Spanakopita Recipe
Make Spanakopita Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Phyllo & Assembly
Method
Filling
- 1
Prepare and wilt spinach
Wash the spinach thoroughly. In a large skillet over medium heat, warm 1 tablespoon olive oil. Add spinach in batches and wilt until just soft, 2–4 minutes per batch. Transfer wilted spinach to a colander, let cool slightly, then squeeze out as much liquid as possible using your hands or the back of a spoon. Chop the squeezed spinach coarsely and set aside.
- 2
Cook aromatics
In the same skillet, add remaining 1 tablespoon olive oil and heat over medium. Add the sliced leeks and green onions and cook until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool briefly.
- 3
Combine cheeses and herbs
In a large mixing bowl, crumble the feta and fold in the ricotta (or Greek yogurt). Add the two eggs, chopped dill, chopped parsley, salt, and black pepper. Mix until combined.
- 4
Phyllo & Assembly
- 5
Preheat oven and prepare pan
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line with parchment paper for easier removal.
- 6
Prepare phyllo sheets
Unroll the phyllo and keep it covered with a clean, damp towel to prevent drying. In a small bowl, combine the melted butter and optional milk to make a slightly thinner brushing liquid for easier spreading.
- 7
Layer phyllo and add filling
Place one phyllo sheet in the prepared pan and brush the entire sheet lightly with the melted butter. Repeat with 3 more sheets, brushing each layer. Spread half of the spinach-feta filling evenly over the layered phyllo. Continue layering 3–4 more phyllo sheets, brushing each with butter. Spread the remaining filling evenly. Top with a final 3–4 phyllo sheets, brushing each layer and the top sheet thoroughly with butter.
- 8
Score and bake
Using a sharp knife, gently score the top layers of phyllo into squares or diamonds (this helps portion and prevents tearing while serving). Bake in the preheated oven for 35–40 minutes, or until the phyllo is deeply golden brown and crisp.
- 9
Cool and serve
Remove from oven and let cool for 10–15 minutes to allow the filling to set. Cut along the scored lines and serve warm or at room temperature as an appetizer.