Crispy, flaky layers of buttery phyllo pastry filled with a savory mixture of spinach, feta cheese, fresh herbs, and aromatic onions make Spanakopita one of Greece’s most beloved dishes. Perfect as an appetizer, side dish, or light main course, this classic pie is rich in Mediterranean flavor and delicious served warm or at room temperature.

Recipe Information

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Cuisine: Greek
Course: Appetizer, Main Course, Side Dish
Difficulty: Moderate

Ingredients

For the Filling

2 pounds fresh spinach, roughly chopped (or 20 ounces frozen spinach, thawed and well-drained)
2 tablespoons olive oil
1 large yellow onion, finely diced
4 green onions, sliced
3 cloves garlic, minced
8 ounces feta cheese, crumbled
½ cup ricotta cheese (optional, for a creamier filling)
2 large eggs, lightly beaten
¼ cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint (optional)
1 teaspoon dried oregano
½ teaspoon salt (reduce if feta is very salty)
½ teaspoon black pepper
¼ teaspoon ground nutmeg

For the Pastry

1 package (16 ounces) phyllo dough, thawed
¾ cup unsalted butter, melted (or olive oil for brushing)

Optional Garnishes

Sesame seeds
Fresh dill
Lemon wedges

Equipment Needed

9×13-inch baking dish
Large skillet
Pastry brush
Mixing bowls
Sharp knife

Instructions

Step 1: Prepare the Spinach

If using fresh spinach:

Heat the olive oil in a large skillet over medium heat.

Cook the onion for 4–5 minutes until softened.

Add the green onions and garlic, cooking for another 1 minute.

Add the spinach in batches and cook until wilted, about 5–7 minutes.

Transfer to a colander and let cool slightly.

Squeeze out as much excess liquid as possible using clean kitchen towels or paper towels.

If using frozen spinach, thaw completely and squeeze out all excess moisture before using.

Step 2: Make the Filling

In a large bowl, combine:

Cooked spinach
Feta cheese
Ricotta cheese (if using)
Eggs
Parsley
Dill
Mint
Oregano
Nutmeg
Salt
Black pepper

Mix gently until well combined.

Step 3: Prepare the Phyllo

Preheat the oven to 350°F (175°C).

Brush the baking dish lightly with melted butter.

Cover the phyllo sheets with a slightly damp kitchen towel while working to prevent them from drying out.

Step 4: Build the Pie

Lay one sheet of phyllo into the baking dish.

Brush lightly with melted butter.

Repeat with 8 sheets, brushing each layer with butter.

Spread the spinach filling evenly over the phyllo.

Top with another 8 sheets of phyllo, brushing each sheet with butter before adding the next.

Brush the top generously with butter.

Step 5: Score the Pie

Using a sharp knife, lightly score the top layers into squares or triangles.

This makes slicing easier after baking.

If desired, sprinkle sesame seeds over the top.

Step 6: Bake

Bake for 45–50 minutes, or until the phyllo is crisp, puffed, and deep golden brown.

If the top browns too quickly, loosely cover with aluminum foil during the final 10–15 minutes.

Step 7: Cool and Serve

Allow the Spanakopita to rest for 10–15 minutes before cutting.

Serve warm or at room temperature with lemon wedges if desired.

Nutrition Information (Per Serving)

Calories: 320
Protein: 9g
Carbohydrates: 20g
Fat: 23g
Saturated Fat: 11g
Cholesterol: 70mg
Fiber: 2g
Sugar: 2g
Sodium: 430mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

Remove as much moisture as possible from the spinach to prevent a soggy pie.
Keep phyllo dough covered with a damp towel while assembling to prevent it from drying out and cracking.
Brush each layer lightly with butter—too much can make the pastry greasy.
Use high-quality feta cheese for the best flavor.
Let the pie rest before slicing to help the filling set.

Flavor Variations

Individual Spanakopita Triangles

Instead of making one large pie, fold the filling into individual phyllo triangles for a party-friendly appetizer.

Spanakopita with Leeks

Replace half of the onions with thinly sliced leeks for a sweeter, more delicate flavor.

Three-Cheese Spanakopita

Add mozzarella or Parmesan cheese along with the feta and ricotta for extra richness.

Vegan Spanakopita

Replace the feta and ricotta with dairy-free alternatives, use olive oil instead of butter, and substitute a plant-based egg replacer.

Mushroom Spanakopita

Add sautéed mushrooms to the spinach filling for an earthy twist.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Wrap baked or unbaked Spanakopita tightly and freeze for up to 3 months.

Bake frozen Spanakopita directly from the freezer, adding about 10–15 minutes to the baking time.

Reheating

Oven

Bake at 350°F (175°C) for 10–15 minutes until hot and crispy.

Air Fryer

Heat at 350°F (175°C) for 5–7 minutes.

Microwave

Heat for 1–2 minutes, though the phyllo will lose some of its crispness.

What to Serve with Spanakopita

Spanakopita pairs beautifully with:

Greek salad
Roasted potatoes
Lemon rice
Tzatziki sauce
Grilled chicken
Lamb kebabs
Tomato cucumber salad
Hummus
Olives
Fresh fruit

Frequently Asked Questions

Can I use frozen spinach?

Yes. Be sure to thaw it completely and squeeze out as much moisture as possible before mixing it into the filling.

Why is my Spanakopita soggy?

The most common reason is excess moisture in the spinach. Thoroughly draining and squeezing the spinach is essential.

Can I prepare Spanakopita ahead of time?

Absolutely. Assemble the pie, cover tightly, and refrigerate for up to 24 hours before baking.

What if my phyllo dough tears?

Small tears are normal and won’t affect the finished pie. Simply overlap the sheets and continue layering.

Can I make this gluten-free?

Traditional phyllo dough contains wheat, but gluten-free phyllo is available in some specialty stores and can be used as a substitute.