Greek Spanakopita Recipe

Introduction

Spanakopita is a delicious Greek pastry filled with spinach, herbs, and feta cheese, wrapped in crisp phyllo dough. This versatile dish can be made as a casserole, rolls, or bite-sized triangles, perfect for any occasion. It’s a flavorful and satisfying way to enjoy fresh greens and Mediterranean flavors.

Ingredients

• 2 pounds fresh spinach
• 1 medium onion (finely chopped)
• 4 green onions (sliced thin)
• 3 tablespoons olive oil
• 3 garlic cloves (minced)
• 1/4 cup fresh parsley (finely chopped)
• 1/4 cup fresh dill (finely chopped)
• 1/4 cup fresh mint (finely chopped)
• 8 ounces feta cheese
• 2 large eggs
• Salt and pepper to taste
• 1 package (16 ounces) phyllo dough (thawed)
• 1/2 cup unsalted butter

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until they turn translucent, about 3–4 minutes.
2. Step 2: Add the garlic and cook for another minute until fragrant. Stir in the spinach and cook until wilted if fresh, or until excess water evaporates if frozen. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the cooked spinach mixture, parsley, dill, mint, and crumbled feta cheese. Mix well. Add beaten eggs and season with salt and pepper. Stir until evenly combined.
4. Step 4: Unroll the phyllo dough and keep covered with a damp kitchen towel to prevent drying. Handle carefully as phyllo is delicate.
5. Step 5: For casserole style: Brush a 9×13-inch baking dish with melted butter. Layer 8–10 sheets of phyllo, brushing each sheet with butter. Spread filling evenly over phyllo layers.
6. Step 6: Layer and butter another 8–10 sheets on top of the filling. Tuck in edges to seal. Score the top layer into squares or diamonds. Bake at 375°F (190°C) for 40–50 minutes until golden brown.
7. Step 7: For spanakopita rolls: Lay one sheet of phyllo on a flat surface, brush lightly with butter, then place another sheet on top. Spoon 2–3 tablespoons of filling along one edge.
8. Step 8: Roll tightly into a log, tucking in edges as you go. Brush outside with butter, place rolls on a lined baking sheet, and bake at 375°F (190°C) for 20–25 minutes until golden brown.
9. Step 9: For spanakopita bites: Cut phyllo into 3-inch wide strips. Spoon 1 tablespoon filling at one end, fold phyllo over filling into triangle, continue folding like a flag until fully wrapped.
10. Step 10: Brush outside with butter, place on lined baking sheet, and bake at 375°F (190°C) for 15–20 minutes until golden and crisp.

Tips & Variations

• Use fresh spinach for best flavor, but frozen spinach works well—just be sure to squeeze out excess water.
• Add a pinch of nutmeg to the filling for an extra layer of warmth and complexity.
• For a quicker version, use pre-chopped spinach and pre-mixed Italian herbs instead of fresh.
• Brush each phyllo sheet generously with melted butter for a flakier crust.
• Try adding chopped scallions in place of or alongside the green onions for a milder bite.

Storage

Store spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10–15 minutes to restore crispiness. Spanakopita can also be frozen before baking; wrap tightly and store up to 1 month. Bake from frozen, adding extra baking time as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to thaw and squeeze out as much moisture as possible to prevent a soggy filling.

How do I prevent phyllo dough from drying out?

Keep unused phyllo sheets covered with a damp kitchen towel while working. This helps maintain moisture and makes handling easier.

Greek Spanakopita Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

A classic Greek Spanakopita recipe featuring a delicious blend of fresh spinach, herbs, and creamy feta cheese wrapped in crispy, buttery phyllo dough. This versatile dish can be prepared as a casserole, rolls, or bite-sized triangles, perfect as an appetizer or main course.

• Author: Amy
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 2 pounds fresh spinach
• 1 medium onion, finely chopped
• 4 green onions, sliced thin
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 8 ounces feta cheese, crumbled
• 2 large eggs
• Salt and pepper, to taste

Phyllo and Butter

• 1 package (16 ounces) phyllo dough, thawed
• 1/2 cup unsalted butter, melted

Instructions

1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until translucent, about 3–4 minutes.
2. Add Garlic and Spinach: Add minced garlic and cook for an additional minute until fragrant. Stir in the spinach and cook until wilted or the water evaporates. Remove from heat and allow to cool slightly.
3. Prepare Filling: In a large bowl, combine the cooked spinach mixture with parsley, dill, mint, and crumbled feta cheese. Mix well. Add beaten eggs and season with salt and pepper. Stir until thoroughly combined.
4. Prepare Phyllo: Unroll phyllo dough and cover with a damp towel to prevent drying. Work quickly but gently, as phyllo is delicate.
5. Option 1 – Casserole Style: Brush a 9×13-inch baking dish with melted butter. Layer 8-10 sheets of phyllo dough, brushing each sheet with butter. Spread the spinach and feta filling evenly over the layered phyllo. Layer another 8-10 sheets of phyllo on top, buttering each sheet, and tuck in edges to seal. Score the top into squares or diamonds. Bake at 375°F (190°C) for 40–50 minutes until golden brown.
6. Option 2 – Spanakopita Rolls: Lay one sheet of phyllo on a flat surface and brush lightly with butter. Place another sheet on top. Spoon 2–3 tablespoons of filling along one edge, then roll tightly into a log, tucking edges. Brush the outside with butter. Place rolls on a lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, until golden brown.
7. Option 3 – Spanakopita Bites: Cut phyllo sheets into 3-inch strips. Spoon 1 tablespoon of filling at one end. Fold the phyllo over the filling into triangles, continuing to fold like a flag until fully wrapped. Brush outside with butter. Place on a lined baking sheet and bake at 375°F (190°C) for 15–20 minutes, until crisp and golden.

Notes

• Use fresh spinach for the best flavor; if using frozen spinach, thaw and thoroughly drain excess moisture before cooking.
• Keep the phyllo covered with a damp towel to prevent it from drying out while working.
• Brush each phyllo sheet generously with butter for a crisp, golden crust.
• Spanakopita can be served warm or at room temperature.
• Try substituting or adding other fresh herbs like oregano or basil for a different flavor twist.

Keywords: Greek spanakopita, spinach pie, feta cheese, phyllo dough, vegetarian Greek recipe, Greek appetizer, spinach pastry