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 Vegetarian Spanakopita Greece : How to Cook a   Greece – Spanakopita – Detailed Recipe & Cooking Method.

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Introduction to Spanakopita: Spanakopita is a delicious and iconic Greek dish that combines the flavors of spinach, feta cheese, onions, and aromatic herbs, all encased in delicate layers of flaky phyllo dough. This savory pastry is a popular appetizer or snack in Greek cuisine, loved for its satisfying combination of textures and flavors. Whether served as a finger food at parties or enjoyed as a main course with a side salad, Spanakopita is sure to delight your taste buds with its savory and comforting taste.

Recipe for Spanakopita:


  • 1 pound (450g) fresh or frozen spinach, chopped (thawed and well-drained if using frozen)
  • 1 cup crumbled feta cheese
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 package of phyllo dough, thawed according to package instructions
  • 1/2 cup melted butter or olive oil for brushing


  1. Prepare the Filling:
    • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
    • Add the chopped spinach to the skillet and cook until wilted. If using frozen spinach, make sure it’s well-drained and excess water is squeezed out.
    • Remove the skillet from heat and let the mixture cool slightly.
    • In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, chopped dill, chopped parsley, salt, and pepper. Mix well to evenly distribute the ingredients.
  2. Assemble the Spanakopita:
    • Preheat your oven according to the phyllo dough package instructions.
    • Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
    • Take one sheet of phyllo dough and brush it lightly with melted butter or olive oil. Place another sheet on top and repeat the process until you have about 5-6 layers.
    • Spoon a portion of the spinach-feta filling onto one end of the layered phyllo dough, leaving a border around the edges.
    • Carefully fold the phyllo dough over the filling, tucking in the sides to form a rectangular or triangular shape. Continue folding until you reach the end of the dough.
  3. Baking:
    • Place the assembled spanakopita on a baking sheet lined with parchment paper.
    • Brush the top of the spanakopita with more melted butter or olive oil to achieve a golden, crispy crust.
    • Bake in the preheated oven according to the phyllo dough package instructions, typically around 25-30 minutes or until the pastry is golden brown and crisp.
  4. Serving:
    • Allow the spanakopita to cool slightly before cutting into portions.
    • Serve warm as an appetizer or main dish, accompanied by a fresh salad or Greek yogurt.

Enjoy your homemade Spanakopita, a delightful Greek treat that captures the essence of Mediterranean flavors in every bite!


  1. Spinach: Use fresh spinach whenever possible for the best flavor and texture. If using frozen spinach, make sure to thaw and squeeze out excess moisture before using.
  2. Feta Cheese: Opt for a good-quality feta cheese that is crumbly and tangy. You can also experiment with other Greek cheeses like ricotta or goat cheese for a twist.
  3. Herbs: Fresh dill and parsley are essential for the authentic flavor. Chop them finely to evenly distribute their aroma.
  4. Phyllo Dough: Handle phyllo dough gently to avoid tearing. Keep it covered with a damp cloth while assembling to prevent it from drying out.
  5. Olive Oil: Use extra virgin olive oil for a rich and authentic taste. Brush each layer of phyllo dough with olive oil to achieve a crispy texture.


  1. Sautee Spinach: Sauté fresh spinach in olive oil until wilted, and then squeeze out excess moisture. If using frozen spinach, thaw and drain well.
  2. Herb Mixture: Mix chopped dill, parsley, green onions, and garlic with the spinach and crumbled feta cheese. Season with salt, pepper, and a pinch of nutmeg for extra depth of flavor.
  3. Layering Phyllo Dough: Lay down one sheet of phyllo dough in your baking dish, brush it with olive oil, and repeat the process, layering about 6-8 sheets. This creates a crispy and flaky crust.
  4. Filling Placement: Spread the spinach-feta mixture evenly over the phyllo dough layers. Make sure not to overstuff the filling, as it could make the Spanakopita soggy.
  5. Layer More Phyllo Dough: Layer another 6-8 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil. Remember to tuck in the edges neatly.
  6. Score and Bake: Before baking, score the top layers of phyllo dough lightly with a sharp knife. This will make it easier to cut into portions after baking. Bake in a preheated oven until the Spanakopita is golden brown and crispy.

Serving and Enjoyment:

  1. Cool Before Cutting: Allow the Spanakopita to cool for a few minutes before cutting into squares or triangles. This helps maintain the structure and prevent the filling from spilling out.
  2. Accompaniments: Serve with a dollop of Greek yogurt or a squeeze of lemon juice. A fresh Greek salad and olives make wonderful side dishes.
  3. Reheating: To reheat leftovers, place them in a preheated oven at a lower temperature to ensure the phyllo dough remains crispy.

Remember, making Spanakopita takes a bit of practice, especially when working with phyllo dough. Don’t be discouraged if your first attempt isn’t perfect. Enjoy the process and savor the flavors of this classic Greek dish!

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