Authentic Greek Spanakopita (Printable)

Classic Greek savory pie with crispy phyllo pastry, fresh spinach, herbs, and creamy feta cheese.

# What You'll Need:

→ Vegetables & Herbs

01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped (or 21 oz frozen, thawed and well drained)
02 - 1 medium yellow onion, finely diced
03 - 4 spring onions, finely sliced
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp fresh mint, chopped

→ Dairy & Eggs

07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese
09 - 2 large eggs, lightly beaten

→ Pastry

10 - 1 lb phyllo dough, thawed
11 - 7 tbsp olive oil (plus extra for brushing)
12 - 4 tbsp unsalted butter, melted

→ Spices & Seasoning

13 - 1/2 tsp salt
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg

# Steps:

01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish.
02 - In a large skillet over medium heat, warm 2 tbsp olive oil. Sauté yellow onion until soft and translucent, about 5 minutes. Add spring onions and cook 2 more minutes.
03 - Add spinach in batches if using fresh, cooking until wilted and any liquid has evaporated. Remove from heat and stir in dill, parsley, and mint. Let cool slightly.
04 - In a bowl, combine feta, ricotta, eggs, salt, pepper, and nutmeg. Add cooled spinach mixture and mix thoroughly.
05 - Cover the phyllo dough with a damp towel to prevent drying while assembling.
06 - Place one sheet of phyllo in the baking dish, brush generously with olive oil and melted butter mixture. Repeat with 6–8 sheets, brushing each layer.
07 - Spread the spinach filling evenly over the layered phyllo base.
08 - Layer remaining phyllo sheets on top, brushing each with oil and butter mixture. Tuck in edges and brush the top generously.
09 - Score the top layers with a sharp knife into serving-sized squares or diamonds before baking.
10 - Bake for 45–50 minutes until golden brown and crisp throughout.
11 - Let cool for 10 minutes before slicing along scored lines. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The way the crispy golden shatters into delicate flakes with every bite, revealing that creamy, herb-flecked filling inside
  • Its equally impressive served warm at a dinner party or eaten cold straight from the fridge for breakfast the next day
  • Once you master the phyllo folding technique, youll find yourself wanting to make this for every gathering
02 -
  • Working quickly with phyllo is essential because the sheets dry out fast and become impossible to fold without cracking
  • Scoring the top before baking is much easier than trying to cut through crisp layers later
  • The spanakopita needs at least 10 minutes of cooling time to set properly or youll end up with a beautiful but messy slide
03 -
  • Use a pastry brush dedicated to oil rather than your silicone one, which tends to smear rather than coat evenly
  • Mixing some melted butter with the olive oil adds flavor while keeping the phyllo from becoming too greasy

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