Homemade Spanakopita Recipe
with Small Greek Salad
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Ingredients
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Spanakopita Filling
Phyllo & Assembly
Small Greek Salad
Method
Spanakopita Filling
- 1
Prep and Wilt Spinach
Wash the spinach thoroughly. Bring a large pot of salted water to a boil, add the spinach, and blanch for 1 minute until wilted. Drain in a colander and immediately transfer to an ice bath to stop cooking. When cool, squeeze out as much liquid as possible using clean kitchen towels or cheesecloth. Chop coarsely and measure — you should have about 4 packed cups (after wilting).
- 2
Cook Aromatics
Heat 4 tbs extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring, until soft and translucent, about 6–8 minutes. Add the minced garlic and sliced green onions and cook 1 more minute until fragrant.
- 3
Combine Filling
Add the chopped, well-drained spinach to the skillet and toss to combine for 2 minutes just to integrate flavors and further remove moisture. Transfer spinach mixture to a large bowl. Stir in the chopped dill and parsley. Crumble in 300 g feta and add 120 g ricotta (if using). Mix in the lightly beaten eggs, freshly grated nutmeg, 1 tsp salt and 1 tsp black pepper. Taste and adjust seasoning; because feta is salty, reduce added salt if necessary. If filling seems very wet, squeeze again to remove excess moisture before assembling.
Phyllo & Assembly
- 4
- 5
- 6
Add Filling
Spread the spinach-feta filling evenly over the layered phyllo, pressing down gently to level it.
- 7
Top Layers
Layer the remaining 6 phyllo sheets over the filling, brushing each sheet with melted butter (or oil) as before. Tuck and trim any overhanging edges. Using a sharp knife, score the top phyllo into 8–12 squares or diamond shapes to make cutting after baking easy and to allow steam to escape.
- 8
Bake
Bake in the preheated oven until the phyllo is golden brown and crisp, about 35–45 minutes. Rotate the pan halfway through if your oven has hot spots. When done, remove from oven and let rest 10 minutes before cutting along the scored lines to serve.
Small Greek Salad
- 9
Assemble Salad
In a medium bowl combine the chopped tomatoes, sliced cucumber, thinly sliced red onion, and halved Kalamata olives. Add the cubed or crumbled 75 g feta and sprinkle 1 tsp dried oregano over the top.
- 10
Make Dressing & Toss
In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning. Serve chilled or at room temperature alongside warm spanakopita.