Spanakopita

Shatteringly crisp, buttery phyllo layers wrapped around a bright, herb-flecked spinach and feta filling with sweet onion and a hint of peppery warmth.

Ingredients

• 1 lb (450g) frozen chopped spinach, thawed
• 8 oz (225g) feta cheese, crumbled
• 1 medium yellow onion, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 2 large eggs
• 10 oz (285g) phyllo dough (about 18–20 sheets), thawed per package directions
• 10 tbsp unsalted butter (140g), melted (or 2/3 cup olive oil)
• 2 tbsp olive oil (for sautéing)
• 2 cloves garlic, minced (pantry staple)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional but excellent)
• 1 tbsp sesame seeds (optional, for topping)

Method

• 1

  Step 1: Prep the oven and pan

  Heat oven to **375°F / 190°C**. Lightly brush a **9x13-inch (23x33cm)** baking dish with melted butter (or oil).

• 2

  Step 2: Squeeze the spinach very dry

  Put thawed spinach in a clean kitchen towel and wring hard over the sink until no more liquid comes out.

• 3

  Step 3: Sauté the onion until sweet

  Heat **2 tbsp olive oil** in a skillet over medium heat. Add onion and cook **6–8 minutes** until soft and lightly golden. Add garlic and cook **30 seconds** until fragrant. Cool for **5 minutes**.

• 4

  Step 4: Make the filling

  In a large bowl, combine spinach, sautéed onion/garlic, feta, parsley, dill, eggs, **1/2 tsp salt**, pepper, and nutmeg (if using). Mix until evenly combined. Taste and adjust pepper/salt (remember feta is salty).

• 5

  Step 5: Layer the phyllo (base)

  Unroll phyllo and keep it covered with a slightly damp towel so it doesn’t dry out.

• 6

  Step 6: Add filling, then top layers

  Spread filling evenly in the dish, pressing gently to level.

• 7

  Step 7: Score before baking

  Using a sharp knife, score the top through the phyllo into **8 squares** (or smaller pieces), cutting about halfway down (don’t cut all the way through).

• 8

  Step 8: Bake until deeply golden and crisp

  Bake **40–50 minutes**, rotating once halfway, until the top is **deep golden brown** and crisp. If it’s browning too fast, loosely tent with foil for the last 10 minutes.

• 9

  Step 9: Rest, then slice

  Cool **15–20 minutes** (this helps it set). Cut along the score marks and serve warm.

Tips

• **Phyllo handling**: Keep unused sheets covered with a damp towel. If a sheet tears, just patch it—phyllo is forgiving once layered.
• **Butter vs olive oil**: Butter gives classic rich flavor and shatter-crisp layers; olive oil is delicious and a bit lighter. A 50/50 mix also works well.
• **Make-ahead**: Assemble, cover tightly, and refrigerate up to **24 hours** before baking (add 5–10 minutes bake time). You can also freeze unbaked, well-wrapped, up to **2 months** (bake from frozen at 375°F/190°C for about **60–70 minutes**).
• **Serving ideas**: Great with a simple Greek-style salad, lemon wedges, or a bowl of tomato soup for a cozy meal.
• **Leftovers**: Refrigerate up to **4 days**. Reheat in a **350°F / 175°C** oven for **10–15 minutes** to re-crisp (microwave will soften the phyllo).

Nutrition (per serving, estimate)