Spanakopita is a classic Greek pastry featuring crispy, golden phyllo dough filled with a savory mixture of spinach, feta cheese, and herbs. This dish is perfect as an appetizer, snack, or even a light meal. The flaky layers combined with the creamy, flavorful filling make it irresistible.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese
¼ cup ricotta cheese
¼ cup finely chopped onion
1 clove garlic, minced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 large egg, lightly beaten
8 sheets phyllo dough
¼ cup unsalted butter, melted
Directions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the spinach, feta, ricotta, onion, garlic, dill, salt, pepper, nutmeg, and egg until well combined.
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Repeat with three more sheets, layering them on top.
Cut the stacked phyllo sheets into four equal strips. Place a tablespoon of the spinach filling at the end of each strip.
Fold one corner of the strip over the filling to form a triangle. Continue folding, keeping the triangle shape, until you reach the end of the strip.
Repeat the process with the remaining phyllo sheets and filling.
Arrange the triangles on the prepared baking sheet and brush the tops with melted butter.
Bake for 18-22 minutes, or until golden brown and crisp.
Let cool slightly before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 140 kcal per serving
Variations
Cheese Swap: I sometimes use cream cheese or cottage cheese instead of ricotta for a slightly different texture.
Extra Herbs: Adding fresh parsley or mint gives an extra layer of freshness.
Spicy Kick: A pinch of red pepper flakes or a bit of cayenne adds some heat.
Meaty Addition: Chopped cooked chicken or ground lamb can be mixed in for a heartier version.
Bigger Portions: Instead of making triangles, I make a large spanakopita pie by layering phyllo sheets in a baking dish.
Storage/Reheating
Refrigeration: Leftover spanakopita can be stored in an airtight container in the fridge for up to 3 days.
Freezing: I freeze unbaked triangles on a baking sheet, then transfer them to a freezer bag. They can go straight from the freezer to the oven.
Reheating: To keep them crispy, I reheat in the oven at 350°F (175°C) for 10-12 minutes. A quick toast in the air fryer also works well.
FAQs
How do I keep phyllo dough from drying out?
I cover the unused sheets with a damp kitchen towel while working to keep them from drying out.
Can I use fresh spinach instead of frozen?
Yes! I sauté fresh spinach until wilted, then squeeze out excess moisture before mixing it into the filling.
Can I make spanakopita ahead of time?
Absolutely! I assemble them in advance and refrigerate or freeze them until I’m ready to bake.
What’s the best way to prevent spanakopita from getting soggy?
I make sure the spinach is well-drained and bake them until golden and crisp.
Can I use store-bought puff pastry instead of phyllo dough?
Yes, but the texture will be different. Puff pastry makes a flakier, softer version compared to the crisp layers of phyllo.
Conclusion
Spanakopita is a delicious, flaky, and savory Greek classic that’s easy to make and perfect for any occasion. Whether serving it as an appetizer or enjoying it as a snack, this spinach and feta-filled delight is always a hit. With simple ingredients and a little patience working with phyllo dough, homemade spanakopita is well worth the effort.
Recipe:
Spanakopita
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Spanakopita is a crispy, golden phyllo pastry filled with a savory blend of spinach, feta cheese, and herbs. This Greek classic is perfect as an appetizer, side dish, or even a light meal. The flaky layers paired with the creamy, flavorful filling make it absolutely irresistible.
Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
½ cup crumbled feta cheese
¼ cup ricotta cheese
¼ cup finely chopped onion
1 clove garlic, minced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
1 large egg, lightly beaten
8 sheets phyllo dough
¼ cup unsalted butter, melted
Instructions
- Preheat & Prep: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the Filling: In a bowl, mix spinach, feta, ricotta, onion, garlic, dill, salt, pepper, nutmeg, and egg.
- Layer Phyllo Sheets: Lay one sheet of phyllo on a clean surface and brush lightly with butter. Repeat with three more sheets, stacking them.
- Cut Strips: Slice the stacked phyllo sheets into four equal strips.
- Add Filling & Fold: Place 1 tablespoon of filling at the end of each strip. Fold into a triangle shape, continuing until the strip is fully wrapped.
- Repeat & Bake: Arrange triangles on the baking sheet, brush tops with butter, and bake for 18-22 minutes until golden brown.
- Cool & Serve: Let cool slightly before serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack, Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8 servings
- Calories: 140 kcal per serving
