Quick n Easy Med SPANAKOPITA Recipe

Quick n Easy Med SPANAKOPITA Recipe 

Spanakopita is a delectable savory Greek pie prepared with wonderfully crispy layers of phyllo pastry and a hearty filling of spinach and feta. I’m providing my family’s favorite spanakopita recipe, along with instructions, a video, and step-by-step images. Believe me, this is lot easier to make than you think!
Spanakopita is a traditional Greek savory pie composed of flawlessly flaky phyllo dough and filled with a soothing spinach and feta cheese mixture. If you’re unfamiliar with phyllo dough, it’s essentially layered sheets of tissue-thin pastry dough that can be found in the freezer department alongside items like pie crust and puff pastry.
Spanakopita can be made in a big casserole dish, as in today’s recipe, or in hand pies formed into triangles or rolls.
A foolproof family recipe for Spanakopita! Delicious savory Greek pie with flawlessly crisp phyllo dough layers and a cozy spinach and feta cheese filling.

Total Time: 1 hour 20 minutes
Yield: 12 pieces

INGREDIENTS For Quick n Easy Med SPANAKOPITA Recipe : 

For the Spinach and Feta Filling

  • 16 oz frozen chopped spinach, thawed and well-drained
  • 2 bunches flat-leaf parsley, stems trimmed, finely chopped
  • 1 large yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp Private Reserve extra virgin olive oil
  • 4 eggs
  • 10.5 oz quality feta cheese, crumbled
  • 2 tsp dried dill weed
  • Freshly-ground black pepper

For the Crust

  • 1 16 oz package The Fillo Factory Organic Dough (#4 pastry sheets), properly thawed (see tips above)
  • 1 cup Private Reserve extra virgin olive oil, more if needed


  1. Preheat the oven to 325 degrees F.
  2. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
  3. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
  4. Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
  5. Prepare a 9 1/2″ X 13″ baking dish like this one. Brush the bottom and sides of the dish with olive oil.
  6. To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
  7. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
  8. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
  9. Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later.
  10. Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!


Tips for Working with Phyllo: As mentioned earlier in the post, remember that phyllo is paper thin and will break as you are working with it. For best results, place phyllo dough sheets in between two very slightly damp kitchen towels (step #4) before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don’t skimp.

Make Ahead Tips: You can make spanakopita the evening before. Follow up to step #9, cover and refrigerate. When you are ready, go ahead and bake according to step #10.

Leftover Storing and Freezing Tips:

Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.

What to Serve with Spanakopita?

Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.


Serves 12
Amount Per Serving
Calories 393Total Fat 20.6g 26%Trans Fat 0g Total Carbohydrate 38.8g 14%Sugars 3.4gProtein 21.4g 43%Vitamin A252%VitaminC29%Calcium47%Iron l54%VitaminD4%Magnesium74%Potassim32%Zinc28%Phosphorus25%Thiamin (B1)50%Riboflavin (B2)97%Niacin (B3)25%Vitamin B646%Folic Acid (B9)150%Vitamin B1215%Vitamin E77%Vitamin K1830

1 thought on “Quick n Easy Med SPANAKOPITA Recipe”

  1. It would be great if you have included how to make the pies as shown in your pictures! ( How much filo to buy, double the other ingredients?? Etc) Nowhere does it show what the casserole would look like either. So you’ve given pictures without a recipe and a recipe with no picture of it??!!


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