Quick Recipe Version (TL;DR)
Quick Ingredients
- 20 oz (565 g) frozen chopped spinach, thawed and squeezed dry
- 1 lb (450 g) ground beef, 85–90% lean
- 2 tbsp olive oil (for sautéing) + 1/4 cup (60 ml) olive oil (for brushing)
- 1 large yellow onion, finely chopped; 4 cloves garlic, minced
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh dill; 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried oregano
- 1/2 tsp ground cinnamon (optional); 1/4 tsp ground nutmeg
- 1 lemon (zest + 2 tbsp juice)
- 8 oz (225 g) feta cheese, crumbled
- 1/2 cup (120 ml) full-fat Greek yogurt
- 2 large eggs, lightly beaten
- 1 lb (450 g) phyllo dough, thawed (about 18–20 sheets)
- 3/4 cup (170 g) unsalted butter, melted
- 1–2 tbsp sesame seeds and flaky salt for topping (optional)
Do This
- 1. Thaw phyllo overnight in the fridge. Preheat oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.
- 2. Squeeze thawed spinach very dry. Chop onion, garlic, herbs, and green onions; zest and juice the lemon.
- 3. In a large skillet, sauté onion in 2 tbsp olive oil until soft. Add garlic, then brown beef with salt, pepper, oregano, cinnamon, and nutmeg. Let cool slightly.
- 4. In a big bowl, combine beef mixture, spinach, green onions, dill, parsley, lemon zest and juice, feta, Greek yogurt, and beaten eggs.
- 5. Mix melted butter with 1/4 cup olive oil. Layer 8 phyllo sheets in the dish, brushing each with butter mixture.
- 6. Spread filling over phyllo. Top with remaining phyllo sheets, brushing each. Score into squares, sprinkle sesame seeds, and bake 30–35 minutes until deeply golden. Rest 15 minutes before cutting and serving.
Why You’ll Love This Recipe
- A hearty, comforting twist on classic Greek spanakopita by adding savory ground beef.
- Perfect make-ahead dish for entertaining, potlucks, or a cozy family dinner.
- Crunchy, buttery phyllo on top and bottom with a rich, herby spinach-beef-feta filling.
- Easy to slice into neat squares that reheat beautifully for lunches and leftovers.
Grocery List
- Produce: Frozen chopped spinach, yellow onion, garlic, green onions, fresh dill, fresh flat-leaf parsley, lemon.
- Dairy: Unsalted butter, feta cheese, full-fat Greek yogurt, eggs (and Parmesan cheese if you choose to add some to the top).
- Pantry: Phyllo dough, olive oil, kosher salt, black pepper, dried oregano, ground cinnamon, ground nutmeg, sesame seeds, flaky salt.
Full Ingredients
Spinach-Beef Filling
- 20 oz (565 g) frozen chopped spinach, thawed and squeezed very dry
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 4 cloves garlic, minced
- 1 lb (450 g) ground beef, 85–90% lean
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon (optional, but delicious with the beef)
- 1/4 tsp ground nutmeg
- 4 green onions, thinly sliced (white and green parts)
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 lemon, zested (about 1 tsp) and 2 tbsp fresh lemon juice
- 8 oz (225 g) feta cheese, crumbled
- 1/2 cup (120 ml) full-fat Greek yogurt
- 2 large eggs, lightly beaten
Phyllo and Assembly
- 1 lb (450 g) phyllo dough, thawed in the refrigerator according to package directions (about 18–20 sheets)
- 3/4 cup (170 g) unsalted butter, melted
- 1/4 cup (60 ml) extra-virgin olive oil
- 1–2 tbsp sesame seeds, for topping (optional but traditional and tasty)
- 1/2 tsp flaky sea salt or kosher salt, for sprinkling on top (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Set your oven to 375°F (190°C) with a rack in the middle position. Lightly butter or oil a 9×13-inch (23×33 cm) baking dish so the phyllo layers do not stick.
If your phyllo dough is still frozen, it needs to be thawed in its package in the refrigerator for several hours or overnight. Once thawed and you are ready to use it, unroll the stack of sheets and cover them immediately with a piece of plastic wrap and a clean, slightly damp kitchen towel. This prevents the thin sheets from drying out and cracking while you work.
Step 2: Prep the spinach and aromatics
Place the thawed chopped spinach in a colander or fine-mesh sieve and press firmly with your hands or the back of a spoon to remove as much liquid as possible. For best results, transfer the spinach to a clean kitchen towel, gather it up, and wring it out over the sink until it is very dry. This step is key to avoiding a soggy spanakopita.
Finely chop the yellow onion, mince the garlic, slice the green onions, and finely chop the dill and parsley. Zest the lemon and then juice it. Set everything aside so it is ready to go.
Step 3: Cook the ground beef mixture
In a large, deep skillet or sauté pan, heat 2 tbsp olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until soft and lightly golden, 6–8 minutes. Add the minced garlic and cook for 30–60 seconds, just until fragrant.
Add the ground beef to the pan. Use a wooden spoon or spatula to break it into small crumbles as it cooks. Season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, 1/2 tsp ground cinnamon (if using), and 1/4 tsp nutmeg. Cook until the beef is no longer pink and any excess moisture has mostly evaporated, 6–8 minutes. Remove the pan from the heat and let the mixture cool for about 5 minutes so it does not scramble the eggs later.
Step 4: Combine the spinach-beef filling
Transfer the slightly cooled beef mixture to a large mixing bowl. Add the very well-drained spinach, using your fingers to break it up so it distributes evenly. Stir in the sliced green onions, chopped dill, chopped parsley, lemon zest, and lemon juice.
Add the crumbled feta and the Greek yogurt, and fold gently until everything is evenly combined. Taste a small spoonful and adjust the seasoning with a bit more salt or pepper if needed. Once the mixture is only warm (not hot), pour in the lightly beaten eggs and mix well until you have a cohesive, thick filling.
Step 5: Prepare the phyllo and build the bottom layers
In a small bowl or measuring jug, combine the melted butter and 1/4 cup olive oil. This will be your brushing mixture for the phyllo. Have a pastry brush ready.
Lay one sheet of phyllo into the prepared baking dish, letting any excess hang up the sides or crumple slightly; it does not need to be perfect. Brush it lightly but completely with the butter-oil mixture. Repeat with 7 more sheets (8 total on the bottom), brushing each sheet before adding the next. You can rotate the sheets as you layer them to better cover the corners and edges. Keep the remaining phyllo covered with the damp towel between each step so it does not dry out.
Step 6: Add the filling and top with more phyllo
Spread the spinach-beef filling evenly over the layered bottom phyllo, smoothing the surface with a spatula so it reaches all corners and has an even thickness.
Layer another 8–10 sheets of phyllo over the filling, brushing each sheet generously with the butter-oil mixture before adding the next. If your package has more than 16–18 usable sheets, you can tuck extra sheets in the middle of the top stack for extra flakiness, making sure each is brushed with fat. Tuck or crumple any overhanging edges neatly into the sides of the pan.
Using a sharp knife, carefully score the top layers of phyllo into squares or diamonds, cutting about halfway down into the filling. This makes it easier to cut and serve later and helps steam escape. Sprinkle the top lightly with sesame seeds and a pinch of flaky salt if using.
Step 7: Bake, rest, and serve
Place the pan in the preheated 375°F (190°C) oven and bake for 30–35 minutes, or until the top is deeply golden brown and crisp. If the phyllo is browning too quickly before the filling is hot and bubbly, tent the pan loosely with foil for the last 10 minutes of baking.
Remove the spanakopita bake from the oven and let it rest on a cooling rack for 15–20 minutes. This resting time allows the filling to set, so the squares slice cleanly without leaking. After resting, use a sharp knife to cut along the scored lines all the way through to the bottom. Serve warm or at room temperature, with extra lemon wedges and a sprinkle of fresh herbs if you like.
Pro Tips
- Dry spinach is essential. Take the time to squeeze out as much liquid as possible. Wet spinach is the number one cause of a soggy spanakopita.
- Keep phyllo covered. Always keep unused sheets under plastic wrap and a slightly damp towel so they stay flexible and do not crack.
- Cool the filling before adding eggs. If the beef mixture is too hot, it can partially cook the eggs and change the texture of the filling.
- Do not skimp on brushing. A light but thorough brushing of butter-oil on every sheet is what gives you those shattering, crisp layers.
- Let it rest before cutting. The 15–20 minute rest after baking is crucial for neat slices and a set, cohesive filling.
Variations
- Beef and lamb spanakopita bake: Use 1/2 lb (225 g) ground beef and 1/2 lb (225 g) ground lamb. Increase the cinnamon slightly and add a pinch of ground allspice for a more traditional Greek meat pie vibe.
- Vegetarian version: Omit the ground beef. Increase the spinach to 30 oz (850 g) total and add an extra 4 oz (115 g) of feta and 1/4 cup more Greek yogurt for richness.
- Individual triangles or rolls: Use the same filling but wrap spoonfuls in strips of phyllo to form triangles or cigar-shaped rolls. Bake on a parchment-lined tray until golden.
Storage & Make-Ahead
Let the baked spanakopita bake cool completely, then cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 4 days. Reheat individual pieces in a 350°F (175°C) oven or toaster oven for 10–15 minutes, until hot and crisp again; the microwave will warm it but soften the phyllo.
To freeze after baking, wrap cooled squares tightly in foil, then place in a freezer bag. Freeze for up to 2 months. Reheat from frozen at 325°F (165°C) for 25–30 minutes, then, if needed, give them a few minutes at 375°F (190°C) to re-crisp the top.
To make ahead unbaked, assemble the entire dish in the pan, score the top, then wrap very tightly in plastic wrap and foil. Refrigerate for up to 24 hours or freeze for up to 1 month. Bake directly from the fridge (or freezer) at 375°F (190°C), adding 10–20 minutes to the baking time and tenting loosely with foil if it browns too quickly.
Nutrition (per serving)
Approximate values per serving (1/8 of the pan): about 720 calories, 32 g protein, 45 g fat, 50 g carbohydrates, and 4 g fiber. These numbers will vary based on the exact brands of phyllo, feta, and beef you use, and on how much of the butter-oil mixture you actually brush onto the phyllo.
