Phyllo dough sounds scary. It’s not.
Spanakopita is buttery, crispy, salty, and packed with tangy feta and tender spinach. Make it as a pie or individual triangles. Either way, you get golden layers that shatter when you bite in. Your Greek aunt just nodded in approval.
Makes 12 triangles or one 9×13 pie.
Step-by-Step Instructions
Prep Spinach
If using fresh spinach, wilt in a hot pan for 1-2 minutes. Squeeze out ALL liquid.
If frozen, thaw and squeeze dry. Wet spinach = soggy spanakopita.
Make Filling
In a bowl, mix spinach, feta, ricotta (if using), green onions, dill, and eggs.
Season with salt, pepper, and a pinch of nutmeg.
Prep Phyllo
Unroll phyllo. Cover with a damp towel (it dries out fast).
Work quickly but calmly.
Assemble Triangles
Lay one phyllo sheet on a work surface. Brush with melted butter.
Top with another sheet. Brush again.
Cut into 3-inch wide strips. Place a spoonful of filling at one end.
Fold into triangles like a flag.
Bake
Place on a baking sheet. Brush tops with butter.
Bake at 375°F (190°C) for 20-25 minutes, until golden and crispy.
Summary
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Yield: 12 triangles
Difficulty: Medium (but worth it)
Storage Notes
Freeze Unbaked:
Assemble triangles, freeze on a tray, then transfer to a bag. Bake from frozen at 375°F for 30-35 minutes.
Refrigerate Baked:
Store in an airtight container for up to 3 days. Reheat in oven or air fryer at 350°F for 5-8 minutes. Microwave kills the crunch.
Phyllo Pro Tip:
- Leftover phyllo? Brush with butter, cut into strips, bake for homemade “fillo chips.”
