Spanakopita
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I love how Spanakopita gives you that perfect mix of flaky layers and soft, flavorful filling. The phyllo bakes up into these gorgeous, golden layers that shatter slightly when you cut through, and the spinach filling inside is thick and savory with crumbled feta and a generous blend of fresh herbs that make every bite deeply flavorful. A showstopper every single time.
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It’s my go-to appetizer for dinner parties, holiday tables, and family gatherings because it slices into beautiful squares, travels perfectly, and always impresses people who have never had it before. It’s also wonderful for potlucks since it holds up just as well at room temperature as it does warm. Store covered in the fridge for up to 3 days and reheat in the oven to bring the phyllo back to crisp.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Spanakopita with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this easy spanakopita recipe from scratch, step by step, with tips to get those layers perfectly crisp every time.
Cook the Aromatics
Heat extra-virgin olive oil in a large skillet over medium heat. Add the leek and green onions (or spring onions) and cook for about 5 minutes, until softened.
A large nonstick skillet gives you even heat, so nothing scorches before the onions have time to get tender and sweet, as well as keeps cleanup easy.
Wilt the Fresh or Thawed Spinach
Stir the fresh spinach leaves into the pan, season with salt and freshly ground black pepper, and cook until it’s wilted and most of the moisture has evaporated. This step is important because excess liquid will make your crispy phyllo dough soggy.
If you’re starting with frozen spinach, thaw and drain it well first. You can also use baby spinach, too. Once done, remove from the heat and let it cool for about 10 minutes.
Make the Spinach Feta Filling
Transfer the cooled spinach mixture to a large bowl and mix in the remaining filling ingredients, which are the crumbled feta cheese, beaten egg, fresh parsley, fresh dill, and fresh mint.
Stir with a wooden spoon until everything is well combined. The egg helps bind the spinach and feta filling while the fresh herbs bring brightness and depth to every bite.
Prepare the Baking Dish
Lightly grease a ceramic baking dish, around 4 × 6 inches or a similar size. Having the baking dish ready before you start working with the phyllo pastry makes the layering process much smoother since sheets of phyllo dry out quickly once exposed to air.
Layer the Phyllo Base
Get 5 sheets of thawed phyllo dough. You can have store-bought or homemade phyllo. Lay phyllo sheets in the dish, brushing each layer with a little olive oil before adding the next.
Let any excess phyllo hang over the sides of the dish, and gently crinkle the sheets as you go for that signature flaky texture. A silicone pastry brush makes this step quick and easy.
Add the Filling and Top Layers
Pour the spanakopita filling over the phyllo base. Spread filling evenly, then cover with the remaining phyllo dough, lightly brushing each phyllo layer with olive oil just as you did before. Fold the overhanging edges inward to seal the spinach feta pie.
Brush the top layer of phyllo generously with more olive oil, then use a sharp paring knife to lightly score the top into squares without cutting all the way through.
Bake Until Golden
Bake the spanakopita in a preheated oven at 340°F (170°C) for about 40 minutes, or until the top is golden brown and crisp. The kitchen is going to smell incredible.
Let it cool for about 10 minutes before cutting, then scoop up a square with a wide silicone spatula, and serve warm or at room temperature. Enjoy!
Spanakopita travels beautifully, which is part of why it’s such a go-to for potlucks and shared meals. Let it cool completely before covering or transporting, so condensation doesn’t soften the phyllo.
Carry it in the baking dish covered loosely with foil rather than plastic wrap, which traps steam. If you’re heading somewhere with a longer drive, tuck it inside an insulated bag to keep it at a safe temperature.
Ingredients
Phyllo Layers:
- 8 ounce (10 sheets) phyllo pastry thawed
Filling:
- 1 pound fresh spinach or frozen, thawed and well drained
- 1 tablespoon extra virgin olive oil plus more for brushing
- 2 green onions finely chopped
- 1 leek finely chopped
- ¼ cup fresh parsley finely chopped
- ¼ cup fresh dill finely chopped (or 1–2 teaspoons dried)
- ¼ cup fresh mint finely chopped
- ½ pound feta cheese crumbled
- 1 large egg beaten
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the leek and green onions, and cook for about 5 minutes until softened.2 green onions, 1 leek, 1 tablespoon extra virgin olive oil
- Stir in the spinach, season with salt and pepper, and cook until wilted and most of the moisture has evaporated. Remove from heat and let cool for about 10 minutes.1 pound fresh spinach, Salt and black pepper
- Mix in the feta cheese, beaten egg, parsley, dill, and mint. Stir until well combined.¼ cup fresh dill, ¼ cup fresh mint, ½ pound feta cheese, 1 large egg, ¼ cup fresh parsley
- Lightly grease a small baking dish (about 4 × 6 inches or similar size).
- Lay 5 sheets of phyllo dough in the pan, brushing each layer lightly with olive oil before adding the next. Let the edges hang over the sides and gently crinkle the sheets for a flaky texture.8 ounce (10 sheets) phyllo pastry
- Spread the spinach and feta mixture evenly over the phyllo base.
- Cover with the remaining 5 sheets of phyllo, brushing each layer with olive oil. Fold the overhanging edges inward to seal the pie.
- Brush the top generously with olive oil, then lightly score into squares using a sharp knife (without cutting all the way through).
- Preheat the oven to 340°F (170°C).
- Bake for about 40 minutes, or until the top is golden brown and crisp.
- Let the spanakopita cool for about 10 minutes before cutting. Serve warm or at room temperature.
Notes
Nutrition
How to Store Leftovers
Let the spanakopita cool completely before storing, then transfer to an airtight container or cover the baking dish tightly with foil and refrigerate for up to 3 days.
To reheat, pop it in the oven at 350°F for about 10 minutes to bring the phyllo back to life. Avoid the microwave if you can, since it makes the pastry soft and a little chewy.
For longer storage, spanakopita freezes well for up to 2 months. Wrap individual squares tightly in plastic wrap, then place them in a freezer container to protect the layers. Thaw overnight in the fridge and reheat in the oven to get that crisp top back before serving.
What to Serve With Spanakopita
It works beautifully as part of a mezze-style table and pairs really well with fresh, bright sides that balance its rich, savory filling.
A simple Greek salad with tomatoes, cucumber, olives, and a drizzle of olive oil is a natural match, and so is a bowl of creamy tzatziki for dipping or spooning alongside. Warm pita bread or crusty bread on the side makes it a satisfying meal on its own.
For a fuller spread, try serving it with roasted vegetables like zucchini or eggplant, a lemony lentil soup, or a platter of hummus and marinated olives.
More Easy Recipes for You to Try at Home
If you love this Greek spinach pie, here are more crowd-pleasing appetizers that are perfect for any gathering.