Spanakopita is a classic Greek savory pastry made with flaky phyllo dough, spinach, feta cheese, fresh herbs, and aromatic seasonings. The filling is creamy and flavorful while the pastry becomes beautifully crisp and golden in the oven.
Recipe Details
Prep Time: 30 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 15 minutes
Servings: 8–10
Difficulty: Medium
Ingredients
For the Spinach Filling
2 pounds fresh spinach, washed and roughly chopped
or 20 ounces frozen chopped spinach, thawed and thoroughly drained
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 green onions, finely sliced
3 cloves garlic, minced
8 ounces feta cheese, crumbled
½ cup ricotta cheese, optional
2 large eggs
¼ cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon salt, or to taste
¼ teaspoon nutmeg, optional
1 tablespoon lemon juice
For the Phyllo Pastry
12–14 sheets phyllo dough
½ cup olive oil, melted butter, or a combination of both
1 tablespoon sesame seeds, optional
Instructions
Step 1: Prepare the Spinach
If using fresh spinach, heat a large skillet over medium heat and add the spinach in batches.
Cook for 2–4 minutes, just until wilted.
Transfer it to a colander and allow it to cool.
Once cool enough to handle, squeeze out as much liquid as possible.
If using frozen spinach, thaw completely and squeeze it very dry.
This step is important: excess moisture can make your Spanakopita soggy.
Step 2: Cook the Aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the chopped onion and green onions.
Cook for about 4–5 minutes, until softened.
Add the minced garlic and cook for another 30 seconds.
Remove from the heat and allow the mixture to cool slightly.
Step 3: Make the Filling
Place the drained spinach in a large bowl.
Add:
Cooked onion mixture
Feta cheese
Ricotta
Eggs
Parsley
Dill
Oregano
Black pepper
Salt
Nutmeg
Lemon juice
Mix gently until everything is evenly combined.
Taste the filling before adding additional salt because feta can be quite salty.
Step 4: Prepare the Phyllo
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish.
Unroll the phyllo dough and cover it with a slightly damp kitchen towel while working. This prevents the sheets from drying out.
Step 5: Build the Bottom Layers
Place one sheet of phyllo into the baking dish.
Brush lightly with olive oil or melted butter.
Add another sheet and brush again.
Continue layering until you have about 6–7 sheets on the bottom.
It’s perfectly fine if some edges hang over the sides.
Step 6: Add the Spinach Filling
Spread the spinach and feta mixture evenly over the phyllo.
Gently smooth the top without pressing down too firmly.
Step 7: Add the Top Phyllo Layers
Place another sheet of phyllo over the filling and brush lightly with oil or butter.
Repeat with the remaining sheets, brushing each layer.
Fold any overhanging phyllo toward the top of the pie.
Brush the final layer generously but evenly.
Step 8: Score the Spanakopita
Using a sharp knife, gently score the top into squares or triangles.
Don’t cut all the way through the filling—just make shallow cuts through the pastry.
If desired, sprinkle the top with sesame seeds.
Step 9: Bake
Bake uncovered for 40–45 minutes, or until the phyllo is deeply golden brown and crisp.
If the top begins browning too quickly, loosely cover it with foil for the remainder of the baking time.
Step 10: Rest and Serve
Remove the Spanakopita from the oven and let it rest for 10–15 minutes before slicing.
Serve warm or at room temperature.
Serving Suggestions
Serve Spanakopita with:
Greek salad
Tzatziki
Cucumber and tomato salad
Olives
Lemon wedges
Hummus
Roasted vegetables
A dollop of Greek yogurt
It makes a wonderful appetizer, vegetarian main dish, brunch item, or Mediterranean side dish.
Tips for Perfect Spanakopita
Drain the Spinach Thoroughly
This is the most important step. Wet spinach will produce a soggy filling and prevent the phyllo from becoming crisp.
Don’t Overload the Filling
A moderate layer of filling gives you the best balance of crispy pastry and creamy spinach mixture.
Keep Phyllo Covered
Phyllo dries out quickly. Keep unused sheets covered with a slightly damp towel.
Don’t Soak the Phyllo
Use a light, even coating of butter or olive oil. Too much can make the pastry greasy.
Let It Rest
Allowing the baked Spanakopita to rest makes it easier to cut and helps the filling set.
Delicious Variations
Extra-Cheesy Spanakopita
Add shredded mozzarella or a little grated Parmesan to the filling.
Herb-Lover’s Spanakopita
Increase the fresh dill and parsley, and add fresh mint.
Leek Spanakopita
Replace some of the onion with finely sliced leeks.
Spicy Spanakopita
Add a pinch of red pepper flakes or finely chopped chili.
Swiss Chard Version
Replace half of the spinach with finely chopped Swiss chard.
Nut Information
Traditional Spanakopita is naturally nut-free when prepared with the ingredients listed above.
The recipe does not require peanuts or tree nuts.
However, check the labels of packaged ingredients such as:
Phyllo dough
Feta cheese
Ricotta
Butter
Seasonings
Some packaged foods may be produced in facilities that also process peanuts or tree nuts.
Nut-Free Preparation
For someone with a severe nut allergy, use ingredients appropriate for their allergy requirements and prevent cross-contact from shared utensils, baking dishes, cutting boards, and preparation surfaces.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Frozen spinach works very well. Thaw it completely and squeeze out as much water as possible before using.
2. Can I make Spanakopita ahead of time?
Absolutely. You can assemble it several hours ahead, cover it, refrigerate it, and bake when ready.
3. Can Spanakopita be frozen?
Yes. You can freeze an unbaked assembled Spanakopita or freeze baked portions after cooling completely.
4. How do I reheat Spanakopita?
Reheat in a 350°F (175°C) oven for about 10–15 minutes. This keeps the phyllo crisp. Avoid microwaving if possible because it softens the pastry.
5. Can I use only feta without ricotta?
Yes. Simply replace the ricotta with additional feta or leave it out. The filling will have a stronger, saltier feta flavor.
6. Can I use butter instead of olive oil?
Yes. Melted butter gives the phyllo a particularly rich, golden flavor. Olive oil gives it a more traditional Mediterranean character.
7. Why is my Spanakopita soggy?
The most common causes are excess moisture in the spinach, too much oil or butter, or insufficient baking time.
8. Can I make individual Spanakopita triangles?
Yes! Place a small amount of filling on strips of phyllo and fold them into triangles, then brush with butter or olive oil and bake until golden.
🇬🇷 Final Serving Idea
Cut the golden Spanakopita into crisp squares and serve it warm with tzatziki, lemon wedges, olives, and a fresh Greek salad. The combination of flaky phyllo, creamy feta, savory spinach, fresh dill, and herbs makes this a true Mediterranean favorite.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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