📝 About This Recipe
Transport your senses to the sun-drenched shores of the Aegean with this authentic Spanakopita. This quintessential Greek savory pastry features layers of shatteringly crisp, buttery phyllo dough enveloping a vibrant, herbaceous filling of fresh spinach, tangy feta, and aromatic dill. It is a masterful balance of textures and flavors that celebrates the rustic simplicity of Mediterranean soul food.
🥗 Ingredients
The Spinach Filling
- 24 ounces Fresh Spinach (washed, stemmed, and roughly chopped)
- 6 pieces Green Onions (finely sliced, including white and green parts)
- 1 Yellow Onion (finely diced)
- 1/2 cup Fresh Dill (finely chopped, no thick stems)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil (extra virgin)
The Binding and Seasoning
- 12 ounces Greek Feta Cheese (high quality, crumbled by hand)
- 3 large Eggs (lightly beaten)
- 1/4 cup Ricotta Cheese (for added creaminess)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Salt (adjust based on saltiness of feta)
The Pastry
- 1 package Phyllo Dough (16 oz, thawed completely in the fridge)
- 1 cup Unsalted Butter (melted)
- 1/4 cup Olive Oil (mixed with the melted butter)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking pan with the butter and olive oil mixture.
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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. Add the minced garlic for the last minute.
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3
Add the chopped spinach in batches to the skillet, stirring until wilted. This may take several minutes; be patient as the volume reduces significantly.
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4
CRITICAL STEP: Transfer the cooked spinach mixture to a fine-mesh colander. Use a wooden spoon or your hands to squeeze out every drop of excess moisture. A dry filling ensures a crisp crust.
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5
In a large mixing bowl, combine the squeezed spinach, crumbled feta, ricotta, beaten eggs, dill, parsley, nutmeg, and pepper. Mix thoroughly until well combined.
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6
Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out and becoming brittle while you work.
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7
Lay one sheet of phyllo into 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 of the phyllo sheets (usually 8-10 layers).
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8
Spread the spinach and cheese filling evenly over the layered phyllo, smoothing it out with a spatula.
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9
Top the filling with the remaining phyllo sheets, brushing each individual layer with the butter mixture as you go.
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10
Fold any overhanging edges of phyllo inward to create a rustic sealed border. Brush the 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.
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12
Bake in the center of the oven for 45-55 minutes, or until the pastry is a deep golden brown and exceptionally crisp.
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13
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
Always thaw your phyllo dough overnight in the refrigerator; never at room temperature, or the sheets will stick together. The secret to a non-soggy Spanakopita is squeezing the spinach until it is bone-dry. 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 the pan loosely with foil for the final 10 minutes of baking. Brush the butter all the way to the very edges of the phyllo to ensure every bite is crunchy.
🍽️ Serving Suggestions
Serve warm or at room temperature as a main course with a side of Greek Horiatiki salad (cucumbers, tomatoes, olives). Pair with a glass of crisp, chilled Assyrtiko or a dry Sauvignon Blanc. Accompany with a side of thick, garlicky Tzatziki for dipping. Serve as part of a Mezze platter alongside roasted red peppers and kalamata olives. Enjoy leftovers cold the next morning—it makes a surprisingly delicious breakfast!