Delicious spanakopita

Delicious spanakopita

Spanakopita is a delicious Greek dish made with spinach and feta cheese wrapped in flaky phyllo pastry. Here’s a classic spanakopita recipe to enjoy:


  • 1 pound (450g) fresh spinach, washed and chopped (you can also use frozen spinach, thawed and drained)

  • 1 cup crumbled feta cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh dill (optional but recommended)
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup melted butter or olive oil
  • 1 package (about 16 sheets) phyllo dough, thawed according to package instructions


  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and translucent.
  • Add the chopped spinach to the skillet and cook until wilted. If using fresh spinach, you may need to do this in batches. If using frozen spinach, make sure it is fully thawed and drained before adding it to the skillet.
  • Once the spinach is cooked, remove the skillet from heat and let it cool for a few minutes.
  • While the spinach mixture is cooling, add the crumbled feta cheese, chopped dill, chopped parsley, ground nutmeg, salt, and pepper. Mix everything together until well combined.
  • Brush a baking dish (usually 9×13 inches) with melted butter or olive oil.
  • Unwrap the phyllo dough and keep it covered with a damp cloth to prevent it from drying out.

  • Lay one sheet of phyllo dough in the baking dish, making sure it covers the bottom and hangs over the edges. Brush the sheet with melted butter or olive oil.
  • Repeat the process, layering and brushing each sheet with butter or oil until you have about half of the phyllo sheets used.
  • Spread the spinach and feta mixture evenly over the phyllo layers.
  • Continue layering the remaining phyllo sheets on top, brushing each layer with butter or oil.
  • Once you’ve used all the phyllo sheets, fold the overhanging edges over the top to create a neat and sealed top layer.
  • Brush the top with more melted butter or oil.
  • Using a sharp knife, cut the spanakopita into squares or diamond shapes.

  • Bake in the preheated oven for about 35-40 minutes or until the spanakopita turns golden and crispy.
  • Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious homemade spanakopita! It’s great as a side dish, appetizer, or even a light main course. Serve it warm or at room temperature.


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