90 min

12 squares

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 pound (450 grams) fresh spinach, washed and trimmed
  • 1/2 pound (225 grams) feta cheese, crumbled
  • 1/2 cup chopped green onions (scallions)
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • 1/4 teaspoon grated nutmeg
  • Olive oil or melted butter for brushing
  • 12 sheets of phyllo pastry, thawed if frozen

About the dish:

Spanakopita is a delicious Greek dish consisting of spinach and feta cheese wrapped in layers of crispy phyllo pastry. It is a popular appetizer or main course that can be served hot or cold. The name "spanakopita" is derived from the Greek words "spanaki" (spinach) and "pita" (pie).


  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring water to a boil and blanch the spinach for about 1 minute. Drain the spinach and squeeze out any excess water. Chop the spinach finely.
  3. In a mixing bowl, combine the chopped spinach, crumbled feta cheese, green onions, dill, parsley, beaten eggs, salt, pepper, and nutmeg. Mix well to ensure the ingredients are evenly distributed.
  4. Brush a 9x13-inch (23x33 cm) baking dish with olive oil or melted butter.
  5. Carefully unroll the phyllo pastry and cover it with a damp kitchen towel to prevent it from drying out.
  6. Place one sheet of phyllo in the baking dish, allowing the excess to hang over the sides. Brush it lightly with olive oil or melted butter. Repeat this step with 5 more sheets, brushing each one with oil or butter.
  7. Spread the spinach and feta filling evenly over the phyllo pastry.
  8. Layer the remaining sheets of phyllo on top, brushing each sheet with oil or butter as before.
  9. Trim the excess phyllo pastry hanging over the sides of the dish.
  10. Score the top layer of phyllo into portions with a sharp knife.
  11. Bake the spanakopita in the preheated oven for about 40-45 minutes, or until the top is golden brown and crispy.
  12. Remove the spanakopita from the oven and let it cool for a few minutes before cutting into individual portions.
  13. Serve the spanakopita warm or at room temperature.
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