Spanakopita

Take on homemade Spanakopita with our easy-to-follow recipe. This crispy Greek pastry is filled with spinach & feta and it’s the perfect appetizer for any event!

  • Yield: 12
  • Prep Time: 5 hr
  • Cook Time: 1 hr

Ingredients

Filling
24 Cups Fresh Spinach, (About 2 bags)
1 Medium Onion, finely chopped
1 Tablespoon Dill, finely chopped
¾ Cups Feta, crumbled
Salt, to taste
Unsalted Butter, melted, for brushing

Instructions

Prep

  1. Prepare Caputo Homemade Phyllo Dough.  
  2. Roll out 2 sheets of phyllo dough to 9x13”, slightly larger than the dimensions of a 8x12" pan. 

Filling

  1. In the sauté pan over medium-low heat, add in Olitalia Extra Virgin Olive Oil and sauté the onion until translucent. 
  2. Add in spinach and dill, and sauté until mostly dry. Reduce the heat as the liquid evaporates.  
  3. Salt to taste. 
  4. Set aside and let cool to room temperature before assembling the Spanakopita. 

Assembling the Spanakopita

  1. Prepare the 8" x 12" baking pan by lightly greasing the bottom and sides with melted butter.
  2. Place the 1st piece of dough in the bottom of the pan, draped up the sides of the pan.
  3. Spread the cooked spinach evenly across the pan.
  4. Sprinkle crumbled feta evenly over the top of the spinach.
  5. Place the second piece of dough over the top and crimp the edges with the bottom piece of dough.
  6. Using a knife, score the top into 12 equal squares by pressing an indentation without cutting all the way through the dough.
  7. Brush the entire surface and edges with melted butter.

Baking

  1. Preheat oven to 350°F.
  2. Place Spanakopita in the center of the oven.
  3. Bake until golden brown, 50-60 minutes.
  4. Let rest for at least 1 hour before cutting.
  5. Serve and enjoy!

Products Used In The Recipe

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About the Chef



Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.

Learn more about Jesse's recipe consulting on his website below.