Authentic Greek Spanakopita (Print Version)
Golden phyllo layers encasing a rich spinach and feta filling with herbs
# Recipe Ingredients:
→ Vegetables & Herbs
01 - 2.2 lbs fresh spinach, washed, trimmed, and chopped (or 21 oz frozen, thawed and well drained)
02 - 1 medium yellow onion, finely diced
03 - 4 spring onions, finely sliced
04 - 1/4 cup fresh dill, chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp fresh mint, chopped
→ Dairy & Eggs
07 - 14 oz feta cheese, crumbled
08 - 7 oz ricotta cheese
09 - 2 large eggs, lightly beaten
→ Pastry
10 - 1 lb phyllo dough, thawed
11 - 7 tbsp olive oil (plus extra for brushing)
12 - 4 tbsp unsalted butter, melted
→ Spices & Seasoning
13 - 1/2 tsp salt
14 - 1/2 tsp ground black pepper
15 - 1/4 tsp ground nutmeg
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 13x9 inch rectangular baking dish.
02 - In a large skillet over medium heat, warm 2 tbsp olive oil. Sauté yellow onions until soft and translucent, about 5 minutes. Add spring onions and cook 2 more minutes.
03 - Add spinach in batches if using fresh. Cook until wilted and any liquid has evaporated. Remove from heat and stir in dill, parsley, and mint. Let cool slightly.
04 - In a bowl, combine feta, ricotta, eggs, salt, pepper, and nutmeg. Add cooled spinach mixture and mix well.
05 - Cover the phyllo dough with a damp towel to prevent drying while assembling.
06 - Place one sheet of phyllo in the baking dish and brush with olive oil or melted butter. Repeat with 6-8 sheets, brushing each layer.
07 - Spread the spinach filling evenly over the layered phyllo sheets.
08 - Layer remaining phyllo sheets on top, brushing each with oil or butter mixture. Tuck in edges and brush the top generously.
09 - Score the top layers with a sharp knife into serving-sized squares or diamonds before baking.
10 - Bake for 45-50 minutes until golden and crisp.
11 - Let cool for 10 minutes before slicing along scored lines. Serve warm or at room temperature.
# Expert Advice:
01 -
- The way the crispy shattering phyllo contrasts with that creamy, herb filled center is absolute magic
- It feeds a crowd elegantly but somehow tastes even better the next morning straight from the fridge
- Once you master the layering technique, you will feel like you have been making this for decades
02 -
- Removing every bit of moisture from the spinach is the difference between a soggy spanakopita and one that shatters beautifully when you bite it
- Working quickly with phyllo comes with practice but keeping it covered with a damp towel is your best defense
- Scoring before baking is non-negotiable unless you want your carefully layered pastry to crumble when you try to serve it
03 -
- Mix melted butter and olive oil half and half for brushing because the butter adds flavor while olive oil ensures crispiness
- Use a pastry brush with soft bristles because stiff brushes can tear the delicate phyllo sheets