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.
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!
Why you will love this Spanakopita recipe…
Garlic & Citrus Zest Spanakopita
Equipment
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
- ⅓ cup salted butter
- ⅓ 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.
- 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.
- Place the butter and olive oil into a pan and heat on medium until the butter melts.
- 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.
- Spread the spinach filling evenly over the phyllo layers.
- Layer 8-10 more sheets of phyllo on top of the filling, brushing each one generously with the butter-oil mixture.
- 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.
Nutrition
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 🧑🍳
Storage Suggestions
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.
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