Spanakopita

Spanakopita is a much beloved traditional Greek savory pie famous worldwide for its cheesy spinach filling nestled between layers of phyllo dough. Although it looks (and tastes) luxurious, it's also fortunately easy to make, especially with the help of some store-bought filo dough. Bake and serve warm from the oven for a deliciously savory appetizer or side dish for your next gathering.

With spanakopita's incredibly long history, there are many variations on this classic dish with subtle changes in the greens, cheese, and more. This authentic spanakopita recipe uses the layering process, which adds sheets of crunchy phyllo pastry between the hearty spinach and cheese filling. Even if you aren't a spinach fan, the aromatics, herbs, and briny feta cheese will quickly convert you. Serve this traditional Greek spinach pie to celebrate special occasions, like Easter or the holidays, or use it to sneak some extra greens into your diet in the most delicious way.

Why You'll Love This Spanakopita

• Easier than you'd expect. If you've ever made lasagna before, this easy spanakopita recipe is similar but even easier than that! Mix the spinach, veggies, herbs, and cheese together, then layer the spinach mixture between sheets of phyllo dough. Cut into pieces, then bake and serve!
• Incredible flavor. Although spinach is at the heart of the rich filling, it takes on the flavors of the onion, garlic, fresh herbs, and feta cheese. When served warm, all those flavors meld together in a savory, cheesy note that's stood the test of time for a reason. It's such a warm, comforting dish!
• Perfect for entertaining. One batch of this simple recipe makes enough for 12 servings! Offer it at a dinner party with a nice Greek salad and fresh pita bread for a satisfying Mediterranean meal.

Ingredient Notes

To make this delicious spanakopita, you will need the following ingredients (full measurements in recipe card below):

• spinach - you can use either fresh or frozen chopped spinach. Thaw it and drain it very well, as the excess liquid can make your phyllo soggy.
• aromatics - diced onion and minced garlic will add deep flavor to the spinach filling.
• fresh herbs - finely chop fresh dill and parsley for traditional Greek flavor.
• feta cheese - crumble feta for a salty, creamy flavor that melts into the spinach.
• egg - this will bind the feta filling together as the spanakopita bakes.
• salt & ground black pepper 
• phyllo dough sheets - be sure to thaw the phyllo dough before attempting to assemble this dish.
• melted butter & olive oil - brush the melted butter and oil mixture over each sheet of phyllo dough for a crispy, crunchy texture and flaky layers.
• white sesame seeds - sprinkle sesame seeds on top of the spanakopita right before baking.

You will also need measuring cups and spoons, a 9x13-inch casserole dish, mixing bowl, large pot, whisk, pastry brush, and a sharp knife.

How to Make the Best Spanakopita

1. Make the spinach filling. In a large mixing bowl, combine spinach, onion, garlic, parsley, dill, feta cheese, eggs, salt, and pepper. Mix well until evenly combined. (If you use fresh spinach, cook them in a large pot of boiling water for 30 seconds until wilted. Rinse the spinach under running cold water until cool to handle. Drain it in a colander and squeeze out excess water).

2. Assemble the bottom layer. In a small mixing bowl, whisk together melted butter and olive oil. Lightly grease a 9x13-inch casserole dish. Place 2-3 sheets of phyllo dough at a time on the prepared greased pan and tuck in any excess dough. Generously apply the butter mixture over the first layer of dough until evenly covered. Place another 2-3 sheets of phyllo dough and spread the butter mixture over evenly. Repeat until half of the phyllo dough and butter mixture is used. This creates the laminated puff pastry dough, which is made up of many layers of alternating dough and butter mixture.

3. Add spinach filling. Add and evenly spread the spinach filling over the phyllo sheets.

4. Assemble top layer. Repeat the same steps as with the bottom layer with the remaining phyllo dough and butter mixture.

5. Cut. Use a sharp knife to cut the phyllo pie into 12 even pieces. Sprinkle with sesame seeds.

6. Bake. Bake in a 350F preheated oven until golden brown, about 45 minutes. Let cool for 5-10 minutes before serving.

How to Serve

This spanakopita is delicious served on its own as an appetizer or vegetarian main course, orp paired on the side of some of my favorite Greek recipes including:

• Greek Meatballs
• Baked Greek Chicken Breast with Souvlaki Marinade
• Chickpea Greek Salad
• Greek Salmon
• Souvlaki Beef Shish Kebabs
• Mediterranean Chicken Patties

Serve up a Mediterranean feast with these 30 Best Greek Recipes.

Storing and Freezing Instructions

How to Store

After baking, let the spanakopita cool to room temperature within 2 hours, then wrap the baking dish with plastic wrap or store it in an airtight container in the fridge for 2-3 days. Make sure it is cooled to avoid condensation.

How to Reheat

Spanakopita is best served warm or hot. You can quickly microwave a serving for about 2-3 minutes or bake it in the oven for a few minutes at 350 degrees F. 

How to Freeze

You can freeze either baked or unbaked spanakopita! If baked, wrap the cool leftovers in plastic wrap or foil and stash them in a freezer bag for 2-3 months. Thaw before reheating If unbaked, wrap the entire baking dish several times with plastic wrap or foil and freeze for 1-2 months. Thaw overnight in the fridge and then bake in a preheated oven like normal.

FAQ

More Spinach Recipes

• Sautéed Spinach
• Vegetarian Lasagna with Spinach
• Spinach and Pea Soup
• Spinach Cheese Rolls
• Creamed Spinach
• Baked Spinach Dip

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