Spanakopita is a delicious Greek dish consisting of layers of flaky phyllo pastry filled with a mixture of spinach, feta cheese, onions, and various herbs and spices. Here’s a basic recipe to guide you through making Spanakopita:


For the Filling:

  • 1 pound (about 450g) fresh spinach, washed and chopped
  • 1 cup crumbled feta cheese
  • 1 cup ricotta cheese
  • 1 onion, finely chopped
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon dried dill (or 1 tablespoon fresh dill)
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)

For the Phyllo Layers:

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


1. Prepare the Spinach Mixture:

a. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened.

b. Add the minced garlic and cook for another 1-2 minutes until fragrant.

c. Add the chopped spinach to the skillet and cook until wilted. Drain any excess liquid.

d. In a large bowl, combine the cooked spinach mixture with crumbled feta, ricotta, green onions, parsley, dill, salt, pepper, and nutmeg. Mix well.

2. Assemble the Spanakopita:

a. Preheat your oven to 375°F (190°C).

b. Unroll the phyllo dough and place it between two damp kitchen towels to prevent it from drying out.

c. Brush a baking dish with melted butter.

d. Place one sheet of phyllo dough in the baking dish, brush it with melted butter, and repeat until you have about 6-8 layers.

e. Spread the spinach and cheese mixture evenly over the phyllo layers.

f. Continue layering the remaining phyllo sheets on top of the spinach mixture, brushing each layer with melted butter.

3. Bake:

Bake in the preheated oven for about 35-40 minutes or until the top is golden brown and crisp.

4. Serve:

Allow the Spanakopita to cool for a few minutes before slicing into squares or triangles. Serve warm.

Spanakopita can be served as an appetizer, side dish, or even a light main course. It’s a wonderful dish for gatherings and can be enjoyed both warm and at room temperature. Enjoy your homemade Spanakopita!

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