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Crispy Spanakopita Recipe Easy Homemade Flaky Phyllo Spinach Filling

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A quick and easy recipe for crispy spanakopita with flaky phyllo layers and a creamy spinach and feta filling, perfect for a comforting snack or elegant appetizer.

Ingredients

Scale
  • 1 package phyllo dough (about 16 oz / 450 g), thawed
  • 1 lb fresh spinach (450 g), washed and roughly chopped
  • 8 oz feta cheese (225 g), crumbled
  • ½ cup ricotta cheese (120 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • ½ cup unsalted butter (115 g), melted
  • 2 large eggs, lightly beaten
  • 1 tsp fresh lemon zest
  • 2 tbsp fresh dill or parsley, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Add the garlic and cook for another minute until fragrant.
  2. Add the chopped spinach in batches, stirring until fully wilted and excess moisture evaporates, about 6-8 minutes. Season with salt and pepper. Remove from heat and transfer to a colander or fine mesh sieve to drain for 10 minutes, pressing gently to remove as much liquid as possible.
  3. In a large bowl, combine the drained spinach mixture with crumbled feta, ricotta, beaten eggs, lemon zest, and chopped dill or parsley if using. Taste and adjust seasoning.
  4. Preheat the oven to 350°F (175°C) and brush a 9×13 inch baking dish lightly with melted butter.
  5. Carefully unroll the phyllo sheets on a clean, dry surface. Cover with a slightly damp kitchen towel to prevent drying out, working with one sheet at a time.
  6. Place one sheet of phyllo in the baking dish, brushing it generously with melted butter. Repeat layering 6-8 sheets, buttering each one. Spread half of the spinach filling evenly over the phyllo base.
  7. Add another 6-8 phyllo sheets on top, buttering each one, then spread the remaining filling. Finish with a final 6-8 phyllo sheets, buttering every layer.
  8. Using a sharp knife, lightly score the top layers of phyllo into squares or triangles.
  9. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp and the filling is set but still moist.
  10. Let the spanakopita rest for about 10 minutes before cutting completely along the scored lines to help the filling settle.

Notes

Keep phyllo dough covered with a damp towel to prevent drying out. Brush each phyllo layer generously with melted butter for crispiness. Drain spinach thoroughly to avoid soggy filling. Score the top before baking for even cooking and easier serving. Let spanakopita rest before cutting to prevent filling from oozing out. If edges brown too quickly, cover loosely with foil halfway through baking.

Nutrition

Keywords: spanakopita, spinach pie, phyllo dough, feta cheese, Greek appetizer, crispy spanakopita, homemade spanakopita, flaky phyllo, vegetarian

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