Authentic Greek Spanakopita

Name: Authentic Greek Spanakopita
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 portions
Cuisine: Greek
Ingredients: 450 g fresh spinach (washed and chopped); 1 cup feta cheese (crumbled); 1/2 cup ricotta cheese; 1/4 cup fresh dill (chopped); 2 eggs (beaten); 1 onion (finely chopped); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 package phyllo dough (thawed); 1/2 cup unsalted butter (melted)

75 min 8 portions Medium

All Recipes

Crisp, flaky spanakopita with a savoury spinach and feta filling.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

Spanakopita is a traditional Greek pie that features a deliciously savoury filling encased in layers of crispy, flaky phyllo pastry. This dish is perfect for those who love Mediterranean flavours and want to try their hand at a classic Greek recipe. Our version of spanakopita stays true to its Greek roots, using fresh spinach, dill, and creamy feta cheese to create a filling that's both rich and refreshing. This is a great recipe for both experienced cooks and those new to working with phyllo dough.

Ingredients

Servings

For the filling

For the pastry

Instructions

Preheat oven

Preheat your oven to 180°C (350°F).

Prepare the filling

In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent. Add spinach and cook until wilted. Remove from heat and let cool.

Pro tip: Ensure spinach is completely wilted and excess moisture is evaporated.

Mix filling ingredients

In a large bowl, combine cooked spinach mixture, feta, ricotta, dill, eggs, salt, and pepper. Mix until well combined.

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

Prepare the phyllo

Lay out the phyllo dough and cover with a damp towel to prevent drying. Lightly grease a 9x13 inch baking dish.

Pro tip: Work quickly with phyllo to prevent it from drying out.

Assemble the spanakopita

Place a sheet of phyllo in the baking dish and brush with melted butter. Repeat with 5 more sheets. Spread half of the spinach mixture over the phyllo. Layer 6 more sheets of phyllo, brushing each with butter. Spread the remaining filling, then top with 6 more butter-brushed phyllo sheets.

Pro tip: Ensure each phyllo layer is buttered to achieve a golden, crispy crust.

Bake the spanakopita

Bake in the preheated oven for 45 minutes or until the pastry is golden brown and crispy.

Pro tip: Let it cool slightly before cutting to allow the filling to set.

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Tips & Tricks

Use fresh spinach for the best flavour.
Ensure phyllo pastry is thawed properly before use.
Brush each layer of phyllo with melted butter for optimal crispness.

Serving Suggestions

Spanakopita is best served warm, either as a standalone dish or as part of a larger Mediterranean spread. Pair it with a simple Greek salad or tzatziki for a complete meal. You can make spanakopita ahead of time and store it in the refrigerator for up to three days. Reheat it in the oven to maintain its crispiness. If freezing, bake it first and then freeze for up to two months.

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