If you’re looking for a flaky, savory pastry that brings a little sunshine and charm to your table, Spanakopita is the answer. This classic Greek spinach pie wraps vibrant greens, creamy feta, and a bouquet of fresh herbs in irresistible layers of golden phyllo dough. Every bite of Spanakopita offers a delightful contrast between the crisp pastry and the tender, flavorful filling—a true symphony of taste and texture that’s perfect for gatherings, light lunches, or simply making an ordinary day feel special.
Ingredients You’ll Need
Spanakopita comes together with a handful of beautifully simple ingredients, each bringing essential flavor and character to the dish. Don’t be tempted to skip or substitute too much—these carefully chosen components are what give Spanakopita its hallmark taste, vibrant color, and signature flaky crunch.
- Fresh spinach: The backbone of the filling, bringing bright flavor, color, and tender texture. You can use frozen spinach in a pinch—just be sure it’s well-drained.
- Yellow onion: Sweet and aromatic, this creates a savory base layer for the filling.
- Green onions: Add a burst of fresh, oniony bite and a pop of green.
- Olive oil: For sauteing, it lends natural richness and depth to the vegetables.
- Fresh dill: The herby brightness that makes the spinach filling taste unmistakably Greek. Dried dill works too if fresh isn’t handy.
- Fresh parsley: Adds freshness and a subtle peppery note that rounds out the filling.
- Garlic: Just two cloves add lots of aromatic flavor—don’t skip it!
- Eggs: Hold the filling together and enrich the texture.
- Feta cheese: The irreplaceable salty, creamy element—buy a block and crumble for the best result.
- Salt & black pepper: Essential for balancing and enhancing the taste of the filling.
- Phyllo dough: The showstopper—these delicate, thin sheets bake up shatteringly crisp and form that beautiful, golden crust.
- Unsalted butter (or olive oil): For brushing between the phyllo layers, giving you the signature flaky, delicious finish.
How to Make Spanakopita
Step 1: Prep the Spinach Filling
Start by heating the olive oil in a large skillet over medium heat. Sauté the finely chopped yellow onion and sliced green onions until they’re soft and fragrant; this should take about five minutes. Add in the minced garlic, giving it just a minute to bloom and become aromatic. Next, toss in the chopped spinach (or thawed, well-drained frozen spinach) and cook just until wilted and any extra moisture has evaporated. This step really makes the greens shine and ensures the filling won’t be soggy. Let the mixture cool for a few minutes so everything is easier to handle.
Step 2: Mix Up the Spanakopita Filling
Transfer the spinach mixture to a large bowl, then stir in the chopped dill, parsley, crumbled feta, and lightly beaten eggs. Sprinkle in the salt and pepper, and mix everything until thoroughly combined. The filling should smell like heaven—herby, savory, and just a little briny from the cheese. If you want a milder flavor, you can mix in a bit of ricotta or cottage cheese alongside the feta.
Step 3: Prepare the Phyllo Crust
Preheat your oven to 350°F (175°C). Lightly brush a 9×13-inch baking dish with melted butter or olive oil. Working quickly (phyllo dries out fast!), lay one sheet of phyllo dough in the dish, then brush it with more melted butter. Layer and brush a total of ten sheets, tucking in the edges if needed. Keep the unused sheets covered with a damp towel so they stay nice and pliable.
Step 4: Assemble the Spanakopita
Spoon the spinach and feta filling evenly over the phyllo base, smoothing it out with a spatula. Lay the remaining ten sheets of phyllo on top in the same way as before, brushing each with butter as you go. Try to be generous—this prevents the pastry from drying out and gives you that beautiful golden top.
Step 5: Score and Bake
Use a sharp knife to gently score the top layer of phyllo into squares or triangles, being careful not to cut all the way through to the bottom. This makes serving a breeze later on and creates those classic Spanakopita portions. Pop your pan in the oven and bake for 45–50 minutes, or until the top is irresistibly golden brown and crispy. Let your masterpiece cool slightly before slicing and serving.
How to Serve Spanakopita
Garnishes
Sprinkle your Spanakopita with a little extra chopped dill or parsley just before serving for a fresh touch of flavor and color. You might also squeeze a wedge of lemon over the finished pie—its brightness is the perfect match for the savory filling.
Side Dishes
This gorgeous spinach pie is hearty enough to serve as a main dish, but also shines as part of a larger spread. Pair it with a crisp Greek salad, simple roasted potatoes, or a bowl of tangy tzatziki to bring out the Mediterranean flavors and provide a satisfying meal.
Creative Ways to Present
While you can’t go wrong serving Spanakopita in classic squares or triangles, try cutting it into small bite-size pieces for a party-ready appetizer tray. You can also sprinkle toasted sesame seeds on top before baking, or serve each slice with a rainbow of fresh vegetables and olives for a mezze platter that wows.
Make Ahead and Storage
Storing Leftovers
Leftover Spanakopita keeps beautifully in the refrigerator for up to three days. Just be sure to let it cool completely before wrapping it tightly in foil or storing it in an airtight container to preserve its crunch and freshness.
Freezing
If you want to get ahead, Spanakopita freezes well either before or after baking. To freeze before baking, assemble the pie but do not bake, then wrap tightly and freeze; bake straight from frozen, adding a few extra minutes to the cooking time. For leftover slices, cool and wrap them, then freeze up to two months for a quick, comforting snack anytime.
Reheating
To recapture that bakery-fresh crispness, reheat Spanakopita in a preheated 350°F (175°C) oven for about 10–15 minutes, or until hot and flaky. Avoid microwaving, which will make the pastry soft instead of crunchy.
FAQs
Can I use frozen spinach instead of fresh for Spanakopita?
Absolutely! Just make sure to thaw the frozen spinach completely and squeeze out as much moisture as possible to avoid soggy filling. You’ll want about 16 ounces for a full pie.
What can I substitute for feta cheese?
While feta gives Spanakopita its classic flavor, you can replace part of it with ricotta or cottage cheese for a milder, creamier result. Goat cheese also works for a tangier twist.
How do I prevent phyllo dough from drying out?
Always keep any sheets of phyllo dough you’re not using immediately under a damp (but not wet) kitchen towel. Work quickly and brush each layer with butter or oil to keep everything supple.
Can I make Spanakopita the day before?
Yes! Assemble the Spanakopita and store (unbaked) in the fridge, tightly wrapped. When you’re ready, just bake as directed—no changes needed. It’s perfect for entertaining or prepping ahead of time.
Is Spanakopita traditionally vegetarian?
Classic Spanakopita is indeed vegetarian, made with spinach, herbs, and cheese wrapped in layers of phyllo. It’s a beloved option for vegetarians and anyone craving deliciously savory Greek fare!
Final Thoughts
If you’ve never made Spanakopita at home, now’s your moment—it truly is a joy from start to finish! There’s something magical about transforming a handful of simple ingredients into a golden, crispy, utterly irresistible pie. I hope you’ll give this recipe a try and watch it disappear, slice by savory slice, at your next gathering or cozy night in.
