Spanakopita Recipe
Make Spanakopita Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Phyllo & Finishing
Method
Filling
- 1
Prepare spinach
If using fresh spinach: wash thoroughly, remove large stems, then blanch in boiling water for 1 minute until wilted. Drain in a colander, press firmly with hands or a spoon to remove as much water as possible, then chop coarsely. If using frozen spinach: thaw completely, squeeze out all moisture using a clean towel or cheesecloth, then chop if leaves are large. Measure to equal approximately 1 kg packed before cooking or equivalent cooked volume.
- 2
Cook aromatics
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and sliced scallions; cook 1 more minute until fragrant. Remove from heat and let cool slightly.
- 3
Combine filling
Transfer the chopped, drained spinach to a large bowl. Add the cooked onion/garlic mixture, chopped dill and parsley, crumbled feta, ricotta, and lightly beaten eggs. Season with nutmeg, lemon zest (if using), 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Mix thoroughly with a spatula until evenly combined. Taste and adjust seasoning — remember feta is salty so go easy on added salt. Let the mixture rest while you prepare the phyllo (10–15 minutes) so excess moisture can redistribute; if mixture seems very wet, press in a cheesecloth-lined sieve for 10 minutes to remove extra liquid.
Assembling & Baking
- 4
Prepare oven and pan
Preheat the oven to 190°C (375°F). Butter or lightly oil a 9x13-inch (or similar) baking pan. Keep the phyllo covered with a slightly damp kitchen towel while you work to prevent drying.
- 5
- 6
- 7
Top layers
Continue layering phyllo sheets over the filling, brushing each or every other sheet with melted butter until you have 6–8 sheets on top (you should use the remaining sheets to create a nicely crisp top). Tuck overhanging edges of top and bottom layers inward to form a neat edge. Brush the entire top with remaining melted butter and, if using, sprinkle sesame seeds evenly over the surface.
- 8
Score before baking
Using a sharp knife, lightly score the top layers into serving-size squares or diamonds — cut through the top phyllo layers to the filling but do not cut all the way through to the pan. This makes serving easier and helps steam escape.
- 9
- 10
Rest and serve
Remove from the oven and allow to cool for 10–15 minutes so the filling sets and slices hold. Cut fully through the scored lines and lift pieces out with a spatula. Serve warm or at room temperature. Spanakopita can be reheated in a 180°C (350°F) oven for 10–12 minutes to restore crispness.