A golden, flaky pastry hugging a rich, savory filling of spinach, feta, herbs, and aromatics—that’s what I think of when I picture Spanakopita. This Greek classic is pure comfort wrapped in crispy phyllo sheets. I love how it works beautifully as either the centerpiece of a meal or a side dish that steals the show. Every bite is a perfect balance of creamy, tangy, and herby flavors, all with that irresistible crunch on top.

Why You’ll Love This Recipe

I make this recipe often because it’s simple, deeply satisfying, and versatile. I can prepare it ahead, store it, and reheat it without losing the texture. It’s also one of those dishes that feels special enough for holidays but easy enough for a weeknight dinner. The combination of spinach and feta is classic, but the fresh parsley, dill, onions, and garlic bring it to life. Plus, working with phyllo dough isn’t nearly as intimidating as it seems—especially once I got into the rhythm of layering and brushing with olive oil.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the spinach and feta filling:
16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp extra virgin olive oil
4 eggs
10.5 oz quality feta cheese, crumbled
2 tsp dried dill weed
Freshly ground black pepper

For the crust:
1 16 oz package phyllo dough (#4 pastry sheets), properly thawed
1 cup extra virgin olive oil, more if needed

Directions

1. I preheat the oven to 325°F.

2. I make sure the spinach is fully thawed and squeeze out as much liquid as possible.

3. In a large mixing bowl, I combine spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and pepper until the mixture is well blended.

4. I unroll the phyllo sheets and place them between two slightly damp kitchen cloths.

5. I brush the bottom and sides of a 9½ x 13-inch baking dish with olive oil.

6. I lay down two sheets of phyllo, letting them overhang the sides, and brush with olive oil. I repeat this process until I’ve used about two-thirds of the phyllo sheets.

7. I spread the filling evenly over the layered phyllo base.

8. I continue layering phyllo sheets, two at a time, brushing each with olive oil, until all are used. I brush the top layer generously and sprinkle lightly with water.

9. I fold over the excess dough along the edges, brushing with oil to seal.

10. I score the top partially into squares.

11. I bake for about 1 hour, or until the crust is crisp and golden. I cut fully into squares and serve warm.

Servings And Timing

This recipe makes about 12 pieces and takes roughly 20 minutes of prep time plus 1 hour of baking time, for a total of 1 hour and 20 minutes.

Variations

I sometimes swap fresh spinach for frozen, but I cook and drain it thoroughly before using. For a dairy-free twist, I replace feta with a seasoned white bean mash. If I want extra richness, I use a mix of olive oil and melted butter for brushing the phyllo. And for a fun appetizer version, I cut the phyllo into strips, fill, and roll them into triangles before baking.

Storage/Reheating

I store leftover Spanakopita in an airtight container in the fridge for up to 3 days. To reheat, I place it in a 350°F oven until warmed through, which helps keep the crust crisp. It also freezes beautifully—either whole or in portions. I bake from frozen at a moderate oven temperature without thawing.

FAQs

1. How Do I Keep Phyllo Dough From Tearing?

I keep the sheets between two slightly damp kitchen towels while working. Even if they tear, I just overlap them—no one will notice once baked.

2. Can I Make This Dish Ahead Of Time?

Yes, I often assemble it the night before, cover it, refrigerate, and bake it the next day.

3. Do I Have To Use Feta Cheese?

For an authentic flavor, yes. But if I’m experimenting, I might blend feta with ricotta for a creamier texture.

4. What Can I Serve With Spanakopita?

I like pairing it with Greek salad, roasted vegetables, or a simple bowl of tzatziki for dipping.

5. Can I Make Mini Spanakopita Instead Of A Casserole?

Absolutely. I cut the phyllo into strips, add small spoonfuls of filling, fold into triangles, and bake until golden.

Conclusion

Spanakopita is one of those timeless recipes that I never tire of making—or eating. The crispy phyllo, rich feta, and vibrant spinach filling create a harmony of flavors and textures that works for any occasion. Whether I’m feeding a crowd or treating myself, this Greek spinach pie always delivers.