Last month, I tried making spanakopita for my family for the first time, but I wasn’t sure if the phyllo would crisp perfectly. In the end, the golden layers were flaky and crunchy, and the spinach filling was soft, flavorful, and packed with herbs. If you love Greek food, you’ll adore this Greek Spanakopita recipe. Spanakopita is a classic savory pie made with fresh spinach, fragrant herbs, creamy feta cheese, and layers of crisp, buttery phyllo dough. The combination of flavors is simply irresistible—the earthy spinach and tangy feta melt together under the flaky, golden phyllo, creating a perfect appetizer or main course. It’s light yet satisfying, and it feels like a little piece of Greece in every bite.

I have made this recipe several times now, and I use fresh spinach and herbs whenever possible. Always drain the spinach well before mixing it with feta, so the filling isn’t watery. I also brush the phyllo with melted butter instead of oil to make it extra crisp and rich.

You can serve Greek Spanakopita as a warm appetizer, some slices with a side of tzatziki sauce, also with a fresh Greek salad for lunch or dinner. It’s versatile enough for a party platter or a casual family meal.

Its Perfect For:

• Family dinners where everyone wants something light yet filling
• Holiday gatherings or festive celebrations
• Picnics or potlucks because it’s easy to slice and transport
• Appetizers for cocktail parties with friends
• Quick lunches that feel fancy but are simple to make

Ingredients

• 1 lb (450 g) fresh spinach, washed and chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 8 oz (225 g) feta cheese, crumbled
• 2 eggs, lightly beaten
• Salt and black pepper, to taste
• 8 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted (or olive oil)

Kitchen Equipment You’ll Need

• Large skillet for sautéing spinach and onions
• Medium mixing bowl for combining filling
• Baking dish (8×8 or similar size)
• Pastry brush for buttering phyllo
• Sharp knife for slicing the pie
• Measuring cups and spoons for accuracy

How to Make Greek Spanakopita

Step 1

Prepare the spinach filling: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent and fragrant, about 4–5 minutes. Add minced garlic and cook for another minute. Add the chopped spinach, parsley, and dill, and cook until the spinach wilts and excess moisture evaporates, stirring frequently. Remove from heat and let the mixture cool slightly.

Step 2

Mix the filling: In a large bowl, combine the cooled spinach mixture with crumbled feta and beaten eggs. Season with salt and pepper to taste. Mix gently until well incorporated. Be careful not to overmix, as you want the texture to stay slightly chunky.

Step 3

Prepare the phyllo layers: Preheat the oven to 350°F (175°C). Brush a baking dish lightly with melted butter. Lay one sheet of phyllo dough in the dish and brush generously with melted butter. Repeat with 3–4 sheets, layering and brushing each sheet.

Step 4

Add the filling: Spread the spinach and feta mixture evenly over the phyllo base. Cover with the remaining phyllo sheets, again brushing each sheet with melted butter. Tuck in the edges for a neat, sealed pie.

Step 5

Bake the spanakopita: Place the dish in the preheated oven and bake for 35–40 minutes, until the phyllo is golden brown and crisp. Remove from the oven and let it cool slightly for easier slicing.

Step 6

Serve: Slice into squares or triangles. Serve warm as an appetizer or alongside a fresh Greek salad. You can also enjoy leftovers at room temperature—it keeps its flavor and crispiness beautifully.

Tips for Perfect Spanakopita

• Drain the spinach thoroughly: Excess water will make the filling soggy. After washing, squeeze the spinach in a clean towel.
• Use fresh herbs: Dill and parsley give a bright flavor. They elevate the pie beyond just spinach and feta.
• Handle phyllo carefully: It tears easily, so work gently and cover unused sheets with a damp towel.
• Brush each layer: Buttering each phyllo sheet creates a golden, crisp crust. Don’t skip this step.
• Even filling distribution: Spread the mixture evenly to ensure every slice has the same taste and texture.
• Bake in the middle of the oven: This prevents the edges from burning before the center cooks.
• Cool slightly before slicing: Let the pie rest 5–10 minutes. It holds its shape better and slices neatly.

Optional Ingredients

• Pine nuts for a subtle crunch
• Green onions for extra flavor
• Lemon zest for brightness in the filling
• Ricotta cheese to make it creamier
• Nutmeg for a hint of warmth
• Spinach and kale mix for a deeper green flavor

How to Serve Greek Spanakopita

I love serving Greek Spanakopita warm, straight from the oven. The phyllo should be golden and crispy, while the spinach and feta filling stays soft and flavorful. I usually cut it into triangles or squares for a neat presentation, perfect for sharing at a family meal or a casual gathering.

I often serve it with a side of tzatziki sauce. The cool, creamy yogurt and cucumber dip pairs beautifully with the warm, savory pie. For a complete meal, I sometimes add a fresh Greek salad with tomatoes, cucumbers, olives, and a drizzle of olive oil and lemon juice. It balances the richness of the spanakopita perfectly.

I also enjoy it at room temperature. It’s convenient for brunches or potlucks since you don’t need to heat it immediately. Leftover slices taste great with a sprinkling of fresh herbs like dill or parsley, or even a squeeze of lemon juice for brightness. You can get creative—some people even serve it alongside grilled vegetables or roasted meats for a hearty dinner.

Is Greek Spanakopita Healthy?

Greek Spanakopita is fairly healthy when made with fresh ingredients. Spinach provides fiber, vitamins, and antioxidants, while feta adds calcium and protein in moderation. Using olive oil or lightly buttering the phyllo keeps it rich but still better than heavy fried foods.

You can make it even healthier by using whole-wheat phyllo, reducing the butter, or adding extra vegetables like zucchini or leeks. It’s filling, nutritious, and satisfying without being overly heavy, making it a balanced choice for lunch or dinner.

Variations and Substitutions

• Mini Spanakopita Triangles: Cut phyllo into small squares, fill, and fold into triangles. Great for parties and bite-sized servings.
• Whole-Wheat Phyllo: Replace regular phyllo with whole-wheat sheets for a healthier version. It has more fiber and a subtle nutty flavor.
• Add Ricotta: Mix ricotta with feta for creamier filling. The texture becomes smoother and less tangy.
• Spinach and Kale Mix: Replace some spinach with kale. It adds depth, extra nutrients, and a slight earthy flavor.
• Vegan Version: Use tofu instead of feta and olive oil instead of butter. It keeps the texture similar but fully plant-based.
• Cheese Mix: Combine feta, mozzarella, and parmesan. It’s richer and more decadent with a stretchy, cheesy center.
• Add Pine Nuts: Toss pine nuts into the filling for a delicate crunch and slightly nutty flavor.
• Herb Variations: Experiment with mint, chives, or tarragon for a different flavor profile while keeping it fresh and light.

How to Store and Reheat

Store leftover spanakopita in an airtight container in the fridge for up to 3 days. Make sure it cools completely before sealing it. You can also freeze it, wrapped tightly in foil and then in a freezer bag, for up to 2 months.

To reheat, preheat the oven to 350°F (175°C). Place the spanakopita on a baking sheet and heat for 10–15 minutes until the phyllo is crisp again and the filling is warm. Avoid microwaving if possible, as it softens the phyllo too much.

Frequently Asked Questions About Greek Spanakopita

Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well, but it’s crucial to thaw and squeeze out all excess water. Too much moisture can make the phyllo soggy. Sautéing the spinach with onion and garlic also helps remove extra liquid and intensifies the flavor.

Do I have to use phyllo dough, or is there another option?
Phyllo dough gives the authentic crispy, flaky texture, but puff pastry or filo alternatives can work if phyllo isn’t available. The texture will be slightly different—less crisp and more bread-like—but the filling still tastes delicious.

Can I make Greek Spanakopita ahead of time?
Absolutely! You can assemble it and refrigerate for a few hours before baking. Some people even freeze it unbaked and bake straight from the freezer, adding 5–10 extra minutes to the cooking time. It’s a great recipe for parties or meal prep.

How do I prevent soggy filling?
Drain the spinach thoroughly and sauté it to remove extra moisture. Using a clean kitchen towel or cheesecloth to squeeze out water is essential. Also, avoid overmixing with eggs and cheese, which can release additional liquid.

Greek Spanakopita

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course Appetizer, Main Course

Cuisine Greek / Mediterranean

Servings 6

Ingredients

  

• 1 lb 450 g fresh spinach, washed and chopped
• 1/2 cup fresh parsley chopped
• 1/4 cup fresh dill chopped
• 1 medium onion finely diced
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 8 oz 225 g feta cheese, crumbled
• 2 eggs lightly beaten
• Salt and black pepper to taste
• 8 sheets phyllo dough thawed
• 1/4 cup unsalted butter melted (or olive oil)

Instructions

 

• Prepare the spinach filling: Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent and fragrant, about 4–5 minutes. Add minced garlic and cook for another minute. Add the chopped spinach, parsley, and dill, and cook until the spinach wilts and excess moisture evaporates, stirring frequently. Remove from heat and let the mixture cool slightly.
• Mix the filling: In a large bowl, combine the cooled spinach mixture with crumbled feta and beaten eggs. Season with salt and pepper to taste. Mix gently until well incorporated. Be careful not to overmix, as you want the texture to stay slightly chunky.
• Prepare the phyllo layers: Preheat the oven to 350°F (175°C). Brush a baking dish lightly with melted butter. Lay one sheet of phyllo dough in the dish and brush generously with melted butter. Repeat with 3–4 sheets, layering and brushing each sheet.
• Add the filling: Spread the spinach and feta mixture evenly over the phyllo base. Cover with the remaining phyllo sheets, again brushing each sheet with melted butter. Tuck in the edges for a neat, sealed pie.
• Bake the spanakopita: Place the dish in the preheated oven and bake for 35–40 minutes, until the phyllo is golden brown and crisp. Remove from the oven and let it cool slightly for easier slicing.
• Serve: Slice into squares or triangles. Serve warm as an appetizer or alongside a fresh Greek salad. You can also enjoy leftovers at room temperature—it keeps its flavor and crispiness beautifully.

Keyword Greek Spanakopita