I’ll admit—when I first heard about spanakopita, a Greek spinach pie wrapped in phyllo dough, I was skeptical. Spinach pie didn’t sound particularly exciting. But then I tried it at a Greek restaurant, and everything changed. The contrast of crispy, buttery phyllo layers with the creamy, savory spinach and feta filling was a revelation. I knew I had to learn how to make it at home.
That was years ago, and spanakopita has since become one of my go-to recipes for gatherings, potlucks, and even weeknight dinners. Yes, working with phyllo dough can be a bit intimidating at first, but once you get the hang of it, it’s actually quite straightforward. And the result—those golden, flaky layers encasing that rich filling—is absolutely worth it.
Why This Recipe Works
Spanakopita is all about balance. The filling combines spinach (lots of it), feta cheese, fresh herbs, and aromatics like onions and garlic. The phyllo dough provides structure and that signature crispy texture. Butter brushed between each layer is what makes the phyllo golden and flaky.
What I love about this recipe is that it’s surprisingly forgiving. The filling is flexible—you can adjust the cheese ratio, add more herbs, or even sneak in some extra greens. And while phyllo dough has a reputation for being difficult, the truth is that it’s quite resilient. Even if a few sheets tear (and they will), you can patch them together and no one will ever know.
I’ve made spanakopita dozens of times now, and it never fails to impress. It looks elegant, tastes incredible, and can be served warm or at room temperature, which makes it perfect for entertaining.
The Complete Recipe
What You’ll Need
For the Filling:
2 pounds fresh spinach (or two 10-oz packages frozen spinach, thawed and squeezed dry)
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3 green onions, chopped (white and green parts)
1 cup crumbled feta cheese
½ cup ricotta cheese (or cottage cheese)
2 large eggs, beaten
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional but traditional)
For the Phyllo Layers:
1 pound phyllo dough (about 20 sheets), thawed according to package directions
¾ cup (1½ sticks) unsalted butter, melted
2 tablespoons olive oil (mixed with the butter)
Equipment:
9×13 inch baking dish
Pastry brush
Clean kitchen towel
Large skillet
Step-by-Step Instructions
Step 1: Prepare the Spinach
If using fresh spinach, wash it thoroughly and remove any tough stems. Heat a large pot over medium-high heat and add the spinach in batches (it will wilt down significantly). Cook just until wilted, about 2-3 minutes. Drain in a colander and let cool.
Once cool enough to handle, squeeze the spinach in your hands or in a clean kitchen towel to remove as much liquid as possible. This is crucial—excess water will make your spanakopita soggy. Chop the spinach roughly and set aside.
If using frozen spinach, thaw it completely, then squeeze out every drop of water you can. I usually put it in a clean kitchen towel and twist it like a wringing out a wet cloth.
Step 2: Make the Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
Remove from heat and transfer to a large bowl. Add the squeezed spinach, green onions, feta cheese, ricotta cheese, beaten eggs, dill, parsley, salt, pepper, and nutmeg if using. Mix everything together until well combined.
Taste the filling (yes, even with raw eggs—just a tiny taste). It should be well-seasoned and flavorful. The feta adds saltiness, but you might need a bit more salt depending on your cheese.
Step 3: Prepare Your Workspace
This is important: have everything ready before you start working with the phyllo. Mix the melted butter with the olive oil in a small bowl. Unwrap the phyllo dough and cover it with a slightly damp (not wet) kitchen towel to prevent it from drying out.
Brush your baking dish with some of the butter mixture.
Step 4: Layer the Bottom Phyllo
Place one sheet of phyllo in the baking dish. It’s okay if it hangs over the edges—you can trim it or fold it in later. Brush the sheet lightly with the butter mixture.
Repeat this process with 9 more sheets, brushing each one with butter. You’re creating a base of 10 buttered phyllo sheets. Don’t worry if some sheets tear—just patch them together and keep going.
Step 5: Add the Filling
Spread the spinach and feta filling evenly over the phyllo base. Use a spatula to smooth it out into an even layer.
Step 6: Layer the Top Phyllo
Place a sheet of phyllo over the filling and brush with butter. Repeat with the remaining phyllo sheets (about 10 more), brushing each one with butter.
For the final sheet, brush it generously with butter. If there are any edges hanging over, fold them in and brush with more butter.
Step 7: Score and Bake
Using a sharp knife, score the top layers of phyllo into squares or diamonds. Don’t cut all the way through to the filling—just score the top layers. This makes it easier to cut clean pieces after baking and helps the steam escape.
Preheat your oven to 350°F (175°C). Bake for 45-50 minutes, until the phyllo is golden brown and crispy. If the top is browning too quickly, tent it loosely with aluminum foil.
Step 8: Cool and Serve
Let the spanakopita cool for at least 15-20 minutes before cutting. This allows the filling to set and makes it much easier to cut clean pieces.
Cut along the scored lines and serve warm or at room temperature.
Tips I’ve Learned Along the Way
Squeeze That Spinach: I cannot stress this enough—you need to get as much water out of the spinach as possible. Wet spinach = soggy spanakopita. Squeeze it until you think you can’t squeeze anymore, then squeeze it one more time.
Keep Phyllo Covered: Phyllo dries out incredibly fast. Always keep the sheets you’re not using covered with a damp towel. If a sheet does dry out and crack, don’t panic—just use it in a middle layer where it won’t be visible.
Don’t Skimp on Butter: The butter is what makes the phyllo golden and crispy. Brush each layer, but you don’t need to drench it—a light, even coating is perfect.
Work Quickly But Don’t Stress: Yes, you want to work efficiently with phyllo, but it’s more forgiving than you think. Torn sheets can be patched. Uneven layers will still taste delicious.
Score Before Baking: Scoring the top before baking makes cutting so much easier afterward. Use a sharp knife and cut through just the top few layers.
Make It Ahead: You can assemble spanakopita completely, cover it tightly, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 3 months. Bake from frozen, adding about 15 minutes to the baking time.
Variations I Love:
Add More Greens: Mix in some chard, kale, or arugula with the spinach
Extra Cheese: Add some grated Parmesan or Gruyère to the filling
Leek Spanakopita: Sauté sliced leeks along with the onions
Individual Triangles: Cut phyllo into strips and fold into triangles for appetizer-sized portions
Vegan Version: Use vegan feta and replace eggs with a flax egg mixture
Herb Variations: Try mint, oregano, or fennel fronds in addition to or instead of dill
Why This Recipe Deserves a Place in Your Kitchen
Spanakopita is one of those dishes that looks and tastes impressive but is actually quite approachable once you try it. The combination of crispy, buttery phyllo and creamy, savory filling is incredibly satisfying. It’s rich enough to feel special but has enough spinach that you can almost convince yourself it’s healthy.
What I love most is how versatile it is. Serve it as an appetizer cut into small squares, as a main course with a Greek salad, or as part of a mezze spread. It’s perfect for brunch, lunch, or dinner. And because it’s just as good at room temperature as it is warm, it’s ideal for potlucks and gatherings.
I’ve served this to Greek friends who gave it their stamp of approval, to people who claimed they didn’t like spinach (they changed their minds), and to kids who were suspicious of anything green (they asked for seconds). It’s one of those universally appealing dishes that brings people together.
Serving Suggestions
Spanakopita pairs beautifully with:
Greek Salad: Tomatoes, cucumbers, olives, and feta with a lemon-olive oil dressing
Tzatziki: Cool cucumber-yogurt sauce for dipping
Lemon Potatoes: Roasted potatoes with lemon and oregano
Hummus and Pita: For a complete mezze spread
Grilled Vegetables: Eggplant, zucchini, and bell peppers
Simple Green Salad: With a light vinaigrette to balance the richness
Tomato Soup: For a comforting combination
The Bottom Line
If you’ve been intimidated by phyllo dough, let this be the recipe that changes that. Spanakopita is absolutely worth making at home. Yes, it takes a bit of time and attention, but the process is actually quite meditative—brushing those layers of phyllo, building up that golden crust.
The result is something truly special: crispy, flaky layers giving way to a creamy, herb-filled spinach and feta filling. It’s comfort food with elegance, traditional Greek cooking that feels both rustic and refined.
I’ve made this recipe so many times that I can almost do it with my eyes closed now. And every time, when I pull that golden, crispy spanakopita out of the oven, I feel that same sense of accomplishment. It’s a dish that makes you proud to serve it.
Have you made spanakopita before? Do you have any tips for working with phyllo dough? Let me know in the comments!
Recipe Card
Greek Spanakopita (Spinach Pie)
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 pieces
Difficulty: Intermediate (phyllo requires some technique)
Ingredients:
Filling:
2 pounds fresh spinach (or 20 oz frozen, thawed and squeezed)
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3 green onions, chopped
1 cup crumbled feta cheese
½ cup ricotta cheese
2 large eggs, beaten
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional)
Phyllo Layers:
1 pound phyllo dough (about 20 sheets), thawed
¾ cup unsalted butter, melted
2 tablespoons olive oil
Instructions:
If using fresh spinach, wilt in pot, drain, cool, and squeeze dry; chop roughly
If using frozen, thaw completely and squeeze out all water
Heat olive oil in skillet, sauté onion 5-7 minutes until soft
Add garlic, cook 1 minute
Transfer to large bowl, add spinach, green onions, feta, ricotta, eggs, dill, parsley, salt, pepper, nutmeg
Mix well and taste for seasoning
Mix melted butter with olive oil
Brush 9×13 inch baking dish with butter mixture
Layer 10 phyllo sheets in dish, brushing each with butter (keep unused phyllo covered with damp towel)
Spread filling evenly over phyllo base
Layer remaining 10 phyllo sheets on top, brushing each with butter
Brush top generously with butter
Score top layers into squares or diamonds with sharp knife
Preheat oven to 350°F
Bake 45-50 minutes until golden brown and crispy
Cool 15-20 minutes before cutting
Serve warm or at room temperature
Tips for Success:
Squeeze spinach completely dry (crucial!)
Keep phyllo covered with damp towel while working
Brush each layer with butter for crispy texture
Score before baking for easier cutting
Don’t worry about torn phyllo—patch and continue
Can assemble ahead and refrigerate or freeze
Storage:
Refrigerate leftovers up to 4 days
Reheat in 350°F oven to restore crispiness
Freeze unbaked up to 3 months (bake from frozen, add 15 minutes)
Nutrition (per piece):
Calories: ~280
Fat: 18g
Carbohydrates: 22g
Protein: 9g
Fiber: 2g
