Spanakopita (Spinach Pie) Recipe

Authentic Spanakopita: Flaky, Flavorful, and Comforting

Biting into a piece of warm spanakopita always reminds me of special family gatherings and weekend lunches at home. The flaky, golden phyllo pastry layered around a savory spinach and feta filling is something I look forward to every time I make it. Over the years, spanakopita has become a real crowd-pleaser, especially when I want to serve something comforting but a little different. The aroma of fresh dill, green onions, and buttery pastry fills the kitchen, making it tough to wait for it to cool before grabbing a big slice.

This recipe brings that authentic homemade taste and is friendly for all skill levels. Even if you’ve never worked with phyllo dough before, you’ll find the steps approachable and the payoff delicious. I often prepare it when I have extra spinach and need a dish that’s just as good for dinner as it is for the next day’s lunch. Plus, it comes together with ingredients you can easily find in most grocery stores, and you can tweak the filling with your favorite herbs or cheeses.

Reasons You’ll Really Like This Spanakopita

• No uncommon kitchen tools needed. A simple baking dish and a pastry brush do the trick.
• Layered savory flavors. Fresh herbs, creamy cheeses, and sautéed spinach blend beautifully.
• Crispy, buttery texture. Each bite brings a satisfying crunch from the phyllo pastry.
• Great for meal prep and sharing. Make ahead, store well, and easy to portion.
• Customizable: Switch up the cheese or add extra veggies to suit your taste. Spinach is traditional, but a handful of cooked leeks or even chard can give your filling a new spin.

Spanakopita Ingredients

Here’s what I use for a classic, flavor-packed spanakopita. Feel free to adjust the herbs and cheeses to your liking or what you have on hand:

• 1 pound fresh spinach, cleaned and chopped (or 1 package frozen spinach, thawed and drained well)
• 8 ounces feta cheese, crumbled
• 1/2 cup ricotta or cottage cheese (optional, for creaminess)
• 3 green onions, finely sliced
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
• 2 tablespoons fresh parsley, chopped
• 2 large eggs, lightly beaten
• 12 sheets phyllo dough, thawed if frozen
• 1/3 cup olive oil or melted butter (plus extra for greasing and brushing)
• Salt and pepper, to taste

How to Make Spanakopita

1. Prep the Filling

If you start with fresh spinach, chop it coarsely, then heat a large pan over medium. Add a splash of olive oil and wilt the spinach for a few minutes. With frozen spinach, make sure it’s defrosted and then squeeze out all extra moisture with your hands or through a sieve. Moisture is the enemy for flaky spanakopita, so this step is really important.

Once cooled, mix the spinach in a big bowl with crumbled feta, ricotta or cottage cheese (if using), green onions, dill, parsley, eggs, and a sprinkle of salt and pepper. Always taste the mix before adding more salt since feta has plenty of its own.

2. Set Up the Phyllo

Preheat the oven to 350°F (175°C) and grease a baking dish with olive oil or butter. Keep the stack of phyllo sheets under a damp towel so they stay soft and don’t crack while you work. Unrolling and handling phyllo gets easier with practice. Using a pastry brush, lightly brush the bottom and sides of the dish with more butter or oil.

3. Layer and Fill

Start by laying one sheet of phyllo at the bottom and brushing it with more olive oil or melted butter. Keep layering and brushing until you have half the sheets at the base. Then, spoon all the spinach filling evenly over the sheets. On top of the filling, layer the remaining phyllo sheets, brushing each one, until they’re all stacked. Tuck in any edges so everything stays neat and sealed.

4. Bake to Golden Brown

Using a sharp knife, score the top layer of the pie into squares or diamonds so it’s easier to cut after baking. The spanakopita goes into the oven for 35 to 45 minutes, until the top looks golden and the sides are nicely crisp. Let it cool for at least 10 minutes before slicing so the layers stay together and the filling sets.

Tips and Simple Variations

• If your phyllo tears, just patch it with another piece. Nobody sees the inside layers.
• For extra flavor, add a pinch of grated nutmeg or swap some parsley for a bit of fresh mint.
• For portable snacks, roll smaller triangles instead of making a big pie.
• Spanakopita tastes great cold or reheated, so leftovers work perfectly for lunches at work or school.
• Add some toasted pine nuts or chopped cooked onions for extra texture and taste. If you want a vegan version, skip the eggs and cheese and try mashed cooked chickpeas and nutritional yeast with spinach and herbs.

Frequently Asked Questions

Q: Can I freeze spanakopita before or after baking?

A: Yes, you can freeze both unbaked and baked spanakopita. For unbaked, freeze in the baking dish and add a few extra minutes in the oven straight from the freezer. For baked, cool fully, wrap tightly, and reheat in the oven to keep it crisp. Some people like to cut it before freezing, making it easy to grab a serving when you need one.

Q: What kind of cheese works best?

A: Feta is classic, but you can swap half with ricotta, cottage cheese, or even some shredded mozzarella for added creaminess. Greek feta has a stronger flavor, which gives the pie an authentic touch.

Q: Is fresh spinach better than frozen?

A: Both work well. Fresh spinach is wonderful in season, while frozen spinach is handy and saves time. The main thing is squeezing out all the water so your pie doesn’t get soggy. No matter which kind you use, the result is tasty.

Enjoy Your Spinach Pie Creations!

Give this spanakopita recipe a try if you want to share a comforting, classic dish with your friends or family. Let me know how yours turns out and if you try any different herbs or flavors. Enjoy every crispy, cheesy, and savory bite. Serve your spinach pie with a side of tangy yogurt sauce and a fresh salad for a complete meal that feels both homey and special!