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
- 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).
- 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.
- Add spinach filling. Add and evenly spread the spinach filling over the phyllo sheets.
- Assemble top layer. Repeat the same steps as with the bottom layer with the remaining phyllo dough and butter mixture.
- Cut. Use a sharp knife to cut the phyllo pie into 12 even pieces. Sprinkle with sesame seeds.
- Bake. Bake in a 350F preheated oven until golden brown, about 45 minutes. Let cool for 5-10 minutes before serving.
Recipe Variations
- Adjust the greens. Traditionally, the ingredients for spanakopita vary across Greece. It's best to always use some spinach, but you can also add chard, kale, sorrel, or other wild or foraged greens for an authentic flavor.
- Add more herbs & mix-ins. It's common to use parsley and dill, but consider adding fresh mint as well. You can also add a little lemon zest for a bright, lemony flavor. Green onions are a great alternative to regular onions, too.
- Slice into triangles. If you want to serve this spanakopita as an appetizer, slice it into small triangles similar to baklava.
- Try another cheese. Salty, briny feta cheese is perfect in this classic Greek dish, but if you're lucky enough to find kefalotiri, it's a fantastic and traditional alternative.
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.
Recipe Tips and Tricks
- Strain the spinach very well. It's very important to minimize the excess liquid in the spanakopita, especially if you want crispy, flaky phyllo dough layers. Wring out the spinach very well.
- Brush the phyllo. On its own, phyllo can be dry and crackly. Add butter or oil to get those beautiful laminated layers that crunch in your mouth. Don't skip the step or skimp on the oil!
- Adjust your schedule. Although this recipe doesn't take that much time, this is a great tip when planning for a dinner party or event. Assemble the entire recipe the day before, store it unbaked in the fridge, then bake it right before your event.
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
The cheesy, herby flavors in spanakopita really shine when served warm or hot. We recommend serving your spanakopita pie straight from the oven or freshly reheated.
It's very important to make sure your spinach feta cheese filling isn't too wet. Remove as much excess moisture from the spinach as possible, or it will cause the phyllo pastry dough to become soggy in the oven.
Like any cooked food, spanakopita can sit at room temperature for a maximum of 2 hours. After that, it should be stored in an airtight container in the fridge for up to 3 days.
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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Recipe
Spanakopita
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
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.
Ingredients
- 1 pound frozen chopped spinach, thawed and well-drained (or fresh)
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cups fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 8 ounces feta cheese, crumbled
- 2 large eggs, beaten
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound phyllo dough sheets, thawed
- ½ cup butter, melted
- ½ cup olive oil
- 2 tablespoons white sesame seeds
Instructions
- Preheat the oven to 350F. Lightly grease a 9x13-inch casserole dish and set aside.
- 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).
- In a small mixing bowl, whisk together melted butter and olive oil. 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.
- Add and evenly spread the spinach filling over the phyllo sheets.
- Repeat the same steps as with the bottom layer with the remaining phyllo dough and butter mixture.
- Use a sharp knife to cut the phyllo pie into 12 even pieces. Sprinkle with sesame seeds.
- Bake until golden brown, about 45 minutes. Let cool for 5-10 minutes before serving.
Notes
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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Pie
- Method: Bake
- Cuisine: Greek
Marian says
Although my phyllo dough sheets were bigger than my casserole dish and it didn't look as pretty as yours, it was incredibly tasty! You are a constant source of inspiration! I love receiving your recipes!