Spanakopita is a classic Greek dish featuring a crispy, golden phyllo crust filled with spinach, feta cheese, and aromatic herbs. It’s flaky, cheesy, and packed with Mediterranean flavors, making it a perfect appetizer, side dish, or light meal.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 6-8
Ingredients
For the Filling
- 500g (1 lb) fresh spinach, chopped (or 300g frozen spinach, thawed and drained)
- 200g (7 oz) feta cheese, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ½ tsp salt (adjust, as feta is salty)
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 2 tbsp olive oil
For the Phyllo Layers
- 10-12 sheets phyllo dough, thawed
- ⅓ cup (80 ml) olive oil or melted butter (for brushing)
Directions
1. Prepare the Filling
- Heat 2 tbsp olive oil in a pan over medium heat.
- Sauté onions and garlic until soft and translucent (about 3-4 minutes).
- Add chopped spinach and cook for 2-3 minutes, stirring occasionally, until wilted.
- Remove from heat and let cool slightly.
- Stir in feta cheese, eggs, parsley, dill, salt, black pepper, and nutmeg. Mix well.
2. Prepare the Phyllo Dough
- Preheat oven to 180°C (350°F).
- Lightly grease a baking dish (9×13 inch / 23×33 cm) with olive oil or butter.
- Place one sheet of phyllo in the dish and brush lightly with olive oil.
- Repeat, layering 5-6 sheets, brushing each with oil.
3. Add the Filling
- Spread the spinach and feta mixture evenly over the phyllo layers.
- Layer 5-6 more phyllo sheets on top, brushing each with olive oil or melted butter.
- Tuck in the edges neatly and brush the final layer with extra oil for a golden finish.
4. Bake the Spanakopita
- Bake at 180°C (350°F) for 35-40 minutes, until the top is golden brown and crisp.
- Let cool for 5-10 minutes before slicing.
5. Serve
- Cut into squares or triangles and serve warm or at room temperature.
Serving Suggestions
- Enjoy with Greek tzatziki sauce or a fresh Mediterranean salad.
- Pair with a light soup or roasted vegetables for a full meal.
- Serve as a party appetizer or brunch dish.
Cooking Tips
- For extra crispiness, bake with a fan-assisted oven at 190°C (375°F).
- For a richer taste, mix feta with ricotta or cream cheese.
- For a shortcut, make individual spanakopita triangles instead of a large pie.
Nutritional Benefits
- High in protein and calcium from feta and eggs.
- Packed with fiber and iron from spinach.
- Rich in heart-healthy fats from olive oil.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free with gluten-free phyllo dough
- Can be made dairy-free by replacing feta with tofu or plant-based cheese
Nutritional Facts (Per Serving, Approx.)
- Calories: 280
- Protein: 9g
- Carbohydrates: 22g
- Fat: 16g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze unbaked or baked spanakopita for up to 2 months.
- Reheating: Warm in an oven at 180°C (350°F) for 10 minutes to crisp it up.
Why You’ll Love This Recipe
✔ Flaky, buttery, and cheesy
✔ Perfect for meal prep and leftovers
✔ Great for parties, brunch, or side dishes
✔ Easy to customize with different cheeses or herbs
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Conclusion
This homemade Spanakopita is a delicious, crispy, and savory Greek dish that’s easy to make and packed with flavor. Whether enjoyed as a snack, side, or main dish, it’s a timeless classic that will impress your family and guests. Try it today for a taste of Greece!
Frequently Asked Questions
- Can I use frozen spinach? Yes! Thaw and drain excess water before using.
- Can I make this without eggs? Yes! Replace eggs with flax eggs or omit them.
- Can I use puff pastry instead of phyllo? Yes, but the texture will be different.
- Can I add more cheese? Yes! Try Parmesan, ricotta, or cream cheese.
- How do I make spanakopita triangles? Cut phyllo sheets into strips, add filling, and fold into triangles before baking.
- Can I add meat to this? Yes! Add cooked ground beef or chicken.
- How do I keep phyllo from drying out? Cover it with a damp towel while working.
- Can I bake it in a cast iron pan? Yes! It creates a crispier crust.
- What’s the best way to cut spanakopita? Use a sharp knife to avoid breaking the flaky layers.
- Can I add different herbs? Yes! Try mint, oregano, or basil for variation.