📝 About This Recipe
Transport your kitchen to the sun-drenched shores of Greece with this authentic Spanakopita, a masterclass in texture and savory balance. This traditional pie features layers of paper-thin, buttery phyllo pastry that shatter upon impact, revealing a luscious heart of earthy spinach, tangy sheep's milk feta, and a bright bouquet of fresh Mediterranean herbs. It is the quintessential comfort food—rustic enough for a family lunch yet elegant enough to anchor a festive dinner spread.
🥗 Ingredients
The Spinach Filling
- 24 ounces Fresh baby spinach (washed and thoroughly dried)
- 6 pieces Green onions (finely sliced, white and green parts)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Fresh dill (finely chopped, stems removed)
- 1/2 cup Fresh flat-leaf parsley (finely chopped)
- 14 ounces Greek Feta cheese (crumbled into chunks)
- 3 Large eggs (lightly beaten)
- 2 tablespoons Extra virgin olive oil (for sautéing)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be cautious with salt as feta is salty)
The Pastry Layers
- 1 pound Phyllo dough (thawed overnight in the fridge)
- 3/4 cup Unsalted butter (melted and clarified if possible)
- 1/4 cup Extra virgin olive oil (mixed with the melted butter)
- 1 tablespoon Sesame seeds (optional, for topping)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Lightly grease a 9x13 inch baking dish with the butter-oil mixture.
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2
In a large skillet over medium heat, sauté the diced yellow onion in 2 tablespoons of olive oil until translucent and soft, about 5 minutes. Add the garlic and green onions, cooking for another 2 minutes until fragrant.
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3
Add the spinach in batches to the skillet, tossing until wilted. Once all spinach is wilted, transfer the mixture to a fine-mesh colander.
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4
CRITICAL STEP: Once the spinach is cool enough to handle, use your hands or a clean kitchen towel to squeeze out every drop of excess moisture. The spinach should be very dry to prevent a soggy crust.
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5
In a large mixing bowl, combine the squeezed spinach, chopped dill, parsley, crumbled feta, beaten eggs, nutmeg, and black pepper. Mix thoroughly until the feta is evenly distributed.
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6
Unroll the thawed phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out and becoming brittle while you work.
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7
Place one sheet of phyllo into the prepared baking dish, 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 feta filling evenly over the phyllo base, smoothing it out with a spatula.
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10
Layer the remaining phyllo sheets over the filling, brushing each sheet with the butter-oil mixture as you go. Fold the overhanging edges of the bottom layers inward to seal the pie.
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11
Brush the very top layer generously with the remaining butter. Using a sharp knife, score only the top few layers of phyllo into squares or diamonds; this prevents the pastry from shattering when you serve it later.
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12
Sprinkle with sesame seeds if desired. Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep, golden brown and looks crisp.
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13
Remove from the oven and let the Spanakopita rest for at least 15 minutes. This allows the filling to set and makes for much cleaner slices.
💡 Chef's Tips
Always thaw your phyllo dough in the refrigerator overnight; never thaw it at room temperature as it will stick together. The secret to a crisp Spanakopita is removing moisture—squeeze the spinach until you think it's dry, then squeeze it once more. Use high-quality Greek feta sold in brine rather than pre-crumbled varieties for better flavor and creaminess. If the top is browning too quickly, tent the dish loosely with foil for the last 10 minutes of baking. Brush the butter all the way to the very edges of the phyllo to ensure every bite is golden and crisp.
🍽️ Serving Suggestions
Serve warm or at room temperature with a dollop of cold, garlicky Tzatziki. Pair with a crisp Greek Horiatiki (village) salad featuring cucumbers, tomatoes, and kalamata olives. A chilled glass of Assyrtiko or a dry Rosé cuts through the richness of the butter and feta beautifully. Serve as a side dish to roasted lemon oregano chicken or as a standalone vegetarian main course.