Spanakopita is a classic Greek appetizer featuring crispy, flaky phyllo dough triangles filled with seasoned spinach, feta cheese, and fresh dill and parsley. The key to perfect spanakopita is properly squeezing moisture from the spinach and brushing each phyllo layer generously with olive oil for maximum crispness.
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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.
Heat olive oil in a large pot over medium heat. Add the diced yellow onion and the light parts of the green onions. Season with kosher salt and black pepper.
Sauté for 5-6 minutes until the onions are tender.
Add all the spinach to the pot, cover with a lid, and let it steam for a couple of minutes.
Uncover and stir until the spinach is fully wilted.
Transfer the cooked spinach and onion mixture to a cheesecloth-lined colander and let it cool completely.
Once cooled, gather the cheesecloth and squeeze out as much liquid as possible from the spinach mixture.
Place the drained spinach mixture in a large mixing bowl. Add the eggs and mix well. Season with more black pepper.
Stir in the chopped Italian parsley, chopped dill, and the reserved dark green parts of the onions.
Crumble in the feta cheese and stir to combine the filling.
Melt the unsalted butter in a small saucepan over low heat.
Preheat your oven to 375°F (190°C).
Lay one sheet of phyllo dough on your work surface. Fold it in half vertically to create a long strip. Keep the remaining phyllo covered with a damp towel.
Lightly brush the entire surface of the folded phyllo strip with melted butter.
Place about 1/4 cup of the spinach filling at the bottom end of the strip.
Fold one corner over the filling to form a triangle. Continue folding the triangle up the length of the strip, as if folding a flag. Brush each new fold with melted butter.
Place the finished triangles on a baking sheet. Repeat with the remaining phyllo and filling.
Bake at 375°F for about 25 minutes, or until golden brown and crispy.
Store baked spanakopita in an airtight container at room temperature for up to 2 days, or freeze uncooked triangles on a baking sheet for up to 3 months and bake directly from frozen.
Excess moisture in the spinach filling is the main culprit. Thoroughly wilt and squeeze the spinach dry before mixing into the filling, and ensure phyllo is brushed generously with olive oil between each layer.
Yes. Assemble the triangles up to 24 hours in advance, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding 5–10 minutes to baking time.
Spanakopita refers to individual crispy triangles, while spanakopita pie is a large rectangular pastry cut into pieces. Both use the same filling and phyllo.
Greek feta is traditional and contributes essential salty, tangy flavor. Ricotta or cream cheese can replace part of the feta but will produce a milder, less authentic result.
Bake until the phyllo is deep golden brown and crisp to the touch, typically 25–35 minutes depending on your oven. The pastry should sound hollow when tapped.
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