Traditional Greek spinach and feta pie wrapped in crispy phyllo pastry. This classic dish features layers of paper-thin phyllo dough brushed with butter, filled with a savory mixture of spinach, feta cheese, herbs, and aromatics. The result is a golden, flaky pastry with a tender, flavorful filling that can be served as an appetizer, side dish, or light main course. The contrast between the crispy exterior and creamy filling makes spanakopita a beloved Greek staple.
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15 items
Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
Add the finely chopped yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic cloves and cook, stirring constantly, for 1 minute until fragrant.
Add the fresh spinach to the skillet in batches, stirring and allowing each batch to wilt before adding more, until all the spinach is wilted and in volume, about 5-7 minutes.
Transfer the cooked spinach mixture to a colander and press firmly with a wooden spoon or squeeze with your hands to remove as much liquid as possible, then transfer to a large mixing bowl.
Add the sliced green onions, chopped fresh dill, chopped fresh parsley, crumbled feta cheese, ricotta cheese, lightly beaten eggs, salt, black pepper, and ground nutmeg to the bowl with the spinach and mix thoroughly to combine.
Preheat the oven to 350°F and lightly brush a 9x13-inch baking dish with some of the melted unsalted butter.
Unroll the thawed phyllo dough and cover with a slightly damp kitchen towel to prevent drying, working with one sheet at a time and keeping the rest covered.
Layer 8 sheets of phyllo dough in the prepared baking dish, brushing each sheet generously with melted butter before adding the next, allowing the edges to come up the sides of the pan.
Spread the spinach and feta filling evenly over the layered phyllo dough in the baking dish.
Layer the remaining phyllo dough sheets over the filling, brushing each sheet with melted butter, until all phyllo is used, tucking any overhanging edges down into the sides of the pan.
Brush the top layer of phyllo generously with the remaining melted butter, then use a sharp knife to the top into squares or diamond shapes, cutting only halfway through the layers.
Bake the greek spanakopita in the preheated oven for 45-50 minutes until the phyllo is golden brown and crispy on top.
Remove the spanakopita from the oven and let it cool for 10-15 minutes before cutting along the lines and serving.
