How to Make Spanakopita

Ingredients

• 2 pounds fresh spinach
• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 1/2 cup fresh dill
• 1/4 cup parsley
• pinch nutmeg
• 8 ounces feta cheese
• 4 ounces ricotta
• 3 eggs
• 1 stick butter
• 16 phyllo sheets

Step by step

1. Sauté spinach with onion and garlic until dry

   Wash 2 pounds fresh spinach thoroughly and chop roughly. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 large diced onion and cook until soft, about 5 minutes. Add 3 minced garlic cloves, cook 1 minute more. Add spinach in batches, wilting each addition before adding more. Cook until all liquid evaporates, about 10 minutes.

2. Season filling and let cool to room temperature

   Remove from heat and stir in 1/2 cup chopped fresh dill, 1/4 cup chopped parsley, salt, pepper, and a pinch of nutmeg. Transfer to a large bowl and let cool completely. This step prevents the phyllo from getting soggy.

3. Fold cheese and eggs into cooled spinach

   Once cooled, crumble in 8 ounces feta cheese and 4 ounces ricotta. Beat 3 eggs and fold them into the mixture. Taste and adjust seasoning — it should be well-seasoned since phyllo is bland.

4. Heat oven and ready phyllo sheets

   Preheat oven to 375°F. Melt 1 stick butter. Remove phyllo from package and cover with damp towel to prevent drying. Brush a 9x13 inch baking dish with butter.

5. Build base with eight buttered phyllo layers

   Place one phyllo sheet in pan, letting excess hang over edges. Brush with butter. Repeat with 7 more sheets, brushing each with butter. Don't worry if sheets tear — just patch them together.

6. Spread filling and cap with remaining phyllo

   Spread spinach mixture evenly over phyllo base. Layer remaining 8 phyllo sheets on top, brushing each with butter. Trim excess phyllo, leaving 1 inch overhang. Tuck edges down into pan.

7. Score pastry and bake until golden

   Using sharp knife, score top phyllo into squares or diamonds, cutting only through top few layers. Brush top generously with remaining butter. Bake 45-50 minutes until golden brown and crispy.

8. Rest briefly, then cut and serve

   Let cool 10 minutes before cutting along scored lines. Spanakopita is best served warm but also excellent at room temperature.

Tips

• Squeeze spinach in clean kitchen towel to remove every bit of moisture — soggy filling ruins phyllo
• Keep phyllo covered with damp towel while working to prevent brittle, unusable sheets
• Don't skip butter between every single phyllo layer — this creates the flaky texture
• Score before baking to prevent phyllo from shattering when you cut it
• Frozen phyllo works fine but thaw completely in refrigerator overnight first

Variations

• Individual triangles: Cut phyllo sheets in half lengthwise. Place filling at bottom, fold into triangles. Perfect for parties.
• Leek spanakopita: Replace half the spinach with cleaned, chopped leeks. Sauté until very soft before adding spinach.
• Dairy-free version: Omit cheeses and add extra herbs, pine nuts, and a splash of lemon juice for richness.