Spanakopita (Greek Spinach and Feta Pie)

This Spanakopita is a traditional Greek dish made with layers of flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and aromatic herbs.

The contrast between the crisp, golden pastry and the creamy, flavorful filling makes this dish an irresistible appetizer, snack, or main course.

With its delicate layers and rich, cheesy spinach filling, spanakopita is a versatile dish that’s great for gatherings, meal prep, or as a satisfying vegetarian option. Whether served as small triangles or in a full pie form, this Spanakopita is a classic Greek favorite that’s easy to make and absolutely delicious!

Kitchen Equipment Needed

• Large skillet
• Mixing bowls
• Baking dish (9×13-inch) or baking sheet
• Pastry brush
• Measuring cups and spoons
• Sharp knife

Ingredients Overview

• Phyllo Dough: Thin, crisp layers create a perfectly flaky crust.
• Spinach: The main ingredient, providing a fresh and slightly earthy taste.
• Feta Cheese: Adds a creamy, tangy contrast to the spinach.

Ingredients

For the Filling

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach (or 16 oz frozen, thawed and squeezed dry)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup fresh parsley, chopped
• 2 eggs, lightly beaten
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta or cottage cheese (optional for extra creaminess)

For the Phyllo Layers

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted (or olive oil)

Directions

Step 1: Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until soft, about 3 minutes. Add garlic and cook for another minute.
3. Stir in spinach, salt, black pepper, and nutmeg, cooking until wilted (or warmed through if using frozen spinach).
4. Remove from heat and let cool slightly. Stir in parsley, eggs, feta, and ricotta until combined.

Step 2: Assemble the Spanakopita

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Layer 8 sheets of phyllo dough in the dish, brushing each layer with melted butter or olive oil.
3. Spread the spinach-feta filling evenly over the phyllo.
4. Layer the remaining 8 sheets of phyllo on top, brushing each with butter.
5. Score the top with a sharp knife into squares or triangles.

Step 3: Bake & Serve

1. Bake for 40-45 minutes, or until golden brown and crisp.
2. Let cool for 10 minutes before slicing.
3. Serve warm or at room temperature.

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Nutrition (per serving, ~8 servings)

• Calories: ~320
• Fat: ~18g
• Carbohydrates: ~28g
• Protein: ~10g

Expert Tips

• For Extra Crispiness: Use a light hand when brushing butter on the phyllo to avoid sogginess.
• Easier Handling: Keep phyllo dough covered with a damp towel to prevent drying out.
• Make It Handheld: Cut phyllo sheets into strips, add filling, and fold into small triangles.

FAQs

Can I make spanakopita ahead of time?
Yes! Assemble it and refrigerate for up to 24 hours before baking.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.

Can I freeze spanakopita?
Yes! Freeze unbaked for up to 3 months. Bake straight from frozen at 375°F for 50-55 minutes.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days.
• Freezing: Freeze unbaked for 3 months or freeze baked pieces for up to 1 month.

Substitutions & Variations

• Vegan Option: Use dairy-free feta and skip the eggs.
• Nutty Addition: Add pine nuts or walnuts for extra texture.
• Cheese Lovers: Mix in shredded mozzarella or Parmesan.

Spanakopita (Greek Spinach and Feta Pie)

This **Spanakopita** is a traditional Greek dish made with layers of flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and aromatic herbs. The contrast between the crisp, golden pastry and the creamy, flavorful filling makes this dish an irresistible appetizer, snack, or main course.

Print Recipe Pin Recipe

Equipment

• - Large skillet
• Mixing bowls
• - Baking dish (9x13-inch) or baking sheet
• - Pastry brush
• Measuring cups and spoons
• - Sharp knife

Ingredients

  

• #### **For the Filling**
• - 2 tablespoons olive oil
• - 1 small onion finely chopped
• - 2 cloves garlic minced
• - 10 oz fresh spinach or 16 oz frozen, thawed and squeezed dry
• - 1/2 teaspoon salt
• - 1/2 teaspoon black pepper
• - 1/4 teaspoon nutmeg
• - 1/2 cup fresh parsley chopped
• - 2 eggs lightly beaten
• - 1 cup feta cheese crumbled
• - 1/2 cup ricotta or cottage cheese optional for extra creaminess
• #### **For the Phyllo Layers**
• - 1 package phyllo dough thawed
• - 1/2 cup unsalted butter melted (or olive oil)

Instructions

 

• #### **Step 1: Prepare the Filling**
• Heat olive oil in a large skillet over medium heat.
• Add onion and cook until soft, about 3 minutes. Add garlic and cook for another minute.
• Stir in spinach, salt, black pepper, and nutmeg, cooking until wilted (or warmed through if using frozen spinach).
• Remove from heat and let cool slightly. Stir in parsley, eggs, feta, and ricotta until combined.
• #### **Step 2: Assemble the Spanakopita**
• Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Layer 8 sheets of phyllo dough in the dish, brushing each layer with melted butter or olive oil.
• Spread the spinach-feta filling evenly over the phyllo.
• Layer the remaining 8 sheets of phyllo on top, brushing each with butter.
• Score the top with a sharp knife into squares or triangles.
• #### **Step 3: Bake & Serve**
• Bake for **40-45 minutes**, or until golden brown and crisp.
• Let cool for 10 minutes before slicing.
• Serve warm or at room temperature.