Greek Vegetarian Appetizer Featured

Authentic Greek Spanakopita

Traditional Greek savory pie featuring multiple layers of thin, buttered phyllo pastry filled with a mixture of squeezed baby spinach, feta cheese, scallions, and fresh dill.

Medium 30 min prep 45 min cook 75 min total 8 servings 4.9/10

Ready in

75 minutes

Makes 8 servings

About This Recipe

Traditional Greek savory pie featuring multiple layers of thin, buttered phyllo pastry filled with a mixture of squeezed baby spinach, feta cheese, scallions, and fresh dill.

An iconic Greek pastry layering butter-brushed, paper-thin phyllo sheets with a potent, earthy mixture of wilted baby spinach, salty feta, and fresh aromatic herbs.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

7.5

Difficulty

9.7

Presentation

7.5

Nutrition

9.2

Value

9.5

Instructions

9.0

Ingredients

9.0

Time Accuracy

9.0

Would Make Again

9.5

Overall

Video

Watch on Youtube

Cooking Timeline

Prep 30 min

Cook 45 min

Step 1 10 min
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7 45 min

Ingredients

Servings

Units

The Filling

1.5 lbs fresh baby spinach (chopped and squeezed of all moisture)
8 oz feta cheese (crumbled; high-quality sheep's milk preferred)
4 stalks scallions (green onions) (finely sliced)
1/2 cup fresh dill (finely chopped)
2 eggs large eggs (lightly beaten to bind the filling)
2 tbsp extra virgin olive oil (for sautéing)

The Pastry

1 package (1 lb) phyllo dough (thawed per package instructions)
1 cup unsalted butter (melted and clarified)

Equipment

9x13-inch Baking Dish Standard rectangular dish works best for consistent layering
Pastry Brush Essential for applying the butter evenly without tearing the delicate phyllo

Instructions

1

Sauté the chopped spinach in a large pan with a little olive oil until just wilted. Remove from heat and place in a colander. Once cool enough to handle, squeeze as much liquid out as possible—this is critical to avoid soggy pastry.
10 min
2

In a large mixing bowl, combine the squeezed spinach, crumbled feta, sliced scallions, chopped dill, and beaten eggs. Season lightly with black pepper (be cautious with salt as feta is already salty).
3

Preheat your oven to 375°F (190°C). Carefully unroll the thawed phyllo sheets and keep them covered with a damp towel to prevent them from drying out and cracking.
4

Brush a 9x13-inch baking dish with melted butter. Lay one sheet of phyllo in the dish, letting the edges hang over the sides. Brush lightly with butter. Repeat with 6-8 more sheets, brushing each layer with butter.
5

Spread the spinach-feta filling evenly over the phyllo base. Fold the overhanging phyllo edges over the filling.
6

Layer the remaining sheets of phyllo on top, brushing each sheet with butter. Use a sharp knife to score the top layers into squares or triangles (this makes cutting after baking easier).
7

Bake for 40-50 minutes, until the phyllo is deep golden-brown and crispy throughout. Let cool for 15 minutes before serving to ensure the filling sets.
45 min

Nutrition

Calories 290

Protein 9g

Carbs 22g

Fat 19g

Fiber 2g

Sugar 1g

Sodium 520g

Serving Size 1 slice (approx. 3x3 inches)

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The perfect balance of crisp, buttery pastry and a deeply savory, aromatic spinach interior. A quintessential Greek classic.

Pros

Incredible texture contrast
Rich, umami-packed filling
Elegant presentation

Cons

Phyllo dough is delicate and requires patience
High butter content

Overview

An iconic Greek pastry layering butter-brushed, paper-thin phyllo sheets with a potent, earthy mixture of wilted baby spinach, salty feta, and fresh aromatic herbs.

AI Insights

Summary

Traditional Greek savory pie featuring multiple layers of thin, buttered phyllo pastry filled with a mixture of squeezed baby spinach, feta cheese, scallions, and fresh dill.

Tips

Always clarify your butter (melt it and skim off the milk solids) to prevent it from burning during the long bake time
Score the top layers of the phyllo before baking; it prevents the pastry from shattering unevenly when you try to cut it after it has baked and crisped
The 'squeezing' step is non-negotiable; if the filling is wet, your Spanakopita will never be truly crispy on the bottom

Substitutions

Feta cheese → Ricotta or Queso Fresco (for a milder flavor profile)
Fresh spinach → Frozen chopped spinach (thawed and squeezed thoroughly)

Storage

Store cooled Spanakopita in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to revive the crispiness. It is not recommended to use a microwave, as the pastry will become chewy.

Pairing

A light, crisp Greek salad (Horiatiki) Creamy tzatziki dip A chilled glass of Assyrtiko wine

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FAQ

How do I prevent the phyllo from becoming dry and brittle?

Keep the phyllo dough covered with a slightly damp (not wet) kitchen towel at all times while you work. If it dries out for even a minute, it becomes nearly impossible to work with without shattering.

Can I use frozen spinach instead?

Yes, but you must thaw it completely and squeeze it even more aggressively than fresh spinach. Any residual water will ruin the bottom layers of the pastry.