Spanakopita is a Greek spinach and feta pie wrapped in flaky phyllo dough, baked until the exterior turns golden and crisp while the filling stays tender and herbaceous. The combination of fresh dill, parsley, and crumbled feta creates an authentic savory bite.
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In a large bowl, toss the baby spinach with kosher salt to help it wilt.
Slice the green onions, separating the light green/white parts from the dark green parts. Dice the yellow onion.
In a large pot, heat the olive oil over medium heat. Add the diced yellow onion and the light parts of the green onions. Season with kosher salt and pepper.
Sauté for 5-6 minutes until the onions are tender.
Add all the baby spinach to the pot, cover, and let it steam for a couple of minutes.
Uncover and toss with tongs until the spinach is fully wilted.
Transfer the spinach mixture to a cheesecloth-lined colander and let it cool completely.
Once cool, gather the cheesecloth and squeeze out as much liquid as possible from the spinach.
Place the drained spinach mixture in a large mixing bowl. Add the eggs and whisk to combine. Season with more black pepper.
Stir in the chopped parsley, dill, and the reserved dark green parts of the green onions.
Crumble in the feta cheese and mix until everything is well combined.
Preheat oven to 375°F (190°C). Melt the unsalted butter in a small saucepan.
Lay one sheet of phyllo dough on your work surface. Fold it in half vertically to create a long strip. Brush the entire surface with melted butter.
Place about 1/4 cup of the spinach filling at one end of the phyllo strip.
Fold the corner over the filling to form a triangle, like folding a flag. Continue folding the triangle up the length of the strip, brushing each new surface with butter as you fold.
Place the finished triangle on a baking sheet. Repeat with the remaining phyllo and filling.
Bake for about 25 minutes, until golden brown and crispy.
Store cooled spanakopita in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 10–15 minutes until warmed through.
phyllo dough (store-bought, thawed) · baking sheet · pastry brush · kitchen towel or cheesecloth (for squeezing spinach)
Yes. Assemble the triangles, freeze them on a baking sheet, then transfer to a bag for up to 3 months. Bake directly from frozen, adding 5–10 minutes to bake time.
Cover unused phyllo sheets with a damp kitchen towel while working. Phyllo dries quickly once exposed to air.
Yes, but squeeze it very dry first to avoid a watery filling. Use about 2 cups thawed spinach to replace the fresh.
Bulgarian feta or ricotta mixed with a sharp cheese (like Pecorino) works in a pinch, though flavor will differ.
The phyllo should be deep golden brown and crisp, and the filling should feel warm to the touch when you pierce a triangle.
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