Description
Bring the flavors of Greece to your kitchen with this Easy Spanakopita Recipe , a savory and flaky spinach and feta pie wrapped in crispy layers of phyllo dough! This classic Greek dish is packed with fresh spinach, tangy feta cheese, onions, and aromatic herbs, all encased in buttery, golden phyllo pastry. Perfect as an appetizer, side dish, or even a light main course, spanakopita is a crowd-pleaser that’s surprisingly simple to make. Whether you’re hosting a dinner party, preparing a holiday spread, or just craving something deliciously Mediterranean, this recipe is sure to impress. Serve it warm or at room temperature with a dollop of tzatziki or lemon wedges for an extra burst of flavor.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 oz frozen chopped spinach, thawed and squeezed dry (or fresh spinach, cooked and drained)
- 1 cup crumbled feta cheese
- ½ cup ricotta cheese (optional, for creaminess)
- 2 large eggs, lightly beaten
- ¼ cup fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
For the Phyllo Layers:
- 1 package (about 16 oz) phyllo dough, thawed if frozen
- ½ cup unsalted butter, melted (or olive oil for brushing)
Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a round pie pan. -
Prepare the Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.In a large mixing bowl, combine the cooked spinach, crumbled feta, ricotta (if using), beaten eggs, chopped dill, salt, and pepper. Mix well to combine. Add the sautéed onion and garlic mixture and stir until evenly distributed.
-
Assemble the Spanakopita:
Unroll the phyllo dough and cover it with a damp towel to prevent drying out. Place one sheet of phyllo in the prepared baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter or olive oil. Repeat with 5-6 more sheets, layering and brushing each with butter or oil.Spread the spinach-feta filling evenly over the layered phyllo dough. Top the filling with another 5-6 sheets of phyllo, brushing each layer with butter or oil. Fold any overhanging edges inward to create a neat border, then add a final layer of phyllo on top, brushing generously with butter or oil.
-
Score the Top:
Use a sharp knife to gently score the top layers of phyllo into squares or diamond shapes. This will make it easier to cut after baking. Be careful not to cut all the way through the layers. -
Bake the Spanakopita:
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp. -
Cool and Serve:
Let the spanakopita cool for 10 minutes before slicing along the scored lines. Serve warm or at room temperature with lemon wedges or tzatziki sauce on the side.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Side Dish
- Cuisine: Greek
