Spanakopita Recipe

If you’re a fan of flaky pastry, vibrant greens, and savory cheese, then Spanakopita deserves a spot in your kitchen. This traditional Greek spinach pie features layers of crisp phyllo dough enveloping a rich filling of spinach, feta cheese, herbs, and onions. It’s a dish that brings the warmth of Greek hospitality to your table—whether served as an appetizer, side, or main course.

What is Spanakopita?

Spanakopita (σπανακόπιτα) is a beloved Greek savory pie made with spinach and cheese, wrapped in buttery, paper-thin layers of phyllo dough. It’s a staple in Greek households and often enjoyed during family gatherings, holidays, and celebrations. While there are many variations, the essence of spanakopita lies in the balance of earthy greens, salty feta, and flaky pastry.

Ingredients

For the Filling:

• 1 lb (450g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese (optional, for a creamier texture)
• 1 small onion, finely chopped
• 2 green onions, finely sliced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh dill (or 1 tbsp dried dill)
• 1 tablespoon chopped parsley (optional)
• Salt and pepper to taste
• 2 eggs, lightly beaten

For the Crust:

• 1/2 lb (225g) phyllo dough, thawed if frozen
• 1/2 cup unsalted butter or olive oil, melted (for brushing)

Instructions

Step 1: Prepare the Filling

1. Cook the spinach: If using fresh spinach, sauté it in a large pan over medium heat until wilted, then let it cool and squeeze out excess moisture. If using frozen spinach, make sure it’s fully thawed and well-drained.
2. In a skillet, heat olive oil and sauté the onion and green onions until soft.
3. Combine spinach, cooked onions, feta, ricotta (if using), dill, parsley, salt, and pepper in a mixing bowl.
4. Add the beaten eggs and mix until the filling is well combined.

Step 2: Assemble the Spanakopita

1. Preheat the oven to 350°F (175°C).
2. Brush a baking dish (9×13 inch or similar) with butter or oil.
3. Lay the first sheet of phyllo in the dish and brush lightly with melted butter or oil. Repeat with about half the phyllo sheets, layering and brushing each one.
4. Spread the spinach filling evenly over the phyllo base.
5. Continue layering the remaining phyllo sheets on top, brushing each with butter.
6. Tuck in the edges and brush the top layer generously.

Step 3: Bake

1. Score the top layer into squares or diamonds using a sharp knife.
2. Bake for 45-50 minutes, or until the top is golden brown and crisp.
3. Allow it to cool slightly before slicing and serving.

Tips for Perfect Spanakopita

• Don’t skip draining the spinach: Excess water can make the spanakopita soggy.
• Cover phyllo with a damp cloth while assembling to prevent it from drying out.
• Make ahead: Assemble the pie and freeze it before baking—perfect for planning ahead.
• Mini spanakopitas: Use the same filling to make individual triangle pastries for parties or snacks.

Serving Suggestions

Serve warm or at room temperature with a side of Greek salad, tzatziki, or lemon wedges. Spanakopita also pairs beautifully with soups or grilled meats.

Spanakopita is a timeless recipe that captures the essence of Mediterranean comfort food—simple ingredients transformed into something truly special. Whether you’re exploring Greek cuisine for the first time or recreating a beloved family dish, this spinach pie is sure to impress.