Greek Spanakopita Spinach Feta (Printable)

A crisp, flaky Greek pie filled with spinach, feta, and fresh dill and herbs in phyllo layers.

# What You'll Need:

→ Filling

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

→ Phyllo Pastry

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

# Directions:

01 - Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and sliced scallions; sauté until softened, about 5 minutes.
03 - Add fresh spinach in batches (if using fresh) to the skillet and cook until wilted and most liquid evaporates. Remove from heat and allow to cool.
04 - Drain excess moisture from spinach. In a large mixing bowl, combine spinach mixture with dill, parsley, crumbled feta, ricotta (if using), lightly beaten eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place one sheet of phyllo dough into the prepared baking dish, letting edges hang over sides. Brush lightly with olive oil or melted butter. Repeat layering and brushing with 6 to 7 more sheets.
06 - Evenly spread the spinach and feta filling over the phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each layer with oil or butter. Tuck overhanging edges into the dish to seal.
08 - Using a sharp knife, gently score the top layers into squares or diamond shapes without cutting through to the bottom.
09 - Bake for 35 to 40 minutes until phyllo is golden and crisp. Allow to cool for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It looks impossibly fancy but tastes even better than it looks, making you feel like a genius in your own kitchen.
  • Crispy, golden phyllo crackling between your teeth while the creamy feta and tender spinach fill your mouth with pure comfort.
  • Perfect for feeding people with no warning, impressing dinner guests, or quiet meals that feel like a celebration.
02 -
  • Moisture is the enemy of crispy phyllo; if your spinach isn't properly drained, your spanakopita will steam instead of bake, leaving you with sad, soggy pastry that tastes fine but feels like a betrayal.
  • Phyllo tears and breaks and seems impossible until you stop fighting it and just work slowly and gently; a few tears are completely normal and don't affect the final result, though they do feel catastrophic in the moment.
  • The filling needs to cool before it meets the phyllo, or the heat will make the delicate pastry limp and sad instead of crisp.
03 -
  • Work with phyllo at room temperature in a slightly humid kitchen; a dry heated room will make it shatter, so if your kitchen is parched, keep the stack covered with a barely damp towel as you work.
  • Don't skimp on the brushing between layers; this is literally the only thing standing between you and a sad, dense pie instead of a crispy, shattered masterpiece.
  • Make the filling a day ahead so flavors marry and you can bake without the stress of last minute preparation, which means less thinking and more actual enjoyment.
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