Nick the Greek Spanakopita Copycat Recipe (Taste Test)
The phyllo dough shatters into impossibly flaky layers — so buttery and crisp you can hear it across the table. Inside, the spinach-feta filling is ridiculously creamy with perfect salty feta, earthy spinach, and warm hints of dill and nutmeg. This is authentic Greek pastry done right — rich, herbaceous, and light all at once.
Ingredients
Main ingredients
- frozen chopped spinach, thawed and squeezed dry 20 oz
- phyllo dough sheets 16 sheets
- imported Greek feta cheese, crumbled 8 oz
- whole milk ricotta cheese 1 cup
- yellow onion, finely chopped 1 medium
- eggs, lightly beaten 3 large
- green onions, chopped 4 pieces
- fresh dill, chopped 3 tbsp
Seasonings/Sauce
- extra virgin olive oil 4 tbsp
- unsalted butter, melted 6 tbsp
- kosher salt 1 tsp
- freshly ground black pepper 0.5 tsp
- ground nutmeg 0.25 tsp
Nutrition summary
Carbohydrates
25 g
31%
Protein
9 g
11%
Fat
20 g
58%
Cooking steps
-
1
Preheat oven to 350°F (175°C). In a large skillet over medium heat, warm 2 tbsp olive oil. Sauté yellow onion and green onions until soft and translucent, about 5 minutes. Remove from heat and let cool.
-
2
In a large mixing bowl, combine the chopped spinach, sautéed onions, crumbled feta, ricotta, eggs, fresh dill, nutmeg, salt, and pepper. Stir until the filling is cohesive and creamy.
-
3
Lay out the phyllo dough and cover with a slightly damp towel. Nick the Greek technique: Work quickly and keep unused sheets covered to prevent drying.
-
4
Brush a 9x13-inch baking dish with melted butter. Layer 8 phyllo sheets on the bottom, one at a time, brushing each sheet generously with melted butter or olive oil for authentic flakiness.
-
5
Spread the spinach-feta filling evenly over the bottom phyllo layers. Top with the remaining 8 sheets of phyllo, again brushing each with butter. Gently score the top layers into squares without cutting through. Bake for 45-50 minutes until the pastry is golden, crisp, and audibly shattering.
-
6
Let spanakopita rest 10 minutes. Slice along the scored lines and serve warm — layers will be flaky and filling creamy, just like Nick the Greek.
Personalized Q&A
Q. What makes this Spanakopita taste like Nick the Greek’s version?
The recipe follows Nick the Greek’s signature technique: ultra-flaky phyllo layers generously brushed with melted Greek butter, and a creamy spinach-feta filling featuring imported Greek feta, plenty of fresh dill, and a warm hint of nutmeg. The layering, buttering, and attention to Greek cheeses deliver the authentic texture and flavor you expect from Nick the Greek.
Q. How do you get those incredibly crisp, shattering layers of phyllo?
For Nick the Greek-style crispness, layer each sheet of phyllo dough one at a time and brush it thoroughly with melted butter or olive oil before adding the next layer. Work quickly to keep the phyllo from drying out, and don’t skip any butter between sheets—this creates the golden, flaky bite Nick the Greek Spanakopita is known for.
Q. Can I use domestic feta or substitute other cheeses?
Imported Greek feta has a tangier, creamier texture than domestic feta and is key for authenticity. If necessary, use the highest-quality domestic feta available, but avoid pre-crumbled feta or substitutes like goat cheese, as they may alter the filling’s signature creaminess.
Q. How many calories and carbs are in a serving of this Nick the Greek Spanakopita copycat?
Each Greek appetizer-sized serving (120g) contains approximately 320 kcal, 25g carbohydrates (31% of calories), 9g protein, and 20g fat. It’s a savory, satisfying dish that fits classic Mediterranean eating patterns.
Q. How long will homemade Spanakopita keep, and how should I store it?
Store leftover Spanakopita tightly wrapped in the refrigerator for up to 3 days. Reheat uncovered in a 350°F oven until crisp. You can also freeze baked Spanakopita squares; reheat from frozen for best texture.
