Name: Spanakopita
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 10 ounces frozen spinach; 0.5 cups feta cheese; 1 cup Ricotta Cheese; 1 egg; 0.5 tsp kosher salt; 1 package phyllo dough; 0.5 cup unsalted butter

Spanakopita is a fun lunch, snack or dinner choice for your family because little kids can hold the individual servings in their hands and they are easy to eat. Spanakopita is a savory Greek pastry comprised of flaky phyllo dough filled with spinach and feta cheese. The phyllo can be homemade, but it’s a time intensive process that is unnecessary since you can purchase quality prepared phyllo in the freezer section of your grocery. Whether you’re making this dish in Athens, Georgia or Athens, Greece, your family will definitely love you for it!

Appetizers

35 m

Greek

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March 17, 2026

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From the Cook

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Spanakopita

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Ingredients

Warning0 allergens identified

Spanakopita

10 ounces frozen spinachthawed and drained well

½ cups feta cheese

1 cup Ricotta Cheeseyou can use either part skim or whole milk ricotta

1 eggwhisked

½ tsp kosher salt

1 package phyllo doughdefrosted

½ cup unsalted buttermelted

Instructions

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Instructions

Preheat oven to 375 degrees.

Place the first 5 ingredients into a bowl and mix.

Gently place one sheet of phyllo on a work surface and brush gently with melted butter (while you work, make sure the remaining phyllo dough is covered with a damp towel because it dries out quickly).

Place another sheet of phyllo on top and brush with more butter.

Add a third sheet of phyllo to the top of the stack, giving you a total of 3 layers (no need to brush the top with butter).

Cut the buttered stack into 3 lengthwise strips (each about 12 inches long and 3 inches wide).

Take one strip and put 1 tbsp of filling near the corner nearest to you, then fold corner over to form a triangle.

Continue folding over, like a flag, keeping a triangle shape.

Place the stuffed triangles, seam side down, onto a silpat or parchment paper lined baking sheet and lightly brush the tops with butter.

Bake for 20 minutes, or until golden brown.

Cool and serve.

Nutrition

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Tips & Tricks (5)

Thaw and Dry Your Phyllo 🧊
Remove phyllo from the freezer 2-3 hours before use and let it thaw completely at room temperature to prevent cracking. Pat each sheet dry with a paper towel before brushing with melted butter to ensure maximum crispness.
Squeeze Out Spinach Moisture 💧
After thawing frozen spinach, place it in a fine-mesh strainer and press firmly with the back of a spoon to remove excess water. This prevents a soggy filling and ensures crispy layers throughout your spanakopita.
Butter Every Layer Generously 🧈
Don't skimp on brushing melted unsalted butter between each phyllo sheet—this creates the signature flaky, golden texture. Use a pastry brush and apply butter to all four corners and edges for even browning.
Mix Cheeses for Balanced Flavor 🧀
Combine ricotta and feta in a 1:1 or 2:1 ratio, with ricotta adding creaminess and feta providing sharp saltiness. Add the egg as a binder and season conservatively with salt since feta is already quite salty.
Chill Before Baking 🕐
Refrigerate your assembled spanakopita for at least 30 minutes before baking to help the phyllo hold its shape and prevent the filling from leaking. This also allows the butter to resolidify for superior crispness in the oven.