Greek Spanakopita Spinach Feta (Printable)

Flaky phyllo layered with spinach, feta, fresh herbs, and seasonings for a savory, golden finish.

# Ingredient list:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons olive oil
07 - 8 oz crumbled feta cheese
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter (for brushing)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with oil or butter.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallions, cooking until softened, about 5 minutes.
03 - Add the chopped spinach in batches if fresh, cooking until wilted and most liquid evaporates. Remove from heat and cool slightly.
04 - Squeeze excess moisture from the spinach. In a large bowl, combine spinach with dill, parsley, feta, ricotta (if using), eggs, black pepper, nutmeg, and salt. Mix thoroughly.
05 - Place one sheet of phyllo in the baking dish, allowing excess to hang over edges. Lightly brush with olive oil or melted butter. Repeat with 6 to 7 more sheets, brushing each layer.
06 - Evenly spread the spinach and feta filling over the layered phyllo base.
07 - Cover the filling with the remaining phyllo sheets, layering and brushing each with oil or butter. Tuck overhanging edges inward to seal.
08 - With a sharp knife, lightly score the top layers in squares or diamond shapes, cutting partially but not through to the bottom.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to cool for 10 minutes before serving.

# Expert Advice:

01 -
  • It feels fancy and restaurant-worthy, but honestly comes together faster than you'd expect once the filling is ready.
  • One pan feeds a crowd, and leftovers actually taste even better the next day when the flavors have settled.
  • The contrast between crispy, buttery phyllo and a creamy, herb-filled center is the kind of texture play that makes every bite interesting.
02 -
  • Moisture is your enemy: if your spinach filling is too wet, no amount of crispy phyllo will save it, so really commit to draining and squeezing that spinach.
  • Phyllo dough tears easily, especially when cold—let it sit at room temperature for 30 minutes after thawing, and work gently; if you tear it, just patch it with a brush of oil, and nobody will know.
03 -
  • Don't thaw phyllo in the refrigerator; let it sit on the counter for 30 minutes so it reaches room temperature and becomes workable.
  • If your phyllo box doesn't have parchment paper, lay a clean damp kitchen towel over the unused sheets to keep them from drying out while you work.
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