Greek Spanakopita Spinach Feta (Print out)

Savory Greek pie with spinach, feta, and crisp phyllo pastry, ideal for starters or light meals.

# What You'll Need:

→ Filling

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

# How to Make It:

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. Sauté onion and scallions until soft, approximately 5 minutes.
03 - Add chopped spinach in batches if fresh, cooking 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 with dill, parsley, feta, ricotta if used, eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place one sheet of phyllo dough in the prepared dish, allowing the edges to hang over the sides. Lightly brush with olive oil or melted butter. Repeat layering with 6 to 7 more sheets, brushing each.
06 - Spread the spinach and feta mixture evenly over the layered phyllo base.
07 - Cover filling with the remaining phyllo sheets, layering and brushing each with oil or butter as before. Tuck overhanging edges into the baking dish.
08 - Using a sharp knife, score the top phyllo layers into squares or diamonds to facilitate serving, ensuring not to cut completely through.
09 - Bake for 35 to 40 minutes or until the phyllo is golden and crisp. Allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The contrast between crispy, shattering phyllo and that creamy, herbaceous spinach-feta filling is genuinely addictive.
  • It looks fancy enough to impress but comes together faster than you'd expect, especially once you stop worrying about the phyllo.
  • One pan feeds six people, making it perfect for potlucks, weeknight dinners, or when you want something that tastes like you spent hours in the kitchen.
02 -
  • Moisture is the enemy of crispy phyllo; if your spinach is wet, your spanakopita will be soggy no matter how much oil you brush on.
  • Phyllo is fragile but not as fragile as it seems—torn sheets can be layered without disaster, and a few wrinkles add character and texture.
  • The filling tastes best when slightly over-seasoned because phyllo and the oven's heat mellow flavors slightly.
03 -
  • Make the filling a day ahead and store it covered in the refrigerator; assembling and baking it the next day means less stress and better flavor development.
  • If your phyllo breaks while you're working, layer the pieces with oil anyway—seams disappear once everything bakes together into a cohesive, golden whole.
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