Traditional Greek Spanakopita with Feta Recipe
Traditional Greek Spanakopita with Feta is a classic dish featuring shatteringly crisp layers of phyllo dough filled with a savory mixture of spinach, feta cheese, and herbs. This recipe yields a comforting, flaky pie that is perfect for brunch, lunch, or as a mezze centerpiece, whether served hot or at room temperature. Each bite offers a delightful contrast of buttery crunch from the phyllo and a flavorful, herb-laced, salty-smooth filling.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Filling
- 500 g fresh spinach (or 400 g frozen, thawed and drained)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 200 g feta cheese, crumbled
- 100 g ricotta or cottage cheese
- 2 eggs
- 1 tbsp fresh dill, chopped
- 1 tbsp parsley, chopped
- Salt & pepper to taste
Phyllo Layers
- 10–12 sheets phyllo dough, thawed
- 100 g melted unsalted butter or olive oil (for brushing)
Instructions
- Sauté the Filling Base: In a large pan, heat olive oil. Sauté onion and spring onions until soft. Add garlic, then spinach and cook until wilted and moisture evaporates. Cool slightly.
- Mix the Filling: Combine cooked spinach mixture with crumbled feta, ricotta, eggs, dill, parsley, salt, and pepper. Mix until fully combined and creamy.
- Layer the Phyllo: Preheat oven to 180°C (350°F). Brush a baking dish with butter. Lay 5–6 phyllo sheets, brushing each with butter and allowing edges to overhang.
- Add Filling: Spread the spinach-cheese mixture evenly over the base.
- Top Layers: Cover with remaining phyllo, brushing each layer with butter. Tuck edges into the dish neatly.
- Score & Bake: Lightly score the top into portions with a sharp knife. Bake for 40–45 minutes until golden and crisp.
- Cool Slightly: Let rest 10–15 minutes before slicing and serving.