Simple Spanakopita Spiral

Spanakopita is a simple Greek spinach pie made with phyllo pastry, spinach, dill( I go heavy on the dill) and feta cheese. It is heaven. This recipe has a lot of meaning for me. I’ve touched on my story here and there on other posts. I’m an adoptee with Greek biological roots. I had absolutely zero knowledge of Greek culture or food until my late teens. It’s a very long story, but I will say that I learned this recipe around the time I connected with my roots, and for that reason it is special. My clients ( Greek and non Greek), friends and family are crazy for this and it is requested often.

How to Make a Spanakopita Spiral

There are so many ways you can work the phyllo to make spanakopita. I love making it into a big spiral because it is a wow, and who wants to be basic? Most importantly it’s super simple!

I’ve also included other variations. I’m using store bought phyllo here because I’m not sure who has the time or inclination to make it from scratch 🙂

Key Spanakopita Ingredients 

Spinach. I use frozen spinach because I always have it on hand. The most important thing to remember is to squeeze every single bit of moisture you can out of it before adding it to your spinach mixture. Soggy spanakopita is a no.

Phyllo. Buy frozen or fresh if you can find it. A box usually yields about 20 sheets. If you are new to working with phyllo, once you open the box cover it with a damp tea towel to keep it from drying out and cracking.

Feta- any will do

Dill- use fresh, wash it well and use it all even the stems 

Green Onions- use the whole onion here. I know 2 bunches seems like a lot but it’s key