Greek Spanakopita

Spanakopita is one of Greece’s most treasured dishes – layers of crispy, buttery phyllo pastry wrapped around a savory filling of fresh spinach and tangy feta cheese. This iconic pie has been a staple of Greek cuisine for centuries, served everywhere from village tavernas to elegant Athens restaurants.

Whether made as a large family-style pie or individual triangles for appetizers, spanakopita embodies the Mediterranean philosophy of turning simple, fresh ingredients into something extraordinary.

Ingredients

• 1 lb fresh spinach, washed and roughly chopped (or 10 oz frozen spinach, thawed and squeezed dry)
• 8 oz feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 medium onion, finely diced
• 4 green onions, chopped
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 3 eggs, lightly beaten
• 2 tbsp olive oil
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tbsp olive oil (mixed with butter)

Instructions

1. If using fresh spinach, heat olive oil in a large skillet. Add the onion and cook for 5 minutes until soft. Add the spinach in batches, cooking until wilted (about 3 minutes). Transfer to a colander and squeeze out as much liquid as possible. Let cool.
2. In a large bowl, combine the cooled spinach, crumbled feta, ricotta, green onions, dill, parsley, eggs, nutmeg, salt, and pepper. Mix well.
3. Preheat oven to 375 degrees F. Mix the melted butter with 2 tablespoons of olive oil.
4. Cut phyllo sheets in half to create strips about 4 inches wide and 12 inches long. Keep unused phyllo covered with a damp towel to prevent drying.
5. Take one strip of phyllo, brush lightly with butter mixture. Place a second strip on top and brush again.
6. Place 1 heaping tablespoon of filling at the bottom corner. Fold up into a triangle shape (like folding a flag), brushing the outside with more butter.
7. Place triangles seam-side down on a parchment-lined baking sheet. Brush tops with remaining butter.
8. Bake for 25-30 minutes until golden brown and crispy. Let cool for 5 minutes before serving.

Pro Tips

• Squeeze the spinach completely dry – excess moisture is the number one cause of soggy spanakopita.
• Keep phyllo covered – phyllo dries out incredibly fast. Always keep unused sheets under a damp (not wet) towel while you work.
• Mix butter with olive oil – this combination gives the phyllo better flavor and helps it brown more evenly than butter alone.

Serving Suggestions

Serve spanakopita warm as part of a Greek mezze platter with tzatziki, kalamata olives, and dolmades. Pair with a crisp Greek white wine like Assyrtiko or a light rose for the ultimate Mediterranean appetizer experience.

Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 24 triangles (serves 8-10)

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