Spanakopita is a traditional Greek savory pie made with layers of flaky phyllo pastry and a rich, flavorful filling of spinach, herbs, and cheese. This dish is both comforting and elegant, perfect for family meals, gatherings, or special occasions. Its crisp golden exterior combined with a tender, savory filling makes it a crowd-pleaser and a satisfying vegetarian option.
Why You’ll Love This Recipe
This spanakopita recipe is simple enough for beginners while still delivering authentic Greek flavors. The spinach and herbs provide freshness, the feta adds a salty richness, and the phyllo pastry creates a crispy, golden texture that contrasts beautifully with the soft filling. It can be served hot, warm, or at room temperature, making it versatile for entertaining or meal prep. Its combination of flavors is light, healthy, and satisfying, and it pairs perfectly with salads or yogurt-based dips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling
• 450 g (1 lb) frozen chopped spinach, thawed and well-drained
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 250 g (9 oz) crumbled feta cheese
• 2 large eggs, beaten
• ½ teaspoon ground black pepper
• ½ teaspoon salt (adjust as needed)
For the Pastry and Assembly
• 12–16 sheets phyllo pastry, thawed
• 80 ml (½ cup) olive oil or melted butter for brushing layers
Directions
Prepare the Filling: Place thawed spinach in a clean kitchen towel and squeeze out excess liquid. Transfer to a large bowl.
Cook Aromatics: Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté chopped onion until soft and translucent, about 4–5 minutes. Add garlic and cook for another 1 minute. Remove from heat and let cool slightly.
Mix Filling: Add cooked onion and garlic to the spinach. Stir in parsley, dill, crumbled feta, beaten eggs, salt, and black pepper until well combined.
Prepare Phyllo: Preheat oven to 180°C (350°F). Lightly brush a 23×33 cm (9×13 inch) baking dish with olive oil. Layer 6–8 sheets of phyllo in the dish, brushing each with olive oil.
Add Filling: Spread the spinach and feta mixture evenly over the layered phyllo.
Top Layers: Layer remaining phyllo sheets over the filling, brushing each with olive oil. Tuck edges to seal the pie and brush the top layer generously with olive oil.
Bake: Bake in preheated oven for 45–55 minutes or until top is golden brown and crisp. Let cool 10 minutes before cutting into squares.
Servings and timing
Servings: 12
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Variations
Triangle Spanakopitakia: Make small individual triangle pastries instead of a large pie.
Herb Variations: Add fresh mint or oregano for extra flavor.
Cheese Mix: Combine ricotta or cottage cheese with feta for a creamier filling.
Vegan Option: Omit eggs and cheese, and use extra olive oil and herbs as a binder.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap slices individually and freeze for up to 2 months.
Reheating: Warm in the oven at 180°C (350°F) for 10–15 minutes to restore crispiness.
FAQs
What type of spinach is best for spanakopita?
Frozen chopped spinach is convenient and works well, but fresh spinach can also be used if cooked and thoroughly drained.
Can I make this without phyllo pastry?
Phyllo provides the traditional flaky texture. Using puff pastry or other dough changes the texture but is possible.
Is spanakopita vegetarian?
Yes, it is vegetarian, made with spinach, herbs, cheese, and phyllo pastry.
Can it be served cold?
Yes, spanakopita tastes great warm, hot, or at room temperature.
How do I prevent soggy phyllo?
Drain the spinach thoroughly and sauté onions and garlic to remove excess moisture.
Can fresh spinach be used instead of frozen?
Yes, but cook and drain well to remove excess water.
What cheese is traditional?
Feta cheese is the classic choice for authentic Greek spanakopita.
Can I prepare it ahead of time?
Yes, assemble and refrigerate the pie for up to a day before baking.
How do I reheat leftovers?
Use an oven to maintain the phyllo’s crispiness; avoid the microwave for best results.
Is there a vegan version?
Yes, omit eggs and cheese, and use olive oil and extra herbs as a binder.
Conclusion
Spanakopita is a delicious, versatile dish that showcases Greek flavors with simple ingredients. Its crispy phyllo layers and savory spinach and cheese filling make it perfect for meals, gatherings, or celebrations. Once you master the layering and filling, this pie becomes a go-to recipe for weeknight dinners and special occasions alike. Enjoy every golden, flavorful bite of this Mediterranean classic.
A classic Greek savory pie made with flaky phyllo pastry and a rich filling of spinach, herbs, and feta cheese, offering a perfect balance of crisp and creamy textures.
Ingredients
For the Filling:
450 g (1 lb) frozen chopped spinach, thawed and drained
1 medium yellow onion, finely chopped
2 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
250 g (9 oz) feta cheese, crumbled
2 large eggs, beaten
1/2 teaspoon black pepper
1/2 teaspoon salt
For Assembly:
12–16 sheets phyllo pastry
1/2 cup (80 ml) olive oil or melted butter
Instructions
Preheat oven to 180°C (350°F) and grease a baking dish.
Squeeze excess moisture from spinach and place in a bowl.
Sauté onion in olive oil until soft, then add garlic and cook briefly.
