A beautiful and fun way to serve super crispy spanakopita!
All the spanakopita flavors you love, baked into two beautiful phyllo braids. Crisp, flaky layers surround a creamy spinach, cream cheese, and feta filling with dill and scallions. This version uses phyllo and bakes up golden and shatteringly crisp. Serve warm with tzatziki!
If you’re hosting a special dinner or need an appetizer to take to a holiday gathering, my spanakopita phyllo braid is not only beautiful, but a true crowd pleaser. It looks like it takes hours to make, but I’m showing you the tricks to keep it simple. It always comes out buttery and delicate with a surprisingly creamy, fresh, cheesy filling. You’re friends and family will ask for this every time.
Why do my friends & family keep asking for this repeatedly?
Buttery, flaky, golden,
Super crispy phyllo layers
Creamy, bright, fresh,
Briney, herby, oniony,
Spinach, feta filling.
What goes in spanakopita filling?
Baby spinach – chopped fresh, or if using frozen spinach, thaw and squeeze very dry, then measure 10 ounces.
Cream cheese – softened to room temperature so it’s nice and soft to blend evenly into the filling.
Feta cheese -crumbled from a quality block to avoid tasteless pre-crumbles. It’s okay to use cow’s milk feta in this recipe, since it’s going to bake and get melty, but here’s my favorite sheep’s milk feta.
Olive oil -I like to use a full-flavor extra virgin olive oil to boost the flavor of the filling.
Egg -you’ll want these at room temperature as well, so they don’t seize up the cream cheese. If you forget to pull them out of the fridge, place them in a bowl of slightly warm water and change the water periodically until they reach room temperature.
Dried dill -dill brightens the rich, cheesy spanakopita filling, and you can use dried or fresh.
Salt & black pepper -I’m generous with both, but use what your family likes.
Scallions – finely sliced green parts all the way down to the whites for a mild, fresh onion flavor.
What do I need to assemble the phyllo braid?
#4 phyllo -thawed overnight in the refrigerator and pulled out of the fridge about an hour before using. Once the package is opened to use, keep phyllo covered as you work and brush lightly so the layers stay crisp.
Unsalted butter -melted or about ½ to ⅔ cup olive oil for drizzling and brushing over the phyllo to help crisp.
Sesame seeds – this is an optional topping, but it adds a slight nuttiness and extra crunch.
How do I make the filling?
Preheat the oven to 375°F (190°C).Line a large baking sheet with parchment paper. Stir the softened cream cheese until smooth, then mix in the chopped spinach, feta, egg, olive oil, dill, salt, pepper, and scallions until well combined. Taste and adjust the seasoning as needed.
How many phyllo sheets do I need?
Unwrap the phyllo and keep it covered with a barely damp towel. Divide the phyllo into two stacks of 10 to 12 sheets each to make two braids.
What’s the best way to build the spanakopita phyllo braids?
Assemble the first braid by laying one sheet of phyllo on the parchment and brushing it lightly with melted butter or olive oil. Repeat to build a stack of 10 to 12 sheets, brushing each sheet.
Spoon half of the filling down the center of the stacked phyllo lengthwise, leaving about 2 inches bare at the short ends.
How do I create the braid?
Using a sharp knife, make diagonal cuts along both long sides of the phyllo, 1 to 1½ inches apart, to create strips for braiding. Fold the short ends over the filling, then alternately cross the strips over the filling to form a braid. Brush the top lightly. Repeat with the remaining phyllo and filling to create the second braid.
Do I need to chill the braids before baking?
Sprinkle sesame seeds on top if using. Chill the tray in the refrigerator for 15 to 20 minutes to help the layers set.
How long do spanakopita phyllo braids bake?
Bake on the center rack for 35 to 45 minutes, until golden and crisp on the outside. Ovens vary, so check at 30 minutes and continue until the pastry is well-colored and the filling is hot. If the top browns too quickly, tent loosely with foil.
What’s the best way to serve?
Cool for 10 minutes before slicing with a serrated knife. Serve warm or at room temperature with homemade tzatziki.
Can I prepare this ahead of time and freeze it?
Make ahead by assembling and chilling until firm, then wrap well and freeze up to 3 weeks. Bake from frozen at 375°F (190°C) for about 45 to 55 minutes until deeply golden and hot in the center.
How do I store leftover spanakopita phyllo braid?
Leftovers can be kept 2 to 3 days refrigerated; re-crisp in a 325°F (165°C) oven for a few minutes.
Do you have more fun ways to serve spanakopita?
Spanakopita Grilled Cheese Sandwiches
Pull-Apart Spanakopita & Chicken Sliders
Spanakopita Puff Pastry Christmas Tree Appetizer
Watch the Video:
Spanakopita Phyllo Braid (Makes 2) | Greek Spinach and Feta Braid
All the spanakopita flavors you love, baked into two beautiful phyllo braids. Crisp, flaky layers surround a creamy spinach, cream cheese, and feta filling with dill and scallions. This version uses phyllo and bakes up golden and shatteringly crisp. Serve warm with tzatziki.
Ingredients
For the filling
- 10 ounces baby spinach, chopped
- 8 ounces (226 g) cream cheese, softened
- 8 ounces feta cheese, crumbled
- 2-3 tablespoons olive oil
- 1 large egg
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 to 2 scallions, finely sliced
For the phyllo and assembly
- 20 to 24 sheets #4 phyllo, thawed overnight and kept covered
- 6 to 8 ounces (170 to 225 g) melted unsalted butter, for brushing, or about ½ to ⅔ cup olive oil
- 1 teaspoon sesame seeds, optional, for topping
Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Make the filling by stirring the softened cream cheese until smooth, then mix in the chopped spinach, feta, egg, olive oil, dill, salt, pepper, and scallions until evenly combined; taste and adjust seasoning as needed.
Unwrap the phyllo and keep it covered with a barely damp towel. Divide the phyllo into two stacks of 10 to 12 sheets each to make two braids.
Assemble the first braid by laying one sheet of phyllo on the parchment and brushing it lightly with melted butter or olive oil. Repeat to build a stack of 10 to 12 sheets, brushing each sheet.
Spoon half of the filling down the center of the stacked phyllo lengthwise, leaving about 2 inches bare at the short ends. Using a sharp knife, make diagonal cuts along both long sides of the phyllo, 1 to 1½ inches apart, to create strips for braiding. Fold the short ends over the filling, then alternately cross the strips over the filling to form a braid. Brush the top lightly.
Repeat with the remaining phyllo and filling to form the second braid. Sprinkle sesame seeds on top if using. Chill the tray in the refrigerator for 15 to 20 minutes to help the layers set.
Bake on the center rack for 35 to 45 minutes until deeply golden and crisp; ovens vary, so check at 30 minutes and continue until the pastry is well colored and the filling is hot. If the top browns too quickly, tent loosely with foil.
Cool 10 minutes before slicing with a serrated knife. Serve warm or at room temperature with tzatziki.
Notes
If using frozen spinach, thaw and squeeze very dry, then measure 10 ounces.
Keep phyllo covered as you work and brush lightly so the layers stay crisp.
Make ahead by assembling and chilling until firm, then wrap well and freeze up to 3 weeks. Bake from frozen at 375°F (190°C) for about 45 to 55 minutes until deeply golden and hot in the center.
Leftovers keep 2 to 3 days refrigerated; re-crisp in a 325°F (165°C) oven for a few minutes.
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