Greek Spanakopita recipe

Today on TACKRECIPE, we are going to explore the Greek Spanakopita recipe, a delightful savory pastry filled with spinach, feta cheese, and herbs wrapped in flaky phyllo dough. This traditional Greek dish is a staple in Mediterranean cuisine, known for its crisp texture and rich, cheesy filling. Whether served as an appetizer, a side dish, or a main course, Spanakopita is a perfect balance of earthy spinach, tangy feta, and aromatic seasonings that make it irresistible.

Ingredients (Serves 6-8)

• 1 pound (450g) fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese (optional, for creaminess)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 eggs, beaten
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 10-12 sheets phyllo dough
• 1/2 cup melted butter (or olive oil for brushing)
• 1 tablespoon sesame seeds (optional, for topping)

Prepare the Filling

Start by heating two tablespoons of olive oil in a large pan over medium heat. Once the oil is warm but not smoking, add one finely chopped onion and sauté it until it becomes soft and translucent, about 3-4 minutes. Stir frequently to prevent burning. Next, add two cloves of minced garlic and cook for another 30-45 seconds until fragrant, being careful not to burn the garlic, as this can create a bitter taste. Now, incorporate one pound (450g) of fresh spinach, chopped into smaller pieces. If using frozen spinach, ensure it is fully thawed and squeezed dry to remove excess moisture before adding it to the pan. Stir the spinach continuously, allowing it to wilt down completely, which should take about 4-5 minutes. If excess liquid accumulates, drain it off or cook a little longer until most of the moisture evaporates. This is crucial to prevent the pastry from becoming soggy. Once done, transfer the cooked spinach mixture to a large bowl and let it cool to room temperature.

Mix the Ingredients

Once the spinach mixture has cooled, crumble in one cup of feta cheese and add half a cup of ricotta cheese if you prefer a creamier texture. The ricotta is optional, but it helps bind the filling and adds richness. Next, add two beaten eggs, which will help hold the filling together while baking. Sprinkle in 1/4 teaspoon of nutmeg for a subtle depth of flavor, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to enhance the taste. Lastly, mix in one tablespoon of fresh chopped dill (or one teaspoon of dried dill) for a fresh, herbaceous note. Stir everything thoroughly to ensure all ingredients are evenly combined. If the mixture appears too wet, allow it to rest for a few minutes or place it in a colander to drain any excess moisture.

Layer the Phyllo Dough

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with melted butter or olive oil. Unroll the phyllo dough carefully, as it is delicate and prone to tearing. Cover it with a slightly damp kitchen towel to prevent it from drying out while assembling the layers. Place one sheet of phyllo dough at the bottom of the baking dish, then brush it lightly with melted butter or olive oil. Repeat this process with 5-6 more sheets, ensuring each layer is brushed before adding the next. This layering process creates a crispy, flaky base for the Spanakopita.

Assemble the Spanakopita

Once the base layers are complete, evenly spread the spinach and cheese filling across the phyllo sheets, using a spatula to distribute it smoothly. Be sure to reach the edges so that each bite has a consistent filling-to-crust ratio. Cover the filling with the remaining 5-6 sheets of phyllo dough, following the same layering and butter-brushing process as before. Ensure the final sheet is well-brushed with melted butter for a beautifully golden finish.

Bake Until Golden

Before baking, use a sharp knife to score the top layer into squares or diamond shapes, but do not cut all the way through. This step helps prevent the phyllo from shattering when serving. Place the baking dish in the preheated oven and bake for 35-40 minutes or until the top is golden brown and crisp. If the top starts browning too quickly, loosely cover it with aluminum foil.

Serve and Enjoy

Remove the Spanakopita from the oven and allow it to cool for at least 10 minutes before slicing along the pre-scored lines. This resting time helps set the filling, making it easier to serve. Serve warm with a side of Greek salad, a dollop of tzatziki sauce, or even alongside a bowl of lemony lentil soup for a complete Mediterranean meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for a crispier texture.

Tips:

Keep the Phyllo Dough Moist and Flexible

🟢Phyllo dough is delicate and dries out quickly, making it prone to cracking. To prevent this, keep the sheets covered with a slightly damp kitchen towel while assembling the layers. Work quickly and gently, brushing each sheet with melted butter or olive oil to maintain flexibility and achieve a crispy texture.

Remove Excess Moisture from Spinach

🟢Too much moisture in the filling can make the Spanakopita soggy. After cooking the spinach, let it cool and squeeze out any excess liquid using a clean kitchen towel or fine mesh strainer. If using frozen spinach, ensure it is fully thawed and well-drained before adding it to the mixture.

Score the Phyllo Before Baking

🟢Cutting fully baked Spanakopita can cause the phyllo layers to crumble unevenly. To avoid this, lightly score the top layers into squares or diamond shapes before baking. This makes slicing easier while keeping the pastry intact when serving.