Spanakopita is one of Greece’s greatest culinary gifts—a savory pie of incredible flakiness, filled with a vibrant mixture of spinach, feta cheese, and fresh herbs, all wrapped in layers of buttered phyllo dough.
Each bite offers the perfect contrast: the shatteringly crisp, golden crust gives way to a creamy, tangy, herbaceous filling that’s somehow both light and satisfying. It’s equally at home as an appetizer, a main course with a Greek salad, or a party snack cut into triangles.
Making spanakopita at home is easier than you might think, and the result—warm, fragrant, straight from the oven—is absolutely incomparable.
Instructions
Prepare the Spinach
If using fresh spinach, wash thoroughly and place in a large pot over medium heat with just the water clinging to the leaves. Cover and cook until wilted, about 3-5 minutes.
Drain and let cool. Squeeze out as much liquid as possible using your hands or a kitchen towel. If using frozen spinach, thaw completely and squeeze dry. You want the spinach as dry as possible to prevent a soggy pie.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the green onions and garlic, and cook for another minute until fragrant. Remove from heat and let cool slightly.
Make the Filling
In a large bowl, combine the squeezed spinach, sautéed onion mixture, crumbled feta, ricotta (if using), beaten eggs, fresh dill, fresh parsley, nutmeg, and salt and pepper to taste. Mix well until everything is thoroughly combined. Taste and adjust seasoning.
Prep the Phyllo
Remove the phyllo from the refrigerator and let it come to room temperature for about 1 hour (follow package instructions). Keep the stack covered with a damp kitchen towel at all times to prevent drying.
Preheat and Prep the Pan
Preheat your oven to 375°F (190°C). Brush a 9×13-inch baking dish with olive oil or melted butter.
Layer the Bottom Phyllo
Place one sheet of phyllo in the prepared pan, allowing it to go up the sides. Brush generously with olive oil or butter. Repeat with 7-8 more sheets, brushing each layer. These layers form the bottom crust.
Add the Filling
Spread the spinach and feta filling evenly over the phyllo layers, smoothing the top with a spatula.
Layer the Top Phyllo
Continue placing phyllo sheets over the filling, one at a time, brushing each with oil or butter. Use 7-8 sheets for the top. Tuck any overhanging edges into the sides of the pan.
Score the Top
Using a sharp knife, gently score the top layers into serving-size squares or triangles. Do not cut all the way through—just through the top phyllo. This makes serving easier later.
Bake
Bake for 40-50 minutes, until the phyllo is deep golden brown and crisp. The filling should be bubbling slightly around the edges.
Cool Slightly
Let the spanakopita cool in the pan for at least 15-20 minutes before slicing. This allows the filling to set and makes cutting cleaner.
Serve
Cut through the scored lines and serve warm or at room temperature. Accompany with Greek yogurt or tzatziki and lemon wedges if desired.
Pro-Tips for Spanakopita Success
- Squeeze the Spinach Dry: This is the most important step. Any moisture in the spinach will make the phyllo soggy. Really squeeze—use a kitchen towel to wring out every drop.
- Work Quickly with Phyllo: Phyllo dries out in seconds. Keep the stack covered with a damp towel at all times, and only take out one sheet at a time.
- Use Olive Oil or Butter: Traditional spanakopita often uses olive oil between layers for a more authentic flavor, but butter gives extra crispness. A mixture works beautifully.
- Don’t Skimp on Layers: Those 7-8 layers on bottom and top are what create the signature flaky crust.
- Score Before Baking: Scoring the top layers makes serving much easier and prevents the phyllo from shattering everywhere.
- Let It Rest: Cutting into spanakopita immediately will cause the filling to run and the layers to collapse. Patience pays off.
- Make Ahead: Spanakopita can be assembled a day ahead and refrigerated, then baked just before serving. It’s also delicious at room temperature.
This Authentic Spanakopita is Greek comfort food at its finest—crispy, flaky, and filled with savory perfection.
