Greek Spanakopita is a savory pie made with flaky phyllo dough, a generous amount of spinach, creamy feta cheese, and fresh herbs. It’s one of the most beloved dishes in Greek cuisine—crispy on the outside, warm and comforting on the inside.
This version is based on the traditional Greek style, and it’s perfect for sharing. Whether you serve it as an appetizer, lunch, or part of a mezze spread, spanakopita always disappears fast!
What Is Spanakopita?
Spanakopita (pronounced “spah-nah-KOH-pee-tah”) is a baked Greek pastry made with layers of phyllo dough and a filling of chopped spinach, feta cheese, onions or scallions, and herbs like dill or parsley. It can be baked in a large dish and cut into squares or rolled into small individual triangles.
It’s a classic comfort food in Greece, often eaten warm or at room temperature. It’s also great for picnics, parties, and anytime you want to enjoy something savory and flaky.
Why I Love This Recipe?
This is one of those dishes that’s both rustic and elegant at the same time. It looks impressive, but it’s actually really fun to make. The filling is bright and herby, and the crisp layers of buttery phyllo are so satisfying.
It’s also very forgiving—you can adjust the filling to your taste, use fresh or frozen spinach, and even assemble it ahead of time. And when it’s baking, your whole kitchen smells like heaven!
Key Ingredients & Substitutions for Spanakopita
Spinach: Fresh is great, but frozen works just as well—just thaw and squeeze out all the moisture.
Feta Cheese: Use a good-quality block feta and crumble it yourself. Sheep’s milk feta is traditional.
Phyllo Dough: Paper-thin sheets of dough that get wonderfully crisp. Keep them covered with a damp towel as you work.
Onions or Scallions: Adds a gentle bite. You can use both.
Fresh Herbs: Dill and parsley are traditional. Mint is also lovely.
Eggs: Help bind the filling together.
Olive Oil or Melted Butter: Used for brushing the phyllo layers.
Equipment You’ll Need
- 9×13-inch Baking Dish: For the classic layered version.
- Large Mixing Bowl: To combine the filling ingredients.
- Pastry Brush: Essential for brushing phyllo sheets.
- Colander/Cheesecloth: To squeeze excess water from spinach.
- Sharp Knife: For slicing before or after baking.
Step-by-Step Instructions for Perfect Spanakopita
Step 1: Prepare the Filling
- Sauté chopped onions or scallions in olive oil until soft. Let cool slightly.
- In a large bowl, combine spinach (drained and chopped), crumbled feta, sautéed onions, beaten eggs, and chopped herbs. Season with pepper. No need to add salt—feta is salty enough.
Step 2: Set Up Your Phyllo
- Preheat oven to 180°C (350°F). Lightly oil or butter a 9×13-inch baking dish.
- Unroll the phyllo dough and cover with a slightly damp towel to keep it from drying.
Step 3: Layer the Spanakopita
- Place 6–8 phyllo sheets into the baking dish, brushing each one with olive oil or melted butter as you layer.
- Spread the spinach-feta mixture evenly over the base.
- Top with the remaining phyllo sheets (another 6–8), again brushing each layer with oil or butter. Tuck in any overhang.
Step 4: Bake
- Score the top layers into squares or diamonds with a sharp knife.
- Bake for 45–50 minutes, or until golden brown and crisp on top.
Step 5: Rest and Serve
- Let cool for 10–15 minutes before cutting and serving. Can be enjoyed warm or at room temperature.
Expert Tips for the Best Spanakopita
Drain that spinach! Too much moisture will make the pie soggy.
Use good feta—the flavor makes a big difference.
Work fast with phyllo—don’t let it dry out.
Score before baking—it’s easier than slicing afterward and helps it bake evenly.
Serving Suggestions
Serve spanakopita as a light lunch with a salad, as part of a mezze platter, or next to grilled meats or soups. It’s also perfect on its own with a dollop of Greek yogurt or tzatziki.
And for a full Greek experience serve some Baklava after the meal for a delicious sweet treat!
Make-Ahead and Storage
- Make-Ahead: Assemble and refrigerate for up to 24 hours before baking.
- Storage: Keeps in the fridge for 3–4 days. Reheat in the oven to keep it crisp.
- Freezing: Freeze unbaked or baked (cooled) spanakopita for up to 2 months. Bake directly from frozen or thaw in fridge before baking.
FAQs
Can I use frozen spinach?
Yes! Just make sure it’s fully thawed and squeezed dry.
What kind of feta should I use?
Sheep’s milk feta is traditional, but any good-quality block feta works.
Can I make spanakopita ahead of time?
Definitely. Assemble it a day ahead and bake just before serving.
Can I freeze spanakopita?
Yes—bake it first, let it cool, then freeze individual slices. Reheat in the oven for best results.
Can I add other herbs or greens?
Sure! Try mint, chard, or even arugula for variation.
Traditional Greek Spanakopita (Spinach and Feta Pie)
- Total Time: 1 hour 30 minutes
- Yield: 8–10 serving 1x
Description
Spanakopita (Greek Spinach and Feta Pie) is a classic Greek spinach pie. It is packed with herby feta filling and flaky phyllo dough. Spanakopita is a delicious vegetarian dish that’s perfect for any occasion—from mezze platters to weekday dinners.
Ingredients
- 500 g (1 lb) fresh spinach (or 300 g frozen, well-drained)
- 2 tablespoons olive oil
- 1 small onion or 4 scallions, finely chopped
- 200 g (7 oz) feta cheese, crumbled
- 2 large eggs, beaten
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- 250 g (9 oz) phyllo dough, thawed if frozen
- 100 g (7 tbsp) melted butter or olive oil (for brushing)
Instructions
- Prepare the spinach: If using fresh spinach, blanch in boiling water for 1 minute, drain, and squeeze out all excess liquid. Chop finely. If using frozen, thaw and drain very well.
- Sauté onions: Heat olive oil in a skillet and gently cook the onions or scallions until soft, about 5 minutes. Let cool slightly.
- Make the filling: In a large bowl, combine spinach, crumbled feta, sautéed onions, beaten eggs, dill, parsley, and a bit of black pepper. Mix well. Taste before adding any salt—feta can be salty.
- Prepare the phyllo: Preheat oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish. Keep the phyllo dough covered with a damp towel while working.
- Assemble the pie: Lay 6–8 phyllo sheets into the baking dish, brushing each sheet with butter or oil. Let edges hang over slightly.
- Add filling: Spread the spinach mixture evenly across the base layer of phyllo.
- Top with more phyllo: Layer another 6–8 sheets on top, brushing each with butter or oil. Fold in the overhanging edges.
- Score the top: Using a sharp knife, cut the top layers into squares or diamonds (don’t cut all the way through).
- Bake: Bake for 45–50 minutes, or until deeply golden and crisp.
- Cool and serve: Let the pie cool for 10–15 minutes. Cut through and serve warm or at room temperature.
Notes
Always drain spinach thoroughly to prevent sogginess.
Score before baking for easier slicing and better presentation.
Add a sprinkle of nutmeg to the filling if you want a warm background note.
Make sure phyllo stays covered with a damp towel—dry phyllo cracks!
- Prep Time: 30 minutes + 10–15 minutes Cooling
- Cook Time: 50 minutes
- Category: Main dish
- Cuisine: Greek
Nutrition
- Calories: 280
- Fat: 19g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
