Authentic Greek Spanakopita Recipe

Instructions

1. Prepare the filling. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 3 minutes. Stir in green onions and garlic, cooking another minute.

2. Cook the spinach. Add the spinach and cook until wilted and most of the liquid evaporates. Remove from heat and let cool slightly.

3. Mix the filling. In a large bowl, combine the cooled spinach mixture, parsley, dill, feta, eggs, salt, and pepper. Mix until everything is evenly distributed.

4. Assemble the spanakopita. Brush your baking dish with melted butter or oil. Lay down one sheet of phyllo dough, brush lightly with butter, and repeat with 5–6 sheets.

5. Add the filling. Spread the spinach and feta mixture evenly over the layered phyllo.

6. Top with more phyllo. Layer the remaining sheets on top, brushing each with butter. Tuck in the edges neatly and brush the top layer generously.

7. Score the top. Using a sharp knife, lightly cut the top layers into squares or diamond shapes (this helps prevent cracking while baking).

8. Bake. Place in a preheated oven at 350°F (175°C) and bake for 35–40 minutes, or until golden brown and crisp.

9. Cool and serve. Let the spanakopita cool for 10 minutes before slicing and serving warm.

Tips or Serving Suggestions

• Don’t skip the butter or oil between layers — it’s what makes the crust beautifully crisp.

• Use a mix of feta and ricotta for a creamier texture.

• Serve with a fresh Greek salad or tzatziki sauce for a full Mediterranean meal.

• Leftovers taste great cold or reheated in the oven for a few minutes.

Crispy, cheesy, and packed with fresh herbs, this Authentic Greek Spanakopita captures the heart of Greek cuisine — simple ingredients transformed into something truly extraordinary!