Few dishes capture the essence of Greek cuisine quite like Spanakopita. Imagine flaky, buttery layers of phyllo dough enveloping a rich, savory filling of spinach, fresh herbs, and tangy feta cheese. It’s a dish that’s both rustic and elegant, perfect for family dinners, holiday gatherings, or even casual weeknight meals when you want something special without fuss.
My first encounter with spanakopita was at a small seaside taverna in Greece. The aroma of buttered phyllo and fresh herbs instantly drew me in. Each bite was a harmony of textures—the crisp phyllo giving way to a creamy, flavorful interior. Since then, I’ve recreated it countless times at home, experimenting with herbs and shapes, from classic casseroles to bite-sized triangles that disappear in minutes. Spanakopita isn’t just food; it’s an experience, a comforting yet vibrant taste of Greek tradition.
Whether you’re preparing it as a hearty casserole, elegant rolls, or fun little bites, this recipe shows you how to bring authentic Greek flavors to your kitchen with confidence.
Recipe Overview
Greek Spanakopita is a classic Greek pastry featuring a spinach, feta, and herb filling wrapped in buttery phyllo dough. This versatile dish can be baked as a layered casserole, rolled into logs, or folded into bite-sized triangles. It’s crisp, golden, and bursting with fresh, savory flavors, making it an ideal appetizer, side, or main dish.
Ingredients & Instructions
Ingredients
- 2 pounds fresh spinach, washed, stems removed, and chopped
- 1 medium onion, finely chopped
- 4 green onions, thinly sliced
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh mint, finely chopped (optional)
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- Salt and pepper, to taste
- 1 package (16 ounces) phyllo dough, thawed
- ½ cup unsalted butter, melted
Step-by-Step Instructions
1. Cook the Spinach Mixture
Heat olive oil in a large skillet over medium heat. Add onion and green onions, sautéing until translucent. Stir in garlic and cook another minute, then add the spinach. Cook until wilted and most of the excess water evaporates. Remove from heat and let the mixture cool slightly.
2. Prepare the Filling
In a large mixing bowl, combine the cooked spinach mixture with parsley, dill, mint (if using), and crumbled feta cheese. Add the beaten eggs, season with salt and pepper, and stir until evenly incorporated. This filling is creamy, flavorful, and aromatic.
3. Handle the Phyllo Dough
Unroll phyllo dough and cover it with a damp towel to prevent drying. Phyllo is delicate, so keeping it covered ensures it stays pliable for layering.
4. Casserole Style
- Brush a 9×13-inch baking dish with melted butter.
- Layer 8–10 sheets of phyllo, brushing each sheet lightly with butter.
- Spread the spinach-feta filling evenly on top.
- Layer another 8–10 sheets of phyllo, brushing each with butter and tucking in the edges.
- Score the top layer to help with even baking.
- Bake until golden brown, crisp, and bubbly.
5. Roll Style
- Lay out two phyllo sheets and brush with butter.
- Spoon 2–3 tablespoons of filling along one edge.
- Roll tightly into a log, brush the outside with butter, and bake until golden.
6. Bite-Sized Triangles
- Cut phyllo into 3-inch strips.
- Place 1 tablespoon of filling at one end.
- Fold into a triangle repeatedly until fully wrapped.
- Brush with butter and bake until golden and crisp.
Cooking Tips & Variations
1. Spinach Options
- Fresh spinach offers the best texture and flavor, but frozen spinach (well-drained) works in a pinch.
- For a bolder green flavor, mix in Swiss chard or kale.
2. Cheese Variations
- Traditional feta is classic, but try combining it with ricotta for creamier filling.
- For a sharper taste, add a touch of Parmesan.
3. Herbs & Aromatics
- Dill and parsley are standard, but fresh mint adds a subtle, refreshing twist.
- Garlic can be adjusted for mild or bold flavor according to preference.
4. Phyllo Tips
- Always keep unused phyllo covered with a damp towel to prevent drying and cracking.
- Brush each sheet with butter or olive oil for a crisp, golden finish.
5. Serving Suggestions
- Serve warm with a side of Greek yogurt or a light cucumber salad.
- Perfect for appetizers, brunch, or as part of a Mediterranean-inspired meal spread.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap individual pieces or the whole casserole in foil and freeze for up to 2 months.
- Reheat in the oven at 350°F until warmed through and crisp.
Serving Suggestions
- Pair with a crisp Greek salad or roasted vegetables.
- Works beautifully as a party platter with dips like tzatziki or hummus.
- Bite-sized triangles make an elegant appetizer for gatherings.
Greek Spanakopita is a timeless dish that combines flaky, buttery phyllo with a savory, herby spinach and feta filling. Its versatility—whether baked as a casserole, rolled into logs, or shaped into triangles—makes it ideal for any occasion. Every bite delivers a perfect balance of crisp texture and rich, aromatic flavor, capturing the heart of Greek cuisine. By following these simple steps, you can bring the authentic taste of Greece into your home kitchen, delighting family and guests alike.
FAQs
1. Can I use frozen spinach?
Yes, but make sure it’s thoroughly thawed and excess water squeezed out.
2. Can I make it ahead of time?
Yes. Assemble and refrigerate, then bake just before serving.
3. Is it possible to make it vegetarian?
Yes, the traditional filling is already vegetarian-friendly.
4. How do I keep phyllo from drying out?
Always cover unused sheets with a damp towel and work quickly.
5. Can I freeze spanakopita?
Absolutely. Wrap tightly and freeze for up to 2 months; bake directly from frozen with extra time.
Authentic Greek Spanakopita with spinach, feta, and fresh herbs wrapped in flaky phyllo. Easy to make as casserole, rolls, or triangles for a savory, golden treat.