Food

Spanakopita

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If there’s one dish that perfectly captures the essence of Greek cuisine, it’s Spanakopita—a savory spinach pastry with a delicious filling of spinach, onions, leeks, dill and feta cheese, wrapped in layers of phyllo dough. 

This iconic dish can be served as an appetizer, snack or main course. Filled with a blend of spinach, feta cheese and fresh herbs, it’s a satisfying and healthy vegetarian option that’s delicious and easy to prepare.

In this recipe, we’ll walk you through how to make an authentic Spanakopita that’s packed with flavor, using simple ingredients from the local store. Whether you’re hosting a dinner party or just want to enjoy a Mediterranean-inspired meal at home, this recipe is sure to impress.

Spanakopita

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Prep Time:30 minutes
Cook Time:45 minutes
Course: Appetizer, Main
Cuisine: Greek
Servings: 8 servings
Calories: 250kcal

Ingredients

  • 16 ounces frozen spinach, thawed and drained
  • 1 cup feta cheese, crumbled
  • 1 cup cottage cheese
  • 4 tablespoons butter, melted
  • 1 bunch green onions, chopped
  • 1 tablespoon dill, chopped
  • 2 eggs, beaten
  • 1 pound phyllo pastry
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter. Ensure the oven is properly preheated before starting to assemble the spanakopita.
  • In a large mixing bowl, combine the thawed spinach, feta cheese, cottage cheese, green onions, dill, eggs, salt, and pepper, mixing thoroughly to ensure even distribution of flavors.
  • Brush a sheet of phyllo pastry with melted butter and lay it in the prepared baking dish. Repeat this step with half of the phyllo sheets, making sure to layer each one.
  • Spread the spinach and cheese mixture evenly over the layered phyllo sheets in the baking dish, using a spatula to smooth out the surface.
  • Layer the remaining phyllo sheets over the filling, brushing each one with melted butter, and tuck in the edges. This helps create a golden, flaky crust.
  • Using a sharp knife, cut through the top layers of phyllo to score the pieces into serving sizes, being careful not to cut through the filling.
  • Bake in the preheated oven for 45 minutes, or until the pastry is golden brown and crisp. Allow it to cool for a few minutes before serving.

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