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Spanakopita, the Greek pastry of dreams, is crispy on the outside, cheesy on the inside, and totally worth the effort. Whether you fold it into perfect little triangles or go the lazy 9x13 pan route, it’s always a crowd-pleaser.

Spanakopita

Spanakopita

Spanakopita: Crispy, Cheesy, Spinach-Filled Goodness

Steal This Recipe
Spanakopita, the Greek pastry of dreams, is crispy on the outside, cheesy on the inside, and totally worth the effort. Whether you fold it into perfect little triangles or go the lazy 9×13 pan route, it’s always a crowd-pleaser.

Software (a.k.a. Ingredients)

  • 1/4 cup + 3 tablespoons olive oil divided
  • 1 medium sweet yellow onion diced
  • 1 bunch green onions chopped
  • 1 tablespoon minced fresh garlic
  • 3 10-ounce packages fresh spinach
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons ricotta cheese
  • 8 ounces feta cheese crumbled
  • 4 eggs lightly beaten
  • 1 16-ounce box phyllo dough
  • 3 sticks butter browned and clarified

Procedure (a.k.a. The Magic)

  1. Preheat and Prep
  2. Preheat your oven to 350°F. Stretch, hydrate, and mentally prepare to tackle the phyllo dough—this stuff waits for no one.
  3. Cook the Spinach
  4. In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add one bag of spinach at a time and cook it down. Repeat with each batch, adding a bit more oil as needed. Once all the spinach is cooked, transfer it to a fine wire strainer, let it cool, and press out as much liquid as possible. Seriously, wring it out like it owes you money.
  5. Sauté the Onion Mixture
  6. In the same pan, heat the remaining olive oil over medium heat. Add the onions and cook until soft and aromatic. Stir in the spinach, dill, and a sprinkle of flour. Cook for about 10 minutes until most of the moisture is absorbed. Remove from heat and mix in the feta, ricotta, eggs, salt, and pepper. Your filling is ready to roll—literally.
  7. Phyllo Time (Cue the Dramatic Music)
  8. Separate one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and press them together like they’re long-lost friends. Cut the phyllo stack into long, 3-inch-wide strips. Pro tip: Keep the rest of the phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out faster than your patience.
  9. Fold Like a Pro
  10. Take one strip of phyllo and place a heaping tablespoon of filling near the bottom. Fold the bottom-right corner up to the left edge to form a triangle. Keep folding the triangle upwards, alternating edges like you’re making a tiny pastry football. Repeat until all the filling is used or you run out of phyllo—whichever comes first.
  11. Butter Up and Bake
  12. Place your beautiful phyllo triangles on a baking sheet and brush with more melted butter (because we don’t skimp on flavor here). If you’re feeling extra fancy, top with an egg wash for added shine. Bake for 25–30 minutes if fresh, or 45–60 minutes if you froze them ahead of time. Pull them out when they’re golden brown and smelling like a Greek bakery.

Notes

Feeling lazy? Skip the triangles and layer the filling and phyllo in a 9×13 pan. Call it “deconstructed” for bonus points.
Serve warm and watch them disappear faster than you can say “opa!”
Get ready for crispy, cheesy perfection with every bite. Whether you’re making this for a party or just a Wednesday dinner, spanakopita is always a win! 🥳
Spanakopita, the Greek pastry of dreams, is crispy on the outside, cheesy on the inside, and totally worth the effort. Whether you fold it into perfect little triangles or go the lazy 9x13 pan route, it’s always a crowd-pleaser.
Spanakopita, the Greek pastry of dreams, is crispy on the outside, cheesy on the inside, and totally worth the effort. Whether you fold it into perfect little triangles or go the lazy 9x13 pan route, it’s always a crowd-pleaser.
Spanakopita, the Greek pastry of dreams, is crispy on the outside, cheesy on the inside, and totally worth the effort. Whether you fold it into perfect little triangles or go the lazy 9x13 pan route, it’s always a crowd-pleaser.
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