Spanakopita, the traditional Greek spinach pie, is a culinary delight that combines flaky phyllo pastry with a savory filling of spinach, herbs, and creamy feta cheese. This dish is not only a feast for the eyes but also a burst of Mediterranean flavors in every bite. Perfect for any occasion, whether as an appetizer, side dish, or vegetarian main course, spanakopita is sure to satisfy your cravings for something hearty and elegant.

What is Spanakopita?

Spanakopita is a beloved Greek dish that features layers of crispy phyllo dough enveloping a rich filling of spinach and cheese. The combination of fresh herbs and spices adds depth to the flavor, making it a versatile choice for various meals. Whether you’re hosting a holiday gathering or simply enjoying a cozy dinner at home, this dish is a guaranteed crowd-pleaser.

Ingredients for the Perfect Spinach Filling

To create a delicious spanakopita, you will need the following ingredients for the spinach filling:

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3–4 green onions, chopped
• 3 cloves garlic, minced
• 1 lb (450g) fresh spinach, chopped (or 10 oz frozen, thawed & squeezed dry)
• ¼ cup fresh dill, chopped (or 1 tbsp dried dill)
• ¼ cup fresh parsley, chopped
• ¼ tsp nutmeg (optional)
• Salt & pepper to taste
• 2 large eggs, lightly beaten
• 1½ cups crumbled feta cheese
• ½ cup ricotta or cottage cheese (optional for creaminess)

Preparing the Phyllo Crust

For the phyllo crust, you will need:

• 12–14 sheets phyllo dough, thawed
• ½ cup olive oil or melted butter (for brushing between layers)

Instructions for Making Spanakopita

1. Preheat & Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish (or a round 10-inch dish for a traditional look).
2. Cook the Filling: In a large skillet, heat olive oil over medium heat. Sauté the onion and green onions for 3–4 minutes until soft. Add garlic and cook for an additional minute. Gradually add the spinach, cooking until wilted. Stir in dill, parsley, nutmeg, salt, and pepper. Remove from heat and let cool slightly before mixing in the eggs, feta, and ricotta (if using).
3. Assemble the Pie: Lay one sheet of phyllo in the dish and brush lightly with olive oil or butter. Repeat this process, layering and brushing each sheet until you have 6–7 layers covering the base. Spread the spinach filling evenly over the phyllo, then top with 6–7 more sheets, brushing between each one. Tuck in the edges and brush the top generously with oil or butter.
4. Score & Bake: Use a sharp knife to gently score the top layer into 8–10 squares without cutting through to the bottom. Bake for 45–50 minutes, until golden brown and crisp. Allow it to cool for 10 minutes before slicing and serving.