📝 About This Recipe
Transport your breakfast table to the shores of the Aegean with this authentic Spanakopita, a masterclass in texture and Mediterranean flavor. This iconic Greek pie features layers of paper-thin, buttery phyllo dough that shatter upon impact, revealing a vibrant, emerald-green heart of sautéed spinach, sharp feta, and fragrant herbs. While often served as a snack, its protein-rich filling and golden crust make it a sophisticated and soul-warming centerpiece for a leisurely weekend brunch.
🥗 Ingredients
The Spinach & Herb Filling
- 24 ounces Fresh Baby Spinach (washed, dried thoroughly, and roughly chopped)
- 6 pieces Scallions (finely sliced, both white and green parts)
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped)
- 3 cloves Garlic (minced)
- 1/4 teaspoon Nutmeg (freshly grated)
The Binding & Cheese
- 12 ounces Greek Feta Cheese (high-quality, crumbled by hand)
- 1/2 cup Ricotta Cheese (for added creaminess)
- 3 pieces Large Eggs (lightly beaten)
- 1 teaspoon Lemon Zest (from one organic lemon)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pastry
- 1 package Phyllo Dough (16 oz, thawed overnight in the refrigerator)
- 1/2 cup Extra Virgin Olive Oil (for brushing)
- 1/2 cup Unsalted Butter (melted and mixed with the olive oil)
- 1 tablespoon Sesame Seeds (optional, for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking pan with the olive oil and butter mixture.
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2
In a large skillet over medium heat, sauté the scallions in a tablespoon of olive oil until soft (about 3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
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3
Add the chopped spinach in batches, tossing until wilted. Once all spinach is wilted, transfer it to a 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 liquid. Moisture is the enemy of crispy phyllo.
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5
In a large mixing bowl, combine the squeezed spinach, dill, parsley, nutmeg, lemon zest, and black pepper. Stir in the crumbled feta and ricotta.
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6
Add the beaten eggs to the spinach mixture and fold gently until everything is well combined and the mixture looks cohesive.
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7
Unroll the 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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8
Place one sheet of phyllo in the prepared baking pan, allowing the edges to hang over. Brush lightly with the butter-oil mixture. Repeat this process until you have used about half the package (usually 8-10 sheets).
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9
Spread the spinach and cheese filling evenly over the layered phyllo sheets, smoothing it out with a spatula.
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10
Layer the remaining phyllo sheets on top of the filling, brushing each individual sheet with the butter-oil mixture as you go.
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11
Fold the overhanging edges of the bottom sheets over the top to seal the pie. Brush the top layer generously with the remaining butter-oil mixture.
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12
Using a very sharp knife, score the top layers of the 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 with sesame seeds if using. Bake 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 minutes before cutting all the way through and serving. This allows the filling to set.
💡 Chef's Tips
Always thaw phyllo dough in the fridge, never on the counter, to prevent it from becoming gummy. Ensure the spinach is bone-dry; any leftover water will make the bottom crust soggy. Use a high-quality sheep's milk feta stored in brine for the most authentic, tangy flavor profile. If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking. Don't be shy with the butter-oil mixture; it is what creates the distinct, flaky layers.
🍽️ Serving Suggestions
Serve warm with a dollop of thick, cold Greek yogurt or tzatziki on the side. Pair with a crisp tomato and cucumber salad drizzled with red wine vinegar. Accompany with a soft-boiled egg for a complete, protein-packed breakfast. Enjoy with a cup of strong Greek coffee or a chilled glass of Assyrtiko wine for brunch. Serve alongside fresh kalamata olives and marinated artichoke hearts.