Name: Spanakopita (Greek Spinach Pie) Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Greek
Ingredients: 2 (10‑oz) packages frozen chopped spinach, thawed and squeezed dry; 10 tablespoons unsalted butter, divided and melted; 1 yellow onion, chopped; 4 scallions, chopped; 4 garlic cloves, chopped; 2 large eggs, beaten; 6 oz crumbled feta cheese; 1 cup cottage cheese; ¼ cup chopped fresh parsley; 2 tablespoons chopped fresh dill; 1½ teaspoons kosher salt; ½ teaspoon black pepper; 16 sheets frozen phyllo dough (9″×13″), thawed

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This Spanakopita, or Greek Spinach Pie, is one of those dishes I can never get enough of. With crisp, buttery layers of golden phyllo pastry wrapped around a rich, creamy filling of spinach, feta, and fresh herbs, it’s the perfect combination of comfort and elegance. I love making this recipe for family gatherings or dinner parties because it’s just as delicious served warm as it is at room temperature, and it looks absolutely beautiful on the table.

Spanakopita (Greek Spinach Pie) Recipe

Why You’ll Love This Recipe

I love how this Spanakopita delivers both incredible flavor and satisfying texture in every bite. The filling is creamy and tangy, while the flaky pastry provides a satisfying crunch. It’s easy to prepare ahead of time, so I can make it a day early and bake it right before serving. Whether I serve it as an appetizer, a side dish, or even the main course, this dish never fails to impress. Plus, it freezes beautifully, making it a wonderful recipe to keep on hand for busy weeks.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 (10-oz.) packages frozen chopped spinach, thawed and squeezed dry
10 tablespoons unsalted butter, divided and melted
1 yellow onion, chopped
4 scallions, chopped
4 garlic cloves, chopped
2 large eggs, beaten
6 oz. crumbled feta cheese
1 cup cottage cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
16 sheets frozen phyllo dough (9×13-inch), thawed

Directions

I start by squeezing the thawed spinach completely dry using a clean kitchen towel—this step ensures the filling won’t be watery.
In a large skillet, I melt 1 tablespoon of butter over medium heat and sauté the onion, scallions, and garlic for about 8 to 10 minutes until soft and fragrant. Then, I let the mixture cool.
Once cooled, I mix in the eggs, feta, cottage cheese, parsley, dill, salt, and pepper. Finally, I fold in the dry spinach.
I preheat the oven to 375°F and generously butter a 9×13-inch baking dish.
To build the crust, I layer two sheets of phyllo at a time, brushing each second sheet with melted butter, until I have 8 sheets.
I spread the spinach mixture evenly over the phyllo base.
I top it with the remaining 8 phyllo sheets, again brushing with melted butter every other layer, and drizzle any remaining butter over the top.
Before baking, I score the top into 15 squares to make slicing easier later.
I bake it for 45 to 55 minutes until the pastry turns deep golden brown and crisp. Then, I let it rest for about 10 minutes before cutting and serving.

Servings and timing

This recipe makes about 15 servings. It takes around 30 minutes to prepare and 55 minutes to bake, for a total of roughly 1 hour and 25 minutes from start to finish.

Variations

Individual triangles: I sometimes cut the phyllo sheets into strips and fold the filling into small triangles for hand-held portions.
Fresh spinach: When I have fresh spinach, I cook down about 2 pounds, cool it, and squeeze it dry before adding it to the filling.
Cheese variations: I’ve swapped cottage cheese for ricotta or added a touch of grated Parmesan for more depth.
Additions: A few finely chopped sun-dried tomatoes or a handful of sautéed mushrooms can add a wonderful twist.

Storage/Reheating

Once cooled, I cover the leftover Spanakopita with foil or plastic wrap and store it in the refrigerator for up to 4 days. To reheat, I place the slices on a baking sheet and warm them in a 350°F oven for 10 to 15 minutes. This helps the phyllo regain its crisp texture. I avoid microwaving because it makes the pastry soft.

FAQs

What is phyllo dough?

Phyllo dough is a paper-thin pastry used in Mediterranean and Middle Eastern cooking. It becomes beautifully crisp and flaky when baked.

Can I use fresh spinach instead of frozen?

Yes. I cook about 2 pounds of fresh spinach until wilted, cool it, and squeeze it completely dry before using it in the filling.

Can I prepare Spanakopita ahead of time?

Absolutely. I assemble it a day ahead, cover it tightly, and refrigerate it. When I’m ready to bake, I just add 5–10 minutes to the baking time.

How do I prevent soggy pastry?

The key is to squeeze the spinach completely dry and to keep the phyllo sheets covered with a damp towel while working so they don’t dry out and crack.

Can I freeze Spanakopita?

Yes. I freeze it unbaked, tightly wrapped in foil and plastic. When I want to serve it, I bake it straight from the freezer—no need to thaw—adding about 10 extra minutes to the baking time.

Conclusion

I find Spanakopita to be one of those timeless dishes that never disappoints. The balance of buttery, crisp pastry and savory, creamy filling makes it comforting and impressive at the same time. Whether I’m cooking for friends, family, or just myself, this Greek Spinach Pie always feels special. It’s a recipe worth keeping in my collection and one I’ll return to again and again.