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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Spanakopita

Serves 8 Difficulty 3/5 Ingredients 16 Steps 12
Spanakopita

Ingredients

  • 900 g (2 lbs) fresh spinach or 580 g (20 oz) frozen, thawed, and drained spinach
  • 1 large onion, finely chopped
  • ¼ cup extra-virgin olive oil
  • 1 cup chopped scallions
  • ½ cup minced fresh parsley
  • 1 tbsp minced fresh dill
  • ¼ tsp freshly ground nutmeg
  • 1 tbsp lemon juice
  • ¾ cup crumbled feta cheese
  • ¾ cup small curd cottage cheese
  • ¼ cup freshly grated parmesan cheese
  • 4 eggs, beaten
  • 12–20 sheets phyllo pastry
  • ⅔ cup clarified butter
  • ¼ tsp freshly-ground black pepper
  • ½ tsp salt (or to taste)

Steps

  1. Preheat oven to 180°C (350°F).
  2. Wash spinach. Remove large stems. Chop. Steam over boiling water 2 min until wilted and reduced. Drain, pressing out liquid with back of spoon.
  3. Heat oil in large skillet. Add onion. Cook over medium heat until slightly tender.
  4. Add scallions. Cook until limp. Remove from heat. Stir in parsley, dill, nutmeg, salt and pepper.
  5. Add cheeses, spinach and lemon juice to skillet. Mix. Add eggs. Mix gently.
  6. Brush 9x12-inch baking dish with some of the butter.
  7. Lay phyllo sheet across bottom, covering entire surface, edges folded up sides. Brush with butter. Layer more sheets, brushing each, to about 8 sheets.
  8. Spread half the spinach filling over phyllo. Smooth evenly with rubber spatula.
  9. Cover with 5–8 phyllo sheets, brushing each with butter. Spread remaining filling. Smooth.
  10. Cover with 5–8 phyllo sheets, brushing with butter. Roll up overhanging phyllo. Crumble broken bits on top. Drizzle remaining clarified butter over top.
  11. Bake on medium rack 45 min until puffed and golden.
  12. Sit 10 min before cutting. Serve.

Notes from the original

  • You can double or triple this recipe and make 2 huge baking dishes. This is just as fabulous as a leftover.
  • Instead of phyllo pastry, you can use pizza dough purchased from the supermarket dairy section as a quick and delicious alternative.

Source. Adapted from “Cookbook:Spanakopita” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Spanokopita cropped.jpg by Stu Spivack, CC BY-SA 2.0, via Wikimedia. Resized; otherwise unchanged.