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Greek Spanakopita Recipe

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4.1 from 9 reviews

Classic Greek Spanakopita is a delicious savory pastry filled with spinach, fresh herbs, feta cheese, and eggs, all wrapped in crispy layers of buttery phyllo dough. This versatile recipe can be prepared as a casserole, individual rolls, or bite-sized triangles, making it perfect for appetizers or a satisfying main course. The combination of fresh greens, fragrant herbs, and tangy feta embodies authentic Mediterranean flavors.

Ingredients

Filling Ingredients

  • 2 pounds fresh spinach
  • 1 medium onion, finely chopped
  • 4 green onions, sliced thin
  • 3 tablespoons olive oil
  • 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
  • 8 ounces feta cheese, crumbled
  • 2 large eggs
  • Salt and pepper to taste

Phyllo Dough & Butter

  • 1 package (16 ounces) phyllo dough, thawed
  • 1/2 cup unsalted butter, melted

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sliced green onions, cooking until they become translucent, about 3 to 4 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
  2. Cook the Spinach: Stir in the fresh spinach and cook until wilted, or if using frozen spinach, cook until excess moisture evaporates. Remove the skillet from heat and allow the mixture to cool slightly.
  3. Prepare the Filling: In a large bowl, combine the cooked spinach mixture with chopped parsley, dill, and mint. Add the crumbled feta cheese and beaten eggs. Season with salt and pepper to taste, then mix thoroughly until well combined.
  4. Prepare Phyllo Dough: Unroll the thawed phyllo dough and cover it with a damp kitchen towel to prevent it from drying out, as phyllo is very delicate. Work quickly but carefully to avoid tearing.
  5. Option 1 - Casserole Style: Preheat oven to 375°F (190°C). Brush a 9x13-inch baking dish with melted butter. Layer 8 to 10 sheets of phyllo in the dish, brushing each sheet with melted butter. Spread the spinach filling evenly over the layered phyllo. Then layer another 8 to 10 sheets on top, buttering each layer. Tuck in the edges to seal and score the top layer into squares or diamonds with a sharp knife. Bake for 40 to 50 minutes until the top is golden brown and crisp.
  6. Option 2 - Spanakopita Rolls: Preheat oven to 375°F (190°C). Lay one sheet of phyllo on a flat surface and brush lightly with melted butter. Place another sheet on top and spoon 2 to 3 tablespoons of filling along one edge. Roll the dough tightly into a log, tucking in edges as you roll. Brush the outside with butter and place on a lined baking sheet. Bake for 20 to 25 minutes until golden and crisp.
  7. Option 3 - Spanakopita Bites: Preheat oven to 375°F (190°C). Cut phyllo sheets into 3-inch-wide strips. Spoon about 1 tablespoon of filling onto one end of each strip. Fold the phyllo over the filling into a triangle and continue folding like a flag until fully wrapped. Brush the outsides with melted butter and arrange on a lined baking sheet. Bake for 15 to 20 minutes until golden and crisp.

Notes

  • Use fresh herbs for the best aromatic flavor that dried herbs cannot match.
  • Keep the phyllo dough covered with a damp towel to prevent it from drying out and cracking as you work.
  • Do not skimp on butter; it ensures the phyllo layers bake up crispy and golden brown.
  • Customize the filling by adding chopped walnuts or raisins for a unique taste twist.

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