Authentic Greek Spanakopita – Spinach & Feta Pie
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
1 package (16 oz) phyllo dough, thawed
3 tablespoons olive oil (plus extra for brushing)
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb fresh spinach, chopped
(or 10 oz frozen spinach, thawed and squeezed very dry)1 cup crumbled feta cheese
½ cup ricotta or cottage cheese (optional, for creaminess)
2 large eggs, lightly beaten
2 tablespoons fresh dill or parsley, chopped
½ teaspoon black pepper
½ teaspoon salt (add carefully—feta is salty)
Instructions
1. Prepare the Spinach Filling
Heat 3 tablespoons olive oil in a large pan.
Add the chopped onion and sauté for 3–4 minutes until soft.
Add the garlic and cook for another 30 seconds.
Add the spinach.
If fresh: cook until wilted and water evaporates.
If frozen: simply stir until heated.
Remove from heat and let cool for 5 minutes.
Add feta, ricotta (optional), eggs, dill or parsley, pepper, and salt.
Mix well until the filling is creamy and evenly combined.
2. Prepare the Phyllo Layers
Preheat oven to 350°F (175°C).
Brush a baking dish (9×13 inches) with olive oil.
Lay the first sheet of phyllo in the pan and brush lightly with olive oil.
Repeat with 8–10 sheets to make the bottom crust.
Keep phyllo covered with a damp towel to prevent drying.
3. Add the Filling
Spread the spinach-feta mixture evenly over the phyllo base.
4. Top Layers
Add 8–10 more phyllo sheets on top, brushing each layer with olive oil.
Brush the final top sheet generously with oil so it bakes golden and crisp.
5. Score and Bake
Using a sharp knife, gently score the top into squares or diamonds.
Bake for 35–40 minutes, or until the top is golden brown and crisp.
Let rest for 10 minutes before cutting.
Tips for Perfect Spanakopita
Phyllo dries quickly — always cover it with a damp towel.
Squeeze spinach very dry or the pie may get soggy.
Add a little lemon zest for brightness (optional but delicious).
Use good-quality feta — it makes a huge difference.