As the holiday season approaches, it’s the perfect opportunity to impress your guests with delightful appetizers and desserts. Today, I’m thrilled to share a greek-inspired dish that’s sure to be a hit at any festive gathering—the spinach and phyllo pastry, or spanakopita.

This dish is not only a fantastic addition to your holiday spread but also ideal for serving at intimate gatherings. It was a standout favorite when I first tested it at a party with friends, becoming a beloved recipe for its simplicity and unique flavor.

Why you’ll love this recipe:

• Simple ingredients: Requires just a few readily available ingredients.
• Quick preparation: Minimal prep time needed, making it perfect for busy holiday cooking.
• Flexibility: Serve it as an appetizer, side, or main course.
• Vegetarian-friendly: A great option for guests who prefer vegetarian dishes.

Ingredients for the spinach and phyllo pastry

• Frozen spinach: For ease and convenience, though fresh is great too.
• Phyllo dough: Available in the frozen section of most grocery stores.
• Feta cheese: Provides a tangy flavor, with substitutes like ricotta and gorgonzola available.
• Dill: Essential for its herbaceous notes.
• Greek yogurt: Adds creaminess with its thick texture.
• Garlic: Finely chopped for a subtle sharpness.
• Lemon zest: Brightens the dish.
• Eggs: Help to bind all the ingredients.
• Nutmeg, salt, pepper: Enhance the flavor.
• Butter: Used for layering the phyllo, ensuring a golden, flaky finish.

Preparation steps

Thawing Spinach: If using frozen, place it in a strainer in the fridge overnight. For fresh spinach, sauté with a little olive oil and salt until wilted.

Phyllo Dough: Allow it to thaw overnight in the fridge to prevent tearing.

How to prepare the filling

Combine eggs, garlic, feta, Greek yogurt, dill, lemon zest, nutmeg, and seasonings in a large bowl. Stir in the spinach last to distribute evenly.

Assembling the spinach and phyllo pastry

Cut the phyllo to match the size of your baking dish, keeping a damp cloth over the unused sheets to prevent drying out. Layer the phyllo in the dish, brushing each sheet with melted butter, then spread the filling and top with additional phyllo sheets, continuing the buttering process.

Baking and serving

Bake at 400°F (200°C) for about 25 minutes until golden brown. If serving in squares, score the top layer before baking. Use parchment paper for easier removal from the dish.

This Spinach and Phyllo Pastry can be made ahead and frozen or kept in the fridge overnight, making your holiday prep smoother and more enjoyable.

Create this elegant, tasty dish for your next holiday gathering and don’t forget to share your masterpiece online. Tag @casacaroba on Instagram to let me see your festive culinary creation!

Spinach and phyllo pastry

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• Author: Glau Machado

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Ingredients

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• 250 grams of phyllo dough
• 400 grams of frozen spinach
• 300 grams of feta cheese (or 200 grams of ricotta + 100 grams of gorgonzola)
• 200 grams of Greek yogurt
• 3 cloves of garlic, finely chopped
• 2 eggs
• 1 lemon (zest only)
• 1 tablespoon of chopped dried dill (use at least 2 tablespoons if using fresh)
• A pinch of nutmeg
• Salt, to taste
• Ground black pepper, as needed
• 100 grams of butter

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Instructions

1. Begin by defrosting the phyllo dough and spinach in the refrigerator the day before you plan to cook.
2. This recipe fits a baking dish approximately 8×10 inches.
3. Start by finely chopping the garlic and placing it in a bowl. Add the eggs and lightly beat them, just enough to blend.
4. Squeeze the spinach to remove excess water and add it to the bowl. Then add the chopped feta cheese (or ricotta and gorgonzola), Greek yogurt, dill, lemon zest, nutmeg, ground black pepper, and salt. Be cautious with the salt amount, especially if using feta, as it is quite salty.
5. Thoroughly mix everything with a spoon and set aside.
6. Melt the butter.
7. Check if the phyllo dough fits your baking dish; if necessary, cut it to size. If you plan to serve the dish cut into cubes, place a sheet of parchment paper at the bottom of the dish to facilitate the removal and separation of the pieces after baking.
8. Lay the first layer of phyllo dough in the dish, brush it with melted butter, and place another sheet on top. Repeat this process until you have laid down 10 sheets.
9. Spread the filling evenly over the phyllo dough.
10. Continue layering the phyllo sheets, brushing each with melted butter as before, until all the sheets are used.
11. If you plan to serve the dish in cubes, score the pastry into squares before baking. There’s no need to cut through to the bottom; just ensure the top layers are scored.
12. Bake at 200°C (approximately 400°F) for about 25 minutes or until golden brown.
13. If serving in cubes, allow the dish to cool slightly before removing from the form and cutting through the scored lines.