EASY SPANAKOPITA Recipe

I can never resist this Easy Spanakopita, with its crisp golden filo, creamy feta, vibrant spinach, and fresh herbs in every flaky slice. It is the kind of Greek spinach pie that disappears fast, whether I serve it to vegetarians or meat lovers.

I’m obsessed with easy spanakopita because it hits that salty, flaky, green-packed craving without trying too hard. I love the crackle of filo pastry against the creamy bite of feta cheese, especially when every slice shatters a little on the plate.

Messy in the best way. I’ve eaten this for lunch, dinner, straight-from-the-pan snacking, and I never get bored of it.

But that’s the thing with Greek spinach pie, it tastes bold and simple at the same time. And when I want something vegetarian that still feels properly satisfying, this is the one I keep coming back to.

Ingredients

• Spinach makes it feel fresh, green, and honestly a little healthier.
• Feta brings that salty, tangy bite you’ll want in every forkful.
• Ricotta or cottage cheese keeps the filling creamy without feeling too heavy.
• Eggs help hold everything together so slices don’t totally fall apart.
• Onion adds mellow sweetness and makes the whole kitchen smell amazing.
• Garlic gives it that cozy, savory kick.

  Basically, don’t skip it.

• Dill tastes bright and classic, like spanakopita actually should.
• Parsley adds freshness without stealing the show.
• Olive oil makes the filling richer and keeps it from tasting dry.
• Butter or oil on filo gives you those crispy, flaky layers.
• Filo pastry is the crunch factor, light, crackly, and a little messy.
• Salt and pepper wake everything up so it doesn’t taste flat.
• Nutmeg adds warmth in the background, if you’re into that.
• Plus lemon keeps the cheesy filling from feeling too rich.

Ingredient Quantities

• 1.5 pounds fresh spinach, washed and roughly chopped (or 1 pound frozen spinach, thawed and well drained)
• 8 ounces feta cheese, crumbled
• 1/2 cup ricotta cheese or 1/2 cup cottage cheese
• 2 large eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil for the filling
• 6 tablespoons melted butter or extra olive oil for brushing the filo
• 12 to 16 sheets filo pastry, thawed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch of ground nutmeg (optional)
• 1 tablespoon lemon juice or lemon zest (optional)

How to Make this

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish or similar.

2. If using fresh spinach, heat 3 tablespoons olive oil in a large skillet over medium heat, add the chopped spinach in batches and cook until wilted, about 2 to 4 minutes; if using frozen spinach, squeeze out all excess liquid and add to the skillet just to warm through.

3. In the same skillet, add the finely chopped onion and cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 30 seconds more; combine with the spinach and remove from heat to cool slightly.

4. In a large bowl, mix the crumbled feta, ricotta or cottage cheese, lightly beaten eggs, chopped dill, chopped parsley, salt, black pepper, optional nutmeg and optional lemon juice or zest; fold in the cooled spinach mixture and adjust seasoning to taste.

5. Unroll the filo sheets and keep them covered with a damp towel to prevent drying; brush the bottom and sides of the prepared baking dish with melted butter or olive oil.

6. Layer 6 to 8 filo sheets into the dish, brushing each sheet lightly with melted butter or oil as you go to create a crisp, golden base.

7. Spread the spinach and cheese filling evenly over the layered filo, then layer the remaining filo sheets on top, brushing each sheet with butter or oil, and tuck in any overhanging edges.

8. Using a sharp knife, score the top pastry into squares or triangles to allow steam to escape and make cutting easier after baking.

9. Bake in the preheated oven for 35 to 45 minutes, or until the filo is deep golden and crisp; remove from the oven and let rest for 10 to 15 minutes before cutting and serving.

10. Serve warm or at room temperature as an appetizer, side or main, and store leftovers covered in the refrigerator for up to 3 days.

Equipment Needed

1. Oven capable of 375°F (190°C)
2. 9×13 inch baking dish or similar size casserole dish
3. Large skillet or sauté pan
4. Large mixing bowl
5. Sharp chef knife
6. Cutting board
7. Pastry brush (for butter or oil)
8. Wooden spoon or heatproof spatula
9. Damp clean kitchen towel (to cover filo)

FAQ

EASY SPANAKOPITA Recipe Substitutions and Variations

• Spinach substitutions: Swiss chard (stems removed, wilted and chopped); kale (stems removed, finely chopped and sautéed); frozen chopped nettles or beet greens, well drained.
• Feta substitutions: Tangy goat cheese (chevre); ricotta salata or halloumi for a firmer, salty bite; crumbled queso fresco or a dairy free feta for vegan option.
• Ricotta/cottage cheese substitutions: Thick Greek yogurt (strain first for less moisture); silken tofu, blended until smooth for vegan option; mascarpone for a richer filling.
• Filo pastry substitutions: Puff pastry, cut and layered for a flakier crust; wonton or spring roll wrappers for individual bites; make quick phyllo-like sheets from very thinly rolled puff or yufka if available.

Pro Tips

1) Squeeze and salt the spinach early: after cooking or thawing, press the spinach in a fine-mesh sieve or wrap it in a clean kitchen towel and twist to remove as much liquid as you can. The drier the filling, the crisper the filo and the less likely the pastry will get soggy.

2) Make the filling ahead and chill: letting the spinach and cheese mixture rest in the fridge for at least 30 minutes firms it up and develops the flavors, making it easier to spread and resulting in a cleaner cut after baking.

3) Keep the filo sheets covered and work quickly: exposed filo dries out in seconds. Lay a damp kitchen towel over the stack and only uncover the sheet you are using. If a sheet tears, overlap a small piece to patch it instead of wasting sheets.

4) Brush generously but intelligently with fat: use melted butter or good olive oil on every sheet for deep golden color and flakiness, but brush more lightly on the top layers to avoid pooling. If you like a glossy finish, lightly brush again right after baking while the pastry is still warm.