Crispy, golden phyllo layers with a savory filling
Packed with spinach, herbs, and creamy feta cheese
Perfect as an appetizer, snack, or light meal
Great make-ahead dish for gatherings
Delicious warm or at room temperature
Authentic Mediterranean flavors in every bite
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Phyllo dough
Fresh spinach
Feta cheese
Ricotta cheese
Onion
Garlic
Eggs
Olive oil
Butter
Fresh dill
Fresh parsley
Salt
Black pepper
Nutmeg
Directions
Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat and cook the onion until softened.
Add the garlic and spinach, cooking until the spinach wilts and excess moisture evaporates. Let the mixture cool slightly.
In a large bowl, combine the spinach mixture with feta cheese, ricotta cheese, eggs, dill, parsley, salt, black pepper, and a pinch of nutmeg.
Lightly grease a baking dish with melted butter or olive oil.
Layer several sheets of phyllo dough in the dish, brushing each layer lightly with melted butter.
Spread the spinach and cheese filling evenly over the phyllo layers.
Continue layering the remaining phyllo sheets on top, brushing each with butter.
Score the top layers into squares or triangles before baking.
Bake for 40–45 minutes or until golden brown and crispy.
Allow the Spanakopita to cool slightly before serving.
Servings and timing
Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Variations
Add chopped green onions or leeks for extra flavor.
Use only feta cheese for a stronger salty taste.
Make individual triangles instead of a large pie.
Add pine nuts for extra texture.
Substitute kale for part of the spinach.
Storage/Reheating
Store leftover Spanakopita in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 10–15 minutes to restore crispiness. Avoid microwaving if possible, as the phyllo may become soft. Spanakopita can also be frozen for up to 2 months.
FAQs
What is Spanakopita?
Spanakopita is a traditional Greek spinach and cheese pie made with phyllo dough.
Can I use frozen spinach?
Yes, thaw and squeeze out as much moisture as possible before using.
Why is my phyllo dough tearing?
Phyllo dries out quickly, so keep it covered with a damp towel while working.
Can I make Spanakopita ahead of time?
Yes, assemble it ahead and refrigerate before baking.
What cheese is traditionally used?
Feta cheese is the classic choice for authentic flavor.
Can I freeze Spanakopita?
Yes, it freezes well both before and after baking.
How do I keep the phyllo crispy?
Brush each layer lightly with butter or oil and reheat in the oven instead of the microwave.
Can I make it vegetarian?
Yes, traditional Spanakopita is already vegetarian.
What can I serve with Spanakopita?
Greek salad, soup, or roasted vegetables pair beautifully with it.
Can I use puff pastry instead of phyllo?
Yes, although the texture will be different and less flaky.
Conclusion
Spanakopita is a delicious Greek classic that combines crispy phyllo pastry with a rich spinach and feta filling. Elegant yet comforting, this savory pie is perfect for entertaining, family meals, or enjoying as a flavorful snack any time of day.
The Spanakopita is a classic Greek spinach pie made with flaky phyllo dough, creamy feta cheese, fresh herbs, and spinach. This crispy and savory Mediterranean dish is perfect as an appetizer, side dish, or light vegetarian meal.
Ingredients
1 package phyllo dough, thawed
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
10 ounces fresh spinach
1 cup feta cheese, crumbled
1 cup ricotta cheese
2 large eggs
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
½ teaspoon salt
¼ teaspoon black pepper
Pinch of ground nutmeg
½ cup melted butter
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Cook onion until softened, about 5 minutes.
Add garlic and spinach, cooking until spinach wilts and excess moisture evaporates. Let cool slightly.
In a large bowl, combine spinach mixture, feta cheese, ricotta cheese, eggs, dill, parsley, salt, black pepper, and nutmeg.
Lightly grease a baking dish with melted butter or olive oil.
Layer several sheets of phyllo dough into the dish, brushing each layer lightly with melted butter.
Spread the spinach and cheese filling evenly over the layered phyllo.
Continue layering the remaining phyllo sheets on top, brushing each sheet with butter.
Score the top layers into squares or triangles before baking.
Bake for 40–45 minutes, or until golden brown and crispy.
Allow to cool slightly before serving.
Notes
Keep phyllo dough covered with a damp towel while assembling to prevent drying out. Frozen spinach can be substituted for fresh spinach—just thaw and squeeze out excess moisture thoroughly before using. Spanakopita can be assembled ahead of time and refrigerated before baking.
