Spanakopita
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
309 kcal
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Course
Main Course
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Cuisine
Greek
Spanakopita
Description
Spanakopita features a filling of thawed and well-drained spinach mixed with finely diced onion, crumbled feta, grated Parmesan, minced parsley, garlic, and eggs that help bind the filling. This mixture is spread between layers of phyllo dough brushed generously with olive oil to ensure a crisp, golden, and flaky crust after baking. The layered dough encases the filling, which bakes to a savory custard-like texture with pockets of tender spinach and distinct cheese flavors. The recipe calls for cutting the baked pastry partially before baking to create serving portions while preserving the layered structure.
The savory and slightly tangy notes from the feta and Parmesan balance the mild spinach. The use of fresh herbs and red pepper flakes adds depth and subtle warmth. Baked at a low temperature for one hour, the dish achieves a crisp top layer and a cooked-through filling without overbrowning.
Spanakopita makes for a hearty appetizer, side dish, or light main course. It pairs well with fresh salads or as part of a Mediterranean-inspired meal. Leftovers can be stored refrigerated and reheated in the oven to restore the crispness of the phyllo crust.
For best results, the phyllo dough should be thawed completely and kept covered to prevent drying out. Thoroughly draining the spinach is essential to avoid sogginess. Baking at 325°F encourages even cooking of the filling while maintaining a flaky crust.
Ingredients
Dough
- 16 ounces phyllo dough
- 1 cup olive oil
Filling
- 20 ounces spinach thawed and drained, frozen, chopped
- 1 yellow onion finely diced
- 12 ounces feta cheese crumbled
- 1 bunch parsley minced, fresh
- 1 ½ cups Parmesan Cheese grated
- ½ teaspoon kosher salt
- 3 cloves garlic minced
- 3 large egg
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Instructions
- Preheat oven to 325°F and brush the bottom and sides of a 9x13-inch baking pan with olive oil.
- Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out. If dough is a lot longer than your baking dish, cut off the end so you don't have a lot of excess dough.
- Place two pieces of dough in the bottom of the pan and brush them liberally with olive oil. Repeat this layering process until just 8 sheets of dough remain.
- Combine the filling ingredients in a large mixing bowl then spread the mixture out on top of the dough in the pan.
- Add the rest of the dough, brushing with olive oil every two layers as before, brushing the top layer with olive oil and adding a few drops of water to the top.
- Use a large sharp knife to cut through the top layer of dough (but not all the way to the bottom) in whatever size you want the end pieces to be.
- Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve.
Notes
- Thaw frozen phyllo dough in the refrigerator for at least 12 hours before use to ensure proper texture.
- Drain the thawed spinach thoroughly, preferably using cheesecloth, to remove excess moisture and prevent a soggy filling.
- The prepared spanakopita can be assembled up to one day in advance and kept refrigerated before baking.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven at 350°F until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309 | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 851mg | 35% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6230IU | 125% |
| Vitamin C | 10mg | 11% |
| Calcium | 369mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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