Spanakopita Recipe
Make Spanakopita Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Phyllo & Assembly
Method
Filling
- 1
Cook and Drain Spinach
Heat a large heavy skillet or sauté pan over medium heat. Add 1 tablespoon olive oil. Add chopped spinach in batches if necessary and cook, stirring, until wilted and any moisture released — about 3–5 minutes total. Transfer wilted spinach to a fine-mesh sieve or colander and press firmly with the back of a spoon to remove as much liquid as possible. For best results, let sit 10 minutes and then squeeze handfuls to extract more water. You should end up with roughly 350–450 g of drained spinach.
- 2
Sauté Aromatics
Return the skillet to medium heat, add remaining 2 tablespoons olive oil. Add the finely chopped onion and sliced spring onions and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant; do not brown. Remove from heat and let cool slightly.
- 3
Combine Filling Ingredients
In a large bowl, roughly chop the drained spinach and add it to the cooled aromatic mixture. Add the chopped dill and parsley, crumbled feta, ricotta, and lightly beaten eggs. Season with ground nutmeg, salt, and black pepper. Mix thoroughly with a wooden spoon or spatula until evenly combined. Taste and adjust salt/pepper (remember feta is salty). Set filling aside to cool completely; excess moisture will make phyllo soggy.
Phyllo & Assembly
- 4
Preheat and Prepare Pan
Preheat oven to 180°C (350°F). Lightly brush a 9x13-inch (or similar) rectangular baking pan with melted butter or olive oil.
- 5
Layer Phyllo
Unroll phyllo and keep covered with a slightly damp towel to prevent drying. Place one sheet of phyllo in the prepared pan, letting excess hang over edges if desired. Brush the sheet lightly with melted butter. Repeat layering and brushing with 6–8 sheets to form the base (use about half the phyllo), brushing each sheet thoroughly so layers separate when baked.
- 6
Add Filling
Spread the cooled spinach-feta mixture evenly over the layered phyllo base, pressing gently to level. Do not over-compact; the filling should be evenly distributed to edges.
- 7
Top Layers
Continue layering the remaining phyllo sheets over the filling, brushing each sheet with butter or olive oil (use 6–8 sheets). Tuck overhanging edges toward the center to seal. Before baking, use a sharp knife to score the top into squares or diamonds — this makes cutting after baking much easier and prevents flaking.
- 8
Bake
Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and crisp. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- 9
Rest and Serve
Remove from oven and let spanakopita rest for 10–15 minutes to set, then cut completely along the scored lines into portions. Serve warm or at room temperature.
