Spanakopita
Spanakopita is a warm, crispy hug wrapped in layers of golden, buttery phyllo dough. Inside, you'll discover a savory blend of fresh spinach, creamy feta, and aromatic herbs baked until perfectly crisp. Each bite balances flaky textures with a comforting, rich filling, making it perfect as a snack, appetizer, or even a satisfying meal. It’s a beloved Greek classic that tastes homemade and feels like tradition—no matter where you're from.
Ingredients:
The Crust:
- 1 cup salted butter
- ¼ cup olive oil
- 6 dried bay leaves
- ½ pound phyllo dough, must be defrosted by refrigerator
Pie Filling:
- 3 tbsp olive oil
- 1 red onion, diced
- 1 shallot, diced
- 8 garlic cloves, minced
- Juice and zest of 1 lemon
- 2 pounds fresh baby spinach, roughly chopped stems removed
- 6 sprigs fresh dill, chipped
- 3 sprigs oregano, chopped
- 3 sprigs thyme, chopped
- 2 cups (12 ounces) crumbled feta cheese
- 7 large eggs, lightly beaten
Directions:
First lets make the pie filling.
Heat olive oil in pan, once it shimmers, add the onions and cook until they are translucent.
Add the shallots and cook, stirring often - after 2-3 minutes add the garlic, after a few seconds add the lemon juice and zest.
Add spinach in batches - once each batch (hand full) is wilted add a new batch, until all of the spinach is added and cooked down.
Add herbs and feta, until well combined and remove from heat.
Once filling has cooled as not piping hot, add eggs - mix well and set aside.
Preparing Crust:
Heat butter and olive oil and bay leaves in small saucepan over medium heat; once butter is melted reduce the heat to a simmer and cook for 5 mins.
Remove from heat and let bay leaves steep for 5-10 mins.
*Phyllo dough dries very quick and needs constant moisture. DO NOT skip these steps*
Remove phyllo dough sheets from plastic wrapper, unroll and cover with parchment paper
Drape a few MOIST (not wet) paper towels over the parchment paper covering the entire exposed surface of the dough.
Make sure each time a phyllo dough sheet is removed, the paper towel/parchment sheet is replaced immediately.
Assemble & Bake:
Carefully peel 1 sheet of phyllo dough and place in 9x13 baking dish, position on long side of the pan with about 3 inches hanging over the edge of the pan. Repeat 5 more times, so there are a total of 6 sheets covering the pan with 3 inches hanging over the pan and slightly overlapping each other.
With pastry brush, gently dab melted butter all over the phyllo dough including the overhang.
Repeat steps above with 6 additional sheets (this will make a total of 12 sheets), brush again with butter.
Spoon the pie filling into the crust making sure it is even and filled into the corners.
Fold phyllo dough overhang up and onto the filling.
Beginning with the long sides and finishing with short sides.
Place 1 sheet lengthwise over top and brush with butter.
Repeat for a total of 8 sheets on top.
Bake for 30 to 45 minutes in a 375 preheated oven, making sure the top is crispy and golden-brown.
Serve and enjoy!
