📝 About This Recipe
Transport your senses to the sun-drenched shores of the Aegean with this authentic Spanakopita, a masterpiece of Greek culinary tradition. Layers of paper-thin, buttery phyllo pastry shatter upon the first bite to reveal a vibrant, aromatic heart of fresh spinach, tangy feta cheese, and a bouquet of Mediterranean herbs. This savory hand pie perfectly balances the earthy richness of the greens with the salty punch of sheep's milk cheese, making it an irresistible snack or light lunch.
🥗 Ingredients
The Green Filling
- 24 ounces Fresh Spinach (washed, stemmed, and roughly chopped)
- 6 pieces Scallions (finely sliced, including green tops)
- 1 medium Yellow Onion (finely diced)
- 1/2 cup Fresh Dill (finely chopped, no thick stems)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
The Cheese & Binding
- 14 ounces Greek Feta Cheese (high-quality, crumbled by hand)
- 1/4 cup Ricotta Cheese (for a creamier texture)
- 3 pieces Large Eggs (lightly beaten)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry Layers
- 1 box Phyllo Pastry (16oz, thawed completely in the fridge)
- 1 cup Unsalted Butter (melted and clarified if possible)
- 1 tablespoon Sesame Seeds (for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously brush a 9x13 inch baking pan with some of the melted butter.
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2
In a large skillet over medium heat, sauté the diced onions and scallions in 2 tablespoons of olive oil until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
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3
Add the chopped spinach in batches to the skillet. Cook just until wilted. Transfer the spinach mixture to a fine-mesh 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 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-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 sheets and keep them covered with a slightly damp (not wet) kitchen towel to prevent them 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 up the sides. Brush lightly with melted butter. Repeat this process until you have used about half of the phyllo sheets (usually 8-10 layers).
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8
Spread the spinach and cheese filling evenly over the top phyllo layer, smoothing it out with a spatula.
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9
Layer the remaining phyllo sheets over the filling, brushing each individual sheet with melted butter as you go.
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10
Tuck any overhanging edges of phyllo down into the sides of the pan to seal the pie. Brush the very top layer generously with the remaining butter.
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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.
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12
Sprinkle the top with sesame seeds and a tiny splash of water (this helps the pastry stay crisp).
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13
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep, rich golden brown and sounds hollow when tapped.
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14
Allow the Spanakopita to rest for at least 15-20 minutes before cutting all the way through and serving. This sets the filling and ensures clean slices.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight; never at room temperature or it will become gummy. Squeeze the spinach until you think it’s dry, then squeeze it one more time—moisture is the most common cause of a soggy bottom. Use high-quality Greek feta stored in brine for the most authentic, tangy flavor profile. If the top is browning too quickly, tent the pan loosely with foil for the last 10 minutes of baking. For a variation, you can add sautéed leeks to the filling for extra sweetness.
🍽️ Serving Suggestions
Serve warm with a dollop of cold, garlicky Tzatziki sauce on the side. Pairs beautifully with a crisp Greek salad of tomatoes, cucumbers, and Kalamata olives. Enjoy as a light lunch alongside a chilled glass of Assyrtiko or a dry Rosé. Serve as part of a Mezze platter with roasted peppers, hummus, and grilled octopus. Great at room temperature for picnics or as a grab-and-go savory snack.