Authentic Greek Spanakopita Easy (Print-Friendly Format)
Crispy phyllo layered over savory spinach, feta, and herbs for a wholesome Greek-inspired delight.
# Ingredients You’ll Need:
→ Filling
01 -
900 grams fresh spinach, washed, stems removed, and chopped or 450 grams frozen spinach, thawed and thoroughly drained
02 -
1 medium onion, finely chopped
03 -
4 green onions, thinly sliced
04 -
3 tablespoons olive oil
05 -
3 garlic cloves, minced
06 -
60 milliliters fresh parsley, finely chopped
07 -
60 milliliters fresh dill, finely chopped
08 -
60 milliliters fresh mint, finely chopped (optional)
09 -
225 grams feta cheese, crumbled
10 -
2 large eggs, lightly beaten
11 -
Salt and freshly ground black pepper, to taste
→ Phyllo Dough Assembly
12 -
450 grams phyllo dough, thawed
13 -
120 milliliters unsalted butter, melted (or a blend of butter and olive oil)
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Sauté chopped onion and green onions until soft and translucent, approximately 5 minutes. Add garlic and cook for another minute.
02 -
Add spinach to the skillet and cook, stirring, until wilted and any excess moisture evaporates. If using frozen spinach, ensure all liquid is drained. Remove from heat and let cool.
03 -
Transfer cooled spinach mixture to a large mixing bowl. Stir in fresh parsley, dill, and mint. Add crumbled feta and beaten eggs. Season with salt and pepper to taste. Mix thoroughly until well incorporated.
04 -
Preheat oven to 180°C. Brush a 23 x 33 cm baking dish or a baking sheet with melted butter. Layer half of the phyllo sheets, brushing each with melted butter, allowing excess to hang over the edges. Spread filling evenly over the phyllo. Cover with remaining phyllo sheets, buttering each layer. Tuck overhanging dough into the sides.
05 -
Using a sharp knife, score the top layers into serving portions, ensuring not to slice all the way through. Bake for 45–50 minutes until golden and crisp. Allow to cool slightly before serving.
# Extra Tips:
01 -
Keep phyllo sheets covered with a damp kitchen towel to prevent drying during assembly.
02 -
Spanakopita can be served warm or at room temperature and makes excellent leftovers.