1. Preheat oven to 350 F.

  2. Heat 1 Tbsp Lemon Olive Oil over medium high heat. Add onion and saute until translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach, vinegar, and salt, then cook until wilted, about 3-4 minutes.

  3. Let the wilted spinach cool and drain any excess moisture by squeezing over a colander. In a bowl, stir spinach with eggs, feta, and Greek Tzatziki Seasoning.

  4. Prepare a 9”x13” baking dish by coating the bottom and sides with olive oil.Layer two sheets of phyllo dough then generously brush with olive oil, repeat until 2/3 of the phyllo dough is used. 

  5. Spread all the feta and spinach filling into the pan in an even layer.

  6. Continue to layer the phyllo sheets two at a time, brushing with olive oil until all the dough is used up.

  7. Make sure the edges of the phyllo dough are coated with olive oil, fold over any excess dough.

  8. Bake for 45 minutes or until phyllo is golden and flaky. Enjoy!

Recipe Note:

Phyllo dough can dry out quickly, keep the unused dough covered with a damp cloth while you work. 

Making sure to thoroughly drain any excess moisture from the spinach as well as letting the filling cool completely before assembling. This will help to prevent any moisture from ruining your phyllo dough. 

Once baked, phyllo dough is very crumbly and fragile. For a more presentable dish, pre cut your Spanakopita into squares for serving before you bake it. 


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