Description

Indulge in the delightful flavors of Greece with this Best-Ever Spanakopita recipe. This savory pastry features layers of flaky phyllo dough encasing a rich filling of spinach, feta cheese, and aromatic herbs. Whether served as an appetizer or a main dish, its golden-brown exterior and flavorful interior will impress your guests at any gathering. With easy-to-follow instructions and simple ingredients, you can create this Mediterranean classic right in your own kitchen. Perfect for parties or casual meals, Best-Ever Spanakopita is sure to become a family favorite.

Ingredients

Scale

2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 scallions, thinly sliced
2 cloves garlic, finely chopped
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (optional)
Kosher salt
Freshly ground black pepper
1 c. crumbled feta (about 6 oz.)
1/4 c. chopped fresh dill
1 tsp. freshly grated lemon zest
Pinch of grated fresh nutmeg (optional)
10 (17"-x-12") sheets frozen phyllo, thawed
Extra-virgin olive oil, for brushing

Instructions

Prepare the filling by combining drained spinach with olive oil, onion, scallions, garlic, oregano, red pepper flakes (if desired), salt, black pepper, feta cheese, dill, lemon zest, and nutmeg (if using).
Preheat oven to 375°F (190°C). Lay one sheet of phyllo on a clean surface and brush lightly with olive oil. Repeat for five layers.
Spoon filling along one edge of phyllo and roll tightly into a log shape. Place seam-side down on a greased baking sheet and brush the top with olive oil.
Bake for 30 minutes until golden brown. Allow cooling slightly before slicing.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 piece (80g)
Calories: 200
Sugar: 1g
Sodium: 350mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg

Keywords: Ensure phyllo sheets are completely thawed to avoid tearing. Squeeze excess moisture from spinach for a crispier pastry. Feel free to add spices like nutmeg or extra herbs for additional flavor.