Greek Spanakopita with Spinach (Print)

Savory Greek pie featuring spinach and feta in crispy phyllo dough, ideal for appetizers or light meals.

# What you'll need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
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)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and scallions, sauté until tender, about 5 minutes.
03 - Add fresh spinach in batches and cook until wilted and most moisture evaporates. Remove from heat and allow to cool.
04 - Squeeze excess liquid from spinach. In a large bowl, mix spinach with dill, parsley, feta, ricotta if using, beaten eggs, black pepper, nutmeg, and salt.
05 - Place one sheet of phyllo in baking dish with edges overhanging. Brush lightly with olive oil or melted butter. Repeat layering 6 to 7 more sheets, brushing each layer.
06 - Evenly spread spinach and cheese filling over the phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each with oil or butter and tucking overhanging edges neatly into the dish.
08 - Using a sharp knife, lightly score the top layers into squares or diamonds to facilitate serving without cutting through the entire pie.
09 - Bake for 35 to 40 minutes until golden and crisp. Remove from oven and allow to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between shattered phyllo and creamy, herb-bright filling feels like a small celebration every time you bite into it.
  • It works for unexpected guests, potlucks, or just feeding yourself something that feels fancy but took no real fuss.
02 -
  • Squeeze every last bit of moisture from your spinach—this single step is what keeps your spanakopita crisp instead of steamed.
  • Phyllo dough breaks and tears easily, but once you brush it with oil, those imperfections disappear into beautiful, shattered layers that nobody notices.
03 -
  • Thaw your phyllo in the refrigerator overnight, and keep it covered with a damp kitchen towel while you work so the sheets don't dry out and become brittle.
  • Make the filling a day ahead and store it in the fridge—this gives the flavors time to deepen and makes assembly much faster when you're ready to bake.
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