Spanakopita

Garlic & Citrus Zest Spanakopita

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Updated

This classic Greek spanakopita is amped up with some garlic butter and lemon zest for a little citrus kick. They are crispy, buttery, and packed full of spinach goodness.
Rate this recipe!

This spanakopita is the classic Greek dish you know and love with a simple twist that will make your mouth water!

Spanakopita is a dish created in Greece but you can also find similar dishes in Turkey and Bosnia and Herzegovina. It consists of sheets of phyllo pastry placed one on top of the other and brushed with butter to create flaky, melt-in-the-mouth layers.

This spanakopita is the classic Greek dish

The base and top are made up of multiple layers of golden, buttery phyllo that sandwich a tasty filling of sautéed onion, spinach, garlic, and feta cheese.

In our version, we have added garlic to the butter that you use to brush the pastry for extra flavor. We’ve also added some lemon zest to the filling for a citrusy kick. This is not a dish that you’ll forget in a hurry!

The base and top are made up of multiple layers of golden, buttery phyllo

Why you will love this Spanakopita recipe…

  • Crispy layers- The buttery, crisp phyllo is out of this world!
  • Easy to make- The process is very simple with just a few steps to execute a delicious dish.
  • Simple ingredients- Spanakopita might taste exotic but it’s made from basic ingredients that are easy to find in the shops.
  • Perfect for entertaining- Serve triangular portions to start off a meal with a burst of flavor
  • Tasty way to eat veggies- It’s the kind of dish that tastes unhealthy while being packed with healthy spinach.
Why you will love this Spanakopita recipe

Garlic & Citrus Zest Spanakopita

This classic Greek spanakopita is amped up with some garlic butter and lemon zest for a little citrus kick. They are crispy, buttery, and packed full of spinach goodness.
Rate this recipe!
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Course Appetizer
Cuisine Greek
Servings 8
Calories 365 kcal

Ingredients
  

Filling:

  • 1 lb fresh spinach, washed, dried, and roughly chopped
  • 1 medium onion, finely diced
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • ¼ cup fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • Zest of 1 lemon (or orange for a sweeter note)
  • 8 oz feta cheese, crumbled
  • 2 eggs, lightly beaten
  • Salt and pepper to taste

Phyllo Layers:

  • 1 package (16 oz) phyllo dough, thawed
  • cup salted butter
  • cup olive oil
  • 1 clove garlic, minced

Instructions
 

Ingredients

  • In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté the onion and green onions until soft, about 3-4 minutes. Add the garlic and cook for 1 more minute.
  • Toss in the spinach and cook until wilted, stirring occasionally. Remove from heat and let it cool slightly.
    Spanakopita Recipe Instruction - combine the cooked spinach mixture
  • In a large bowl, combine the cooked spinach mixture, dill, parsley, lemon (or orange) zest, feta, eggs, and a pinch of salt and pepper. Mix until well combined.
    Spanakopita Recipe Instruction - combine the cooked spinach mixture
  • Place the butter and olive oil into a pan and heat on medium until the butter melts.
    Spanakopita Recipe Instruction -add the butter
  • Add the minced garlic and saute until fragrant. Set aside.
  • Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with a bit of the butter-oil mixture.
  • Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out.
  • Place one sheet of phyllo in the greased dish and lightly brush it with the garlic-infused butter-oil mixture. Repeat with 8 more sheets, brushing each layer.
    Spanakopita Recipe Instruction -Prepare the Phyllo Dough
  • Spread the spinach filling evenly over the phyllo layers.
    Spanakopita Recipe Instruction -Spread the spinach filling
  • Layer 8-10 more sheets of phyllo on top of the filling, brushing each one generously with the butter-oil mixture.
    Spanakopita Recipe Instruction -layer phyllo on top of the filling
  • Using a sharp knife, score the top layer into squares or diamonds.
  • Bake for 40-45 minutes, or until the top is golden brown and crispy.
    Spanakopita Recipe Instruction -Bake for 40-45 minutes

Nutrition

Calories 365kcal (18%)Carbohydrates 24g (8%)Protein 10g (20%)Fat 26g (40%)Saturated Fat 11g (69%)Polyunsaturated Fat 2gMonounsaturated Fat 11gTrans Fat 0.3gCholesterol 86mg (29%)Sodium 618mg (27%)Potassium 419mg (12%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 5930IU (119%)Vitamin C 20mg (24%)Calcium 218mg (22%)Iron 3mg (17%)
Keyword Spanakopita
Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

This spanakopita can be served warm or at room temperature. They make a great appetizer when served with a side of tzatziki, or you can serve larger portions as a main.

Pair it with hummus & pita, chicken skewers, Greek salad, or grilled lamb chops for a complete and satisfying Mediterranean-inspired meal.

Expert Tips 🧑‍🍳

  • Thaw frozen spinach in advance. Thawing and squeezing out the extra liquid before cooking the spinach is key to ensuring that your spanakopita doesn’t get soggy.
  • Extra crispy. Let the spanakopita rest for 10 minutes before slicing for the crispiest result.
  • Add some orange zest. This can be added to the butter mixture or the filling for extra flavor.
  • Try individual portions. Slice the phyllo into strips, fill them, and then fold them into triangles before baking until golden.
This spanakopita can be served warm or at room temperature.

Storage Suggestions

  • To store- Allow the spanakopita to cool before transferring the leftovers to an airtight container. Store in the refrigerator for up to 5 days.
  • To reheat- Spanakopita can be served at room temperature but reheating can help it crisp up again. Place it on a baking tray and place in a 350°F oven for 5-10 minutes or until warmed through.

Spanakopita FAQs

What do you eat with spanakopita?

This dish can be served on its own as an appetizer but you can also serve it alongside a Greek salad or dips like hummus or tzatziki.

What is spanakopita in English?

Translated in English, spanakopita means spinach pie.

Is puff pastry the same as phyllo dough?

No, phyllo and puff pastry are very different and can’t be substituted for each other. Puff pastry is much thicker and has butter incorporated into the dough itself, which forms flaky layers as it is baked. Phyllo is much thinner and needs to be brushed with butter and layered sheet by sheet to create a flaky, layered texture.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.