This Spanakopita recipe will be added to our weeknight favourites, and we hope it’ll be on yours too! It’s so easy to make, only requires a few ingredients and is guaranteed to make your tastebuds happy. Picture the golden layers of flaky phyllo dough wrapped around a filling of spinach and creamy feta, yumm! This is Spanakopita, a Greek dish that has become popular around the world, for very good reasons.
How to make this Spanakopita recipe
Making Spanakopita could not be easier with a couple of foolproof ingredients:
- Phyllo Dough: The base of Spanakopita are its flaky layers. While traditional phyllo dough is the go-to, you can experiment with puff pastry for a unique twist.
- Olive Oil: A gentle brushing of olive oil make this recipe rich in healthy fats. If you prefer, you can use melted butter for a different flavor.
- Spinach: We use frozen spinach for ease and convenience, but you can use fresh one instead. Just make sure to sauté it to get rid of excess water.
- Feta cheese: Feta cheese infuses this dish with a savoury flavor. We use authentic, greek feta, but you can use plant based alternatives.
- Seasoning: To keep it simple, we’ve narrowed this recipe down to the key spices: salt, pepper and nutmeg. You can add garlic and onion powder, or add them fresh after cooking them in a pan
We’re making this dish in it’s classical, casserole form. But you can easily fold the dough into triangles, squares or rolls. Other shapes usually require less filling, so you might need to adapt the quantities or dough and filling slightly. Once baked, they make for a great snack or appetizer to share with friends.
Still deciding? You might also like this 5 minute spinach pesto, this easy eggplant parmesan or a french tomato mustard tart?
Can Spanakopita be frozen?
Yes, Spanakopita is freezer-friendly. Once baked and cooled, you can freeze it in an airtight container. When you’re ready to enjoy it, reheat in the oven until it’s warm and crispy again.
Easy Spanakopita Recipe
Ingredients
- 10 sheet Phyllo dough (about 200g pack)
- Olive oil
Filling
- 700 g frozen spinach, thawed and strained from excess liquid (3 cups)
- 300 g feta cheese (10 oz)
- 4 eggs
- 1 tsp nutmeg
- salt and pepper to taste
Instructions
- Prepare the spinach-feta filling: In a food processor, add spinach, feta and eggs and seasoning. Blend until the mixture is combined
- Prepare the bottom layer: The bottom consists of 5 phyllo dough sheets. Brush the bottom of your mould with a bit of oil and place your first sheet inside. Brush the sheet with a bit of olive oil (about 1 tsb), then place the next sheet on top, and brush it again with oil. Repeat for all 5 sheets.If the sheets are larger than your mould, just let them go up the sides, you can later fold them in.
- Add the filling and top layer: Evenly spread the spinach filling on top, and your in any dough edges if necessary. Cover with a phyllo dough sheet, brush with a bit of oil and repeat for the remaining 4 sheets. Brush the last sheet with oil, making sure there are no dry edges left to it gets nice and crispy.
- Bake: Pre-heat the oven to 180°C (356°F) and bake it for 35-40 minutes. One it's golden, cover it with foil to avoid it from burning. Enjoy!
