Greek Spanakopita Spinach Feta (Print)

Savory Greek pie filled with spinach, feta, herbs, and wrapped in crisp phyllo pastry.

# Components:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained well)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter (for brushing)

# Method:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and scallions and sauté until softened, about 5 minutes.
03 - Add chopped spinach in batches and cook until wilted and most liquid evaporates. Remove from heat and allow to cool.
04 - Squeeze excess moisture from spinach. In a large bowl, combine spinach mixture with dill, parsley, feta, ricotta (if using), eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place one sheet of phyllo dough in the prepared dish, letting edges hang over. Brush lightly with olive oil or melted butter. Repeat layering 6-7 more sheets, brushing each with oil or butter.
06 - Spread the spinach and feta filling evenly over the phyllo base.
07 - Cover filling with remaining phyllo sheets, layering and brushing each with oil or butter. Tuck overhanging edges into the dish.
08 - Score the top phyllo layers into squares or diamonds without cutting through completely for easier serving.
09 - Bake for 35 to 40 minutes until golden brown and crisp. Let rest for 10 minutes before cutting and serving.

# Expert Advice:

01 -
  • It looks far more impressive than the actual effort required, which means you get to feel like a culinary genius without stress.
  • The crispy phyllo and creamy filling combination is genuinely addictive, and people will ask for seconds before they even finish their first piece.
  • It works as an appetizer, a side, or a light lunch, so you're getting triple the utility from one recipe.
02 -
  • Excess moisture in the spinach is the enemy of crispy phyllo—don't skip the squeezing step, even if it feels aggressive; spinach holds onto a shocking amount of water.
  • Phyllo dough dries out quickly once you unwrap it, so have everything prepped before you start layering, and if you're between sheets, keep the unused stack covered with a slightly damp kitchen towel.
  • The filling can be made a day ahead and kept covered in the fridge, which actually lets the flavors deepen and makes assembly easier on the day you want to bake.
03 -
  • If you're using frozen spinach, squeeze it hard in a fine-mesh strainer until you genuinely cannot get another drop of water out—this is the single biggest factor in whether your spanakopita turns out crispy or soggy.
  • Brush the phyllo with actual olive oil, not butter, if you want authentic flavor and easier handling, though melted butter works just fine for texture.
Back