Spanakopita is a classic Greek savory pie made with flaky phyllo dough layers filled with chopped spinach, tangy feta cheese, onions, dill, and eggs. It originated in Greece as a popular appetizer or main dish, often served at gatherings. The name means "spinach pie" in Greek. Traditional recipes use fresh spinach, but frozen works too. One 9x13-inch pan serves 12 as appetizers or 6 as a main. Bake at 350°F for 45-60 minutes until golden. It's vegetarian, nutrient-rich with iron from spinach and protein from feta and eggs. Pair with tzatziki or Greek salad for a complete meal. Prep time is about 30 minutes, plus baking.

What ingredients do I need for Greek spanakopita?

For a traditional Greek spanakopita recipe serving 12, gather: 2 lbs fresh or frozen spinach (thawed and drained), 1 lb feta cheese (crumbled), 2 large onions (finely chopped), 3 eggs (beaten), 1/2 cup fresh dill (chopped) or 2 tbsp dried, 1/2 cup olive oil (divided), salt and pepper to taste, and 1 lb phyllo dough (thawed). Optional: leeks, green onions, or nutmeg for extra flavor. Squeeze excess moisture from spinach to avoid sogginess. Use quality feta for authentic taste. All ingredients are available at most grocery stores; phyllo in the freezer section. Total cost: around $15-20.

How do you make spanakopita step by step?

Preheat oven to 350°F. Sauté onions in 1/4 cup olive oil until soft. Add drained spinach, cook 5 minutes, cool. Mix in feta, eggs, dill, salt, and pepper. Brush a 9x13-inch pan with oil. Layer 10 phyllo sheets, brushing each with oil. Spread filling evenly. Top with 10 more oiled phyllo sheets, folding edges. Score top into squares. Bake 45-60 minutes until crisp and golden. Cool 10 minutes before cutting. Brush edges to prevent drying. Tip: Work quickly with phyllo to avoid cracking; cover unused sheets with a damp towel. Yields crispy, cheesy results every time.

Can I freeze spanakopita before or after baking?

Yes, spanakopita freezes well for up to 3 months. Assemble unbaked, wrap tightly in plastic and foil, then freeze. Bake from frozen at 350°F for 60-75 minutes, adding 10-15 minutes if needed. For baked version, cool completely, cut into pieces, layer in freezer bags with parchment between. Reheat in 350°F oven for 15-20 minutes until hot and crisp—avoid microwave to keep phyllo flaky. Freezing uncooked preserves freshness better. Label with date. Thaw overnight in fridge for best texture. Perfect for meal prep or holidays; one batch feeds a crowd.

What are common mistakes when making spanakopita and how to fix them?

Soggy filling: Drain spinach thoroughly by squeezing in a towel—excess water ruins layers. Dry phyllo: Brush generously with olive oil between sheets and cover with damp cloth while working. Cracked dough: Thaw phyllo slowly in fridge, handle gently. Bland taste: Use fresh dill and quality feta; season well. Overbaking: Check at 45 minutes to avoid burning. Uneven layers: Trim excess phyllo edges. Fix sogginess next time by salting spinach and letting sit 30 minutes. Practice makes perfect; first tries often improve texture on round two. Results in restaurant-quality pie.

Greek Spanakopita Recipe: Authentic Spinach And Feta Pie

Name: Greek Spanakopita Recipe
Prep time: PT-493937H58M53S
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: – 2 lbs fresh or frozen spinach (thawed and drained) Forms the hearty base, providing moisture and nutrition; – 1 lb feta cheese (crumbled) Delivers tangy, salty flavor central to the feta spinach filling; – 2 large onions (finely chopped) Adds sweetness and depth when sautéed; – 3 eggs (beaten) Binds the filling together for a cohesive texture; – 1/2 cup fresh dill (chopped) or 2 tbsp dried Brings bright, herbaceous notes typical of traditional Greek spinach and feta pie; – 1/2 cup olive oil (divided) Keeps phyllo crispy and moistens layers; – Salt and pepper to taste Seasons the mixture perfectly; – 1 lb phyllo dough (thawed) Creates flaky, golden exterior

Ingredients

– 2 lbs fresh or frozen spinach (thawed and drained) Forms the hearty base, providing moisture and nutrition

– 1 lb feta cheese (crumbled) Delivers tangy, salty flavor central to the feta spinach filling

– 2 large onions (finely chopped) Adds sweetness and depth when sautéed

– 3 eggs (beaten) Binds the filling together for a cohesive texture

– 1/2 cup fresh dill (chopped) or 2 tbsp dried Brings bright, herbaceous notes typical of traditional Greek spinach and feta pie

– 1/2 cup olive oil (divided) Keeps phyllo crispy and moistens layers

– Salt and pepper to taste Seasons the mixture perfectly

– 1 lb phyllo dough (thawed) Creates flaky, golden exterior

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Instructions

1-First Step: Mise en place and prep spinach Thaw 1 lb phyllo dough in the fridge overnight. Thaw and drain 2 lbs spinach, squeezing out water with a clean towel. This prevents a soggy filling. Chop 2 large onions finely. Measure 1 lb crumbled feta, beat 3 eggs, chop 1/2 cup fresh dill (or use 2 tbsp dried), and portion 1/2 cup olive oil. Have salt, pepper, and a 9×13-inch pan ready. Prep time here takes 10 minutes.

2-Second Step: Sauté onions and spinach Heat 1/4 cup olive oil in a large skillet over medium heat. Add chopped onions and cook for 5-7 minutes until soft and translucent. Stir in drained spinach, cooking another 5 minutes to evaporate moisture. Remove from heat and let cool for 10 minutes. This builds flavor in your traditional spanakopita.

3-Third Step: Mix the filling Combine cooled spinach-onion mix with feta, beaten eggs, dill, salt, and pepper in a large bowl. Mix thoroughly until evenly distributed. Taste and adjust seasoning. The filling should be creamy and well-bound. Set aside while prepping phyllo. This step takes 5 minutes.

4-Fourth Step: Prepare the pan and bottom layers Brush the 9×13-inch pan with olive oil. Unroll phyllo and cover unused sheets with a damp towel. Place one sheet in the pan, brush with oil, repeat for 10 sheets, rotating direction for stability. Sheets may overhang; trim later.

5-Fifth Step: Add filling and top layers Spread filling evenly over bottom layers. Top with 10 more phyllo sheets, brushing each with oil. Fold overhanging edges over top. Score top into squares or triangles with a sharp knife, cutting halfway through.

6-Sixth Step: Bake to perfection Bake at 350°F for 45-60 minutes until top is golden and crisp. Check at 45 minutes to avoid overbrowning. Cool 10-15 minutes before cutting. Brush edges during baking if drying.

7-Final Step: Serving suggestions Cut into pieces and serve warm. Pairs with tzatziki or Greek salad. Crispy exterior, cheesy interior every time. Yields restaurant-quality results for gatherings.

Last Step:

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Notes

🥬 Squeeze excess liquid from spinach after wilting to avoid soggy filling—thorough draining ensures the phyllo stays crisp and flavors concentrate.
🧈 Keep phyllo covered with a damp towel while working to prevent drying and cracking; exposed sheets become brittle, ruining the flaky texture.
🌿 Use fresh dill for authentic aroma—dried works in pinch but adds mustiness; incorporate it raw post-cooking to preserve fresh, herbaceous punch.

Author: Brandi Oshea
Prep Time: 30 minutes
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Cook Time: 45 minutes
Category: Appetizer
Method: Baking
Cuisine: Greek
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 220 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 55 mg