Spanakopita is a perfect summer dish or savory spinach side to a vegetarian stew or tabbouleh salad. In most parts of the world, it is known as a delicious Greek dish but, growing up in Bosnia this was a regular staple dish around our house.
What makes this recipe different than most Greek recipes is that I use fresh spinach and a combination of cottage cheese and feta cheese which gives it a different texture and taste.
Spanakopita is perfect as a snack, side dish, a main dish or as one of the small dishes for tapas night. It is usually one of the staple dishes for our family and holiday gatherings.
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1 frozen Phyllo package, thawed as per packaging instructions
1 6 oz package fresh spinach, trim stems and roughly chop the leaves
16 oz cottage cheese
2 cups feta cheese
3-4 scallion stalks, finely chopped
4 mint leaves, diced
½ cup fresh parsley, chopped
1 egg, beaten
¼ cup mineral water
salt and pepper, to taste
Step 1: Preheat the oven to 425 degrees F.
Step 2: Combine spinach, cottage cheese, feta cheese, scallions, mint leaves, and parsley and season with salt and pepper. This is the spinach and cheese filling.
Step 3: Prepare a 9 ½ X 13 baking dish. Brush the bottom and the sides with olive oil.
Step 4: Line the baking dish with two sheets of phyllo, brushing each sheet with either olive oil or a mixture of beaten eggs and mineral water, alternating. Add two more sheets, but make sure that each sheet covers one side of the baking dish.
Step 5: Now, add part of the filling to the phyllo sheets, as the first layer. Add three more sheets of phyllo on top of it, brushing it with olive oil and egg & mineral water mixture, alternating.
Step 6: Keep repeating this process until you run out of the phyllo sheets and filling. Make sure you leave four sheets as the top and final layer.
Step 7: Fold the flaps or excess from the sides, brush folded sides with olive oil, and use the last four sheets as the top layer brushing with olive oil and egg & mineral water mixture.
Step 8: Cut Spanakopita into squares, and use leftover egg and mineral water mixture to brush all the square edges.
Step 9: Bake at 425 degrees F for 20-25 minutes or until crisp and golden brown.
Step 10: Take out of the oven and let it sit for 5-10 minutes before serving.
Step 11: Sprinkle with little more feta cheese and serve.
Step 12: Bon Appetite!