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Irresistible Savory Spanakopita

This scrumptious Greek pastry filled with spinach and feta is the perfect comfort food that feels fancy yet is simple to make.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Greek
Calories: 230
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 4 cups fresh spinach, washed and roughly chopped or about 1 cup if using frozen
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup feta cheese, crumbled
  • 1/2 cup ricotta cheese for added creaminess
  • 1/4 cup fresh dill, chopped or 1 teaspoon of dried dill if in a pinch
  • to taste salt and pepper
Pastry Ingredients
  • 1 package thawed phyllo pastry don't worry if it's a little wrinkled; it adds character
  • 2 tablespoons olive oil
  • 1 egg beaten for the golden, shiny finish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Throw in the fresh spinach and cook until wilted. If using frozen spinach, squeeze out any excess water.
  5. In a bowl, combine the sautéed spinach mixture with feta, ricotta, dill, and season with salt and pepper.
Assembly and Baking
  1. Lay out a sheet of phyllo pastry on a clean surface and brush lightly with the beaten egg. Layer another sheet on top and repeat until you have about 5 layers.
  2. Place a generous scoop of the spinach mixture at one end of the pastry. Fold over the sides and roll it up tightly.
  3. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper. Brush the top with any remaining egg.
  4. Bake for 25 to 30 minutes, or until golden brown.

Notes

Keep phyllo pastry covered with a damp towel while working. You can prepare and freeze these for later use.