Authentic Greek Spanakopita Recipe

Spanakopita, the iconic Greek spinach and feta pie, is a savory masterpiece layered with delicate phyllo dough, brimming with a flavorful mixture of spinach, herbs, and creamy feta cheese. Loved for its crisp texture and mouthwatering filling, Spanakopita holds a special place in Greek cuisine and has become a beloved dish worldwide. Whether served as a hearty main course, a snack, or part of a festive mezze platter, this pie delivers a perfect blend of comfort and tradition.

With origins deeply rooted in Greek history, Spanakopita is a recipe passed down through generations, with each family adding its own unique twist. It’s versatile, easy to prepare once you get the hang of working with phyllo, and it’s a great way to enjoy nutrient-rich spinach in the most delicious form. In this comprehensive guide, you’ll learn how to make an authentic Spanakopita from scratch, discover helpful tips, and explore variations that suit every taste.

Let’s dive into everything you need to know to master this flaky, golden treasure from Greece.

Essential Equipment for Making Spanakopita

Before getting started, gather the following kitchen tools to make preparation smooth and hassle-free:

• Large Mixing Bowl – for combining the spinach filling.
• Colander – to drain cooked or thawed spinach.
• Cheesecloth or Clean Towel – for squeezing excess moisture from spinach.
• Frying Pan or Skillet – to sauté onions, garlic, and herbs.
• Baking Dish (9×13-inch) – for a classic rectangular pie shape.
• Pastry Brush – to apply olive oil or butter between phyllo layers.
• Sharp Knife – to score or cut the Spanakopita before or after baking.
• Oven – preheated for a golden finish.

What You’ll Need to Prepare Spanakopita ?

Here’s a full list of ingredients for an authentic Spanakopita:

For the Filling:

• 2 pounds fresh spinach (or 1½ pounds frozen spinach, thawed)
• 1 medium yellow onion, finely chopped
• 3-4 green onions, chopped (optional, but recommended)
• 3 cloves garlic, minced
• ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
• ¼ cup fresh parsley, chopped
• 1 tablespoon olive oil (for sautéing)
• 2 tablespoons lemon juice (for brightness)
• Salt and black pepper to taste
• 2 large eggs, lightly beaten
• 10–12 ounces feta cheese, crumbled
• ½ cup ricotta or cottage cheese (optional for creaminess)

For the Phyllo Layers:

• 1 package of phyllo dough (16 oz), thawed
• ½ to ¾ cup olive oil or melted butter (for brushing between layers)
• Optional: sesame seeds for topping

How to Make Easy Spanakopita Step-by-Step ?

Step 1: Prepare the Spinach

If you’re using fresh spinach, rinse and sauté it in a dry pan until wilted. Then transfer to a colander and let it cool. Press out as much moisture as possible using a cheesecloth or clean towel.

If using frozen spinach, thaw completely and squeeze out all the excess water.

Dry spinach is essential to prevent sogginess in the filling.

Step 2: Cook the Aromatics

In a skillet, heat 1 tablespoon olive oil over medium heat. Sauté the yellow onion, followed by the green onions and garlic, cooking until softened and fragrant—about 5 minutes. Add chopped dill, parsley, and a pinch of salt and pepper. Remove from heat.

Step 3: Combine the Filling

In a large mixing bowl, combine the drained spinach, sautéed aromatics, crumbled feta, ricotta (if using), lemon juice, and lightly beaten eggs. Mix everything thoroughly to create a cohesive filling. Taste and adjust seasoning as needed.

Step 4: Assemble the Spanakopita

Preheat your oven to 350°F (175°C).

Brush a 9×13-inch baking dish with olive oil. Layer 8 sheets of phyllo dough, brushing each one lightly with oil or butter before adding the next. Let the sheets hang slightly over the sides of the dish.

Spread the spinach filling evenly over the phyllo base.

Top with another 8 layers of phyllo, brushing each sheet with oil or butter. Tuck in the edges to seal the pie.

Use a sharp knife to score the top layers (not all the way through) into squares or diamonds for easy cutting after baking.

Optional: Sprinkle with sesame seeds.

Step 5: Bake to Golden Perfection

Place the Spanakopita in the preheated oven and bake for 45–50 minutes, or until the top is beautifully golden and crisp. If the top begins to brown too quickly, loosely cover with foil during the last 15 minutes.

Let it cool for 10–15 minutes before slicing and serving.

Delicious Variations of Spanakopita

Spanakopita is incredibly flexible, and you can easily adjust the ingredients to match your preferences or dietary needs. Here are some tasty variations:

• Mini Spanakopita Triangles: Instead of a large pie, make individual hand pies by cutting phyllo into strips, adding filling, and folding into triangles—perfect for parties and appetizers.
• Vegan Spanakopita: Skip the cheese and eggs, and use tofu or vegan feta alternatives. Use plant-based butter or oil for brushing.
• Cheese Lovers’ Spanakopita: Add more cheese varieties such as mozzarella, kasseri, or kefalotyri for a cheesier version.
• Spinach & Kale Combo: Mix spinach with kale or chard for added texture and nutrition.
• Spicy Spanakopita: Add a pinch of chili flakes or chopped jalapeños for a bit of heat.

These modifications allow you to keep the spirit of Spanakopita alive while experimenting with new flavors and textures that suit any taste.

Cooking Notes

Working with phyllo dough can seem intimidating, but with a few key tips, it becomes quite manageable. First, always thaw frozen phyllo dough in the refrigerator overnight, not on the counter. Once open, keep the dough covered with a damp towel while working to prevent it from drying out.

Make sure the spinach filling is dry, or you risk a soggy bottom. If using frozen spinach, squeezing out all the moisture is non-negotiable.

Don’t worry if your phyllo tears since you’re layering multiple sheets, imperfections won’t show. Each layer contributes to that beautifully flaky crust, so as long as you’re generous with your brushing of olive oil or butter, the end result will be crisp and golden.

Spanakopita can be prepared ahead of time and refrigerated unbaked for up to 24 hours, or frozen and baked directly from the freezer (add 10–15 minutes to the baking time). Leftovers keep well in the fridge for up to 5 days and reheat beautifully in the oven or toaster oven never microwave, as it will ruin the crispy texture.

Serving Suggestions

Spanakopita is a show-stopping dish that works wonderfully in many settings. Serve it warm or at room temperature as a main course with a side of Greek salad, lemony roasted potatoes, or a bowl of lentil soup. It’s equally popular as an appetizer or mezze, cut into small squares or triangles for easy finger food.

Pair your Spanakopita with a chilled glass of white wine, such as Assyrtiko or Sauvignon Blanc, to complement the salty feta and herbs. A dollop of Greek yogurt or tzatziki makes a refreshing side dip.

It’s also a great addition to brunch spreads or picnic baskets compact, flavorful, and filling. Because it can be served hot or cold, it travels well and makes an excellent potluck offering that’s guaranteed to impress.

Helpful Tips for Making Spanakopita

1. Thaw Phyllo Properly: Always thaw phyllo overnight in the fridge and allow it to come to room temperature before use.
2. Keep Phyllo Moist: Work quickly and cover unused phyllo sheets with a slightly damp towel to prevent drying out.
3. Squeeze Spinach Thoroughly: Moisture is the enemy of crispy phyllo. Use your hands, cheesecloth, or paper towels to get it bone dry.
4. Layer Generously: Use at least 8–10 layers of phyllo on the top and bottom to get that signature flaky bite.
5. Don’t Overfill: Spread the filling evenly and avoid overloading—too much filling can make the pie dense and undercooked in the center.
6. Use Good Feta: Authentic Greek feta in brine provides the best flavor and texture. Avoid pre-crumbled varieties when possible.
7. Score Before Baking: Scoring helps with portioning and prevents phyllo from cracking uncontrollably.
8. Let it Rest: After baking, allow your Spanakopita to rest 10–15 minutes before slicing to help set the filling.

Tips for the Best Spanakopita

• Use High-Quality Ingredients: Fresh herbs and good cheese make all the difference in flavor.
• Balance the Filling: Don’t let the cheese overpower the spinach aim for a perfect balance between creamy and green.
• Oil vs. Butter: Olive oil gives a traditional Greek taste, while butter adds richness. Use either or a blend of both.
• Bake Until Deeply Golden: Don’t pull it out too early the phyllo should be golden and crisp, not pale and chewy.
• Cool Before Cutting: This prevents the filling from spilling out and keeps slices neat.

These expert tips ensure your Spanakopita turns out golden, crispy, and packed with flavor every time.

Prep Time/ Cooking Time/ ToTal Time

• Prep Time : 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes

Nutritional Information (per serving, based on 10 servings)

• Calories: 280
• Protein: 10g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 6g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 2g

Related Recipes :

• Easy Scallion Pancakes Recipe
• Bacon Egg and Cheese Sandwich Recipe
• Easy Pancake Sausage Muffins Recipe
• Easy Avocado Toast with Bacon and Egg Recipe
• Easy Keto Cottage Cheese Chips Recipe

FAQs

Q: Can I freeze Spanakopita before baking?
Yes! Assemble the pie, wrap it tightly in foil or plastic wrap, and freeze. Bake directly from frozen—just add 10–15 minutes to the cooking time.

Q: Can I make Spanakopita without phyllo dough?
Phyllo is traditional, but puff pastry is a popular alternative. Keep in mind it will result in a different texture.

Q: How do I reheat leftovers?
Reheat in a 350°F oven for 10–15 minutes or until heated through and crisp. Avoid microwaving.

Q: Can I make it vegan?
Yes, replace feta with vegan cheese or tofu, omit eggs, and use olive oil instead of butter.

Q: What’s the best cheese substitute for feta?
Goat cheese or a mix of ricotta and parmesan can work in a pinch, though the flavor will be milder.

Conclusion

Spanakopita is more than just a spinach pie it’s a flavorful journey into Greek culinary tradition. With its buttery, flaky phyllo layers and rich, herb-infused filling, this dish is perfect for any occasion.

Whether you serve it as a main course, appetizer, or snack, Spanakopita is sure to be a hit. Master the art of phyllo, follow our detailed step-by-step guide, and you’ll be making this classic again and again. Opa!

Print