Authentic Greek Spanakopita Recipe

Introduction

Spanakopita is a classic Greek savory pie featuring a flavorful spinach and feta filling wrapped in crispy phyllo dough. This authentic recipe offers three ways to enjoy it—casserole, rolls, or bite-sized triangles—perfect for any occasion.

Ingredients

• 2 pounds fresh spinach, washed, stems removed, and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 4 green onions, sliced thin
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped (optional)
• 8 ounces feta cheese, crumbled
• 2 large eggs, lightly beaten
• Salt and pepper to taste
• 1 package (16 ounces) phyllo dough, thawed
• 1/2 cup unsalted butter, melted (or a mixture of butter and olive oil)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until translucent, about 3–4 minutes. Add garlic and cook for 1 more minute until fragrant. Stir in spinach and cook until wilted (fresh) or until excess water evaporates (frozen). Remove from heat and let cool slightly.
2. Step 2: In a large bowl, combine the cooked spinach mixture, parsley, dill, mint (if using), and crumbled feta. Mix well. Add beaten eggs, salt, and pepper. Stir until evenly combined.
3. Step 3: Unroll the phyllo dough and keep it covered with a damp towel to prevent drying. Work quickly and carefully as phyllo is delicate.
4. Step 4 (Casserole Style): Preheat oven to 375°F (190°C). Brush a 9×13-inch baking dish with melted butter. Layer 8–10 sheets of phyllo, brushing each sheet with butter. Spread the filling evenly over the phyllo. Top with another 8–10 buttered phyllo sheets, tucking edges to seal. Score the top layer into squares or diamonds. Bake for 40–50 minutes until golden and crisp. Let cool 10 minutes before serving.
5. Step 5 (Spanakopita Rolls): Preheat oven to 375°F (190°C). Lay one phyllo sheet on a flat surface and brush with butter. Place another sheet on top. Spoon 2–3 tablespoons filling along one edge. Roll tightly, tucking edges, and brush outside with butter. Place rolls on lined baking sheet. Bake 20–25 minutes until golden.
6. Step 6 (Spanakopita Bites): Preheat oven to 375°F (190°C). Cut phyllo sheets into 3-inch strips. Spoon 1 tablespoon filling at one end. Fold phyllo over filling into a triangle, continue folding flag style until wrapped. Brush outside with butter and place on lined baking sheet. Bake 15–20 minutes until crisp and golden.

Tips & Variations

• For a richer flavor, use a mixture of butter and olive oil to brush the phyllo layers.
• If you prefer a milder herb taste, omit the mint or reduce dill according to your preference.
• Make sure to drain well any frozen spinach to avoid a soggy filling.
• Spanakopita can be made a day ahead and baked just before serving for convenience.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to maintain crispiness. Spanakopita also freezes well; wrap tightly and freeze for up to 2 months. Reheat from frozen in a similar manner.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well but be sure to thaw and drain it thoroughly to remove excess moisture before using. This prevents the filling from becoming watery.

Do I have to use phyllo dough or are there alternatives?

Phyllo dough is traditional for spanakopita due to its crisp, flaky texture. Puff pastry can be used as an alternative but will produce a different texture and flavor.

Authentic Greek Spanakopita Recipe

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★★★★★

4.9 from 744 reviews

This authentic Greek Spanakopita recipe features a savory filling of spinach, feta cheese, fresh herbs, and eggs, enveloped in layers of crispy, buttery phyllo dough. Versatile and flavorful, the recipe offers three distinct serving styles: a casserole, individual rolls, or bite-sized triangles. Perfect as a main dish or appetizer, Spanakopita is a beloved staple of Greek cuisine that pairs beautifully with fresh salad and tzatziki sauce.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 to 10 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling:

• 2 pounds fresh spinach, washed, stems removed, and chopped (or 1 pound frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 4 green onions, sliced thin
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped (optional)
• 8 ounces feta cheese, crumbled
• 2 large eggs, lightly beaten
• Salt and pepper to taste

For the Phyllo Dough:

• 1 package (16 ounces) phyllo dough, thawed
• 1/2 cup unsalted butter, melted (or a mixture of butter and olive oil)

Instructions

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until translucent, about 3–4 minutes. Add minced garlic and cook another minute until fragrant. Stir in spinach and cook until wilted (fresh) or excess water evaporates (frozen). Remove from heat and let cool slightly. In a large bowl, combine spinach mixture with chopped parsley, dill, mint (if using), and crumbled feta. Mix well, then add beaten eggs and season with salt and pepper. Stir to combine evenly.
2. Prepare the Phyllo Dough: Unroll phyllo dough and keep covered with a damp kitchen towel to prevent drying. Work quickly and carefully due to phyllo’s delicate nature.
3. Assemble the Spanakopita – Casserole Style: Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish. Layer 8–10 sheets of phyllo in the dish, brushing each sheet with melted butter. Spread the spinach-feta filling evenly over the phyllo. Layer another 8–10 sheets of phyllo on top, buttering each layer. Tuck in edges to seal. Score the top layer into squares or diamonds. Bake 40–50 minutes until golden brown and crisp. Let cool 10 minutes before serving.
4. Assemble Spanakopita Rolls: Preheat oven to 375°F (190°C). Lay one sheet of phyllo on a flat surface, brush lightly with butter, and place another sheet on top. Spoon 2–3 tablespoons filling along one edge. Roll phyllo tightly into a log, tucking edges as you go. Brush outside with butter. Place rolls on a lined baking sheet and bake 20–25 minutes until golden brown.
5. Assemble Spanakopita Bites: Preheat oven to 375°F (190°C). Cut phyllo into 3-inch wide strips. Spoon 1 tablespoon filling at one end. Fold phyllo over filling into a triangle, folding like a flag until strip is wrapped. Brush with butter and place on lined baking sheet. Bake 15–20 minutes until golden and crisp.
6. Serving Suggestions: Serve warm or at room temperature. Pair the casserole with a crisp Greek salad and tzatziki sauce. For appetizers, serve rolls or bites on a platter with lemon wedges.

Notes

• Keep phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.
• Use fresh spinach for best flavor but frozen spinach is a convenient alternative—just be sure to thaw and drain excess liquid thoroughly.
• Butter layering between phyllo sheets is essential for a crisp, golden crust.
• The filling can be customized with additional herbs such as oregano or chives.
• Scoring the casserole before baking allows for easier slicing and serving.
• Spanakopita tastes excellent both warm and at room temperature, making it great for entertaining or picnic meals.

Keywords: Greek, Spanakopita, spinach pie, feta cheese, phyllo dough, savory pastry, vegetarian appetizer, Greek cuisine, baked spinach pie