Crispy Spanakopita

Name: Crispy Spanakopita
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 450 g fresh spinach (washed and chopped); 1 cup feta cheese (crumbled); 1 cup ricotta cheese; 2 large eggs (beaten); 1 onion (finely chopped); 2 tbsp olive oil; 1 tbsp dill (fresh, chopped); 1 tsp salt; 1/2 tsp black pepper; 1 package phyllo dough (thawed); 1/2 cup unsalted butter (melted)

75 min 8 servings Medium

All Recipes

Crispy Spanakopita

A savoury Greek appetizer featuring a crispy phyllo pastry filled with spinach and feta cheese.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Spanakopita is a classic Greek dish that brings together the earthy flavours of spinach with the creamy, salty goodness of feta cheese, all encased in layers of buttery, flaky phyllo pastry. This delightful appetizer is perfect for entertaining, as it can be made ahead and served warm or at room temperature. The contrast of textures—crispy outside and tender filling—makes spanakopita an irresistible dish that appeals to a wide range of palates. With a few simple techniques, you can achieve a restaurant-quality spanakopita right in your own kitchen.

Ingredients

Servings

For the filling

For the pastry

Instructions

Prepare the spinach

Heat olive oil in a large pan over medium heat. Add onions and cook until soft, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Remove from heat, drain excess liquid, and let cool.

Pro tip: Ensure the spinach mixture is well-drained to avoid a soggy filling.

Mix the filling

In a large bowl, combine the cooled spinach mixture, feta, ricotta, beaten eggs, dill, salt, and pepper. Mix well until all ingredients are evenly distributed.

Pro tip: Taste the filling and adjust the seasoning if necessary.

Prepare the phyllo

Preheat oven to 375°F (190°C). Lay out a sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet on top and brush with butter again. Repeat until you have a stack of 4 sheets.

Pro tip: Keep unused phyllo sheets covered with a damp cloth to prevent drying out.

Assemble the spanakopita

Cut the layered phyllo sheets into 3 strips lengthwise. Place a heaping tablespoon of filling at one end of each strip. Fold the corner of the strip over the filling to form a triangle and continue folding, maintaining the triangle shape, to the end of the strip. Repeat with remaining phyllo and filling.

Pro tip: Ensure the triangles are tightly sealed to prevent filling from escaping.

Bake the spanakopita

Place the spanakopita triangles on a baking sheet lined with parchment paper. Brush the tops with melted butter. Bake in the preheated oven for 20-25 minutes or until golden brown and crisp.

Pro tip: Rotate the baking sheet halfway through to ensure even browning.

Serve

Allow to cool slightly before serving. Enjoy warm or at room temperature with a side of tzatziki.

Pro tip: These can be made ahead and reheated just before serving.

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Tips & Tricks

<ul><li>Thaw phyllo dough in the fridge overnight to prevent it from drying out.</li><li>Brush each layer of phyllo with melted butter for ultimate crispiness.</li><li>Squeeze excess moisture from spinach to avoid a soggy filling.</li><li>Use a damp towel to cover phyllo sheets while working to keep them from drying out.</li></ul>

Serving Suggestions

Serve your crispy spanakopita with a side of tzatziki sauce for dipping, and pair it with a light white wine or a refreshing glass of iced tea. This dish can be made ahead of time and stored in the refrigerator for up to two days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain its crispness. If you have leftovers, you can freeze the spanakopita before baking. Simply assemble the pastries and place them on a baking sheet in the freezer. Once frozen, transfer them to a freezer-safe bag. When ready to bake, do not thaw; instead, bake directly from frozen, adding an additional 10 minutes to the baking time.