Print

Spanakopita Recipe 

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden, flaky phyllo pastry encases a creamy spinach and feta filling studded with aromatic herbs—this classic Greek Spanakopita is irresistible as a centerpiece or on-the-side pleasure.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Main Dish or Side
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

For the filling:

16 oz frozen chopped spinach, thawed and thoroughly drained

2 bunches flat‑leaf parsley, finely chopped

1 large yellow onion, finely chopped

2 garlic cloves, minced

2 tbsp extra‑virgin olive oil

4 eggs

10.5 oz quality feta cheese, crumbled

2 tsp dried dill weed

Freshly ground black pepper, to taste

For the crust:

16 oz package phyllo dough (#4 pastry sheets), properly thawed

1 cup extra‑virgin olive oil (plus more if needed)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Ensure the spinach is completely drained—squeeze excess moisture thoroughly, as a dry filling prevents soggy crusts :contentReference[oaicite:1]{index=1}.
  3. In a large bowl, combine spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper until evenly mixed :contentReference[oaicite:2]{index=2}.
  4. Unroll phyllo sheets and keep them covered with a slightly damp towel to prevent drying :contentReference[oaicite:3]{index=3}.
  5. Brush a 9½ × 13-inch baking dish with olive oil. Layer 2 sheets of phyllo at a time across the bottom and sides of the pan, brushing each sheet with olive oil. Continue layering until about two-thirds of the phyllo is used :contentReference[oaicite:4]{index=4}.
  6. Spread the filling evenly over the layered base.
  7. Continue layering the remaining phyllo sheets in pairs, brushing each with oil. Brush the top layer generously and sprinkle with a few drops of water for crispness :contentReference[oaicite:5]{index=5}.
  8. Score the top gently into 12 pieces before baking.
  9. Bake for approximately 1 hour, until the pastry is crisp and golden.
  10. Allow the pie to rest briefly, then cut along pre-scored lines and serve warm.

Notes

  • Keep phyllo covered and work quickly to prevent tearing—damp towels help manage sheets easily :contentReference[oaicite:6]{index=6}.
  • Reduce excess liquid from the filling to avoid soggy pastry bottoms :contentReference[oaicite:7]{index=7}.
  • Freeze unbaked spanakopita well-wrapped for up to 6 months; bake from frozen or chilled—it retains texture best this way :contentReference[oaicite:8]{index=8}.
  • Include additional herbs like mint or fresh dill alongside parsley for more nuanced flavor :contentReference[oaicite:9]{index=9}.
  • Consider brushing top layers of phyllo with a mix of olive oil and melted butter for richness, or ruffle phyllo for extra flakiness :contentReference[oaicite:10]{index=10}.

Nutrition

Find it online: https://savorymomskitchen.com/spanakopita-recipe/