The first time I tried Spanakopita was at a Greek restaurant in Los Angeles and I was hooked. The thought of making it myself always intimidated me because…phyllo dough. I finally found a great instructional video on Dimitra’s Dishes YouTube channel where she walks you through the process. As a visual person I definitely recommend watching this video before you attempt to make Spanakopita. Dimitra’s family recipe included in the video is authentic and so good.
My Spanakopita recipe uses the basis of Dimitra’s recipe with some additions I have experimented with over the last few years. I love the added heat from red pepper flakes and including fresh parsley and parmesan brings a different layer of flavor.
This recipe has specific steps so I included as much detail as possible, and you can also check out the video link above for a visual guide. Make sure to remove your phyllo dough from the freezer a couple of hours ahead of makig this recipe so it has time to thaw.
Another option for this recipe is to cut the layered phyllo into strips and then fold the filling into triangles which makes great appetizer option. I will update this recipe once I give it a try!
Greek Spanakopita
Ingredients
- 1 package of phyllo dough (thawed)
- 1 lb. fresh spinach
- 1 cup chopped parsley
- 1/2 cup diced green onions (about 6 onions)
- 16 oz ricotta cheese (full fat)
- 1 lb. feta cheese (block not crumbled)
- 1 cup shredded parmesan
- 3 eggs
- 1 Tbsp. dried dill
- 1 tsp black pepper
- 1/2 tsp salt (add more to taste)
- 1-1/2 tsp red pepper flakes
- 1-3/4 cup olive oil
Directions
- Make sure your phyllo dough is removed from the freezer a couple hours before making to endure it has thawed. The Ricotta cheese should also be at room temperature.
- Preheat oven to 450 degrees
- Roughly chop spinach and parsley and add to large bowl.
- Dice green onions and add to bowl.
- Add ricotta cheese, parmesan, and use your hands to crumble the feta cheese into the bowl.
- Add dill, black pepper, red pepper flakes, salt and 1 cup of olive oil.
- Use your hands to mix everything together really well. Taste mixture to see if additional salt is needed.
- Add eggs and continue to mix with your hands.
- Coat a 13″ x 18″ baking sheet with olive oil and unwrap your phyllo dough.
- put 3-4 layers covering the entire pan. Brush or spread oil over the phyllo.
- Take three sheets at a time and place 1/2 on 1/2 off the baking sheet all the way around the edges and brush with oil.
- Add mixture to the middle of the pan and spread across the entire pan to the edges (see picture below).
- Fold the phyllo hanging off the sides over the mixture, coat with oil. Cover the top with 2-3 more layers of phyllo and tuck around all the edges, brush with oil.
- The last step is recommended by Dimitra, and really adds a wonderful crispy top layer: Take individual sheets of phyllo and crinkle them up, layering them across the entire surface, and you guessed it…brush with oil.
- IMPORTANT: use a sharp knife to precut the spanakopita into serving size rectangles BEFORE baking. If you try to cut after, the phyllo will crumble and create a giant mess. I have forgotten this step and it is not pretty.
- Put the pan in the oven, lower oven temperature to 350 and bake for one hour.
- Remove from oven when golden brown and let set for 15-20 minutes. This helps the filling set, similar to lasagna.
- Enjoy! Leftovers Tip: This dish also makes a great breakfast!
Let me know if you give Spanakopita a try and make sure to take a look at Dimitra’s video!