If you have not tried Spanakopita before, you’re in for a treat! Spanakopita is a delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese. I’m sharing my family’s favorite spanakopita recipe, complete with tips, video, and step-by-step photos. Trust me, this is so much easier to make than you think!

Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.

This post is sponsored by The Fillo Factory.

Spanakopita, Greek savory pie with spinach and feta

What is Spanakopita?

My little one describes spanakopita this way, “yummy, crispy cheese pie with lots of green stuff!”

Spanakopita is a popular Greek savory pie made of perfectly flaky phyllo dough with a comforting filling of spinach and feta cheese nestled in. If you’re not familiar with phyllo dough, it is basically layered sheets of tissue-thin pastry dough, typically found in the freezer section next to things like pie crust and puff pastry.

Spanakopita can be made in a large casserole dish like in today’s recipe, or in the form of hand pies shaped in triangles or even rolls.

Spanakopita pie served next to olives and fresh tomatoes. Phyllo dough box on side.

When I was at an Atlanta-area Greek festival a few weeks ago, my daughter’s lunch of choice was a piece of spanakopita and a side of Greek salad. Luckily, she allowed me a taste; it was heavenly! I ended up chatting with the woman behind the lavish lunch, her name was Yiayia Helen. We discussed family recipes and shared spanakopita lessons and tips…

Tips for How to Make Spanakopita

1. What is in the spanakopita filling? 

The key filling ingredients in a classic spanakopita recipe are spinach and feta cheese. And yes, only use quality feta cheese, no other cheese qualifies for spanakopita.

To the spinach and feta, we add flavor makers in the form of fresh herbs and aromatics. I used two whole bunches of parsley (parsley stems pack a ton of flavor, by the way, so don’t be afraid to throw some in) Then, onions, garlic and a little dry dill weed.

To bind everything together, I used four large eggs.

Spanakopita filling ingredients in a bowl. Spinach, feta, fresh herbs, onions, garlic and eggs
Spanakopita filling ingredients: spinach, feta cheese, fresh parsley, dill weed, onions, garlic, eggs, olive oil, salt and pepper

2. Do I need to cook the spinach in advance?

You need a good amount of spinach in this recipe, so using frozen spinach is the way to go. In this easy spanakopita recipe, frozen spinach–fully thawed, of course–is mixed right in with the remaining filling ingredients, no advanced cooking necessary.

But one thing you must do, be sure to drain all liquid from the thawed spinach. I ended up squeezing the spinach by hand a few times until it could no longer produce any liquid. If you do use fresh spinach, you will need to cook it with the onions and garlic, drain, and let cool completely before mixing the filling.

Spanakopita filling ingredients mixed together
Mix Spanakopita filling ingredients

3. The Phyllo

Golden, crispy phyllo pastry, encasing the soft spinach filling is really what spanakopita is all about! Quality of phyllo (fillo) dough can make or break the recipe! I am a big fan of organic dough from The Fillo Factory. It’s vegan and contains no preservatives; no cholesterol; and no trans fat. And be sure follow the tips below for best results.

Tips for working with Phyllo Dough:

– Thaw phyllo dough properly; too much moisture will make the dough or sheets sticky and hard to manage.  When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using.

Place phyllo dough sheets between two clean and slightly damp kitchen towels
Place phyllo sheets in between two clean and slightly damp paper towels. This will keep them from tearing too much as you are working to assemble spanakopita.

-Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.

Phyllo sheets being brushed with olive oil
Brush each layer of phyllo with extra virgin olive oil. This photo is about 1/2 way through the phyllo package.

-Do not skimp on the oil, but don’t overdo it either. Some use butter, but I use quality extra virgin olive oil here instead to keep it light. You need to brush each of the phyllo layers with a little olive oil (see the video as well)

Spanakopita filling is placed

-Remember, Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of your spanakopita casserole.

Uncooked spanakopita fully assembled in casserole dish
Once spanakopita filling is spread well in the center, lay the remainder of the phyllo dough sheets on top (you will follow the same process, working one sheet at a time and brushing each layer with extra virgin olive oil.)

Can I make Spanakopita Ahead of Time? What about Leftovers?

–  You can make spanakopita the evening before you need to serve it. Follow the instructions for assembling, but do not bake. Cover tightly and refrigerate overnight. When you are ready, go ahead and bake according to recipe instructions. Budget 1 hour for baking.

– Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.

One square piece of spanakopita Greek spinach pie served on blue plate

Watch the video for How to Make Spanakopita:

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Spanakopita Recipe (Greek Spinach Pie)


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Description

Foolproof family recipe for Spanakopita! Delicious savory Greek pie made of perfectly crispy layers of phyllo dough and a comforting filling of spinach and feta cheese.


Ingredients

Scale

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 Private Reserve 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


Instructions

  1. Preheat the oven to 325 degrees F.
  2. Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
  3. To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
  4. Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
  5. Prepare a 9 1/2″ X 13″ baking dish like this one. Brush the bottom and sides of the dish with olive oil.
  6. To assemble the spanakopita: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
  7. Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
  8. Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
  9. Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita ONLY PART-WAY through into squares, or leave the cutting to later.
  10. Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!

Notes

  • Tips for Working with Phyllo: As mentioned earlier in the post, remember that phyllo is paper thin and will break as you are working with it. For best results, place phyllo dough sheets in between two very slightly damp kitchen towels (step #4) before you start working with it (unless you think you will work fast enough that the phyllo will not dry out.) Also, be sure to brush each layer with oil; don’t skimp.
  • Make Ahead Tips: You can make spanakopita the evening before. Follow up to step #9, cover and refrigerate. When you are ready, go ahead and bake according to step #10.
  • Leftover Storing and Freezing Tips: Already cooked spanakopita will keep well if properly storied in the fridge for 2 to 3 evenings. Heat in medium-heated oven until warmed through. You can also portion cooked leftover spanakopita and freeze for a later time. Warm in oven; no need to thaw in advance.
  • What to Serve with Spanakopita? Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.
  • Recommended for this Recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives).
  • SAVE try our Greek olive oil bundle and our popular Ultimate Mediterranean Spice Bundle 
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Entree or Side Dish
  • Method: Baked
  • Cuisine: Greek

*This recipe and tutorial was originally published 11/08/2016. Last updated with new information and photos on 4/15/2019.

 

Spanakopita Recipe (Greek Spinach Pie) | The Mediterranean Dish. The best tutorial for how to make spanakopita. Greek spinach pie with crispy, golden phyllo and a soft filling of spinach, feta cheese, and herbs. A holiday recipe for make it for dinner! So easy. See it at TheMediterraneanDish.com

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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Comments

  1. Julie says:

    This dish looks so elegant and I loved your video showing how to make it!

    1. Suzy Karadsheh says:

      Thanks, Julie! It’s a favorite!

  2. Angela says:

    This looks delicious!

    1. Suzy Karadsheh says:

      Thank you! It is!

  3. Erin Collins says:

    Great tutorial! Looks fabulous!

    1. Suzy Karadsheh says:

      Thanks, Erin! Glad the tutorial was helpful!

  4. Jasmine says:

    Hi Suzy. Any suggestion for feta cheese substitute ? I love feta cheese but my husband dislike any form of goat cheese. Thanks.

    1. Suzy Karadsheh says:

      Hey Jasmine! That’s a tough one because feta is really key in a Spanakopita recipe both for the taste and consistency. Is there any white, crumbly cheese that your husband might like? I’ll look into this some more and if I find something, I’ll come back and let ya know. One of my aunts makes a version of this with shredded mozzeralla and cheddar, it’s no longer spanakopita at that point.

      1. Lisa says:

        I was reading your post and had a thought. Ricotta salata is similar to feta but a bit dryer and more salty but if you mixed it with some regular ricotta maybe in a 1 to 1 ratio you would approximate the texture and flavor of feta using a cow’s milk cheese.

      2. Suzy Karadsheh says:

        Good thought, Lisa! Thank you so much for sharing. I haven’t tried that before, but sounds like it could really work.

  5. Platter Talk says:

    I do love moussaka but I think that your recipe for spanakopita is exactly what I would go for, if I had to choose. I like your pictorial directions and your ingredients- I don’t think I’ve ever used dill before but it makes sense. Thanks for your recipe.






    1. Suzy Karadsheh says:

      Awesome, Dan! Glad the pictures were helpful! Enjoy.

  6. DessertForTwo says:

    I love this dish so much! It’s been too long since I’ve had it.

    1. Suzy Karadsheh says:

      It sounds like it’s time to make it at home! Enjoy!

  7. Ilona @ Ilona's Passion says:

    OMG! I love Spanakopita… I am going to run to the store and make my own now. Great recipe!

    1. Suzy Karadsheh says:

      Yay!!! Enjoy Ilona!!!

  8. Lauren Kelly Nutrition says:

    This is my favorite! It looks delicious! I need to try this fillo dough!

    1. Suzy Karadsheh says:

      Lauren, you would love working with this fillo dough…I know you’ll appreciate the quality and the taste. Plus, healthy! XOXO

  9. valentina says:

    This is my kind of cooking project. Fun and delicious!






    1. Suzy Karadsheh says:

      Mine as well!

  10. Lisa | Garlic & Zest says:

    I adore spanakopita and yours looks delicious. It’s funny because I was just working with phyllo dough two days ago… more to come…

  11. Nancy from Canada says:

    I tried this recipe last night: sooo delicous! The outside is crisp and flaky, and the inside is soft and packed with flavor. It’s rather simple to make, even if phylo can be intimidating. I’m going to cook this again for sure!

    We’re cooking your moussaka tonight. Can’t wait to taste it!!

    1. Suzy Karadsheh says:

      Hi Nancy! Wonderful! So glad to hear you enjoyed this spanakopita. You’re right, so much easier than most people think!

  12. Sharon Quinn says:

    Would this freeze well? If so, what would be the best way to reheat? Sounds like the perfect pot luck dish to me. BUT only if you can also give me the proper phonetic pronunciation. LOL






    1. Suzy Karadsheh says:

      Hello, Sharon. Yes, you can certainly freeze spanakopita. I assume you would have already cooked it and portioned it into squares. You would want to make sure it’s in a good tight-lid container to freeze. Thaw out in the fridge. And to reheat, place on a very lightly oiled baking sheet and heat in the oven at the 325 degrees F mark briefly until warmed through.

  13. Helen @ Fuss Free Flavours says:

    That sounds delicious. I love filo as it is so much lighter, but has more texture than other pastries. Just perfect.






    1. Suzy Karadsheh says:

      I so agree, it is much lighter and that crisp texture is just divine!

  14. Julie | Bunsen Burner Bakery says:

    My 1.5 year old loves spanakopita – we need to try your recipe! I love how much he loves his veggies. 🙂

    1. Suzy Karadsheh says:

      Wow! that’s awesome that your little guy is into veggies and spanakopita! Enjoy!

  15. Elizabeth @ SugarHero.com says:

    I love spanakopita, but have never made it myself! I think now is the time I finally tackle it–your step-by-step photos make it look so easy!

    1. Suzy Karadsheh says:

      It’s really easier than you think!

  16. Tracy | Baking Mischief says:

    I’ve never tried spanakopita before. It looks amazing though! I love your tips for working with phyllo–I would definitely not have thought of the towel trick. Pinning, because I so want to try this!!

    1. Suzy Karadsheh says:

      Awesome, Tracy! I am glad the tips were helpful. Hope you try it soon!