Greek Spanakopita Spinach Feta (Printable Version)

Savory Greek pie of spinach, feta, and herbs baked in flaky phyllo layers for a delightful dish.

# What You'll Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and 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 oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and scallions and sauté until softened, about 5 minutes.
03 - Add chopped fresh spinach in batches and cook until wilted and most liquid evaporates. Remove from heat and allow to cool.
04 - Drain excess moisture from spinach. In a large bowl, combine spinach mixture with dill, parsley, feta, ricotta (if using), eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place one sheet of phyllo dough in the prepared dish, allowing edges to overhang. Lightly brush with olive oil or melted butter. Repeat with 6 to 7 additional sheets, brushing each layer.
06 - Spread the spinach and cheese filling evenly over the phyllo base.
07 - Top the filling with remaining phyllo sheets, layering and brushing each with olive oil or melted butter. Tuck overhanging edges into the dish.
08 - Use a sharp knife to gently score the top layers into squares or diamonds without cutting through completely.
09 - Bake for 35 to 40 minutes until golden and crisp. Let cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The contrast between flaky, buttery pastry and a bright, herbaceous filling keeps you coming back for another piece.
  • It's naturally vegetarian but feels fancy enough to serve at a dinner party without anyone realizing how forgiving it actually is.
  • You can make it ahead, freeze it unbaked, and have something impressive ready whenever you need it.
02 -
  • Wet spinach filling is the biggest mistake—it makes the phyllo soggy no matter how much oil you use, so really squeeze out that moisture.
  • Phyllo dough is forgiving if you treat it with gentleness; rough handling causes tearing, but a small tear can always be patched with a brush of oil and another sheet.
  • Don't skip the cooling period after baking—it allows the layers to set and makes cutting clean pieces possible.
03 -
  • Score your spanakopita deeply before baking so you get clean pieces; a dull knife tears phyllo, so use something sharp.
  • If your filling looks too wet after wilting the spinach, spread it on a paper towel and let it sit for a few minutes to release more moisture—it makes a measurable difference.
Go Back