Hey foodies! If you’ve ever tasted Spanakopita, you know it’s a game-changer—crispy, buttery phyllo dough hugging a savory spinach and herb filling. It’s a staple at Greek Easter celebrations, but honestly? It’s too good to save for just once a year! Today, I’m walking you through my foolproof recipe that’ll have you feeling like a Mediterranean grandma (in the best way possible).
Plus, I’ve got a special treat for you at the end—my Sip & Savor e-book packed with more drool-worthy recipes! ✨ But first, let’s get into this golden, flaky masterpiece.
Why You’ll Love This Spanakopita
✅ Crispy, buttery layers of phyllo perfection
✅ Packed with fresh herbs and spinach for maximum flavor
✅ Great for meal prep—tastes just as good reheated
✅ Impressive but easy—perfect for brunch, parties, or a cozy night in
Grocery List (Serves 4)
Here’s everything you’ll need:
For the Filling:
- 1 lb (450g) fresh spinach (or 10 oz frozen, thawed & drained)
- 1 bunch scallions (about 6), finely chopped
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ cup fresh dill, chopped
- ½ cup fresh parsley, chopped
- 7 oz (200g) feta cheese, crumbled
- 2 eggs, lightly beaten
- ¼ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg (trust me, it’s a game-changer!)
For the Phyllo Layers:
- 1 pack (16 oz) phyllo dough, thawed
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup olive oil
Equipment:
- 9×13 baking dish
- Pastry brush
- Sharp knife
- Mixing bowls
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⏳ Prep & Cook Time
- Prep: 20 mins
- Cook: 40 mins
- Total: 1 hour
Step-by-Step Instructions
Step 1: Prep the Spinach Filling
- Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add onions, scallions, and garlic. Cook until soft (about 3-4 mins).
- Wilt the spinach: Add fresh spinach in batches, stirring until wilted. If using frozen, squeeze out ALL excess water (this is key to avoid soggy pie!).
- Season & mix: Remove from heat. Stir in dill, parsley, salt, pepper, and nutmeg. Let cool slightly.
- Add cheese & eggs: Fold in crumbled feta and beaten eggs. Set aside.
Step 2: Layer the Phyllo Like a Pro
- Prep the dough: Unroll phyllo sheets and cover with a damp towel to prevent drying.
- Butter the dish: Brush baking dish with melted butter.
- Layer the base: Place 1 phyllo sheet in the dish, brush with butter, repeat 5-6 times (this creates a sturdy base).
- Add filling: Spread spinach mixture evenly over the phyllo.
- Top layers: Cover with 5-6 more phyllo sheets, buttering each layer.
- Crispy finish: Brush the top generously with butter. Tuck in any overhanging edges.
Step 3: Bake to Golden Perfection
- Score the top: Cut diagonal lines (don’t cut all the way through) to make serving easier.
- Bake at 350°F (175°C) for 40 mins or until golden and crisp.
- Cool slightly before slicing—this helps the layers set.
Serving Suggestions
- With a side: Greek salad, tzatziki, or roasted lemon potatoes.
- Perfect for: Brunch, potlucks, or a light dinner with wine.
Pro Tips & Notes
✔ Phyllo hack: Work quickly and keep it covered—it dries out fast!
✔ Make ahead: Assemble, refrigerate overnight, then bake fresh.
✔ Veggie swap: Add sautéed leeks or kale for extra depth.
✔ Storage: Keeps well in the fridge for 3 days. Reheat in the oven for best crispiness.
Nutritional Info (Per Serving)
- Calories: ~380 kcal
- Carbs: 28g
- Protein: 12g
- Fat: 25g
(Approximate values—varies based on ingredients used.)
Ready to Level Up Your Cooking Game?
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Did you make this Spanakopita? Tag me on Instagram @—I’d love to see your flaky masterpieces!
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Happy cooking, babes!
