Classic Greek Spanakopita with Homemade Flaky Pastry
Sep 20
5 min read
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Classic Greek spanakopita is a savory pie made with layers of crisp phyllo pastry filled with spinach, feta cheese, onions, and fresh herbs. This beloved Mediterranean dish is rich in flavor and texture, perfect for sharing with family or friends. Homemade or high-quality store-bought pastry can be used for a flaky, golden finish. Serve warm or at room temperature.
Spanakopita is one of the most beloved savory pastries in Greek cuisine, comprised of delicate layers of flaky phyllo pastry enveloping a delectable filling of spinach, feta cheese, onions, and aromatic herbs. Traditionally served as a snack, lunch, or appetizer, spanakopita perfectly balances the earthy flavors of spinach with the creamy tang of feta. Making phyllo pastry at home yields an even more satisfying, crisp texture, but high-quality store-bought pastry can also be used for convenience. The filling can be personalized with the addition of dill and scallions, and a touch of nutmeg enhances the overall aroma. For best results, use fresh spinach and drain it thoroughly to prevent sogginess. The pastry is generously brushed with olive oil or melted butter between each layer to achieve a golden, crunchy exterior. Once assembled, spanakopita is baked until deeply golden brown and cut into squares or wedges. It is wonderful served warm or at room temperature and is ideal for gatherings or as a make-ahead lunch option.
Ingredients
- Fresh spinach — 500 grams, washed and chopped
- Feta cheese — 250 grams, crumbled
- Onion — 1 medium, finely chopped
- Scallions — 3, finely sliced
- Fresh dill — 2 tablespoons, chopped
- Olive oil — 120 ml (for both filling and brushing pastry)
- Eggs — 2, lightly beaten
- Salt — to taste
- Black pepper — to taste
- Nutmeg — 1/4 teaspoon (optional)
- Phyllo pastry sheets — 12 sheets (homemade or store-bought)
- Butter — 60 grams, melted (optional, for brushing)
Directions
1. Preheat oven to 180°C (350°F). Grease a baking dish with olive oil.
2. Heat 2 tablespoons olive oil in a pan and sauté onion and scallions until soft. Add chopped spinach and cook until wilted. Transfer to a colander and squeeze out excess liquid.
3. In a large bowl, combine spinach mixture with crumbled feta, chopped dill, nutmeg, salt, and pepper. Stir in beaten eggs to bind the filling.
4. Prepare phyllo pastry: Cover the sheets with a damp towel to prevent drying out.
5. Layer half the sheets in the baking dish, brushing each sheet with olive oil or melted butter as you go.
6. Spread the spinach and feta mixture evenly over the pastry base.
7. Layer the remaining phyllo sheets on top, again brushing each with oil or butter. Tuck in or trim excess pastry.
8. Score the top layers into squares or diamonds with a sharp knife.
9. Bake for 40-50 minutes until pastry is golden and crisp. Let cool slightly before cutting and serving.