Flaky phyllo, savory spinach, and tangy feta—Greece’s beloved baked comfort.

Bring Mediterranean coziness to your table with Greek Spanakopita, a classic spinach and feta pie wrapped in crispy, buttery phyllo. Herbaceous, cheesy, and satisfyingly crisp, this crowd-pleaser works as a snack, side, or vegetarian main.

Why You’ll Love This Dish

• Golden, ultra-crispy layers of phyllo
• Savory, herby spinach-feta filling
• Make-ahead and freezer-friendly
• Equally great as appetizer or main

Ingredients (Serves 6–8)

• 1 lb (450 g) frozen chopped spinach, thawed and squeezed dry (or 1 lb fresh spinach, wilted & squeezed)
• 1 small onion, finely diced
• 2 tbsp olive oil (plus more for brushing)
• 2 cloves garlic, minced
• 8 oz (225 g) feta, crumbled
• 1/2 cup ricotta or cottage cheese (optional, for creaminess)
• 2 eggs, lightly beaten
• 2 tbsp fresh dill, chopped (or 1 tsp dried)
• 2 tbsp fresh parsley, chopped
• Zest of 1/2 lemon (optional)
• Salt & black pepper, to taste
• 10–12 sheets phyllo pastry, thawed per package directions
• 4 tbsp melted butter (or more olive oil) for brushing

Instructions

1. Sauté Aromatics: In a pan, heat olive oil over medium. Cook onion until soft (3–4 min). Add garlic 30 seconds. Cool slightly.
2. Make Filling: In a bowl, combine spinach, onions/garlic, feta, ricotta (if using), eggs, dill, parsley, lemon zest, salt & pepper. Mix until cohesive.
3. Prep Phyllo: Preheat oven to 375°F (190°C). Brush a 9×13 in (23×33 cm) baking dish with butter/oil. Keep phyllo covered with a slightly damp towel to prevent drying.
4. Bottom Layers: Lay 5–6 phyllo sheets in the dish, one at a time, brushing each with butter/oil before adding the next.
5. Add Filling: Spread the spinach mixture evenly.
6. Top Layers: Cover with 5–6 more phyllo sheets, brushing each layer. Tuck edges down. Score the top into squares/diamonds with a sharp knife.
7. Bake: 30–40 minutes, until deep golden and crisp. Rest 10 minutes before slicing.

Pro Tips & Substitutions

• Super crispy top: use butter for a richer crunch; olive oil keeps it lighter.
• Hand pies/triangles: cut phyllo into strips, fill, fold into triangles, and bake ~20–25 min.
• Add-ins: a little grated nutmeg or scallions; swap dill for mint.
• Fresh spinach: wilt, drain, and squeeze very dry to avoid sogginess.

Storage & Reheating

• Fridge: 3 days, tightly covered.
• Reheat: 350°F (175°C) 8–12 min to re-crisp (avoid microwave).
• Freeze (unbaked or baked): up to 2 months. Bake/reheat from frozen, adding a few extra minutes.

Serving Suggestions

• Serve with Greek salad, olives, and tomatoes.
• Add a side of tzatziki or lemony yogurt.
• Great warm or room temp for picnics and potlucks.

Nutritional Information (per serving, approx., 8 servings)

• Calories: 320 kcal
• Protein: 10g
• Carbohydrates: 24g
• Fat: 21g
• Sodium: 420mg

Varies with butter/oil and cheese brand.

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