Spanakopita — the famous Greek spinach pie — is one of those recipes that captures the heart of Mediterranean cooking: simple ingredients layered with care to create something truly special.
Flaky phyllo pastry, fresh spinach, creamy feta, and herbs come together in perfect harmony. Every bite is crisp, buttery, and full of flavor. It’s comforting yet elegant, making it just as perfect for a family lunch as it is for a festive gathering.
How This Recipe Became a Favorite
The first time I made spanakopita, I didn’t quite understand how something with such simple ingredients could be so addictive. But once I pulled it from the oven — golden, flaky, and fragrant — I finally got it.
The combination of spinach and feta wrapped in thin sheets of phyllo is magic. It’s a dish that brings people together, whether it’s served warm straight from the pan or eaten cold the next day for lunch.
Over the years, I’ve learned how to make this Greek classic foolproof — not too salty, never soggy, and perfectly crisp every time. This version is the one I now use for family gatherings, potlucks, and Sunday dinners.
Ingredients (Serves 8–10)
For the filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) fresh spinach (or frozen, thawed and well-drained)
- ½ cup chopped green onions
- ½ cup chopped fresh dill (or 2 teaspoons dried dill)
- 8 ounces (225g) feta cheese, crumbled
- ½ cup ricotta or cottage cheese (optional, for creaminess)
- 2 large eggs, lightly beaten
- Salt and black pepper to taste
For the layers:
- 1 package phyllo dough (16 oz / 450g), thawed
- ½ cup melted butter or olive oil (for brushing between layers)
Prepare the Spinach
If using fresh spinach, wash it thoroughly and dry it well. Chop roughly and add it to a large skillet with olive oil over medium heat. Sauté for 3–4 minutes until wilted. Drain any excess liquid — this step is crucial for keeping your spanakopita crisp instead of soggy.
If using frozen spinach, make sure it’s thawed and squeezed completely dry before adding it to the mix.
Add Aromatics and Flavor
In the same skillet, sauté onion and garlic until soft and fragrant. Add the cooked spinach back in, along with the green onions and dill. Stir everything together for about a minute, then remove from heat to cool slightly.
Once the mixture has cooled, stir in the feta, ricotta (if using), and beaten eggs. Season lightly with salt and black pepper — keep in mind that feta is already salty, so go easy. The mixture should look thick and creamy but not watery.
Get the Phyllo Ready
Phyllo dough can be intimidating the first time you use it, but it’s actually simple once you know the trick: keep it covered. These thin sheets dry out quickly, so place a slightly damp kitchen towel over the unused sheets while you work.
Brush your baking dish (about 9×13 inches) with melted butter or olive oil. Lay down one sheet of phyllo, brush it lightly with butter, then repeat with 6–8 sheets. This creates a sturdy base that holds up well when sliced later.
Add the Filling
Spread the spinach and cheese mixture evenly over the layered phyllo base. Smooth it gently with a spatula so it’s even.
Then begin layering the top: add another 6–8 sheets of phyllo, brushing each with butter or oil. The top layer should be well-coated — that’s what gives it that golden crunch when baked.
Score the Top
Before baking, use a sharp knife to gently score the top into squares or diamond shapes. Don’t cut all the way through — just enough to guide you when slicing later. This helps the steam escape and prevents the layers from puffing up unevenly.
Bake Until Golden
Preheat your oven to 375°F (190°C). Bake the spanakopita for 40–45 minutes, or until the top is golden brown and crisp.
When it’s done, you’ll hear the flake of the crust when you tap it lightly — that’s how you know it’s perfect. Let it rest for about 10 minutes before slicing.
Serve Warm or Cold
Spanakopita is incredibly versatile. You can serve it warm, fresh out of the oven, with a drizzle of lemon juice, or let it cool and cut it into smaller squares for snacks or party appetizers.
It pairs beautifully with a simple green salad, tzatziki, or even a bowl of soup. I personally love it with roasted vegetables or a small plate of olives and hummus for a Mediterranean-style meal.
My Tips for Perfect Spanakopita
- Drain the spinach completely. Excess moisture is the biggest reason spanakopita turns soggy.
- Don’t skip the herbs. Dill and green onions bring that signature Greek flavor — they make a world of difference.
- Use butter for richness. Olive oil works beautifully, but butter gives a deeper flavor and crispness.
- Make it ahead. Assemble it a day in advance, cover, and refrigerate. Just bake it fresh before serving.
Store or Freeze for Later
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–12 minutes to restore the crisp layers.
You can also freeze it — either before or after baking. To freeze before baking, assemble it completely and wrap tightly in plastic wrap and foil. Bake directly from frozen, adding 10–15 minutes to the baking time.
Why This Recipe Works Every Time
Spanakopita might look fancy, but it’s all about balance: crispy pastry, creamy filling, and aromatic herbs. This recipe uses the right ratio of spinach to cheese so it’s rich but still light. The phyllo layers stay flaky, not greasy, and the taste is pure comfort.
It’s the kind of recipe that impresses guests but feels effortless to make. You can serve it at brunch, lunch, dinner, or as a make-ahead appetizer — and it always disappears fast.
Tools You’ll Need
- Large skillet
- Mixing bowls
- 9×13-inch baking dish
- Pastry brush
- Knife for scoring
- Clean kitchen towel (to cover phyllo sheets)
Related Questions
1. Can I Use Other Greens Instead of Spinach?
Yes! You can use kale, Swiss chard, or even a mix of greens. Just make sure to sauté them first and remove as much moisture as possible before mixing with the cheese.
2. Can I Make Spanakopita Without Feta Cheese?
You can, but feta gives it that authentic Greek flavor. If you need a substitute, try a mix of ricotta and parmesan, or even a plant-based feta if you want a dairy-free version.
Final Thoughts
Greek spanakopita is one of those recipes that connects you to something timeless. Every layer tells a story — the flaky pastry, the creamy cheese, the bright taste of herbs. It’s rustic but elegant, easy to make yet impressive enough for guests.
Once you’ve made it once, you’ll find yourself making it again and again. It’s the kind of recipe that feels like sunshine and comfort, all baked into one golden slice.
Meta Description:
This authentic Greek spanakopita recipe features layers of crisp, golden phyllo pastry filled with spinach, feta, and herbs. Easy to make, flavorful, and perfect for any meal or gathering.
