📝 About This Recipe
Transport your senses to the sun-drenched hills of Greece with this authentic Spanakopita, featuring layers of shatteringly crisp phyllo pastry and a savory, herb-flecked spinach filling. This vegetarian masterpiece balances the tang of premium barrel-aged feta with the earthy sweetness of fresh spinach and fragrant dill. It is a timeless Mediterranean classic that serves as a show-stopping centerpiece for any dinner table.
🥗 Ingredients
The Spinach Filling
- 24 ounces Fresh Spinach (washed, stemmed, and roughly chopped)
- 6 pieces Green Onions (finely sliced, including green parts)
- 1 Yellow Onion (small, finely diced)
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
The Binding and Cheese
- 14 ounces Feta Cheese (Greek sheep's milk variety, crumbled)
- 1/2 cup Ricotta Cheese (for added creaminess)
- 3 large Eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry Assembly
- 1 package Phyllo Dough (16oz, thawed completely in the refrigerator)
- 3/4 cup Unsalted Butter (melted and clarified if possible)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking pan with some of the melted butter.
-
2
In a large skillet 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.
-
3
Add the minced garlic and chopped spinach in batches to the skillet. Cook until the spinach has completely wilted. This may take 5-8 minutes.
-
4
CRITICAL STEP: Transfer the cooked spinach mixture to a fine-mesh colander. Use a wooden spoon or your hands to press out every possible drop of liquid. Squeeze it until the mixture is quite dry to avoid a soggy crust.
-
5
In a large mixing bowl, combine the squeezed spinach, chopped dill, parsley, crumbled feta, ricotta, beaten eggs, nutmeg, and black pepper. Mix thoroughly until well incorporated.
-
6
Unroll the thawed phyllo dough and keep it covered with a damp (not soaking wet) kitchen towel to prevent it from drying out and cracking.
-
7
Place one sheet of phyllo into the prepared baking pan, allowing the edges to hang over. Brush lightly with melted butter. Repeat this process with about 8-10 sheets, brushing each layer.
-
8
Spread the spinach and cheese mixture evenly over the stack of buttered phyllo sheets, smoothing it out to the edges with a spatula.
-
9
Layer the remaining 8-10 sheets of phyllo over the top of the filling, brushing each individual sheet with melted butter as you go.
-
10
Fold the overhanging edges of the bottom layers inward to seal the pie. Brush the top layer generously with the remaining butter.
-
11
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 later.
-
12
Sprinkle the top with sesame seeds and a tiny splash of water (this helps the pastry stay crisp).
-
13
Bake in the center of the oven for 45-55 minutes, or until the pastry is a deep golden brown and sounds hollow when tapped.
-
14
Remove from the oven and let the Spanakopita rest for at least 15-20 minutes. This allows the filling to set so you get clean, beautiful slices.
💡 Chef's Tips
Always thaw phyllo dough in the fridge for 24 hours; never at room temperature or it will become gummy. The secret to a non-soggy Spanakopita is squeezing the spinach until it is bone-dry. Use a high-quality Greek Feta sold in brine rather than pre-crumbled varieties for better flavor and texture. If the top is browning too quickly, tent the pan loosely with foil for the last 15 minutes of baking. For an extra flavor punch, add a tablespoon of fresh lemon zest to the spinach mixture.
🍽️ Serving Suggestions
Serve alongside a crisp Greek Salad with kalamata olives and cucumbers. Pair with a glass of chilled Assyrtiko or a light, dry Rosé. A dollop of cold, garlicky Tzatziki on the side provides a refreshing contrast to the warm pastry. Serve as a main course with roasted lemon potatoes (Patates Lemonates). Enjoy leftovers at room temperature—they make for an excellent breakfast or lunch the next day.