Why You’ll Love This Recipe
This authentic Greek spanakopita is the ultimate combination of flaky, buttery layers of phyllo dough and a creamy, herby spinach and feta filling. The addition of fresh herbs like parsley, dill, and mint makes the filling fragrant and vibrant, while the feta brings a rich, tangy flavor that pairs perfectly with the spinach. The nutmeg and sugar add subtle warmth and balance to the filling. Every bite is a perfect mix of crispy, tender, and flavorful, making it a classic dish that never goes out of style.
Ingredients
- 1 pound (500 g) frozen spinach, thawed
- 1 medium onion, finely chopped (or 3-4 spring onions, chopped only the white parts)
- 2 tablespoons olive oil, plus more for brushing the phyllo
- 3 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 1/4 cup chopped fresh mint (or 2 tablespoons dried mint)
- 1/4 teaspoon nutmeg
- 1 teaspoon sugar
- 10-12 ounces (280-340 g) crumbled and grated feta
- 2-3 medium eggs or 2 large eggs
- 12 phyllo sheets
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the spinach:
- Thaw the frozen spinach and squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. This will prevent the filling from being too watery.
- Cook the onions:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion (or spring onions) and cook for about 5-7 minutes, or until softened and slightly golden. Set aside to cool slightly.
- Prepare the filling:
- In a large bowl, combine the cooked onions, thawed spinach, parsley, dill, mint, nutmeg, sugar, and crumbled feta. Mix until everything is evenly distributed. Add the eggs to the mixture and stir until fully combined. The eggs will help bind the filling together.
- Assemble the spanakopita:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized pan with olive oil.
- Place a sheet of phyllo dough in the baking dish, brushing it lightly with olive oil. Repeat the process, layering about 6 sheets of phyllo, brushing each with olive oil. This will create a flaky, crispy base for the spanakopita.
- Spread the spinach and feta filling evenly over the phyllo base.
- Continue layering the remaining 6 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil as you go.
- Fold in any overhanging phyllo dough and tuck it into the edges of the pan for a neat finish.
- Bake:
- Using a sharp knife, score the top layer of phyllo dough into squares or diamonds (this will help with cutting after baking).
- Bake in the preheated oven for about 40-45 minutes, or until the phyllo dough is golden brown and crispy.
- Cool and serve:
- Let the spanakopita cool for about 10 minutes before cutting into it. This allows the filling to set slightly, making it easier to slice.
Servings and Timing
- Servings: 6–8 servings
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Meat variation: Add some cooked ground lamb or beef to the spinach filling for a heartier version of spanakopita.
- Vegan option: For a vegan version, replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based feta cheese alternative.
- Add roasted vegetables: Consider adding roasted bell peppers, zucchini, or mushrooms to the filling for extra flavor and texture.
Storage/Reheating
- Storage: Leftover spanakopita can be stored in the refrigerator in an airtight container for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes, or until heated through and the phyllo dough is crispy again. You can also reheat individual slices in the microwave for about 30-45 seconds.
FAQs
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used instead of frozen. You’ll need about 4-5 cups of fresh spinach. Sauté it in a pan until wilted, then drain and squeeze out any excess water before using it in the filling.
Can I make spanakopita ahead of time?
Yes, you can assemble the spanakopita up to a day in advance. Cover it with plastic wrap and refrigerate until you’re ready to bake. Just be sure to bake it as directed when you’re ready to serve.
Can I freeze spanakopita?
Yes, spanakopita freezes well. After assembling it, cover it tightly with plastic wrap and aluminum foil, and freeze. To bake, thaw it overnight in the fridge and bake as usual.
Can I use phyllo dough from a different brand?
Different brands of phyllo dough may vary slightly in texture and size, but you can use any brand available. Just be sure to cover the dough with a damp towel while working with it to prevent it from drying out.
How do I prevent the phyllo dough from getting soggy?
Ensure that the spinach is well-drained before adding it to the filling. Excess moisture can make the phyllo dough soggy. Also, be generous with the olive oil when layering the phyllo sheets to create a crisp, golden texture.
Can I make mini spanakopita?
Yes! You can make mini spanakopitas by cutting the phyllo dough into squares and placing a small amount of filling in the center. Fold the phyllo over the filling to form a triangle, and bake as directed.
How do I serve spanakopita?
Spanakopita can be served warm or at room temperature. It’s perfect as an appetizer, side dish, or light main course alongside a Greek salad or tzatziki sauce.
Can I use a different cheese instead of feta?
While feta is traditional in spanakopita, you can substitute it with ricotta or cottage cheese for a milder flavor. You can also use a combination of cheeses to suit your taste.
Can I make this recipe gluten-free?
You can make gluten-free spanakopita by using gluten-free phyllo dough, which is available at some specialty grocery stores.
Conclusion
This authentic Greek spanakopita is a must-try for anyone who loves Greek cuisine or flaky pastries. With its savory spinach and feta filling, fresh herbs, and crispy layers of phyllo dough, it’s a dish that will impress both family and guests alike. Whether you’re enjoying it as an appetizer, side dish, or light meal, spanakopita is sure to be a hit every time you make it.
Print
Spinach and Feta Pie
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Authentic Greek Spanakopita is a delicious savory pastry made with a creamy spinach and feta filling wrapped in crispy, buttery phyllo dough. Infused with fresh herbs like parsley, dill, and mint, this traditional Greek dish is perfect as a snack, appetizer, or even a main course. With its flaky texture and vibrant flavor, spanakopita is a crowd-pleaser that brings the best of Greek cuisine to your table.
Ingredients
1 pound (500 g) frozen spinach, thawed
1 medium onion, finely chopped (or 3–4 spring onions, chopped only the white parts)
2 tablespoons olive oil, plus more for brushing the phyllo
3 tablespoons chopped parsley
2 tablespoons chopped dill
¼ cup chopped fresh mint (or 2 tablespoons dried mint)
¼ teaspoon nutmeg
1 teaspoon sugar
10–12 ounces (280–340 g) crumbled and grated feta
2–3 medium eggs or 2 large eggs
12 phyllo sheets
Instructions
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Prepare the spinach:
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Thaw and squeeze out excess moisture from the spinach using a clean towel or cheesecloth.
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Cook the onions:
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Heat 2 tablespoons olive oil in a large skillet. Add the chopped onion and cook for 5-7 minutes until softened. Set aside to cool.
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Prepare the filling:
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Combine cooked onions, spinach, parsley, dill, mint, nutmeg, sugar, and feta in a large bowl. Mix thoroughly. Add eggs and stir until combined.
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Assemble the spanakopita:
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
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Layer 6 sheets of phyllo dough, brushing each sheet with olive oil. Spread the spinach and feta filling over the phyllo.
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Layer the remaining 6 sheets of phyllo, brushing each with olive oil. Tuck the overhanging phyllo into the pan edges.
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Bake:
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Score the top layer of phyllo into squares or diamonds. Bake for 40-45 minutes until golden brown and crispy.
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Cool and serve:
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Let the spanakopita cool for 10 minutes before cutting to allow the filling to set.
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Notes
Meat Variation: Add cooked ground lamb or beef to the spinach filling for a heartier version.
Vegan Option: Use a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water) instead of eggs and a plant-based feta cheese.
Roasted Veggies: Add roasted bell peppers, zucchini, or mushrooms to the filling for extra texture.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Greek
