Spanakopita Recipe

Prepare and Wilt Spinach

Inspect spinach, remove any tough stems. In a large pot set over high heat, add 1/4 cup water and bring to a simmer. Add the spinach in batches, cover and wilt each batch until just softened (1–2 minutes). Transfer wilted spinach to a colander and let cool slightly.

Squeeze excess moisture from the cooled spinach. Use clean hands or press in handfuls against the colander and then transfer to a cutting board and finely chop. You should remove as much water as possible so the filling stays firm.

Cook Aromatics

Heat 3 tbs olive oil in a large skillet over medium heat. Add the diced yellow onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and sliced green onions and cook 1 more minute until fragrant. Remove from heat and let cool slightly.

Combine Filling

In a large mixing bowl combine the chopped, drained spinach and the cooked aromatics. Add the chopped dill, parsley, grated nutmeg, 1.5 tsp kosher salt, and 1 tsp freshly ground black pepper. Crumble in the 10 oz feta and add 1 cup ricotta. Stir to combine. Taste and adjust seasoning as desired.

Add eggs (2 beaten) to the spinach-cheese mixture and fold until evenly incorporated. The mixture should be moist but not watery; if it feels too wet, press out a bit more liquid from the spinach before adding to phyllo.

Preheat Oven & Prepare Phyllo

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking pan with 1 tbs olive oil or a little melted butter. Unroll phyllo on a clean work surface and keep the sheets covered with a slightly damp kitchen towel to prevent drying.

Layer Phyllo

Combine melted butter and reserve a little for brushing between top layers. Place one sheet of phyllo in the prepared pan, letting excess hang over edges if preferred. Brush sheet lightly with melted butter. Repeat layering and brushing with 6 full sheets (butter between each). This forms the bottom crust.

Add Filling

Spread the spinach-feta filling evenly over the layered bottom phyllo, smoothing it to the edges. Make sure the filling layer is uniform to bake evenly.

Top Layers

Continue layering phyllo sheets over the filling, brushing each sheet with melted butter as before. Use 6–8 sheets for a crisp top. Tuck any overhanging phyllo into the pan edges to seal. Brush the final top layer generously with butter and sprinkle sesame seeds evenly if using.

Score and Bake

Using a sharp knife, gently score the top layers into squares or diamonds to make slicing after baking easier (cut through top layers only). Bake in the preheated oven for 35–45 minutes, or until the phyllo is deep golden brown and crisp.

Remove spanakopita from the oven and let rest 10–15 minutes; this helps the filling set and makes slicing neater. Cut along the pre-scored lines and serve warm or at room temperature.