There’s something about the moment that first scent of buttery phyllo hits your kitchen that makes me smile every time. I remember my first try making spanakopita with my grandmother, her hands moving confidently as she layered the delicate sheets while I struggled not to tear a single one. If you’ve ever felt intimidated by this Greek spinach pie, you’re not alone! But trust me, it’s a lot easier than it looks—and the payoff is pure magic. That flaky, golden crust wrapped around a tangy, cheesy spinach filling hits that perfect balance between savory and comforting. If you love dishes like quiche or stuffed pastries, this spanakopita will quickly become one of your family’s favorites too. It’s the kind of recipe that comforts your soul without demanding hours of your evening, and I’m so excited to share all my little tricks and stories with you.
What is Spanakopita?
Spanakopita, pronounced spah-nah-KO-pee-tah, is essentially a Greek spinach and feta pie wrapped in thin, crispy phyllo pastry. The name breaks down to “spanaki” meaning spinach, and “pita” meaning pie. Think of it as a flaky, savory pastry that combines fresh spinach, tangy feta cheese, onions, and herbs, all baked until crispy perfection. It’s one of those dishes that feels fancy but is really super approachable—like Greek comfort food that everyone can enjoy. In Greece, you’ll find spanakopita served as a snack or part of a meal, and honestly, it’s perfect any time of day. Whether you cut it into small triangles for a party or bake it as a big tray to share, it always brings a little Mediterranean sunshine into the kitchen.
Why you’ll love this recipe?
What I love most about this spanakopita recipe is how it brings together flavors and textures in such a simple way. The spinach isn’t just watery mush – it’s bright, fresh, and paired with salty feta that adds that punch of flavor. The phyllo pastry is what really steals the show here; it bakes up golden and crackly, and it’s impossible to eat just one piece. Plus, you get that satisfying crunch with every forkful!
If you’re worried about the “fiddly” phyllo, don’t be. I’ve broken down the steps to make layering a breeze, and honestly, handling phyllo gets easier with practice. This recipe is budget-friendly too—spinach, feta, and some basic pantry staples. No need for expensive ingredients, but the flavor will still feel elevated. And the versatility is fantastic: I’ve served it for breakfast with a dollop of Greek yogurt, as a light lunch with a crisp salad, and even as a main dish alongside roasted veggies on busy weeknights.
Another reason I can’t get enough of this recipe is how it bridges tradition and convenience. My kids actually ask for it often, which is a win for any parent! If you like savory tarts or cheese pies, this spanakopita will quickly become your go-to. It reminds me a bit of a deep-dish quiche, but with a lighter, flakier twist courtesy of the phyllo. And if you’re into experimenting, I’ve left some notes on swapping out fillings or trying different cheeses to suit your taste or dietary needs.
How do I make Spanakopita?
Quick Overview
Making spanakopita is a super satisfying project—layering buttery sheets of phyllo with a luscious spinach and feta filling, then baking until golden. The trick is prepping the filling so it’s not soggy and handling the phyllo gently to keep it crisp. You’ll start with preheating the oven, sautéing the spinach with herbs and onions, mixing it with creamy feta and eggs, then layering everything in a pan with melted butter or olive oil-brushed phyllo sheets. This method makes slicing the pie a breeze, and the finished product literally melts in your mouth with that irresistible crunch and savory richness.
Ingredients
For the Filling:
- 10 oz fresh spinach (you can substitute frozen, but fresh is best for flavor and texture)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 7 oz feta cheese, crumbled (go for a good-quality feta—it really makes a difference)
- 2 large eggs, beaten
- 2 tbsp fresh dill, chopped (or 1 tsp dried if you must)
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
For the Phyllo Layers:
- 1 package of phyllo dough (about 16 oz), thawed in fridge overnight
- 1 cup melted butter or a mixture of butter and olive oil for brushing each sheet
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grab a 9×13 inch baking dish and give it a light brush of the melted butter or olive oil—this keeps the crust from sticking and helps it brown evenly.
Step 2: Cook Spinach & Onions
Heat olive oil over medium heat, then gently sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Wilt the spinach in batches, stirring until just cooked through and all moisture evaporates—trust me, removing excess water here prevents sogginess later.
Step 3: Mix the Filling
Once the spinach mixture is cool, transfer it to a bowl. Add the crumbled feta, beaten eggs, dill, parsley, salt, and pepper. Stir everything until just combined—it should be creamy and a little chunky.
Step 4: Layer the Phyllo
Carefully unroll the phyllo dough. Place one sheet in the pan, then brush it lightly with melted butter. Repeat layering about half the sheets like this, brushing each one. Then spread the spinach filling evenly over the layers. Top with the remaining phyllo sheets, each brushed with butter again. Fold any overhanging edges inward and brush that top layer generously to get a golden finish.
Step 5: Score & Bake
Use a sharp knife to score the top layer into squares or diamonds—this makes cutting after baking so much easier. Pop it in the oven and bake for 45-50 minutes, or until the top is a beautiful golden brown and crisp all over.
Step 6: Cool & Serve
Let your spanakopita rest for 10-15 minutes before slicing and serving. This little pause lets it set up and makes it easier to get clean pieces. Serve warm or at room temperature. Every time I make this, the smell drifts through the house, and within minutes, everyone’s at the kitchen counter diving in!
What to Serve It With
For Breakfast: This spanakopita pairs wonderfully with a cup of strong black coffee or a latte. I love serving it alongside some fresh tomato slices and olives to start the day on a bright note.
For Brunch: Plate with a dollop of tzatziki or a simple Greek yogurt dip sprinkled with fresh herbs and lemon zest. Add a crisp glass of rosé or sparkling water with lemon for a light yet indulgent brunch.
As Dessert: While not sweet, spanakopita works beautifully as a late-night snack or lighter finish when served with a drizzle of honey and a side of fresh figs or fruit compote. It surprises guests every time!
For Cozy Snacks: I cut mine into handheld triangles for casual nibbling. It’s excellent with a cold glass of white wine or a fresh cucumber salad. There’s something so calming about tearing into flaky phyllo and that salty spinach-feta filling on a chilly afternoon.
At family gatherings, I always bring a tray, and it disappears in minutes. There’s something about this dish that makes everyone feel like they’re sharing something special — it’s one of those nostalgic recipes that sparks good conversation and full hearts.
Top Tips for Perfecting Your Spanakopita
Spinach Prep: Don’t skip squeezing out the water from the cooked spinach. I learned the hard way that skipping this step turns the filling soggy and the crust limp. Wrap the spinach in a clean kitchen towel and wring firmly or press in a colander.
Mixing Advice: Be gentle when combining ingredients. Overmixing can make the filling mushy instead of luscious. Use a spatula and fold just until everything’s evenly combined.
Phyllo Handling: Keep phyllo covered with a damp towel as you work so it doesn’t dry out or rip. Working quickly helps too, but no pressure—if a sheet tears, just patch it with another layer and keep going.
Swirling the Filling: While the traditional pie has a solid filling layer, I sometimes lightly swirl the filling between phyllo sheets for a fun marbled effect. Try it if you’re feeling a little creative!
Butter vs. Olive Oil: Melted butter brushes give the crispiest, flakiest crust, but olive oil adds a subtle fruity note and makes it a touch healthier. Sometimes I do half and half for the best of both worlds.
Baking Tips: If your oven runs hot, tent with foil after 30 minutes to keep from burning the tops. A nice golden color and full aroma are your best doneness indicators.
Glaze Variations: I rarely glaze spanakopita, but if you want a little extra shine, brush with a beaten egg before baking. For a savory twist, sprinkle sesame or nigella seeds on top just before popping it in the oven.
One thing I’ve learned across dozens of bakes: patience is key. Let the phyllo thaw fully, prep each step thoroughly, and enjoy the process. This is not a recipe to rush through—it’s a little ritual that always feels worth the wait.
Storing and Reheating Tips
Room Temperature: Spanakopita is best eaten fresh but will keep well for up to 2-3 hours at room temperature covered with foil or a clean tea towel. This makes it perfect for serving at parties or buffets.
Refrigerator Storage: Store leftovers in an airtight container and refrigerate for up to 3 days. To keep the crust crisp, I recommend reheating in the oven or toaster oven instead of the microwave.
Freezer Instructions: You can freeze spanakopita in individual portions or as a whole. Wrap tightly in plastic wrap and foil, freeze for up to 2 months. Thaw overnight in the fridge before reheating on a baking sheet at 350°F for about 15-20 minutes until warmed through and crispy again.
Glaze Timing Advice: I usually don’t add any glaze if planning on freezing, since egg washes don’t freeze well. If you want that glossy look, brush with beaten egg right before baking fresh or reheating from thawed state.
Whenever I reheat, I keep an eye on the edges to avoid over-browning, but nothing beats a fresh-baked batch. Still, it’s a lifesaver on busy nights or for make-ahead lunches!
Frequently Asked Questions
Final Thoughts
Spanakopita has found a permanent spot in my kitchen rotation because it’s just so reliably good and comforting. It’s one of those dishes that always feels like a little celebration of simple ingredients coming together in the best possible way. Seeing flaky layers puff up and the feta bubbling in the oven never gets old. Plus, it’s a recipe that invites you to slow down, get a little buttery on your hands, and enjoy the process. Whether you’re serving it to hungry kids, impressing friends at a party, or just treating yourself after a long day, this spanakopita delivers every time. If you love this recipe, you might also enjoy trying a classic Greek moussaka or some homemade baklava next—both bring a bit of that Mediterranean magic into your home.
Don’t be shy—leave a comment below to share your tweaks, tricks, or questions. Nothing makes me happier than hearing how your spanakopita turns out. Happy baking!
spanakopita
Ingredients
Main Ingredients
- 1 lb fresh spinach washed, stems removed
- 0.5 cup olive oil plus extra for brushing phyllo
- 1 cup feta cheese crumbled
- 3 each green onions chopped
- 2 tbsp fresh dill chopped
- 3 each eggs beaten
- 1 package phyllo dough about 16 sheets, thawed
- 0.25 tsp salt
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- Wilt the spinach in a large skillet over medium heat until moisture evaporates. Let cool and squeeze out excess water.
- In a large bowl, combine the wilted spinach, crumbled feta, chopped green onions, fresh dill, beaten eggs, salt, and pepper.
- Brush the bottom of the baking dish with olive oil. Layer 8 sheets of phyllo dough, brushing each sheet lightly with olive oil.
- Spread the spinach and feta filling evenly over the phyllo layers.
- Layer remaining phyllo sheets on top, brushing each sheet with olive oil. Tuck under edges and score the top layers to portion the pie.
- Bake in preheated oven for 40-45 minutes or until golden and crisp. Let cool for 10 minutes before serving.
