Mediterranean Greek Spanakopita (Spinach and Feta Pie)

Spanakopita is one of the most beloved Greek dishes — a golden, flaky pie layered with crisp phyllo pastry and a flavorful filling of spinach, herbs, and tangy feta cheese. This Mediterranean classic captures everything that’s great about Greek home cooking: fresh ingredients, simple techniques, and big, satisfying flavors. Whether served as a main dish, side, or appetizer, Spanakopita is perfect for family meals or festive gatherings. The combination of buttery crisp phyllo and a creamy, herbed spinach filling is irresistible every time.

Time:

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Ingredients

Filling Ingredients

Spinach – Fresh or frozen chopped spinach, well-drained of excess liquid

Onion/Scallions – 1 medium onion or 4–5 scallions, chopped

Garlic – 2 cloves, minced

Fresh parsley – 2 tablespoons, finely chopped

Fresh dill – 1 tablespoon, finely chopped

Feta cheese – 1 cup, crumbled

Ricotta cheese – ½ cup (optional, for a creamier filling)

Eggs – 2, lightly beaten

Salt – to taste (keep it light since feta is salty)

Fresh cracked black pepper – to taste

Olive oil – 2 tablespoons, for sautéing

Crust Ingredients

Phyllo dough – 1 package (thawed if frozen)

Extra virgin olive oil – ½ cup, for brushing the layers

Instructions

Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add chopped onions (or scallions) and garlic, sautéing until soft and fragrant. Add spinach and cook for 3–4 minutes, just until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.

Mix the Filling:
In a large bowl, combine the cooked spinach mixture with crumbled feta, ricotta (if using), parsley, dill, beaten eggs, salt, and pepper. Stir gently until fully combined. The mixture should be moist but not watery.

Prepare the Phyllo Layers:
Preheat the oven to 375°F (190°C). Lightly brush a baking dish (about 9×13 inches) with olive oil. Unroll the phyllo dough and cover with a slightly damp towel to prevent drying.

Assemble the Spanakopita:
Place one sheet of phyllo into the prepared pan and brush lightly with olive oil. Continue layering 7–8 sheets, brushing each layer. Spread the spinach filling evenly over the top. Add another 7–8 sheets of phyllo on top, brushing each with oil, including the final layer.

Score the Top:
With a sharp knife, lightly score the top layers into squares or diamonds to make slicing easier after baking.

Bake:
Bake for 35–40 minutes, or until the top is golden brown and crisp. Remove from the oven and let rest for about 10 minutes before slicing.

1. Serve:
   Cut along the scored lines and serve warm or at room temperature.

Tips

Drain Spinach Well: Too much moisture will make the phyllo soggy. Squeeze frozen spinach by hand or in a clean towel.

Work Quickly with Phyllo: Keep it covered with a damp towel so it doesn’t dry out and tear.

Don’t Over-Oil: Brush the phyllo lightly; too much oil makes it heavy and greasy.

Use Quality Feta: Authentic Greek feta made from sheep’s or goat’s milk gives the best flavor.

Season Carefully: Feta adds saltiness, so taste the filling before adding extra salt.

Cool the Filling Before Assembling: Hot filling can steam the pastry and make it limp.

Crisp Reheating: Warm leftovers in the oven, not the microwave, to restore crunch.

Bake Until Deeply Golden: A rich golden top means the layers are properly crisped.

Variations

Mini Spanakopita Triangles: Use smaller phyllo sheets and fold into triangles for appetizers.

Spanakopita Rolls: Roll the filling in phyllo like a strudel instead of layering.

Add Leeks: Substitute half the onion for chopped leeks for a sweeter flavor.

Add Cheese Mix: Combine feta with grated kefalotyri, mozzarella, or parmesan for extra creaminess.

Vegan Version: Replace feta with tofu or vegan feta and use olive oil instead of egg wash.

Whole-Wheat Phyllo: Adds a nuttier flavor and more fiber.

Spinach & Mushroom Spanakopita: Sauté chopped mushrooms with the spinach for an earthy touch.

Herb-Loaded Version: Boost with extra dill, mint, or oregano for a fragrant Greek twist.

Q&A

Q: Can I make Spanakopita ahead of time?
A: Yes. You can assemble it up to a day ahead, cover, and refrigerate. Bake just before serving.

Q: Can I freeze it?
A: Definitely. Freeze unbaked Spanakopita, tightly wrapped, for up to 2 months. Bake straight from frozen, adding 10–15 minutes to the time.

Q: Can I use butter instead of olive oil?
A: Yes, but olive oil keeps it lighter and more authentic to Mediterranean flavors.

Q: Why is my Spanakopita soggy?
A: Usually from excess moisture in the spinach or not baking long enough. Drain well and bake until crisp.

Q: How should I serve it?
A: It’s perfect with a Greek salad, roasted vegetables, or a bowl of lentil soup.

Nutrition

(Per Serving, based on 8 servings)

Calories: 310

Protein: 10 g

Carbohydrates: 22 g

Fat: 20 g

Fiber: 2 g

Sodium: 410 mg

Sugars: 2 g

Conclusion

Mediterranean Greek Spanakopita is a timeless dish that brings together layers of crispy, golden phyllo and a luscious filling bursting with spinach, herbs, and cheese. It’s flavorful, comforting, and deeply satisfying whether served as a light lunch, dinner entrée, or party dish. Once you’ve made it fresh at home, it’s hard to go back to store-bought — the aroma alone is worth every layer.