Spanakopita is the perfect combination of texture and taste—crisp, buttery phyllo layers encasing a warm, cheesy spinach filling. It’s vegetarian, full of bold Mediterranean flavors, and ideal for any occasion, from holiday meals to casual dinners. This recipe can be made ahead, frozen, or served in bite-sized triangles or a large baking dish for easy slicing. Whether you’re familiar with Greek cuisine or trying it for the first time, this dish is a guaranteed favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen chopped spinach (thawed and well-drained)
Feta cheese (crumbled)
Ricotta cheese or cottage cheese (optional, for creaminess)
Eggs
Yellow onion (finely chopped)
Garlic (minced)
Fresh dill or parsley (chopped)
Olive oil or melted butter (for brushing the phyllo)
Phyllo dough sheets (thawed if frozen)
Salt and pepper (to taste)
Directions
Preheat oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
Heat olive oil in a skillet and sauté chopped onion until soft. Add garlic and cook for 1–2 more minutes.
In a large bowl, combine the sautéed onions and garlic with the drained spinach, feta, ricotta (if using), eggs, chopped herbs, salt, and pepper. Mix until fully combined.
Lay one sheet of phyllo in the prepared dish and brush with olive oil or melted butter. Repeat with several layers (6–8 sheets), brushing each layer.
Spread the spinach filling evenly over the phyllo base.
Top with additional phyllo sheets (another 6–8), brushing each layer with oil or butter. Tuck in or trim the edges as needed.
Score the top layer into squares or diamonds before baking to make slicing easier.
Bake for 40–50 minutes, or until the top is golden brown and crisp.
Let rest for 10–15 minutes before serving.
Servings and timing
This recipe makes about 9 large or 12 smaller servings. Preparation time is 25 minutes, and baking takes 40–50 minutes, totaling approximately 1 hour and 15 minutes.
Variations
Individual Triangles: Cut phyllo into strips, fill, fold into triangles, and bake for a portable version.
Add Leeks: Substitute or combine onion with sautéed leeks for a sweeter flavor.
Cheese Variations: Use a blend of feta and goat cheese for added depth.
Herb Swap: Use fresh mint, scallions, or oregano for different flavor profiles.
Gluten-Free: Use gluten-free phyllo dough if available for a gluten-sensitive option.
Storage/Reheating
Store leftover spanakopita in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes until crisp and heated through. Spanakopita freezes well: freeze before or after baking. If unbaked, bake from frozen at 350°F for 60–70 minutes. If baked, reheat frozen slices for 20–25 minutes.
FAQs
Can I use fresh spinach instead of frozen?
Yes, but you’ll need to sauté it first and remove as much moisture as possible before adding it to the filling.
What kind of feta is best for spanakopita?
Use a firm, brined feta made from sheep’s milk for the most authentic flavor.
Do I need to cook the spinach before using it?
If using frozen spinach, just thaw and drain it well. If using fresh spinach, it should be sautéed and drained.
Can I make spanakopita ahead of time?
Yes, you can assemble it a day in advance and refrigerate before baking, or freeze it for later.
How do I prevent soggy spanakopita?
Ensure the spinach is fully drained and the phyllo layers are brushed well with oil or butter to keep them crisp.
Can I use puff pastry instead of phyllo?
You can, but it will result in a different texture—more like a pie than a flaky pastry.
Is spanakopita served hot or cold?
It can be served hot, warm, or at room temperature. It’s delicious either way.
Can I make it vegan?
Yes, use plant-based feta and skip the eggs, replacing them with mashed tofu or vegan ricotta.
What should I serve with spanakopita?
It pairs well with Greek salad, roasted vegetables, or a yogurt-based dip like tzatziki.
How many layers of phyllo should I use?
Typically, 6–8 layers on the bottom and 6–8 on top work well for a sturdy, crispy crust.
Conclusion
Spanakopita is a beautifully layered Greek pastry that delivers comforting flavor and satisfying texture in every bite. With its crisp phyllo crust and creamy spinach-feta filling, it’s a timeless dish that’s perfect for everything from family dinners to festive gatherings. Make it once, and you’ll want to keep it in your regular rotation for its ease, flavor, and flexibility.
Spanakopita is a classic Greek savory pie made with flaky layers of phyllo dough and a rich filling of spinach, feta cheese, herbs, and onions. It’s golden, crispy, and packed with Mediterranean flavor—perfect as an appetizer, side, or main dish.
Ingredients
1 (16 oz) package frozen chopped spinach, thawed and well-drained
1 cup feta cheese, crumbled
1/2 cup ricotta or cottage cheese (optional, for creaminess)
2 large eggs
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil (plus more for brushing phyllo)
2 tbsp fresh dill or parsley, chopped
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 package phyllo dough (16 oz), thawed
Instructions
Preheat oven to 350°F (175°C). Grease a baking dish or line with parchment paper.
Heat 2 tbsp olive oil in a skillet. Sauté chopped onion until soft, about 5 minutes. Add garlic and cook for 1–2 more minutes.
In a large bowl, combine spinach, sautéed onions and garlic, feta, ricotta (if using), eggs, herbs, salt, and pepper. Mix well.
Layer 6–8 sheets of phyllo in the bottom of the prepared dish, brushing each with olive oil as you layer.
Spread the spinach mixture evenly over the layered phyllo.
Top with another 6–8 sheets of phyllo, brushing each layer with olive oil. Tuck in or trim edges as needed.
Score the top layer into squares or diamonds for easy slicing.
Bake for 40–50 minutes, or until the phyllo is golden brown and crisp.
Let rest for 10–15 minutes before cutting and serving.
Notes
Be sure to fully drain spinach to prevent soggy filling.Use fresh spinach if desired—sauté and drain thoroughly before mixing.Can be assembled ahead and refrigerated or frozen before baking.For triangle versions, cut phyllo into strips and fold with filling individually.Spanakopita freezes well both before and after baking.
