Easy Spanakopita

Table of Contents

Here’s a simple and delicious Easy Spanakopita recipe—a traditional Greek appetizer with feta and spinach wrapped in crispy phyllo dough.

Prep: 20 minutes

Cook: 30 minutes

Total: 50 minutes

Ingredients

1 package (16 oz) phyllo dough, thawed

2 tablespoons olive oil or melted butter

1 small onion, finely chopped

2 cloves garlic, minced

10 oz fresh spinach, chopped (or frozen, thawed & squeezed dry)

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

½ cup fresh parsley, chopped

2 eggs, beaten

1 ½ cups feta cheese, crumbled

½ cup ricotta or cottage cheese (optional)

Instructions

Preheat Oven:

Set your oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper.

Sauté Spinach Mixture:

Heat 1 tablespoon olive oil in a pan over medium heat. Add onions and garlic, cooking until soft. Stir in spinach, salt, pepper, and nutmeg. Cook until wilted (about 3–4 minutes), then let cool.

Prepare Filling:

In a bowl, mix feta, ricotta, parsley, and eggs. Add the cooled spinach mixture and stir until combined.

Layer Phyllo Dough:

Place a sheet of phyllo dough on a clean surface. Brush lightly with olive oil or melted butter. Repeat with 3–4 more sheets, layering each.

Shape & Fill:

Cut phyllo into strips (about 3 inches wide). Place a spoonful of the spinach mixture at one end and fold into a triangle, like folding a flag.

Bake:

Arrange on a baking sheet, brush tops with more oil/butter, and bake for 20–25 minutes or until golden brown and crispy.

Tips

Use store-bought phyllo dough—keep it covered with a damp towel to prevent drying.

For extra crispiness, bake at 400°F (200°C) for the last 5 minutes.

Add a squeeze of lemon juice for extra freshness.

Make Ahead: Assemble and freeze before baking. Bake directly from frozen, adding 5 extra minutes.

Nutrition (Per Serving) (Approx.)

Calories: 180

Protein: 6g

Carbs: 15g

Fat: 10g

Fiber: 2g