Traditional Spanakopita Recipe (The Heart of Greek Cooking)
This old-fashioned spanakopita recipe stays true to the roots of Greek cooking, using a harmonious blend of fresh spinach, tangy feta cheese, and aromatic herbs like dill and parsley. The filling is encased in layers of delicate phyllo dough, which, when baked, becomes beautifully golden and flaky. The recipe is designed to bring out the authentic flavors of Greece, with each bite offering a perfect balance of textures and tastes.
- 1 pound frozen spinach (thawed and well-drained)
- 10 ounces feta cheese (crumbled)
- 1 cup ricotta cheese
- 1/2 cup Greek yogurt
- 3 large eggs (beaten)
- 4 scallions (finely chopped)
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh dill (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound phyllo dough (thawed)
- 1 cup clarified butter (melted)
- Preheat the Oven
Set your oven to 350°F (175°C) to ensure it’s fully heated by the time you’re ready to bake.
- Prepare the Spinach
Thaw the frozen spinach completely and squeeze out as much moisture as possible. This step is crucial to avoid a soggy filling.
- Mix the Filling
In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, and Greek yogurt. Stir until smooth.
Add the beaten eggs and mix until fully incorporated.
Stir in the finely chopped scallions, olive oil, dill, parsley, nutmeg, salt, and pepper. Mix until everything is evenly distributed.
Finally, fold in the drained spinach until the mixture is well-combined.
- Prepare the Phyllo Dough
Carefully unwrap and unroll the phyllo dough. Keep it covered with a damp towel to prevent it from drying out as you work.
Brush the bottom of a 9x13-inch (23x33 cm) baking dish with a little of the melted clarified butter.
- Layer the Phyllo Dough
Place a sheet of phyllo dough into the baking dish and brush it lightly with clarified butter. Repeat this process, layering and buttering each sheet until you’ve used about half of the phyllo.
If necessary, trim the phyllo to fit the baking dish, but make sure to leave a bit of overhang around the edges.
- Add the Filling
Evenly spread the spinach and cheese mixture over the layered phyllo dough.
- Top with Phyllo Dough
Continue layering the remaining phyllo sheets on top of the filling, brushing each one with clarified butter.
Once all the sheets are layered, tuck in the overhanging edges to seal the pie.
- Score the Pie
Use a sharp knife to score the top layers of phyllo into squares or diamonds, cutting almost through to the filling. This will make it easier to cut and serve after baking.
- Bake the Spanakopita
Pour the remaining clarified butter evenly over the top of the scored pie.
Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the phyllo is golden brown and crispy.
- Let It Rest
Allow the spanakopita to rest for 10-15 minutes after removing it from the oven. This helps the filling to set slightly, making it easier to cut and serve.
- Serve
Carefully cut along the scored lines and serve the spanakopita warm. It’s perfect as a main dish, side dish, or appetizer. Enjoy the flaky, flavorful layers of this Greek pie!
- If your phyllo dough becomes dry or brittle, lightly cover it with a damp kitchen towel while working to keep it pliable.
- Ensure the spinach is thoroughly drained to prevent excess moisture from making the filling watery.
- If you don't have clarified butter, you can use melted unsalted butter. Just be sure to brush it generously to achieve a golden, crisp texture.
- When layering phyllo, it’s okay if some sheets overlap the edges of the baking dish. Tuck them in before baking to create a neat edge.
Have Fun Baking!