Authentic Greek Spanakopita
Spanakopita is one of Greece’s most beloved dishes — a savory pie filled with spinach, feta cheese, onions, and fresh herbs, all wrapped in crisp, buttery layers of phyllo dough. It’s rich yet light, perfect as a main dish, snack, or appetizer, and delicious both warm and at room temperature.
Prep time: 25 minutes
Cook time: 45 minutes
Total: 1 hour 10 minutes
Servings:8
Ingredients
For the Filling:
1½ lb (700 g) fresh spinach, chopped
1 cup crumbled feta cheese
1 medium onion, finely chopped
3 green onions, sliced
2 tbsp fresh dill, chopped (or 1 tsp dried dill)
2 tbsp fresh parsley, chopped
2 eggs, lightly beaten
3 tbsp olive oil
Salt & pepper, to taste
For the Phyllo Layers:
10–12 sheets phyllo pastry, thawed
½ olive oil, for brushing
Instructions
1. Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat.
Add onions and green onions; sauté until soft (3–4 minutes).
Add spinach and cook until wilted and moisture evaporates. Let it cool slightly.
In a large bowl, combine spinach mixture with feta, dill, parsley, eggs, salt, and pepper. Mix well.
2. Assemble the Spanakopita
Preheat oven to 350°F (180°C).
Brush a 9×13-inch baking dish with melted butter or olive oil.
Layer 6 sheets of phyllo at the bottom, brushing each sheet lightly with butter or oil before adding the next.
Spread the spinach-feta filling evenly over the layered phyllo.
Cover with another 5–6 phyllo sheets, brushing each layer with butter or oil.
Brush the top sheet generously.
Using a sharp knife, score the top into squares or diamonds (do not cut all the way through).
3. Bake
Bake for 40–45 minutes, until golden brown and crisp.
Let rest for 10 minutes before slicing and serving.
Chef’s Notes & Tips
Drain spinach well: If using frozen spinach, squeeze out all excess moisture to avoid a soggy pie.
Use authentic Greek feta: Sheep’s milk feta gives the best flavor and texture.
Don’t let phyllo dry out: Cover unused sheets with a slightly damp towel while assembling.
For extra richness: Add a few tablespoons of ricotta or Greek yogurt to the filling.
Frequently Asked Questions
Q1: Can I make Spanakopita ahead of time?
Yes! Assemble it, cover tightly, and refrigerate up to 1 day before baking — or freeze unbaked for up to 3 months.
Q2: How do I reheat leftovers?
Reheat in the oven at 350°F (180°C) for about 10 minutes to re-crisp the phyllo (avoid microwaving).
Q3: Can I make individual triangles instead of a pie?
Absolutely — use smaller phyllo sheets, add a spoonful of filling, fold into triangles, and bake for 20–25 minutes.
Nutritional Information
Calories: 310 kcal
Protein: 10 g
Fat: 21 g
Carbs: 20 g
Fiber: 3 g