Spanakopita

Spanakopita is a delicious Greek pastry filled with spinach and cheese, wrapped in crispy phyllo dough. It’s perfect as a snack, appetizer, or a main dish. This tasty pie is loved by many for its flaky texture and savory flavors.

Why Make This Recipe

Making spanakopita is a great way to enjoy fresh spinach and creamy cheeses. It’s easy to prepare and perfect for sharing with friends and family. Plus, it’s a fun dish to put together!

How to Make Spanakopita

Ingredients

• 1 package phyllo pastry (about 20 sheets)
• 1/4 cup olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Sesame seeds (optional, for topping)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until the onion is translucent, about 5 minutes.
3. Add the spinach to the skillet, cooking until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.
4. In a mixing bowl, combine the cooked spinach mixture with feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, and pepper. Mix until well combined.
5. Lay one sheet of phyllo pastry on a clean surface and brush with olive oil. Add another sheet on top and brush again. Repeat this process until you have 6-8 layers.
6. Place a generous amount of the spinach mixture along one edge of the phyllo. Fold the sides over and roll the phyllo to form a log or cylinder. Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with sesame seeds if using.
7. Repeat with remaining phyllo sheets and filling until all are used.
8. Bake in the preheated oven for 30-35 minutes or until golden brown.
9. Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.

How to Serve Spanakopita

Serve spanakopita warm or at room temperature. It pairs well with Greek yogurt or a simple salad. Cut into small pieces for easy sharing at gatherings.

How to Store Spanakopita

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven for a few minutes until warmed and crispy again.

Tips to Make Spanakopita

• Make sure to keep the phyllo dough covered with a damp cloth while you work, so it doesn’t dry out.
• You can adjust the amount of cheese based on your taste preference.
• For extra flavor, add herbs like dill or parsley to the filling.

Variation

You can add other ingredients like sautéed mushrooms or sun-dried tomatoes to the filling for a different flavor twist. You can also use a combination of greens like kale or Swiss chard.

FAQs

Can I use puff pastry instead of phyllo dough?
Yes, puff pastry can work, but it will have a different texture.

Is spanakopita best served hot or cold?
It’s delicious both ways! It’s best hot, but leftovers are tasty cold too.

Can I freeze spanakopita?
Yes, you can freeze unbaked spanakopita. Wrap them tightly and bake from frozen, just add a few extra minutes to the baking time.

Spanakopita

Spanakopita is a delicious Greek pastry filled with spinach and cheese, wrapped in crispy phyllo dough. It's perfect as a snack, appetizer, or a main dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Dish, Snack

Cuisine Greek

Servings 8 servings

Ingredients

  

Filling

• 1 lb fresh spinach, chopped or 1 package frozen spinach, thawed and drained
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 tsp nutmeg
• Salt and pepper to taste

Pastry

• 1 package phyllo pastry (about 20 sheets)
• Sesame seeds (optional, for topping)

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until the onion is translucent, about 5 minutes.
• Add the spinach to the skillet, cooking until wilted if using fresh or heated through if using frozen. Remove from heat and let cool slightly.
• In a mixing bowl, combine the cooked spinach mixture with feta cheese, ricotta cheese, beaten eggs, nutmeg, salt, and pepper. Mix until well combined.

Assembly

• Lay one sheet of phyllo pastry on a clean surface and brush with olive oil. Add another sheet on top and brush again. Repeat this process until you have 6-8 layers.
• Place a generous amount of the spinach mixture along one edge of the phyllo. Fold the sides over and roll the phyllo to form a log or cylinder.
• Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with sesame seeds if using.
• Repeat with the remaining phyllo sheets and filling until all are used.

Baking

• Bake in the preheated oven for 30-35 minutes or until golden brown.
• Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature.

Notes

Make sure to keep the phyllo dough covered with a damp cloth while you work, so it doesn’t dry out. You can adjust the amount of cheese based on your taste preference. For extra flavor, add herbs like dill or parsley to the filling. You can add other ingredients like sautéed mushrooms or sun-dried tomatoes to the filling for a different flavor twist. You can also use a combination of greens like kale or Swiss chard. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven for a few minutes until warmed and crispy again.

Keyword cheese filling, Greek pastry, Phyllo Dough, Spanakopita, spinach pie