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Loading...A classic Greek savory pie featuring layers of shatteringly crisp phyllo wrapped around a vibrant filling of wilted spinach, crumbled feta, fresh dill, and green onions. Every bite balances salty cheese, bright herbs, and golden buttery pastry for an irresistible meze or light main course.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 12 gSaturated Fat
- 32 gCarbs
- 3 gFiber
- 2 gSugar
- 12 gProtein
- 620 mgSodium
- 470 mgPotassium
- 210 mgCalcium
- 3.2 mgIron
- 12 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the spinach filling
- 2 lb fresh baby spinach (about 14 cups, packed)
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 green onions, thinly sliced (white and light green parts)
- 2 large eggs, lightly beaten
- 8 oz Greek feta cheese, crumbled (about 1 1/2 cups)
- 1/2 cup whole-milk ricotta
- 3 tbsp chopped fresh dill
- 2 tbsp chopped fresh flat-leaf parsley
- 1/4 tsp ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/4 tsp fine sea salt
For the phyllo assembly
- 1 lb phyllo dough (about 16 sheets), thawed
- 1 cup (2 sticks) unsalted butter, melted
- 2 tbsp toasted sesame seeds (optional)
Directions
- Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly butter a 9×13-inch metal baking pan.
- Wilt the spinach in a large dry skillet over medium-high heat in batches, about 2 minutes per batch. Transfer to a fine-mesh sieve and press firmly with the back of a spoon to extract as much liquid as possible, then chop coarsely. You should have about 3 cups of drained spinach.
- Heat the olive oil in a medium skillet over medium heat. Cook the yellow onion until soft and translucent, 5 to 6 minutes. Stir in the green onions and cook 1 minute more. Let cool slightly.
- In a large bowl, combine the chopped spinach, sautéed onions, eggs, feta, ricotta, dill, parsley, nutmeg, pepper, and salt. Mix gently until evenly blended.
- Unroll the phyllo and stack the sheets between two sheets of parchment paper covered with a barely damp kitchen towel to keep them from drying out. Place one sheet in the prepared pan and brush lightly with melted butter, allowing the edges to hang over the sides. Repeat with 7 more sheets, brushing each with butter.
- Spread the spinach filling evenly over the buttered phyllo base. Layer the remaining phyllo sheets on top, brushing each with butter, and tuck or trim any excess overhang. Brush the top sheet generously with butter and sprinkle with sesame seeds if using.
- Using a sharp knife, score the top layers only into 12 squares or 16 rectangles, cutting through just the phyllo (not all the way to the filling) to make slicing easier after baking.
- Bake until the phyllo is deep golden brown and crisp, 40 to 45 minutes. Let cool in the pan on a wire rack for at least 15 minutes before cutting through to the bottom and serving warm or at room temperature.
Cook’s Notes
- Squeeze the spinach very well; excess moisture is the most common cause of soggy spanakopita.
- Always keep unused phyllo sheets covered with a damp towel; they dry out and crack within minutes.
- For an extra-crisp crust, brush the final top sheet with butter twice.
- Substitute frozen chopped spinach if needed: thaw completely and squeeze out at least 1 1/2 cups of liquid before using.
- Spanakopita tastes even better the next day once the flavors meld; reheat in a 350°F oven to keep the phyllo crisp.
