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Spanakopita is a Greek phyllo pastry filled with sautéed spinach, feta cheese, and fresh herbs, then baked until crispy and golden brown. These triangular pastries deliver a flaky exterior with a savory, herbaceous filling that works equally well as an appetizer or light main course.
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Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.
Cook for 3-4 minutes until all of the spinach is wilted.
Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.
Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat.
Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds.
Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. Season generously with salt and pepper to taste. Stir until thoroughly combined.
Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it.
Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
Add a second layer of dough on top of the first, then brush the second layer with butter.
Cut the dough vertically into 3 inch wide strips.
Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
Fold the strip of dough over itself the same way you'd fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on the prepared sheet pan.
Repeat the process with the remaining dough and filling.
Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 18-20 minutes or until golden brown. Serve immediately.
Written automatically by CookOS, not by the creator.
Store cooled spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 8–10 minutes until warmed through and crispy.
Written automatically by CookOS, not by the creator.
Yes. Assemble the phyllo triangles, place them on sheet pans, cover tightly with plastic wrap, and refrigerate up to 24 hours before baking. Bake at 375°F for 18–20 minutes until golden.
Keep phyllo covered with plastic wrap or a damp towel while working. Unroll only what you need and re-cover immediately to prevent the delicate sheets from becoming brittle.
Yes. Freeze assembled triangles on a sheet pan for 2 hours, then transfer to an airtight container for up to 3 months. Bake directly from frozen at 375°F for 20–22 minutes until golden.
After cooking and cooling the spinach, wring it out by hand in small batches using a clean kitchen towel or paper towels. This prevents a soggy filling and ensures crisp pastry.
Ricotta will work but creates a milder, creamier filling. Feta's tangy, salty flavor is traditional. Mix ricotta with a small amount of feta or add extra salt and lemon juice to compensate.
