Traditional Greek Spanakopita with Feta Recipe

There’s something magical about pulling a bubbling pan of Traditional Greek Spanakopita with Feta from the oven—the golden, impossibly crisp phyllo gives way to a lush, herb-studded spinach and feta filling, each bite layered with flavor and tradition. This savory pie delivers a little taste of Greece in every forkful, offering an unbeatable combination of creamy, salty feta, aromatic herbs, and the unmistakable buttery crunch of fresh-baked phyllo. Whether you serve it as a brunch centerpiece or as an impressive addition to a mezze spread, Traditional Greek Spanakopita with Feta brings people together, guaranteed.

Ingredients You’ll Need

Every element here is essential; the beauty of Traditional Greek Spanakopita with Feta lies in its simplicity and how each ingredient adds a vibrant note to the overall flavor, color, and texture. Let’s break down what makes this recipe truly special!

• Fresh spinach: Bursting with flavor and vibrant green color, fresh spinach provides the classic leafy texture—if you use frozen, just be sure to squeeze out every drop of water.
• Olive oil: Bring genuine Mediterranean aroma and richness to the sautéed vegetables and filling.
• Onion: Adds subtle sweetness and extra depth to the filling as it softens.
• Spring onions: Lends a gentle, bright flavor and pops of color in every slice.
• Garlic: A couple of cloves deliver that savory punch and irresistible aroma.
• Feta cheese: Crumbly, salty, and tangy feta is the star cheese—make sure it’s good quality for full flavor.
• Ricotta or cottage cheese: Brings creaminess, balancing the robust feta and keeping the filling soft and luscious.
• Eggs: Bind everything together for that custardy, sliceable texture.
• Fresh dill: Offers bright freshness and classic Greek herbal notes—don’t skip it!
• Parsley: Adds a burst of color and mild herbal taste to round out the filling.
• Salt & pepper: Essential to bring out all the flavors—just taste as you go, since feta is naturally salty.
• Phyllo dough: Ten to twelve sheets create the signature paper-thin, shatteringly crisp crust and topping.
• Melted unsalted butter or olive oil: For brushing those precious phyllo layers to a gorgeous, buttery finish.

How to Make Traditional Greek Spanakopita with Feta

Step 1: Sauté the Filling Base

Begin by heating your olive oil in a large pan over medium heat. Add the chopped onion and spring onions, letting them cook gently until translucent and beginning to soften. Now, stir in the minced garlic for its savory depth. Pile in your spinach (working in batches if using fresh), and sauté until wilted and any excess moisture has evaporated—this ensures your Traditional Greek Spanakopita with Feta won’t turn soggy later. Let the mixture cool slightly so you don’t scramble the eggs in the next step.

Step 2: Mix the Filling

In a big mixing bowl, combine your cooled spinach mixture with crumbled feta, ricotta (or cottage cheese), eggs, dill, parsley, and a little salt and pepper. Stir everything until well mixed and creamy. The blend should smell fresh and tangy, with flecks of bright green herbs scattered throughout—this is the soul of every bite of Traditional Greek Spanakopita with Feta.

Step 3: Layer the Phyllo

Preheat your oven to 180°C (350°F). Brush the bottom and sides of your baking dish with melted butter or olive oil. Lay down the first sheet of phyllo and let the edges hang slightly over the sides. Brush with more butter, and repeat, layering 5–6 sheets, brushing each one in turn. This process is key for the signature crunch and flaky, golden layers that define Traditional Greek Spanakopita with Feta.

Step 4: Add Filling

Spread the spinach and cheese mixture evenly over the phyllo base, smoothing it right to the edges. This generous, savory filling will balance perfectly against the crispy crust, making every bite memorable.

Step 5: Top Layers

Layer the remaining phyllo sheets over the filling, brushing each with butter or oil as before. When they’re all stacked, carefully tuck the overhanging edges down into the sides of the dish for a neat, sealed finish—this helps trap the steam and preserves the lovely flaky texture that makes Traditional Greek Spanakopita with Feta such a delight.

Step 6: Score & Bake

Take a sharp knife and gently score the top layers into serving-sized portions—this step helps the finished pie crisp up beautifully and makes serving a breeze. Bake for 40 to 45 minutes, until gloriously golden and crispy all over.

Step 7: Cool Slightly

Allow your spanakopita to rest for at least 10–15 minutes before slicing. This gives the filling time to set up and ensures those lovely, clean edges when you lift out each piece. Serve warm, or even at room temperature—either way, it’s a guaranteed showstopper.

How to Serve Traditional Greek Spanakopita with Feta

Garnishes

A classic never needs much embellishment, but a sprinkle of fresh dill, a few extra crumbles of feta, or a squeeze of lemon over each slice can really make your Traditional Greek Spanakopita with Feta pop. For a gathering, you could scatter microgreens or thinly sliced spring onion on top for fresh color.

Side Dishes

Pair your spanakopita with a crisp Greek salad—think juicy tomatoes, cucumbers, red onion, olives, and even more feta—for the ultimate Mediterranean feast. Light soups or roasted vegetables also play beautifully alongside, and a bowl of chilled tzatziki is fantastic for dipping those flaky edges.

Creative Ways to Present

Try cutting your Traditional Greek Spanakopita with Feta into small triangles or squares for party platters or mezze tables—it’s a guaranteed hit at potlucks and buffets. You can also bake them in muffin tins for individual portions, or make mini hand-pies for a twist that’s picnic-perfect.

Make Ahead and Storage

Storing Leftovers

Wrap leftover spanakopita tightly with foil or plastic wrap once cooled and store in the refrigerator. The phyllo will soften a bit with time, but the flavor actually seems to deepen overnight, making tomorrow’s lunch irresistible.

Freezing

For longer storage, place fully cooled slices in airtight freezer containers (with parchment between each piece). You can also assemble the pie, freeze it unbaked, and bake straight from frozen—just add an extra 10–15 minutes to the baking time for perfectly crisp Traditional Greek Spanakopita with Feta every time.

Reheating

To revive that glorious crunch, pop leftovers into a preheated oven (about 170°C or 340°F) for 10–15 minutes, uncovered. Avoid using the microwave if possible, as it can make the phyllo soggy—though the flavors will still shine through.

FAQs

Can I use only frozen spinach?

Yes! Just be sure to thaw and squeeze out every bit of water from the spinach before cooking. This helps avoid a watery filling and ensures your Traditional Greek Spanakopita with Feta stays perfectly crisp.

What if I can’t find fresh dill?

If fresh dill isn’t available, use half the amount of dried dill, or substitute with a mix of fresh parsley and a little mint for a different, but equally vibrant, herbal twist.

Can I make this gluten-free?

Absolutely—just look for ready-made gluten-free phyllo dough, which is available in many specialty or health food stores. The filling itself is gluten-free, so you’re all set after that swap.

How do I keep phyllo from drying out as I assemble?

Cover your stack of unused phyllo sheets with a lightly damp towel while you work. This prevents cracking and keeps every layer flexible for perfect assembly.

Can I add more herbs or greens?

Of course! Traditional Greek Spanakopita with Feta is incredibly adaptable. Try mixing in a handful of fresh mint, chard, or leeks, or even some chopped sorrel for a tangy note. Just keep that feta front and center for true Greek character.

Final Thoughts

Baking up a pan of Traditional Greek Spanakopita with Feta is like bringing a warm, golden slice of Greece into your kitchen. Each bite is simultaneously comforting and celebratory—a true classic that brings friends and family to the table. Give this recipe a try and savor every flaky, creamy, herb-scented mouthful—you’ll want to make it again and again!

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