Crispy, golden, and packed with a rich spinach-and-feta filling, this classic Greek Spanakopita is pure comfort food. Layers of flaky phyllo pastry surround a savory mixture of spinach, herbs, feta, and creamy cheese. It’s delicious straight from the oven and just as irresistible at room temperature.
Why You’ll Love This Recipe
- Golden and flaky — Crisp phyllo surrounds every bite.
- Savory spinach filling — Fresh herbs and feta add incredible flavor.
- Classic Greek flavors — Simple ingredients come together beautifully.
- Perfect for sharing — Great for appetizers, brunch, or dinner.
- Make-ahead friendly — Assemble ahead and bake when needed.
Perfect For
This Spanakopita is perfect for brunch, appetizers, family dinners, holiday gatherings, potlucks, Greek-inspired meals, and vegetarian entertaining.
Common Mistakes to Avoid
- Not draining the spinach — Excess moisture can make the filling soggy.
- Overfilling the phyllo — Too much filling can make the pastry difficult to seal.
- Letting phyllo dry out — Keep unused sheets covered with a slightly damp kitchen towel.
- Skipping the butter or oil between layers — This is what creates those beautiful flaky layers.
- Cutting immediately after baking — Let the Spanakopita rest before slicing.
Required Equipment
- 9 × 13-inch baking dish
- Large skillet
- Large mixing bowl
- Sharp knife
- Pastry brush
- Clean kitchen towel
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes to bring back the crisp texture.
Baked Spanakopita can be frozen for up to 2 months.
Recipe Details
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Best Season: Spring & Summer
Total Calories (Per Serving): Approximately 310 calories
📝 Ingredients
Spinach & Feta Filling
- 2 lb (900 g) fresh spinach, washed and chopped
or 20 oz (565 g) frozen chopped spinach, thawed and squeezed very dry - 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 4 green onions, sliced
- 3 cloves garlic, minced
- ½ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 large eggs
- 12 oz (340 g) feta cheese, crumbled
- ½ cup ricotta cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
Phyllo Layers
- 12–14 sheets phyllo pastry
- ½ cup melted butter
- 2 tablespoons olive oil
Directions
- Preheat the oven.
Preheat your oven to 375°F (190°C). - Prepare the spinach.
If using fresh spinach, sauté it in a large skillet over medium heat until wilted. Allow it to cool, then squeeze out as much liquid as possible. - Cook the aromatics.
Heat olive oil in the skillet. Add onion and green onions and cook for 4–5 minutes until softened. - Add garlic.
Stir in garlic and cook for about 30 seconds. - Combine the filling.
Place the spinach, onion mixture, parsley, dill, eggs, feta, ricotta, lemon juice, salt, pepper, and nutmeg in a large bowl. - Mix gently.
Stir until everything is evenly combined. - Prepare the butter mixture.
Mix melted butter and olive oil together. - Prepare the phyllo.
Unroll the phyllo sheets and keep them covered with a slightly damp kitchen towel while working. - Layer the pastry.
Brush the bottom of a 9 × 13-inch baking dish with the butter mixture. - Add the first layers.
Lay one sheet of phyllo into the dish and brush lightly with butter. Repeat with 6–7 sheets, brushing each layer. - Add the spinach filling.
Spread the spinach and feta mixture evenly over the phyllo. - Add the remaining phyllo.
Layer the remaining sheets over the filling, brushing each with the butter mixture. - Seal the edges.
Tuck or fold the edges inward and brush the top generously with the remaining butter mixture. - Score the pastry.
Use a sharp knife to gently score the top into squares or triangles. Don’t cut all the way through. - Bake.
Bake for 40–45 minutes, until deeply golden and crisp. - Rest.
Remove from the oven and let it rest for 10–15 minutes. - Slice and serve.
Finish cutting along the scored lines and serve warm or at room temperature.
Cooking Tips
- Squeeze the spinach extremely well—this is the key to a crisp Spanakopita.
- Don’t saturate the phyllo with butter; a thin, even coating is enough.
- Keep the phyllo covered while assembling so it doesn’t crack.
- Fresh dill and parsley make a noticeable difference in flavor.
- Let the finished Spanakopita cool slightly before slicing so the filling can set.
Nutrition Facts
Per Serving — Approximate
- Calories: ~310
- Fat: ~21 g
- Cholesterol: ~65 mg
- Sodium: ~650 mg
- Potassium: ~300 mg
- Total Carbohydrates: ~21 g
- Fiber: ~2 g
- Net Carbs: ~19 g
- Sugars: ~2 g
- Protein: ~10 g
- Calcium: ~220 mg
Nutrition values are approximate and depend on the phyllo, feta, butter, and spinach used.
Notes
- More feta: Increase feta to 14 oz for a stronger cheesy flavor.
- Extra herbs: Add more dill and parsley for a fresher taste.
- Creamier: Increase ricotta to ¾ cup.
- Lemon finish: Serve with fresh lemon wedges.
- Mini Spanakopita: Use the same filling to make individual triangles.
- Make ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.
- Storage: Refrigerate for up to 4 days.
- Freezing: Freeze baked or unbaked Spanakopita for up to 2 months.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before using.
2. Can I make Spanakopita without ricotta?
Absolutely. You can replace it with additional feta or use cottage cheese for a slightly lighter filling.
3. Can I use olive oil instead of butter?
Yes. Olive oil works beautifully and gives the pastry a more traditional Mediterranean flavor.
4. Can I freeze Spanakopita?
Yes. Freeze it either before or after baking. If baking from frozen, allow additional cooking time until the center is hot and the pastry is golden.
5. Is Spanakopita vegetarian?
Yes, this version is vegetarian. It contains dairy and eggs but no meat.
