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Spanakopita announces itself by sound—the phyllo pastry crackling and shattering as you bite into it, releasing steam and the aroma of dill-scented spinach and creamy feta. These layers of paper-thin phyllo aren't just a wrapper; they're the whole experience, each sheet brushed with olive oil and baked until impossibly crispy. The filling—wilted spinach, three types of cheese, garlic, and herbs—is straightforward but honest. This is the Greek pastry that appears at celebrations and family tables alike: sophisticated enough for guests, humble enough that it's still home cooking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and green onions, and cook until soft and translucent.
Add the minced garlic and cook for another minute.
Add the chopped spinach and cook until wilted (if using fresh spinach) or until any excess water has evaporated (if using frozen spinach).
Remove from heat and let the spinach mixture cool slightly.
In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, chopped dill, beaten eggs, salt, and pepper. Mix well to combine.
Preheat your oven to 180°C (350°F).
Lightly grease a 9x13 inch baking dish with olive oil.
Lay one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the phyllo sheet lightly with olive oil.
Repeat with half of the phyllo sheets, brushing each sheet with olive oil before adding the next.
Spread the spinach and cheese filling evenly over the layered phyllo sheets in the baking dish.
Cover the filling with the remaining phyllo sheets, brushing each sheet with olive oil as you layer them.
Fold the overhanging edges of the phyllo dough over the top, brushing with olive oil to seal.
Using a sharp knife, score the top layer of phyllo into squares or diamonds.
Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.
Let the spanakopita cool for a few minutes before cutting and serving.
Phyllo is delicate and dries out quickly. Keep unused sheets covered with a damp kitchen towel. If you're working slowly, re-dampen the towel every few minutes. Broken pieces still work fine—just layer them and brush with oil.
You can, but the ricotta and Parmesan add creaminess and a different flavor dimension. If using only feta, the spanakopita will be more salty and tangy. Mixing cheeses is more forgiving.
Brush each sheet generously with olive oil—don't be shy. The oil is what creates that golden, shattering crust. Bake at the right temperature (350°F) so the exterior crisps without the filling burning.
Yes, you can assemble it the day before and refrigerate. Bake it straight from the fridge, adding 5-10 minutes to the baking time. You can also freeze unbaked spanakopita for up to 3 months.
Scoring helps define clean portions and lets steam escape during baking. Make your score lines after assembly but before baking, cutting only through the top few layers of phyllo.