Authentic Greek Spanakopita – Spinach and Feta Pie

Prep Time: 30 minutes
Cook Time: 45–50 minutes
Resting Time: 10 minutes
Servings: 8

Ingredients

Spinach and Feta Filling

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 green onions, thinly sliced
• 3 garlic cloves, minced
• 2 pounds fresh spinach, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped, optional
• 8 ounces feta cheese, crumbled
• ½ cup ricotta cheese, optional
• 2 large eggs, lightly beaten
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg, optional

Phyllo Layers

• 1 package phyllo dough, thawed
• ½ cup olive oil or melted butter
• 1 teaspoon sesame seeds, optional

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
2. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
3. Add the green onions and garlic. Cook for another minute, stirring continuously.
4. Add the spinach in batches. Cook until it wilts and most of the released liquid has evaporated. Transfer the mixture to a bowl and allow it to cool.
5. Squeeze the cooled spinach mixture firmly to remove as much excess moisture as possible. This prevents the pastry from becoming soggy.
6. Add the dill, parsley, optional mint, crumbled feta, optional ricotta, beaten eggs, black pepper, nutmeg, and a small amount of salt. Feta is naturally salty, so taste the filling before adding extra salt.
7. Carefully unroll the thawed phyllo dough. Keep it covered with a slightly damp kitchen towel while working so it does not dry out.
8. Place one sheet of phyllo in the prepared baking dish, allowing any excess pastry to extend over the sides. Lightly brush it with olive oil or melted butter.
9. Add another phyllo sheet and brush it lightly. Continue until you have layered approximately half of the phyllo sheets.
10. Spread the spinach and feta filling evenly over the pastry.
11. Fold the overhanging edges over the filling. Add the remaining phyllo sheets one at a time, brushing each layer lightly with oil or butter.
12. Tuck the edges neatly inside the baking dish. Brush the top generously and sprinkle with sesame seeds if desired.
13. Using a sharp knife, carefully score the top layers into squares or diamond-shaped portions. Do not cut completely through the filling before baking.
14. Bake for 45–50 minutes, or until the pastry is crisp, flaky, and deeply golden brown.
15. Allow the spanakopita to rest for 10 minutes before cutting and serving.

Tips

• Squeeze the cooked spinach thoroughly to prevent a watery filling.
• Fresh spinach provides excellent flavor, but thawed frozen spinach can also be used.
• Keep unused phyllo covered because it dries and cracks very quickly.
• Brush the sheets lightly rather than soaking them in oil or butter.
• Let the filling cool before adding the eggs and feta.
• For smaller portions, shape the filling and phyllo into individual triangles.
• Spanakopita can be served warm or at room temperature.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 4 days.

Reheat it in a 350°F (175°C) oven for 10–15 minutes to restore its crispy texture. Avoid reheating it in the microwave because the pastry may become soft.