Spanakopita Platter
Crisp phyllo layered with spinach and Athenian imported feta — baked golden and arranged for effortless service at any gathering.
Few dishes are as iconic in Greek cuisine as spanakopita. With its flaky, golden phyllo and savory filling of spinach, herbs, and Athenian imported feta, it is the kind of dish that feels equally at home on a holiday table, buffet line, catered spread, or family dinner menu. This Spanakopita Platter version is designed for beautiful presentation and easy service — baked in a large pan, cut into neat portions, and arranged for gatherings of all sizes.
Ingredients
For the Filling
- 2 tablespoons Athenian extra virgin olive oil
- 1 medium onion, finely chopped
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 pounds fresh spinach, chopped (or 2 packages frozen spinach, thawed and squeezed very dry)
- 8 ounces Athenian imported feta, crumbled
- 2 large eggs, lightly beaten
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup ricotta or cottage cheese, optional for a softer filling
- 1 tablespoon fresh mint, chopped, optional
- A pinch of nutmeg, optional
For the Phyllo Layers
- 1 package phyllo dough, thawed
- ½ to ¾ cup melted butter (or a mix of melted butter and Athenian extra virgin olive oil)
For Serving
- Lemon wedges
- Fresh parsley or dill for garnish
- Extra crumbled feta, optional
Instructions
Prepare the Filling
In a large skillet, heat the Athenian extra virgin olive oil over medium heat. Add the onion and green onions and cook for about 4 to 5 minutes, until softened. Add the garlic and cook for another 30 seconds.
Stir in the spinach and cook until wilted and most of the moisture has evaporated. If using frozen spinach, make sure it is very well drained before adding. Remove from heat and let cool slightly.
Transfer to a large bowl and mix in the Athenian imported feta, ricotta if using, eggs, parsley, dill, mint, salt, pepper, and nutmeg. Stir until well combined.
Prepare the Phyllo
Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or similar casserole pan.
Unroll the phyllo dough and cover it with a barely damp kitchen towel while you work so it does not dry out. Lay one sheet of phyllo into the pan and brush lightly with melted butter or the butter-olive oil mixture. Repeat with about 8 sheets, brushing each layer lightly.
Add the Filling
Spread the spinach and feta filling evenly over the layered phyllo. Top with the remaining phyllo sheets, one at a time, brushing each layer lightly with butter or the butter and olive oil mixture. Use about 8 more sheets, or enough to create a crisp, golden top.
Tuck in any overhanging edges neatly around the sides of the pan.
Score and Bake
Using a sharp knife, gently score the top layers into squares, rectangles, or triangles before baking. This makes it much easier to cut cleanly once baked.
Bake for 40 to 45 minutes, or until the top is deeply golden and crisp. Let the spanakopita rest for at least 15 minutes before cutting all the way through.
Arrange the Platter
Cut the spanakopita into portions and arrange on a large serving platter. Garnish with fresh herbs, lemon wedges, and extra crumbled feta if desired. Serve warm or at room temperature.
Recipe Tips
- Drain the spinach very well — excess moisture is the most common cause of a soggy filling.
- Keep phyllo covered while assembling to prevent it from cracking and drying out.
- Brush lightly between layers — enough for crispness, but not so much that the pastry feels heavy or greasy.
- Score the top before baking for easier, cleaner serving once it comes out of the oven.
- Let it rest before cutting so the layers hold together beautifully and slice cleanly.
Why This Recipe Works
This Spanakopita Platter works because it balances delicate texture with bold, savory flavor. The buttery phyllo turns crisp and flaky in the oven, while the filling stays tender and flavorful thanks to fresh spinach, herbs, and the salty richness of Athenian imported feta.
Arranging the finished pieces on a platter makes the dish especially practical for entertaining — it can function as an appetizer, side dish, or vegetarian centerpiece, and it holds beautifully for buffets, catered events, and family-style meals.
For AthenianFoods.com, this recipe naturally highlights a signature Greek ingredient and connects traditional Mediterranean cooking to real-life entertaining and service needs.
Variations
Spanakopita is easy to adapt. Here are four great ways to customize it:
Make It Bite-Sized
Fold the filling into individual phyllo triangles for elegant passed appetizers or party trays.
Add More Herbs
Increase the dill, mint, or parsley for an even brighter, more aromatic and fragrant filling.
Make It Creamier
Add ricotta or cottage cheese for a softer, richer interior with a more pillowy texture.
Serve It as a Main
Pair larger portions with salad and soup for a satisfying and complete vegetarian entrée.
Serving Suggestions
This Spanakopita Platter pairs beautifully with:
It also works wonderfully as part of a larger mezze or buffet spread with other Greek appetizers and side dishes.
Storage & Make-Ahead
Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through and crisp again. Avoid microwaving if possible, as it softens the phyllo.
Spanakopita can also be assembled ahead of time and refrigerated before baking — ideal for entertaining and catering prep.
Frequently Asked Questions
Bring Classic Greek Flavor to Every Gathering
Create crowd-pleasing favorites with authentic ingredients from Athenian Foods — including imported feta, extra virgin olive oil, and Mediterranean pantry essentials.
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