Spanakopita Recipe

When you have 1.25 pounds of farm-fresh spinach and a craving for something truly special

After diving deep into traditional Greek recipes and modern techniques, I’ve created what I believe is the perfect spanakopita—crispy, flaky phyllo encasing a rich, herb-laden filling that celebrates both authenticity and practicality.

Why This Recipe Works

This isn’t just another spanakopita recipe. I’ve synthesized the best elements from traditional Greek cooks and modern food science to create something that delivers on every level:

Perfect moisture balance: The key insight that separates soggy spanakopita from perfect spanakopita
Layered flavors: Fresh herbs, quality feta, and aromatics that build complexity
Foolproof phyllo technique: No more anxiety about working with delicate pastry
Make-ahead friendly: Because life is busy and good food shouldn’t be stressful

Ingredients

The Filling

1.25 lbs fresh spinach, coarsely chopped
12 oz block feta cheese, crumbled (don’t use pre-crumbled!)
8 oz whole milk ricotta cheese
4 large eggs, lightly beaten
1 large yellow onion, finely chopped
4-5 scallions, thinly sliced
3 garlic cloves, minced
1/4 cup fresh dill, chopped
1/4 cup fresh flat-leaf parsley, chopped
1/4 cup extra-virgin olive oil
1/4 tsp freshly grated nutmeg
Kosher salt and black pepper to taste
Zest of 1/2 lemon (optional but recommended)

The Phyllo

1 lb package phyllo dough, thawed
3/4 cup extra-virgin olive oil
4 tbsp butter, melted

The Method

Step 1: Master the Filling

The secret to great spanakopita isn’t in the phyllo—it’s in the filling. Here’s what I learned from the best recipes:

Fresh Spinach Technique: Wash your spinach thoroughly, then chop it coarsely. You want pieces that will hold their shape but cook evenly.

The Aromatics: Heat 2 tablespoons olive oil in a large skillet. Sauté the onion until translucent (about 5 minutes), then add garlic for 1 minute. Add spinach in batches, cooking until wilted and—this is crucial—until all moisture has evaporated.

Cool and Combine: Transfer to a large bowl and cool for 10 minutes. Add your crumbled feta (block feta has better texture and flavor), ricotta for creaminess, scallions, fresh herbs, nutmeg, lemon zest, and remaining olive oil. Season carefully—remember that feta is already salty.

Final Touch: Only after the mixture has cooled and you’ve adjusted the seasoning, add the beaten eggs and mix thoroughly.

Step 2: Phyllo Without Fear

Prep Work: Preheat oven to 375°F. Mix your olive oil and melted butter in a bowl. Brush your 9x13-inch baking dish with this mixture.

The Layering: Place one phyllo sheet in the dish, letting excess hang over edges. Brush with oil mixture. Repeat with 7-8 sheets, brushing each layer. Don’t stress if phyllo tears—just keep going.

Fill and Fold: Spread your spinach mixture evenly. Fold the overhanging phyllo over the filling, brushing with oil mixture. Layer remaining phyllo on top, brushing each sheet and tucking edges into the pan.

The Critical Step: Score the top lightly with a sharp knife into serving pieces. This prevents cracking later.

Step 3: The Perfect Bake

Start at 375°F for 20 minutes, then reduce to 350°F for 25-30 minutes until golden and crispy. The key is getting that initial high heat to start the phyllo crisping, then gentler heat to cook through without burning.

Why This Version Is Different

After studying recipes from Mediterranean Dish, Serious Eats, Dimitra’s Dishes, and others, here’s what makes this version special:

Ricotta Addition: Provides creaminess without overwhelming the feta
Fresh Herb Balance: Dill and parsley in perfect proportion
Proper Moisture Control: Technique ensures no soggy bottom
Forgiving Phyllo Method: Less fussy than traditional layer-by-layer brushing
Nutmeg Touch: The subtle warmth that distinguishes good from great

Pro Tips from My Recipe Research

Squeeze, then squeeze again: Whether using fresh or frozen spinach, moisture is the enemy
Room temperature eggs: They incorporate better and won’t shock your cooled filling
Quality matters: Block feta over pre-crumbled, fresh herbs over dried when possible
The overnight trick: Can be assembled and refrigerated overnight, then baked the next day

Serving and Storage

Serve warm or at room temperature. It’s excellent with a simple Greek salad, some good olive oil, and maybe a glass of crisp white wine.

Leftovers keep for 3 days refrigerated and actually reheat beautifully in a 350°F oven for 10-15 minutes.

This recipe serves 8-10 as a main dish with sides, or feeds a smaller crowd very generously. Perfect for your farm-fresh spinach and guaranteed to impress.