Spanakopita is a classic greek dish. A hearty layer that mixes spinach, feta, and egg is sandwiched between two flaky layers of phyllo. It’s something I’ve loved for years – and made different versions of – but I hesitated to dive into a more traditional recipe.
This is a dish that takes a little time and patience – but it’s definitely worth the effort.
Jump to:
- Ingredients
- How to Make
- Top Tips for this Recipe
- More Ways to Make Spanakopita
- Recipe for Classic Spanakopita
Ingredients
- 2 Tablespoons olive oil
- 1 large red onion, finely chopped
- 4 scallions, finely chopped
- 2 lbs. fresh baby spinach
- 1/4 cup fresh dill, coarsely chopped
- 4 large eggs
- 8 oz. crumbled feta
- 2 Tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- Pinch black pepper
- 8 Tablespoons butter, melted
- 16 sheets phyllo dough, approximately 1/2 lb.
How to Make
Spanakopita takes some time and patience, but it’s not a dish that’s hard to make.
The first step is to make the spinach filling. In a large pan, eat the olive oil over medium heat. Add the onion and scallions and cook for about 5 minutes, until onions are soft.
Add spinach about a handful at a time to the pan, stirring to wilt. When all the spinach is added, cook a few additional minutes until there’s no remaining liquid in the skillet. Remove from the heat and stir in the dill. Set aside to cool slightly.
When the spinach is cool enough to handle, transfer about a handful to a fine mesh strainer and push out as much liquid as you can. Transfer the dry spinach to a large bowl. Repeat until all spinach has been rung out. Using kitchen scissors, snip the spinach several times to roughly chop.
In a separate bowl, lightly beat the eggs. Whisk in the feta, parmesan, salt and pepper.
Transfer the egg mixture to the bowl with the spinach and stir to thoroughly combine.
Next up is assembly. Phyllo can be intimidating to work with your first time, but I’ve found it’s actually pretty forgiving. It bakes up into flaky layers so you really won’t notice any rips!
Brush the bottom of a 9×13″ pan with melted butter, and lay a sheet of phyllo on the bottom. Brush with butter, and lay another sheet on top. Repeat until you have a stack of 8 sheets, making sure the top layer is brushed with butter. Trim the phyllo sheets with a sharp knife so the stack fits the pan.
Spread the spinach mixture evenly over the phyllo. Top with a phyllo sheet and brush with butter. Repeat until the top stack is 8 phyllo sheets, making sure the top sheet is brushed with butter. Tuck in any edges that are hanging over.
Using a sharp knife, slice the top layer into squares, but leave the bottom phyllo layer uncut. Place in the refrigerator while you preheat the oven to 350.
When the oven is preheated, bake for 45 minutes, until the top layer is crisp and golden. Remove from oven and let cool for 10 minutes. Using the cuts you already made as a guide, cut through all the layers of the phyllo to make individual squares and serve.
Top Tips for this Recipe
- Cover your stack of unused phyllo with a slightly damp towel during assembly to keep it from drying out. Dry phyllo will be much harder to work with!
- Spanakopita reheats well! Individual slices can be warmed up in the oven.
- This is freezer-friendly. Freeze after baking by wrapping tightly with plastic wrap and placed in a freezer bag.
- Want to make this ahead? Prep until you reach the baking step, then cover and refrigerate. When ready to bake, let sit at room temperate while the oven preheats
More Ways to Make Spanakopita
Want the flavors of spanakopita with less work? I have two variations we also love. Dinner Spanakopita is a handheld version that relies on frozen spinach to speed up the process. Want to skip the phyllo altogether? Spanakopita Quesadillas are a great option for the flavor without the fuss.
For even more meatless meal ideas, check out my roundup of 65+ Meatless Meal Ideas.
Recipe for Classic Spanakopita
Classic Spanakopita
Ingredients
- 2 Tablespoons olive oil
- 1 large red onion, finely chopped
- 4 scallions, finely chopped
- 2 lbs. fresh baby spinach
- 1/4 cup fresh dill, coarsely chopped
- 4 large eggs
- 8 oz. crumbled feta
- 2 Tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- Pinch black pepper
- 8 Tablespoons butter, melted
- 16 sheets phyllo dough, approximately 1/2 lb.
Instructions
- In a large pan, eat the olive oil over medium heat. Add the onion and scallions and cook for about 5 minutes, until onions are soft.
- Add spinach about a handful at a time to the pan, stirring to wilt. When all the spinach is added, cook a few additional minutes until there's no remaining liquid in the skillet.
- Remove from the heat and stir in the dill. Set aside to cool slightly.
- When the spinach is cool enough to handle, transfer about a handful to a fine mesh strainer and push out as much liquid as you can. Transfer the dry spinach to a large bowl. Repeat until all spinach has been rung out.
- Using kitchen scissors, snip the spinach several times to roughly chop.
- In a separate bowl, lightly beat the eggs. Whisk in the feta, parmesan, salt and pepper.
- Transfer the egg mixture to the bowl with the spinach and stir to thoroughly combine.
- Brush the bottom of a 9x13" pan with melted butter, and lay a sheet of phyllo on the bottom. Brush with butter, and lay another sheet on top. Repeat until you have a stack of 8 sheets, making sure the top layer is brushed with butter.
- Trim the phyllo sheets with a sharp knife so the stack fits the pan.
- Spread the spinach mixture evenly over the phyllo.
- Top with a phyllo sheet and brush with butter. Repeat until the top stack is 8 phyllo sheets, making sure the top sheet is brushed with butter. Tuck in any edges that are hanging over.
- Using a sharp knife, slice the top layer into squares, but leave the bottom phyllo layer uncut.
- Place in the refrigerator while you preheat the oven to 350.
- When the oven is preheated, bake for 45 minutes, until the top layer is crisp and golden.
- Remove from oven and let cool for 10 minutes.
- Using the cuts you already made as a guide, cut through all the layers of the phyllo to make individual squares and serve.
Notes
Adapted from The Joy of Cooking.
