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Greek Spanakopita Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/greek-spanakopita-recipe/