Quick Recipe Version (TL;DR)
Quick Ingredients
- 450 g frozen chopped spinach, thawed and squeezed dry (or 900 g fresh spinach, cooked and squeezed)
- 3 tbsp olive oil (plus a little more if needed)
- 4 spring onions, thinly sliced (or 1 large leek, white and light green part only, finely sliced)
- 2 garlic cloves, minced
- 200 g feta cheese, crumbled (about 1 1/2 cups)
- 120 g ricotta or full-fat cottage cheese (about 1/2 cup), well drained
- 2 large eggs
- 2 tbsp finely chopped fresh dill (plus extra for garnish)
- 1/4 tsp ground nutmeg
- Freshly ground black pepper (and a pinch of salt, if needed)
- 450 g phyllo pastry sheets, thawed (about 16 oz; roughly 18–20 sheets)
- 120 g unsalted butter, melted (1/2 cup) mixed with 2 tbsp olive oil
- Optional: 1–2 tsp sesame seeds or nigella seeds for topping
Do This
- 1. Heat oven to 190°C / 375°F. Brush a 23 x 33 cm (9 x 13 inch) baking dish with a little melted butter-oil.
- 2. Sauté spring onions (or leek) in olive oil until soft; add garlic, then spinach, and cook off excess moisture. Cool slightly.
- 3. In a bowl, whisk eggs, then mix in feta, ricotta, dill, nutmeg, and pepper. Fold in the cooled spinach mixture.
- 4. Layer 8–10 phyllo sheets in the dish, brushing each sheet lightly with the butter-oil mixture.
- 5. Spread the spinach-feta filling evenly over the base. Smooth the top.
- 6. Top with remaining phyllo sheets, brushing each one. Tuck in edges, brush generously, score into squares, and sprinkle with seeds if using.
- 7. Bake 35–40 minutes until puffed and deep golden. Rest 10–15 minutes before cutting and serving warm or at room temperature.
Why You’ll Love This Recipe
- Crisp, shattering layers of buttery phyllo wrapped around a creamy, savory spinach and feta filling.
- Perfect as a snack, side dish, or light main with a simple salad or bowl of soup.
- Flexible: use spring onions or leek, frozen or fresh spinach, and adjust herbs to your taste.
- Great for making ahead and reheating; it travels well for potlucks and picnics.
Grocery List
- Produce: Spinach, spring onions or leek, garlic, fresh dill, optional fresh parsley or mint, lemon (for serving, optional).
- Dairy: Feta cheese, ricotta or cottage cheese, unsalted butter, eggs, optional Greek yogurt (for serving).
- Pantry: Phyllo pastry sheets, olive oil, ground nutmeg, black pepper, salt, optional sesame or nigella seeds.
Full Ingredients
For the Spinach Filling
- 450 g frozen chopped spinach, thawed and squeezed very dry
– or –
900 g fresh spinach, tough stems removed, washed, wilted in a pan, and squeezed dry - 3 tbsp olive oil (plus 1 tbsp more if the pan looks dry)
- 4 spring onions, thinly sliced
– or –
1 large leek (white and light green part only), finely sliced and well rinsed - 2 garlic cloves, finely minced
- 200 g feta cheese, crumbled (about 1 1/2 cups, packed)
- 120 g ricotta or full-fat cottage cheese, well drained (about 1/2 cup)
- 2 large eggs
- 2 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh flat-leaf parsley (optional but lovely)
- 1 tbsp finely chopped fresh mint (optional, for a brighter, more traditional flavor)
- 1/4 tsp ground nutmeg
- 1/4–1/2 tsp freshly ground black pepper, to taste
- Salt to taste (often none or just a pinch, depending on how salty your feta is)
For the Phyllo & Assembly
- 450 g phyllo pastry sheets, thawed in the fridge overnight (about 16 oz; typically 18–20 sheets)
- 120 g unsalted butter, melted (1/2 cup)
- 2 tbsp olive oil (to mix with the butter for brushing)
- 1–2 tsp sesame seeds or nigella seeds for sprinkling on top (optional)
- Extra olive oil or melted butter for greasing the baking dish, if needed
To Serve (Optional)
- Greek yogurt or tzatziki
- Lemon wedges
- Extra fresh dill or parsley for garnish
Step-by-Step Instructions
Step 1: Prepare the oven, pan, and phyllo
Preheat your oven to 190°C / 375°F with a rack in the middle position. Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish with a little melted butter or olive oil.
Phyllo dries out quickly, so keep it covered while you work. Open the package, unroll the sheets gently, and place them on a clean surface. Cover with a slightly damp (not wet) clean kitchen towel, then a dry towel on top. This keeps the dough supple while you assemble the spanakopita.
In a small bowl or jug, stir together the 120 g melted butter (1/2 cup) and 2 tbsp olive oil. This will be your brushing mixture for the phyllo layers.
Step 2: Cook the aromatics and spinach
Heat 3 tbsp olive oil in a large skillet over medium heat. Add the sliced spring onions or leek and cook, stirring often, for 5–7 minutes until very soft and sweet but not browned. If using leek, make sure it becomes tender all the way through.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the well-drained spinach. If using frozen spinach, make sure it is thoroughly squeezed; you want it as dry as possible. If using fresh, it should have been wilted and squeezed dry beforehand. Cook the spinach mixture for 3–5 minutes, stirring frequently, to remove any remaining moisture. When done, there should be no liquid pooling in the pan and the spinach should smell slightly toasty and sweet. Set aside to cool for at least 10 minutes.
Step 3: Mix the cheeses, herbs, and seasonings
In a large mixing bowl, lightly beat the 2 eggs until combined. Add the crumbled 200 g feta and the 120 g ricotta or cottage cheese, and stir until evenly mixed but still a little chunky from the feta.
Stir in the chopped dill, and if using, the fresh parsley and mint. Add the 1/4 tsp ground nutmeg and black pepper to taste (start with 1/4 tsp and increase if you like more peppery warmth).
Taste a small amount. Because feta can be quite salty, you may not need any additional salt. If it tastes under-seasoned, add a small pinch of salt and stir again.
Step 4: Combine the filling
When the spinach mixture is warm but not hot, add it to the cheese and egg bowl. Stir or fold gently until everything is evenly combined and you have a cohesive, thick filling.
The filling should be moist but not runny; it should hold its shape when spooned. If it seems very wet, you can stir in an extra tablespoon or two of crumbled feta to firm it up slightly.
Step 5: Build the phyllo base layers
Give your butter-oil brushing mixture a quick stir. Place your prepared baking dish in front of you and have the covered stack of phyllo nearby.
Lay one sheet of phyllo into the dish, letting any excess hang over the sides. Brush it lightly and evenly with the butter-oil mixture, covering most of the surface but not drenching it. Repeat with another sheet, laying it slightly off-center if your sheets are larger than the pan, and brushing again.
Continue layering and brushing until you have used about 8–10 sheets for the base. Rotate the direction of the overhang every few layers so all edges of the dish get some phyllo. If a sheet tears, do not worry; just patch pieces together and brush with butter. Phyllo is forgiving and will bake up beautifully.
Step 6: Add the spinach-feta filling
Give the filling a final stir, then spoon it onto the layered phyllo base. Spread it out evenly with a spatula or the back of a spoon, smoothing the top so it is level all the way to the edges and corners.
Gently fold in any phyllo overhang from the sides onto the filling, brushing those folded edges lightly with the butter mixture so they crisp in the oven.
Step 7: Top with remaining phyllo and score
Place another sheet of phyllo over the filling, brush with the butter-oil mixture, and repeat, layering 8–10 more sheets for the top. Tuck in any overhanging edges neatly around the sides of the dish and give the entire surface a final, generous brush of butter-oil so there are no dry patches.
Using a sharp knife, carefully score the top layers of phyllo into squares or diamonds, cutting almost all the way through but not completely to the bottom. This makes it easier to cut and serve later and helps steam escape so the top bakes ultra crisp.
If you like, sprinkle the top evenly with 1–2 tsp sesame or nigella seeds for extra flavor and texture.
Step 8: Bake, rest, and serve
Place the spanakopita in the preheated oven and bake for 35–40 minutes, or until the top is puffed, deeply golden, and crisp. If the top is browning too quickly after about 25 minutes, loosely tent with a piece of foil to prevent over-browning.
Remove from the oven and let it rest for at least 10–15 minutes before cutting. This short cooling time allows the filling to set slightly, making cleaner slices.
Cut along the scored lines into squares or diamonds. Serve warm or at room temperature with a spoonful of Greek yogurt or tzatziki, a squeeze of lemon, and a sprinkle of fresh dill or parsley if you like.
Pro Tips
- Get the spinach really dry. Squeeze it in small handfuls over a sieve, or wrap it in a clean tea towel and twist firmly. Excess water can make the pastry soggy.
- Keep phyllo covered. Work with one sheet at a time and keep the rest under a damp then dry towel so it stays supple and does not crack.
- Brush lightly but consistently. You want a thin, even coating of butter-oil on each sheet, not puddles. This gives crisp, flaky layers without greasiness.
- Use good feta. A block of feta in brine has better flavor and texture than pre-crumbled feta and really makes the filling shine.
- Let it rest before cutting. Those 10–15 minutes after baking help the filling firm slightly and keep the layers from sliding apart when you slice.
Variations
- Spanakopita triangles: Instead of a large pan, cut phyllo sheets into strips, spoon a little filling at one end, and fold into triangles like a flag. Brush with butter and bake 18–22 minutes until golden.
- Extra-herby version: Increase fresh dill to 3–4 tbsp and add more parsley and mint for a very aromatic, traditional Greek bakery-style filling.
- Heavier main-dish spanakopita: Add 1/2 cup finely crumbled cooked feta-friendly cheese like manouri (if available) or a small handful of finely grated kefalotyri or Parmesan for a richer, more substantial pie.
Storage & Make-Ahead
Leftover spanakopita keeps well. Let it cool completely, then cover the pan tightly or transfer pieces to an airtight container, layering with parchment paper if needed. Store in the refrigerator for up to 4 days.
To reheat, place pieces on a baking sheet and warm in a 175°C / 350°F oven for about 10–15 minutes, until hot and crisp. Avoid microwaving if possible; it softens the phyllo.
For make-ahead, you can assemble the unbaked spanakopita, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding 5–10 extra minutes to the baking time. Alternatively, you can freeze the assembled, unbaked pie for up to 2 months; bake from frozen at 185–190°C / 365–375°F, adding 15–20 minutes to the baking time and tenting with foil if browning too quickly.
Nutrition (per serving)
Approximate values per serving (1 of 8 portions): about 410–440 calories, 27–30 g fat, 30–33 g carbohydrates, 12–14 g protein, 2–3 g fiber, and 650–750 mg sodium (will vary depending on the exact feta and butter used).
