Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 lb. spinach; 1 md. onion, chopped; 1/2 cup olive oil; 1 cup chopped spring onions; 1/2 cup chopped parsley; 2 tsp. chopped dill; fennel; 1/4 tsp. ground nutmeg; 1/2 cup mizithra; cottage cheese; 1 cup well-crumbled feta cheese; 1/4 cup finely grated kefalotiri; Parmesan cheese; 4 eggs, lightly beaten; Salt; Black pepper, freshly ground; 10 fillo pastry sheets; Butter, melted

Servings: persons

2-1/4 lb. spinach
1 md. onion, chopped
1/2 cup olive oil
1 cup chopped spring onions
1/2 cup chopped parsley
2 tsp. chopped dill
fennel
1/4 tsp. ground nutmeg
1/2 cup mizithra
cottage cheese
1 cup well-crumbled feta cheese
1/4 cup finely grated kefalotiri
Parmesan cheese
4 eggs, lightly beaten
Salt
Black pepper, freshly ground
10 fillo pastry sheets
Butter, melted

1
Wash spinach well and cut off any coarse stems.
2
Chop coarsely and put into a pan.
3
Cover and place over heat for 7-8 minutes, shaking pan now and then or turning spinach so that juices can run out freely.
4
Drain well in colander, pressing occasionally with a spoon.
5
Gently fry onion in oil for 10 minutes; add spring onion and fry for further 5 minutes.
6
Place drained spinach with onion-oil mixture in a large mixing bowl.
7
Add herbs, nutmeg, cheeses and eggs; stir to combine.
8
Check saltiness of mixture, then add salt and pepper to taste.
9
Brush a 25 x 30 cm.
10
(10 x 12 inch) baking dish with butter and line with a sheet of fillo pastry.
11
Top with another 4 sheets, brushing each with butter.
12
Spread filling in pastry-lined dish and top with remaining fillo, brushing each sheet again with butter.
13
Trim edges if necessary and tuck pastry in on all sides.
14
Brush top lightly with butter and score top layer of pastry lightly into squares using a sharp knife or razor blade.
15
Sprinkle a little cold water on top to prevent pastry curling up.
16
Bake at 180C (350F) for 45 minutes until puffed and golden brown.
17
Remove from oven and leave for 5 minutes before cutting into portions for serving.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-1/4 lb. spinach, 1 md. onion, chopped, 1/2 cup olive oil, 1 cup chopped spring onions, and more.

Yes, Spanakopita falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spanakopita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions