Spanakopita is a beloved Greek dish—crispy, flaky layers of phyllo dough wrapped around a creamy, savory filling of spinach, feta cheese, onions, and fresh herbs. It’s perfect as an appetizer, light meal, or party snack.
Prepare the Spinach
If using fresh spinach, heat a large skillet over medium heat. Add spinach in batches, wilting before adding more. Cook until all spinach is wilted. Transfer to a colander and squeeze out as much liquid as possible. Chop coarsely.
Make the Filling
In a skillet, heat olive oil over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute. Remove from heat. In a bowl, combine the cooked spinach, onion mixture, feta, ricotta (if using), eggs, dill, parsley, pepper, and nutmeg. Mix well.
Preheat and Prepare
Preheat oven to 375°F (190°C). Lightly grease a baking sheet or 9×13-inch baking dish.
Assemble the Spanakopita
Unroll phyllo dough and cover with a damp towel to prevent drying. Place one sheet of phyllo on the work surface.
Brush with melted butter. Repeat with 5 more sheets, stacking and buttering each. Spread half the filling along one long edge. Roll up tightly like a jelly roll. Place seam-side down on the baking sheet. Repeat with remaining phyllo and filling.
Bake
Brush the tops with remaining butter. Bake for 30 to 35 minutes until golden brown and crisp.
Serve
Let cool slightly before slicing. Serve warm or at room temperature.
Pro-Tips for Picture-Perfect Spanakopita
- Squeeze Spinach Dry: Excess moisture makes the filling watery.
- Keep Phyllo Covered: Phyllo dries out quickly.
- Use Fresh Herbs: Dill and parsley add brightness.
- Serve Warm: Spanakopita is best fresh from the oven.
This Spanakopita is crispy, creamy, and bursting with flavor—a perfect taste of Greece.
