Jul 14 2026
Restaurants›OPSO›Spanakopita (v) Recipe

Spanakopita (v) Recipe

Inspired by OPSO
Time1h 30m
Serves8

Spinach & cheese pie

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Ingredients

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Spinach & filling

Phyllo & finishing

Method

Spinach & filling

  1. 1

    Prepare spinach

    Wash the spinach thoroughly to remove grit. In a large pot over medium heat, add 1 tbsp olive oil and a handful of spinach. Cover and wilt in batches until all spinach is wilted (about 4–6 minutes total). Transfer wilted spinach to a colander and let cool slightly.

  2. 2

    Drain and chop spinach

    Once cool enough to handle, squeeze out as much liquid as possible using your hands or pressing between layers of clean kitchen towels or cheesecloth. Chop the drained spinach coarsely and transfer to a large mixing bowl. Aim to remove most moisture so filling is not soggy.

  3. 3

    Cook aromatics

    In a skillet over medium heat, warm 2 tbsp olive oil. Add the finely chopped onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and sliced scallions and cook 1–2 minutes until fragrant but not browned. Remove from heat and let cool slightly.

  4. 4

    Combine filling

    Add the cooked aromatics to the bowl with the chopped spinach. Stir in chopped dill, parsley, crumbled feta, ricotta, beaten eggs, grated nutmeg, lemon zest (if using), salt, and black pepper. Mix thoroughly to combine. Taste and adjust seasoning; because feta is salty, reduce added salt if necessary.

Phyllo assembly & baking

  1. 5

    Prepare phyllo

    Preheat the oven to 180°C (350°F). Brush a 23x33 cm (9x13 in) baking pan with some melted butter or olive oil. Lay one sheet of phyllo in the pan, letting edges hang over if using. Keep remaining phyllo covered with a damp kitchen towel to prevent drying. Brush the first sheet lightly with melted butter (about 1 tbsp).

  2. 6

    Layer phyllo

    Continue layering and brushing each phyllo sheet with melted butter, stacking 6 sheets in total as the bottom layer. Make sure edges extend beyond the pan to help fold over later.

  3. 7

    Add filling

    Spread the spinach and cheese filling evenly over the layered phyllo in the pan, pressing lightly to level it.

  4. 8

    Top layers

    Place the remaining 6 phyllo sheets on top of the filling, brushing each sheet lightly with melted butter. Fold the overhanging bottom sheets over the top layers to seal the edges and brush the top with the remaining butter and the 2 tbsp olive oil for a crisp golden finish. Score the top gently into 8–12 portions with a sharp knife (do not cut all the way through). Sprinkle sesame seeds evenly over the top, if using.

  5. 9

    Bake

    Bake in the preheated oven for 35–45 minutes, until the phyllo is crisp and deep golden brown. If the top browns too quickly, cover loosely with foil for the last 10–15 minutes.

  6. 10

    Rest and serve

    Remove the spanakopita from the oven and let it rest for about 10 minutes to set. Use the scored lines to cut into portions. Serve warm or at room temperature.

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