Oct 02 2026
Restaurants›Brookstreet Hotel›Spanakopita Recipe

Spanakopita Recipe

Inspired by Brookstreet Hotel
Time1h 15m
Serves6

phyllo pastry filled with spinach, feta, ricotta

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Ingredients

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Filling

Phyllo and finishing

Method

Filling

  1. 1

    Prepare spinach

    If using fresh spinach: wash thoroughly, remove thick stems, and roughly chop. Heat a large skillet over medium heat with 2 tablespoons olive oil. Add minced garlic and sliced green onions; sauté 1 minute until fragrant. Add spinach in batches, cooking and stirring until wilted (3–5 minutes). Remove from heat and transfer to a colander. Press or squeeze with back of spoon to remove excess liquid; let cool. If using frozen: thaw and squeeze out as much liquid as possible.

  2. 2

    Combine cheeses and herbs

    In a large bowl, crumble the feta and stir in the ricotta. Add the chopped dill and parsley, grated nutmeg, salt, and pepper. Beat the eggs lightly and add to the cheese mixture; mix until combined.

  3. 3

    Mix spinach into cheese

    Roughly chop the cooled, drained spinach if not already chopped. Fold the spinach into the cheese-egg mixture until evenly distributed. Taste and adjust seasoning (add more salt or pepper if needed). The mixture should be moist but not watery.

Assembling and baking

  1. 4

    Prepare oven and phyllo

    Preheat the oven to 375°F (190°C). Lightly butter or oil a 9x13-inch baking dish (or similar). Unroll thawed phyllo and cover with a lightly damp towel to prevent drying.

  2. 5

    Layer phyllo

    Place one phyllo sheet in the dish and brush lightly with melted butter. Repeat layering and brushing until you have 6 sheets layered (brush each sheet). Spread the spinach-feta-ricotta filling evenly over the layered phyllo.

  3. 6

    Top layers

    Continue layering the remaining 6 phyllo sheets over the filling, brushing each sheet with butter as you go. Brush the very top sheet generously with butter (or olive oil) and, if desired, sprinkle sesame or nigella seeds.

  4. 7

    Score and bake

    Using a sharp knife, lightly score the top layers into serving-size squares or diamonds (this makes cutting easier after baking). Bake in the preheated oven for 35–45 minutes, until the phyllo is golden brown and crisp and the filling is set and slightly puffed. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

  5. 8

    Cool and serve

    Remove from oven and let rest 10–15 minutes to set. Cut fully along the scored lines and serve warm or at room temperature. Spanakopita can be reheated in a 350°F (175°C) oven for 10–15 minutes to refresh the crispness.

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