I’ve perfected spanakopita that combines protein-rich feta with iron-packed spinach wrapped in impossibly crispy phyllo pastry. This Mediterranean masterpiece takes just 20 minutes to prep and satisfies hunger better than typical lunch options, making it ideal for dinner parties or grab-and-go meals. The secret lies in properly draining the spinach mixture and generously brushing phyllo layers with olive oil for that golden-brown perfection. Stick around to discover the exact techniques that’ll transform your kitchen into a Greek taverna.
Why You Will Love This At Lunchtime (or Dinner)
While most lunch options leave you reaching for another snack an hour later, this spanakopita delivers the kind of satisfying substance that’ll keep you fueled through your afternoon meetings. The combination of protein-rich feta cheese and iron-packed spinach creates a nutritional powerhouse wrapped in crispy phyllo pastry. I’ve found it works brilliantly whether you’re hosting a dinner party or need something grab-and-go for busy weekdays. The flaky layers provide textural interest while the herb-infused filling offers Mediterranean flavors that transport you straight to a Greek taverna—minus the plane ticket and jet lag, naturally. Best of all, it packs beautifully in insulated containers with an ice pack, making it an ideal no-reheat lunch option that maintains its delicious flavors and textures.
Recipe for the Best Spanakopita
There’s something absolutely magical about the flaky, golden layers of phyllo pastry wrapped around a rich, savory filling of spinach and feta cheese. This spanakopita recipe takes about 20 minutes to prep and bakes in just 10-25 minutes, depending on your preferred presentation style, making it perfect for both weeknight dinners and impressive entertaining.
What sets this spanakopita apart is its flexibility – you can make it as an elegant casserole dish for family gatherings or roll individual portions on a cookie sheet for party appetizers. The combination of fresh herbs like dill and parsley with creamy feta cheese creates that authentic Greek flavor we all crave. At the same time, the crispy phyllo exterior provides the perfect textural contrast.
The beauty of this recipe lies in its simplicity. We’re talking about wilting some spinach and onions, mixing them with cheese and herbs, then wrapping everything in delicate phyllo pastry. Even if you’ve never worked with phyllo before, this forgiving recipe will have you feeling like a Mediterranean cooking master. For those looking to incorporate more nutritious options into their routine, this spanakopita works wonderfully as part of meal prep strategies, where you can batch-cook portions on weekends for convenient weekday lunches.
Ingredients:
- 2 (7-ounce) bags spinach
- 1 sweet onion
- 3 tablespoons dill weed
- 1/2 tablespoon parsley
- 1/4 teaspoon oregano
- 1 1/2-2 cups feta cheese
- 1 (8-ounce) package phyllo pastry sheets
- 1/2 cup olive oil
- 1/2 tablespoon parsley (for topping)
- 1 tablespoon parmesan cheese
Equipment/Tools:
- Large pot
- Strainer
- Large mixing bowl
- Casserole dish or cookie sheet
- Pastry brush
- Measuring cups and spoons
Instructions:
Start by boiling the spinach (2 bags) and onion (1 sweet onion) in a large pot over medium-high heat until everything becomes soft and completely wilted. Then, remove the pot from the heat and strain thoroughly to remove excess water. In a large bowl, combine the feta cheese (1 1/2-2 cups), dill weed (3 tablespoons), parsley (1/2 tablespoon), and oregano (1/4 teaspoon), mixing well before adding the drained spinach and onion mixture. Blend everything until evenly distributed. For a casserole presentation, lay two layers of phyllo pastry sheets at the bottom of your casserole dish and brush lightly with olive oil from your 1/2 cup reserve, then spoon the spinach and feta mixture into the dish until full and cover with two more phyllo sheets, either wrapping the extra edges on top for a decorative presentation or simply cutting them off for a cleaner look.
Brush the top with additional olive oil and bake in a preheated 350°F oven for 20-25 minutes, or until the phyllo turns golden brown. For individual cookie sheet portions, lay out one sheet of phyllo dough and place about 1 cup of the mixture in the center of the left-hand side, creating a pile that’s longer than it is wide and about an inch and a half to two inches tall, then roll it to the right, tucking the extruding top and bottom portions to the inside as you continue rolling.
Brush each roll with olive oil to ensure crispy browning, and bake at 350 degrees for 10-15 minutes, or until golden. Once either version is finished baking, sprinkle with the remaining parsley (1/2 tablespoon) and grated parmesan cheese (1 tablespoon) while still warm.
Nutrition Information:
- High in calcium from feta and Parmesan cheese
- Rich in iron and vitamins from spinach
- Contains healthy fats from olive oil
- Moderate carbohydrates from phyllo pastry
- Good source of protein from cheese
Tips:
The key to perfect spanakopita is making sure your spinach mixture is well-drained – nobody wants soggy pastry. When working with phyllo, keep unused sheets covered with a damp towel to prevent them from drying out and cracking. Don’t worry if your phyllo tears a bit; it happens to everyone and usually won’t show in the final result. You can substitute frozen spinach for fresh if that’s what you have on hand; make sure to thaw and drain it thoroughly. If you’re feeling adventurous, try adding a pinch of nutmeg to the filling or experiment with different cheese combinations like ricotta mixed with the feta for an even creamier texture.
Cooking Steps
Now that we’ve gathered our ingredients, let’s tackle the cooking steps that’ll transform these simple components into spanakopita magic. I’ll walk you through boiling the spinach and onions until they’re perfectly wilted, mixing that tangy feta with aromatic herbs, and mastering the art of layering delicate phyllo sheets with just the right amount of olive oil. Trust me, once you nail the technique of adding your spinach mixture and baking until golden brown, you’ll understand why this recipe earned its “best ever” title.
Step 1. Boil Spinach and Onions
Since we’re dealing with fresh spinach that needs to surrender its stubborn leaves, I’ll start by bringing a large pot of water to a rolling boil over medium-high heat. I’ll toss in my spinach bags along with the sweet onion, letting them dance together until everything becomes soft and wonderfully wilted. The spinach will dramatically shrink—don’t panic, that’s normal! Once they’re tender and cooperative, I’ll remove the pot from the heat and strain everything thoroughly. This step’s essential because nobody wants soggy spanakopita. The goal is perfectly cooked vegetables ready for their starring role.
Step 2. Mix Cheese and Herbs
While my drained spinach and onions cool down, I’ll grab a large bowl and create the heart of this spanakopita—the creamy, herb-packed filling that’ll make everyone forget they’re eating vegetables. I start by crumbling 1½ to 2 cups of feta cheese into the bowl, letting those salty, tangy chunks set the foundation. Next comes the aromatic trio: 3 tablespoons of dill weed (the star herb here), ½ tablespoon of fresh parsley, and ¼ teaspoon of oregano. I mix these first, then fold in my cooled spinach mixture, blending until everything’s perfectly combined and fragrant.
Step 3. Layer Phyllo With Oil
With my fragrant filling ready to go, I carefully unroll the phyllo pastry sheets—these paper-thin layers that’ll transform into golden, crispy perfection if I treat them right. I place two sheets at the bottom of my casserole dish, then brush them lightly with olive oil. Think of it as giving your phyllo a spa treatment—just enough moisture to keep it happy without making it soggy. The oil creates those gorgeous, flaky layers we’re after. I’m building the foundation for spanakopita magic, one delicate sheet at a time. Patience here pays off beautifully.
Step 4. Add Spinach Mixture
Now that my phyllo foundation is perfectly oiled and ready, I spoon that gorgeous spinach and feta mixture right into the center of my prepared dish. I’m generous here—this isn’t the time to be stingy with the good stuff! The mixture should fill the dish evenly, creating a luscious green layer that’s about an inch thick. Don’t worry if it looks like a lot; phyllo’s got your back. I spread it gently with the back of my spoon, making sure those delicious chunks of feta are distributed throughout. Perfect spinach-to-cheese ratio in every bite!
Step 4. Bake Until Golden Brown
The magic happens in that 350-degree oven where my spanakopita transforms from pale pastry layers into golden, crispy perfection. For casserole dishes, I bake 20-25 minutes until the phyllo develops that gorgeous amber hue. Individual rolls need just 10-15 minutes—they’re smaller, so they crisp faster. I watch through the oven window like it’s my favorite TV show because nobody wants burnt phyllo (trust me, it’s tragic). When that golden-brown color appears, I pull them out and immediately sprinkle fresh parsley and grated parmesan while they’re still hot. The cheese melts slightly, creating an irresistible finishing touch.
Best Spanakopita Ever!!!
Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil over medium-high heat. Add the spinach and sweet onion, cooking until soft and wilted. Remove from heat and strain thoroughly to remove excess water.
- In a large mixing bowl, combine the crumbled feta cheese, dill weed, parsley, and oregano. Mix well, then fold in the drained spinach and onion mixture until evenly distributed.
- Lay 2 sheets of phyllo pastry in the bottom of a casserole dish, brushing lightly with olive oil. Repeat for additional layers as needed.
- Spoon the spinach and feta mixture into the prepared dish, spreading it evenly. Cover with 2 more layers of phyllo, brushing the top with olive oil.
- Preheat the oven to 350°F (175°C). Bake for 20-25 minutes until the phyllo is golden brown. For individual portions, bake for 10-15 minutes.
- Once baked, sprinkle with remaining parsley and grated parmesan while still warm. Let cool slightly before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
Although making spanakopita might seem straightforward, I’ve learned a few tricks over the years that’ll save you from soggy bottoms and phyllo disasters. First, squeeze that spinach mixture like your life depends on it—excess moisture is spanakopita’s worst enemy. Keep unused phyllo covered with a damp towel; it dries faster than my sense of humor. Please don’t skimp on olive oil between layers, but don’t drown them either. Score the top before baking to prevent phyllo explosions. Finally, let it rest for five minutes after baking—patience prevents burns and preserves your masterpiece’s structural integrity. When serving spanakopita to relatives, ensure it’s clearly labeled with ingredients like spinach, feta, and phyllo dough.
Pairings
Perfect spanakopita deserves equally perfect companions, and I’ve discovered some absolutely divine pairings that’ll make your taste buds sing Greek folk songs. Crisp white wines like Assyrtiko cut through that rich feta beautifully, while a robust Greek salad with tomatoes and olives creates textural harmony. I’m partial to serving mine alongside creamy tzatziki—because who doesn’t love more Mediterranean magic? For heartier appetites, grilled lamb or chicken souvlaki transforms this into a proper feast. Don’t overlook warm pita bread for scooping up any escaped filling. Trust me, these combinations turn simple spanakopita into an unforgettable Greek adventure.
Summing it up
After countless layers of buttery phyllo and more spinach-feta combinations than I care to count, I can confidently say this spanakopita recipe delivers everything you’d want from Greece’s most beloved pastry. Whether you choose the elegant casserole presentation or opt for individual rolls, you’ll get that perfect contrast between crispy, golden phyllo and creamy, herb-laden filling. The dill really makes the difference here – don’t skimp on it. Sure, working with phyllo can feel intimidating at first, but once you embrace the inevitable tears and wrinkles, you’ll wonder why you waited so long to try this Greek masterpiece. For those looking to expand their repertoire of comforting vegetarian dishes, consider exploring hearty casseroles that celebrate seasonal vegetables and provide that same satisfying, family-friendly appeal.
