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Greek Spanakopita Recipe

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★★★★★

4.5 from 82 reviews

This traditional Greek Spanakopita recipe features a delicious blend of fresh spinach, aromatic herbs, and tangy feta cheese wrapped in crispy, buttery phyllo dough. Choose from casserole style, rolls, or bite-sized triangles, all baked to golden perfection for a savory and satisfying appetizer or main dish.

Ingredients

Scale

Vegetables and Herbs

  • 2 pounds fresh spinach
  • 1 medium onion, finely chopped
  • 4 green onions, sliced thin
  • 3 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh mint, finely chopped

Cheese and Eggs

  • 8 ounces feta cheese, crumbled
  • 2 large eggs

Other Ingredients

  • 3 tablespoons olive oil
  • 1 package (16 ounces) phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sliced green onions and sauté until translucent, about 3–4 minutes.
  2. Add Garlic and Spinach: Stir in the minced garlic and cook for an additional minute until fragrant. Add the spinach and cook until wilted if fresh, or until the excess water evaporates if frozen. Remove from heat and allow to cool slightly.
  3. Prepare Filling: In a large bowl, combine the cooked spinach mixture with parsley, dill, mint, and crumbled feta cheese. Add beaten eggs, season with salt and pepper, and stir until the mixture is well combined.
  4. Prepare Phyllo Dough: Unroll the phyllo dough and cover it with a damp kitchen towel to keep it from drying out. Phyllo is delicate, so work quickly but gently.
  5. Option 1 – Casserole Style: Brush a 9×13-inch baking dish with melted butter. Layer one sheet of phyllo and brush with butter; repeat layering and buttering 8–10 sheets. Spread the spinach and feta filling evenly over the phyllo. Layer and butter another 8–10 sheets of phyllo on top, tucking in the edges to seal. Score the top layer into squares or diamonds with a sharp knife.
  6. Bake Spanakopita Casserole: Bake at 375°F (190°C) for 40–50 minutes until golden brown and crisp.
  7. Option 2 – Spanakopita Rolls: Lay one sheet of phyllo on a flat surface and brush with butter, then top with another sheet. Spoon 2–3 tablespoons of filling along one edge, roll tightly into a log, tucking in edges. Brush outside with butter and place on a lined baking sheet.
  8. Bake Rolls: Bake at 375°F (190°C) for 20–25 minutes until golden brown.
  9. Option 3 – Spanakopita Bites: Cut phyllo sheets into 3-inch wide strips. Spoon 1 tablespoon of filling at one end. Fold into triangle shapes by continuing to fold like a flag until fully wrapped. Brush with butter and place on a lined baking sheet.
  10. Bake Bites: Bake at 375°F (190°C) for 15–20 minutes until golden and crisp.

Notes

  • Fresh spinach is preferred for best flavor and texture, but frozen spinach can be used if thoroughly drained.
  • Keep phyllo dough covered with a damp towel to prevent it from drying out and cracking while working.
  • You can adjust herbs to your taste; dill and mint add a traditional Greek flavor.
  • For a vegetarian version, this recipe can be served as is.
  • Spanakopita can be made ahead and baked just before serving for convenience.

Keywords: Spanakopita, Greek spinach pie, phyllo dough, feta cheese, spinach recipe, Greek appetizer, savory pie

Find it online: https://heutigemahlzeiten.com/greek-spanakopita-recipe/