Spanakopita Recipe

If there’s one dish that brings the spirit of the Mediterranean into our kitchen, it’s our beloved Spanakopita. A delightful feast of golden, flaky phyllo pastry filled with a vibrant mixture of fresh spinach and tangy feta cheese, this recipe isn’t just delicious—it’s a journey back to family gatherings, filled with laughter and shared stories. Whether you’re bringing this to a potluck or enjoying it on a cozy evening in, these savory triangles are destined to become a favorite. There’s something magical about the combination of crisp, buttery layers and the hearty, flavorful filling that makes every bite an unforgettable experience. Let’s bring joy into your kitchen with this heartwarming Spanakopita recipe.

Recipe Summary

• Prep Time: 30 mins
• Cook Time: 25 mins
• Total Time: 55 mins
• Servings: 24 triangles
• Skill Level: Intermediate

Ingredients

• 1/2 pound fresh spinach, washed and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 egg, beaten
• 1 roll of phyllo pastry (about 20 sheets)
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, sauté the onions until translucent. Add garlic and cook for another minute.
3. Add chopped spinach to the skillet and cook until it wilts. Remove from heat and let cool slightly.
4. In a large bowl, mix the cooked spinach mixture with feta, Parmesan, parsley, dill, nutmeg, salt, pepper, and beaten egg.
5. On a clean surface, lay out one sheet of phyllo pastry. Brush with melted butter, then place another sheet on top and brush again to ensure the pastry is well coated.
6. Cut the phyllo stack into 3 long strips. Place a heaping tablespoon of spinach filling at the end of each strip.
7. Fold the corner of the strip over the filling to form a triangle. Continue folding the strip in triangles, maintaining a triangular shape.
8. Place the triangles on the prepared baking sheet and brush the tops with more melted butter.
9. Bake for about 20-25 minutes, or until the phyllo is golden and crisp.
10. Allow to cool slightly before serving. Enjoy your homemade Spanakopita!

Helpful Tips

• If you’re short on time, you can use frozen spinach. Just be sure to thaw and squeeze out excess moisture before mixing with other ingredients.
• For a dairy-free version, substitute feta and Parmesan with tofu or a dairy-free cheese alternative.

Storage Instructions

Store leftover Spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10 minutes.

Pairings

• Serve your Spanakopita with a side of Greek salad for a complete meal.
• Complement with a glass of refreshing iced tea or a crisp white wine.

At Zynahz, we believe in the power of food to bring families together, sparking creativity and joy in our daily lives. We hope this Spanakopita recipe fills your home with warmth and delicious memories. We’d love to see your creations—share your results with us on social media, and don’t forget to tag Zynahz! Invite your friends and family into our culinary community by sharing this recipe. Stay inspired and discover more delightful recipes by following Zynahz and signing up for our newsletter. Here’s to many delicious moments ahead!