📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this authentic Spanakopita. This iconic Greek masterpiece features layers of whisper-thin, buttery phyllo pastry that shatter upon the first bite, revealing a vibrant, savory heart of fresh spinach, creamy sheep's milk feta, and aromatic herbs. It is the perfect marriage of crunchy and tender, offering a sophisticated balance of salty, earthy, and bright citrus notes that make it an unforgettable centerpiece for any gathering.
🥗 Ingredients
The Spinach Filling
- 24 ounces Fresh baby spinach (washed and thoroughly dried)
- 6 pieces Green onions (finely sliced, both white and green parts)
- 1/2 cup Fresh dill (finely chopped, stems removed)
- 1/2 cup Fresh parsley (flat-leaf variety, finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Extra virgin olive oil (for sautéing)
The Cheese & Binder
- 14 ounces Greek Feta cheese (high-quality, crumbled by hand)
- 1/2 cup Ricotta cheese (full fat, for creaminess)
- 3 large Eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon zest (from one organic lemon)
- 1/2 teaspoon Black pepper (freshly cracked)
Pastry & Assembly
- 1 package Phyllo dough (16 oz, thawed completely in the fridge)
- 3/4 cup Unsalted butter (melted and clarified if possible)
- 1 tablespoon Sesame seeds (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Lightly brush a 9x13 inch baking dish with melted butter.
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2
In a large skillet over medium heat, sauté the green onions and garlic in 2 tablespoons of olive oil until softened, about 3-4 minutes.
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3
Add the spinach in batches, tossing until just wilted. This should take about 2-3 minutes per batch. Do not overcook.
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4
CRITICAL STEP: Place the cooked spinach mixture into a fine-mesh colander or a clean kitchen towel. Squeeze out every possible drop of liquid. Excess moisture is the enemy of crispy phyllo.
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5
In a large mixing bowl, combine the squeezed spinach, chopped dill, parsley, crumbled feta, ricotta, beaten eggs, nutmeg, lemon zest, and black pepper. Mix until well incorporated.
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6
Unroll the phyllo sheets and keep them under a damp (not soaking) kitchen towel to prevent them from drying out and becoming brittle.
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7
Lay one sheet of phyllo into the prepared baking dish, allowing the edges to hang over the sides. Brush lightly with melted butter.
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8
Repeat this process with about 8-10 sheets of phyllo, brushing each layer with butter before adding the next. This creates the flaky base.
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9
Spread the spinach and cheese filling evenly over the phyllo layers, smoothing it out with a spatula.
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10
Layer the remaining 8-10 sheets of phyllo on top of the filling, brushing each individual sheet with butter as you go.
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11
Fold the overhanging edges of the bottom sheets inward to seal the pie. Brush the top layer generously with the remaining butter.
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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 the top with sesame seeds and bake for 45-50 minutes, or until the pastry is a deep golden brown and exceptionally crisp.
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14
Remove from the oven and let the Spanakopita rest for at least 15 minutes before cutting all the way through and serving. This allows the filling to set.
💡 Chef's Tips
Ensure your spinach is bone-dry; use a potato ricer to squeeze it if you have one for maximum efficiency. Always use high-quality block Feta (preferably Greek sheep's milk) rather than pre-crumbled varieties, which contain anti-caking agents. If your phyllo cracks, don't panic! Just brush it with butter and keep going; the layers will hide any imperfections. Don't skimp on the butter—it is what creates the distinct 'lamination' and crunch of the pastry. Leftovers are best reheated in the oven, never the microwave, to maintain the crisp texture.
🍽️ Serving Suggestions
Serve warm with a side of thick, cold Greek Tzatziki for dipping. Pair with a crisp, chilled glass of Assyrtiko or a dry Sauvignon Blanc. Accompany with a simple Horiatiki (Greek Village Salad) of tomatoes, cucumbers, and olives. Serve as a main course for a vegetarian brunch alongside roasted lemon potatoes. A few lemon wedges on the side for an extra spritz of acidity just before eating.