The Ultimate Flaky Tangy Spanakopita a Greek Comfort Classic

Prep and Thaw: Ensure phyllo is fully thawed (refrigerator overnight, then 60 minutes sealed at room temperature). Melt the butter and mix with 2 tbsp of olive oil. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with the butter mixture.

Prepare and Drain the Spinach: If using fresh, sauté the spinach in batches until fully wilted. If using frozen, thaw completely. Squeeze out as much moisture as humanly possible using a strainer or clean towel—this step is critical for a flaky crust. Give the drained spinach a rough chop.

Mix the Filling: Sauté the diced yellow onion in 3 tbsp of olive oil until soft and translucent (about 6-8 minutes). Let cool slightly. In a large mixing bowl, combine the squeezed spinach, sautéed onions, sliced scallions, crumbled feta, fresh dill, parsley, and mint. Add the two lightly beaten eggs and black pepper. Mix gently until evenly distributed.

Assemble the Spanakopita: Keep the phyllo dough covered with a damp tea towel. Layer 10 sheets of phyllo dough in the prepared baking dish, brushing each sheet lightly and evenly with the butter/oil mixture. Gently spread the entire spinach mixture over the layered base, ensuring an even layer.

Layer the Top Crust: Layer the remaining phyllo sheets (8-10 sheets) for the top crust, brushing every second sheet lightly with the butter mixture. Tuck the edges carefully around the filling and liberally brush the very top layer with the remaining butter.

Score and Bake: Before baking, use a sharp knife to lightly score the top layers of the pastry into serving portions (e.g., 12 squares or triangles). Bake at 375°F (190°C) for 45–50 minutes, or until deep golden brown and crisp. Remove from the oven and let rest for at least 15 minutes before cutting completely through and serving.