Spanakopita Recipe
House-made with fresh spinach, dill, onions, and feta cheese, baked in a filo pastry.
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Ingredients
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Filling
Pastry & Assembly
Method
Filling
- 1
Prepare and wilt spinach
Wash spinach thoroughly and remove any large stems. In a large heavy skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add spinach in batches and cook, stirring, until wilted, about 2–4 minutes per batch. Transfer wilted spinach to a colander and let cool slightly. Once cool enough to handle, press or squeeze out as much moisture as possible (use hands or a clean towel). Chop roughly and set aside. Expected drained cooked spinach weight: about 10–12 oz.
- 2
- 3
Combine filling ingredients
In a large bowl, combine the drained chopped spinach, cooked onions and garlic, chopped dill, parsley, crumbled feta, and beaten eggs. Add freshly grated nutmeg, 1 tsp salt, and 1/2 tsp black pepper. If using, add lemon zest for brightness. Mix thoroughly until evenly combined. Taste and adjust seasoning—keep in mind feta adds salt. The mixture should be moist but not watery.
Pastry & Assembly
- 4
Prepare phyllo and pan
Preheat oven to 375°F (190°C). Brush a 9x13-inch baking pan (or similar) with a little melted butter or olive oil. Unroll phyllo dough and keep covered with a lightly damp kitchen towel while working to prevent drying.
- 5
Layer phyllo sheets
Place one phyllo sheet in the prepared pan and brush lightly and evenly with melted butter (about 1 tablespoon per sheet). Repeat layering 6 sheets, brushing each as you go. Let edges overhang slightly for a decorative edge if desired.
- 6
Add filling and top layers
Spread the spinach-feta filling evenly over the layered phyllo. Smooth to an even thickness. Top the filling with the remaining 6 phyllo sheets, brushing each sheet lightly with melted butter as you layer. Tuck and fold any overhanging edges neatly into the pan to seal the filling. Brush the top sheet generously with butter.
- 7
Score and bake
With a sharp knife, gently score the top layers of phyllo into serving-sized pieces (e.g., 12 squares or 8 large pieces). This helps to cut cleanly after baking. Bake in the preheated oven for 35–45 minutes, until the phyllo is deep golden brown and crisp. Rotate pan halfway through baking for even color.
- 8
Cool and serve
Remove spanakopita from oven and let rest for 10–15 minutes to set and cool slightly. Use the scored lines to cut into portions. Serve warm or at room temperature. Optionally drizzle a little extra-virgin olive oil or sprinkle additional chopped dill before serving.