Greek Spanakopita Spinach Feta (Printable Version)

Flaky phyllo enclosing spinach and feta, perfect as an appetizer or light main course.

# What You Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained well)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter for brushing

# Step-by-Step:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and scallions; cook until softened, about 5 minutes.
03 - Add chopped spinach in batches if fresh. Cook until wilted and most liquid evaporates. Remove from heat and cool.
04 - Squeeze excess moisture from spinach. Combine spinach with dill, parsley, feta, ricotta if used, eggs, black pepper, nutmeg, and salt in a large bowl. Mix thoroughly.
05 - Place one sheet of phyllo in the prepared dish with edges overhanging. Brush lightly with olive oil or melted butter. Repeat layering 6 to 7 sheets, brushing each.
06 - Spread spinach and feta mixture evenly over the phyllo base.
07 - Cover filling with remaining phyllo sheets, brushing each layer as before. Tuck overhanging edges into the dish.
08 - Using a sharp knife, score top phyllo layers into squares or diamonds without cutting through completely.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • The filling is bold enough to stand on its own, but the crispy phyllo makes it unforgettable—every bite has texture and warmth.
  • It's elegant enough to serve at dinner but casual enough for a weeknight, and it tastes even better the next day cold.
02 -
  • Excess moisture is the enemy of crispy phyllo—squeeze your spinach dry, and don't skip this step no matter how tedious it feels.
  • Room temperature phyllo tears easily, so thaw it in the refrigerator overnight and keep it covered with a barely damp towel while you layer it.
03 -
  • If you can't find fresh dill, use the frozen dill sometimes available in grocery stores—it's fresher tasting than dried and holds up beautifully in fillings.
  • Don't skip the resting time after baking; those 10 minutes let the filling set so each square stays intact when you serve it instead of collapsing into a delicious heap.
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