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Instructions
Step 1: Prepare the Filling
- Heat olive oil in a large pan over medium heat. Add onion and sauté until soft.
- Stir in garlic and cook for 30 seconds.
- Add spinach, salt, pepper, oregano, and nutmeg. Cook until the spinach is wilted (or until excess moisture evaporates if using frozen spinach).
- Remove from heat and let cool slightly.
- In a bowl, mix the spinach mixture with beaten eggs, feta, ricotta (if using), and fresh dill or parsley.
Step 2: Assemble the Spanakopita
- Preheat oven to 375°F (190°C).
- Brush a 9×13-inch baking dish with melted butter.
- Layer 6-8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.
- Spread the spinach-feta mixture evenly over the phyllo layers.
- Layer another 6-8 sheets of phyllo dough on top, brushing each with butter.
- Tuck in the edges and brush the final layer with extra butter for a golden finish.
Step 3: Bake Until Golden & Crispy
- Use a sharp knife to score the top layer into squares or triangles (this makes cutting easier after baking).
- Bake for 35-40 minutes, or until golden brown and crisp.
- Let cool for 10 minutes before slicing and serving.
Serving Ideas
- With a Side of Tzatziki – For a cool, creamy dip.
- As a Main Dish – Pair with a Greek salad for a full meal.
- Mini Spanakopita Triangles – Use the same filling in smaller phyllo parcels for a perfect party snack.
Tips for Perfect Spanakopita
✔ Use Fresh Spinach – Adds the best flavor, but frozen works too!
✔ Don’t Skip the Butter – It keeps the phyllo crispy and golden.
✔ Score Before Baking – Makes cutting easier and prevents the pastry from cracking.
✔ Make It Ahead – Assemble and freeze before baking for a quick meal later.
Final Thoughts
Spanakopita is a crispy, cheesy, and flavorful dish that’s easy to make and always a crowd-pleaser. Whether you’re making a large tray or bite-sized triangles, this classic Greek pie is perfect for any occasion.
Would you like a variation with meat or extra cheese? Let me know! 😊
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