Dinner

Greek Spanakopita

Name: Greek Spanakopita
Prep time: 20 min
Cook time: 45 min
Total time: PT-488178H56M5S
Cuisine: Greek
Ingredients: 1 lb (450 g) fresh spinach, washed and chopped; 1 cup (150 g) feta cheese, crumbled; 1 cup (240 g) ricotta cheese (optional, for creaminess); 1/4 cup (60 ml) olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 2 large eggs, lightly beaten; 1/4 cup (15 g) fresh dill, chopped; 1/4 cup (15 g) fresh parsley, chopped; Salt and pepper, to taste; 8–10 sheets phyllo dough, thawed; 1/4 cup (60 g) butter, melted (or additional olive oil for brushing)

Bysarra August 12, 2025

Jump to Recipe

Spanakopita is a classic Greek savory pie made with layers of crisp phyllo pastry filled with a flavorful mixture of spinach, fresh herbs, and creamy feta cheese. This traditional dish is both rustic and elegant, making it perfect for family dinners, festive gatherings, or as part of a mezze spread. Its delightful combination of textures and Mediterranean flavors has made it beloved worldwide.

Why You’ll Love This Recipe

This Greek spanakopita offers a satisfying balance of buttery crispness and rich, savory filling. It is simple enough for home cooks yet impressive enough for entertaining. The dish can be prepared ahead of time, making it a convenient option for busy schedules. Additionally, it is versatile — you can serve it warm, at room temperature, or even cold, and it pairs beautifully with soups, salads, or grilled meats.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Phyllo pastry sheets
Fresh spinach
Feta cheese
Onion
Fresh dill
Fresh parsley
Eggs
Olive oil
Butter
Salt
Black pepper

directions

Preheat the oven to 350°F (175°C).
Wash and finely chop the spinach, then squeeze out excess moisture.
In a skillet, heat olive oil and sauté the onion until softened.
Combine the cooked onion, spinach, chopped herbs, crumbled feta cheese, eggs, salt, and pepper in a mixing bowl.
Brush a baking dish with melted butter, then layer several phyllo sheets, brushing each with butter.
Spread the spinach mixture evenly over the layered pastry.
Top with remaining phyllo sheets, again brushing each with butter.
Tuck in edges neatly and score the top lightly with a sharp knife.
Bake for 45–50 minutes, or until golden brown and crisp.
Allow to cool slightly before slicing and serving.

Servings and timing

This recipe serves approximately 8 people.
Preparation time: 25 minutes
Cooking time: 45–50 minutes
Total time: about 1 hour 15 minutes

Variations

Add crumbled ricotta or cream cheese for a creamier filling.
Substitute part of the spinach with Swiss chard or kale.
Incorporate pine nuts or walnuts for added texture.
Use leeks instead of onions for a milder flavor.
Add a hint of nutmeg for subtle warmth.

storage/reheating

Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped in foil and placed in a freezer bag for up to 2 months. To reheat, bake in a preheated oven at 350°F (175°C) until warmed through and crisp, about 15–20 minutes. Avoid microwaving as it can make the pastry soggy.

FAQs

Can I use frozen spinach instead of fresh?

Yes, just thaw it completely and squeeze out all excess water before use.

How do I prevent the phyllo pastry from drying out?

Keep the unused sheets covered with a slightly damp towel while working.

Is spanakopita served hot or cold?

It can be enjoyed hot, warm, or at room temperature, depending on preference.

Can I prepare spanakopita in advance?

Yes, you can assemble it a day ahead and bake it just before serving.

What can I use instead of feta cheese?

You may use goat cheese, ricotta salata, or a mild white cheese like kasseri.

Can I make spanakopita without eggs?

Yes, simply omit the eggs and increase the cheese slightly to help bind the filling.

Is spanakopita vegetarian?

Yes, it is vegetarian as it contains no meat, but it is not vegan due to cheese and eggs.

Can I make mini spanakopitas instead of one large pie?

Absolutely, use smaller phyllo pieces and fold into triangles or rolls.

Why is my spanakopita soggy?

It may be due to excess moisture in the spinach or underbaking. Ensure filling is dry and bake fully.

Can I use store-bought pre-baked pastry?

It is best with raw phyllo dough, but pre-baked crusts can be used for a shortcut, though texture will differ.

Conclusion

Greek spanakopita is a delightful blend of crisp pastry and savory filling that captures the essence of Mediterranean comfort food. Its versatility in serving temperature, make-ahead capability, and adaptable ingredients make it a staple worth mastering. Whether for a casual lunch, elegant dinner, or festive buffet, spanakopita delivers both flavor and tradition in every bite

sarra