Go Back
Spanakopita 2

Spanakopita

Maria G. Brooks
Spanakopita is a classic Greek savory pie made with layers of flaky phyllo dough and a rich filling of spinach, feta cheese, and fresh herbs.
This crowd-pleasing dish is perfect as an appetizer, side dish, or light main course.
It’s flavorful, crispy, and deeply satisfying—ideal for sharing with family or friends.
Nutrition Facts (per serving)
Calories: 280 kcal, Protein: 8g, Carbohydrates: 30g, Fat: 16g, Saturated Fat: 5g, Fiber: 3g, Sugar: 3g, Sodium: 400mg, Cholesterol: 60mg
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Dish, Side Dish
Cuisine Greek, Mediterranean
Servings 8 Servings
Calories 280 kcal

Equipment

  • 1 large skillet
  • 1 Sharp Knife
  • 1 Cutting board
  • 1 Mixing Bowl
  • 1 9x13-inch baking dish
  • 1 Pastry brush
  • 1 Damp kitchen towel

Ingredients
  

For the Filling

  • 1 tablespoon Olive oil
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 8 cups Fresh spinach roughly chopped (or 16 ounces frozen spinach, thawed and squeezed dry)
  • 8 ounces Feta cheese crumbled
  • 2 large Eggs
  • 2 tablespoons Fresh dill finely chopped
  • 2 tablespoons Fresh parsley finely chopped
  • 1/4 teaspoon Nutmeg optional
  • 1/2 teaspoon Salt adjust to taste
  • 1/4 teaspoon Black pepper

For the Phyllo Layers

  • 1 pound Phyllo dough thawed
  • 1/2 cup Unsalted butter melted (or olive oil)

Instructions
 

Prepare the Filling

  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
  • Stir in the garlic and cook for another minute until fragrant.
  • Add the spinach in batches, stirring until wilted. If using frozen spinach, simply mix it in until heated through. Remove the skillet from the heat and let the mixture cool slightly.
  • In a large mixing bowl, combine the spinach mixture with feta cheese, eggs, dill, parsley, nutmeg, salt, and pepper. Stir until evenly combined.

Assemble the Spanakopita

  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or melted butter.
  • Lay one sheet of phyllo dough into the baking dish and brush it lightly with butter.
    Repeat this process with 6–8 sheets to create the base.
    Keep the remaining phyllo covered with a damp towel to prevent drying.
  • Spread the spinach and feta filling evenly over the phyllo base.
  • Layer the remaining phyllo sheets on top of the filling, brushing each with butter.
    Use 6–8 sheets for the top layer. Tuck in the edges for a neat finish.
  • Using a sharp knife, score the top layers into squares or triangles to make slicing easier after baking.

Bake and Serve

  • Bake in the preheated oven for 35–40 minutes, or until the phyllo is golden brown and crisp.
  • Let the Spanakopita cool for 5–10 minutes before slicing and serving.

Notes

  • Make-Ahead Tip: Spanakopita can be assembled a day in advance and stored in the refrigerator until ready to bake.
  • Freezing: Unbaked Spanakopita can be frozen for up to 2 months. Bake straight from frozen at 375°F (190°C), adding an extra 10–15 minutes to the baking time.
  • Phyllo Tips: Work quickly and keep unused phyllo sheets covered with a damp towel to prevent them from drying out.
  • Variations: Add ricotta cheese for creaminess, or substitute the spinach with kale or chard for a unique twist.
Keyword Spanakopita