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How to Make Spanakopita

Name: How to Make Spanakopita
Yield: 6
Ingredients: 2 pounds fresh spinach; 2 tablespoons olive oil; 1 large onion; 3 garlic cloves; 1/2 cup fresh dill; 1/4 cup parsley; pinch nutmeg; 8 ounces feta cheese; 4 ounces ricotta; 3 eggs; 1 stick butter; 16 phyllo sheets

Spanakopita is Greece's iconic spinach pie wrapped in crispy phyllo pastry. The key is squeezing every drop of moisture from your spinach, building thin phyllo layers with butter, and baking until golden. Fresh spinach works better than frozen, and don't skip the dill — it makes the filling sing.

Total time: 1 hr 15 min
Hands-on: 30 min
Serves: 6
Difficulty: Medium

Ingredients

2 pounds fresh spinach
2 tablespoons olive oil
1 large onion
3 garlic cloves
1/2 cup fresh dill
1/4 cup parsley
pinch nutmeg
8 ounces feta cheese
4 ounces ricotta
3 eggs
1 stick butter
16 phyllo sheets

Step by step

Prepare the spinach filling. Wash 2 pounds fresh spinach thoroughly and chop roughly. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 large diced onion and cook until soft, about 5 minutes. Add 3 minced garlic cloves, cook 1 minute more. Add spinach in batches, wilting each addition before adding more. Cook until all liquid evaporates, about 10 minutes.
Season and cool the filling. Remove from heat and stir in 1/2 cup chopped fresh dill, 1/4 cup chopped parsley, salt, pepper, and a pinch of nutmeg. Transfer to a large bowl and let cool completely. This step prevents the phyllo from getting soggy.
Add cheese and eggs. Once cooled, crumble in 8 ounces feta cheese and 4 ounces ricotta. Beat 3 eggs and fold them into the mixture. Taste and adjust seasoning — it should be well-seasoned since phyllo is bland.
Prepare phyllo and pan. Preheat oven to 375°F. Melt 1 stick butter. Remove phyllo from package and cover with damp towel to prevent drying. Brush a 9x13 inch baking dish with butter.
Layer bottom phyllo sheets. Place one phyllo sheet in pan, letting excess hang over edges. Brush with butter. Repeat with 7 more sheets, brushing each with butter. Don't worry if sheets tear — just patch them together.
Add filling and top layers. Spread spinach mixture evenly over phyllo base. Layer remaining 8 phyllo sheets on top, brushing each with butter. Trim excess phyllo, leaving 1 inch overhang. Tuck edges down into pan.
Score and bake. Using sharp knife, score top phyllo into squares or diamonds, cutting only through top few layers. Brush top generously with remaining butter. Bake 45-50 minutes until golden brown and crispy.
Cool and serve. Let cool 10 minutes before cutting along scored lines. Spanakopita is best served warm but also excellent at room temperature.

Tips & troubleshooting

Squeeze spinach in clean kitchen towel to remove every bit of moisture — soggy filling ruins phyllo
Keep phyllo covered with damp towel while working to prevent brittle, unusable sheets
Don't skip butter between every single phyllo layer — this creates the flaky texture
Score before baking to prevent phyllo from shattering when you cut it
Frozen phyllo works fine but thaw completely in refrigerator overnight first

Variations

Individual triangles. Cut phyllo sheets in half lengthwise. Place filling at bottom, fold into triangles. Perfect for parties.
Leek spanakopita. Replace half the spinach with cleaned, chopped leeks. Sauté until very soft before adding spinach.
Dairy-free version. Omit cheeses and add extra herbs, pine nuts, and a splash of lemon juice for richness.

Questions

Can I use frozen spinach instead of fresh?: Yes, use 20 ounces frozen spinach, thawed and squeezed completely dry. Fresh gives better texture but frozen works when pressed for time.
How do I prevent soggy phyllo?: The filling must be completely cool and dry before assembly. Any heat or moisture will make phyllo gummy instead of crispy.
Can I make spanakopita ahead?: Assemble completely, cover tightly, and refrigerate up to 2 days before baking. Add 10 minutes to baking time if going straight from fridge to oven.
What if my phyllo tears?: Patch tears with pieces from other sheets and brush with butter. Small tears won't affect the final result.
How do I store leftovers?: Refrigerate up to 3 days. Reheat in 350°F oven for 10 minutes to restore crispness — microwave makes it soggy.