👨🍳 Instructions
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1️⃣ Cook the Aromatics
Heat olive oil in a large pan over medium heat. Sauté onion and green onions for 3–4 minutes until soft. Add garlic and cook for 1 minute.
2️⃣ Add the Spinach
Stir in the spinach and cook until wilted (or heated through if using frozen). Remove from heat and let cool slightly.
3️⃣ Mix the Filling
Add dill, parsley, nutmeg, salt, pepper, eggs, feta, and ricotta (if using). Mix until well combined.
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4️⃣ Prepare the Phyllo Layers
Preheat oven to 350°F (175°C). Brush a baking dish with butter or oil. Layer 6–8 sheets of phyllo, brushing each sheet lightly with butter.
5️⃣ Add Filling & Top Layers
Spread the spinach mixture evenly over the base. Top with another 6–8 layers of phyllo, brushing each layer again.
6️⃣ Score & Bake
Score the top into squares or triangles before baking. Bake for 40–45 minutes until golden brown and crispy.
7️⃣ Cool & Serve
Let it cool slightly before slicing. Serve warm or at room temperature.
💡 Tips for Perfect Spanakopita
✔ Always keep phyllo covered with a damp towel to prevent drying
✔ Drain spinach well to avoid a soggy filling
✔ Don’t skip brushing layers—it creates that flaky texture
✔ Add a sprinkle of sesame seeds on top for extra crunch
🍽️ Why You’ll Love It
✨ Crispy, golden layers with a creamy filling
✨ Packed with fresh herbs and flavor
✨ Perfect for gatherings or meal prep
✨ Delicious hot or cold
🥬🧀 This Spanakopita is flaky, flavorful, and completely irresistible. One bite and you’ll understand why it’s a timeless favorite across generations! 😋
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