Spanakopita Recipe

Stacked spanakopita slices on a plate with a fork, ready to eat.

5 from 1 vote

Savor the delightful contrast of crispy, golden phyllo pastry with the rich, flavorful filling of fresh spinach and tangy feta in this classic Spanakopita. It's a perfect symphony of textures and tastes, promising to be an irresistible highlight of any meal.

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Brunch, Lunch

Cuisine: Greek

Servings:

Calories: 454kcal

Author: Joanna Cismaru

Equipment

Ingredients

2 pounds fresh spinach chopped
1 large onion finely chopped
3 cloves garlic minced
2 tablespoons olive oil
1 cup fresh parsley chopped
1 cup fresh dill chopped
¼ teaspoon ground nutmeg
salt and pepper to taste
8 ounces feta cheese crumbled
4 large eggs beaten
1 pound phyllo dough thawed (1 package)
½ cup butter unsalted, melted

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C).
In a large pan, sauté the onion and garlic in olive oil until they're soft and fragrant. Add the spinach and cook until it's wilted and any liquid has evaporated.
Remove the pan from the heat. Add the parsley, dill, nutmeg, and a pinch of salt and pepper to the spinach mixture, mixing until everything is evenly distributed. Let the spinach mixture cool a bit, then stir in the crumbled feta and beaten eggs.
Lightly brush a 9x13-inch baking dish with some of the melted butter. Lay a sheet of phyllo in the dish and brush it with more butter. Continue layering and buttering the phyllo sheets until you've used half the package.
Spread the spinach mixture over the phyllo layers.
Repeat the layering and buttering process with the remaining phyllo sheets, placing them on top of the spinach mixture. Brush the top layer of phyllo with butter.
Using a sharp knife, score the top layer of phyllo to mark out the pieces of pie you'll cut after baking (this makes cutting easier and prevents the top layer from crumbling).
Bake the pie for 45 minutes to an hour, or until the phyllo is crisp and golden.
Allow the pie to cool for a few minutes before cutting it along the scored lines.

Notes

Phyllo Dough Handling: Keep the phyllo sheets covered with a damp towel while working. This prevents them from drying out and breaking.
Spinach Prep: If using frozen spinach, make sure to thaw and squeeze out all the excess water to avoid a soggy filling.
Season to Taste: Adjust the amount of nutmeg, garlic, and herbs according to your preference. The beauty of Spanakopita is in its adaptability.
Scoring the Phyllo: Lightly score the top layer before baking. This makes cutting the baked pie into neat servings much easier and prevents the top from crumbling.
Make-Ahead Tip: Assemble the pie a day ahead, cover and refrigerate. Simply bake it the next day for a fuss-free meal.
Storing and Reheating: Leftovers can be stored in the refrigerator and reheated in the oven to maintain the crispiness of the phyllo.

Nutrition