
Layer the remaining 8-10 sheets of phyllo over the filling, brushing each sheet with the butter-oil mixture as you go.
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11
Tuck any overhanging edges of phyllo into the sides of the pan to seal the pie. Brush the very top layer generously with the remaining butter.
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12
Using a sharp knife, score the top layers of the phyllo into squares or diamonds. Do not cut all the way through to the bottom; this helps steam escape and makes serving easier later.
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13
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep golden brown and looks exceptionally crisp.
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14
Remove from the oven and let it rest for at least 15 minutes before cutting all the way through and serving. This allows the filling to set.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator for 24 hours; thawing at room temperature causes condensation which makes the sheets stick together. Ensure your spinach is bone-dry; use a potato ricer to squeeze the spinach if you want to be extra thorough. Use high-quality sheep's milk feta in a block rather than pre-crumbled varieties for better texture and flavor. If the top is browning too quickly, loosely tent the pan with aluminum foil for the last 10 minutes of baking. To reheat, use an oven or toaster oven; never use a microwave or the pastry will become rubbery.
🍽️ Serving Suggestions
Serve warm or at room temperature with a side of creamy Tzatziki sauce for dipping. Pair with a crisp Greek Horiatiki salad (tomatoes, cucumbers, olives, and red onion). Accompany with a chilled glass of Assyrtiko or a dry Sauvignon Blanc. Serve as a part of a Meze platter alongside roasted red peppers, kalamata olives, and warm pita bread.