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Authentic Greek Spanakopita

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This authentic Greek spanakopita features layers of crispy, buttery phyllo pastry filled with a savory mixture of spinach, feta cheese, fresh herbs, and aromatics. A traditional Mediterranean recipe that’s surprisingly easy to make at home and perfect for entertaining or meal prep.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Filling:

  • 2 pounds fresh spinach (or two 10-ounce packages frozen spinach, thawed)
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped (or 1 bunch scallions, chopped)
  • 3 cloves garlic, minced
  • 12 ounces Greek feta cheese, crumbled
  • 3 large eggs, lightly beaten
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt (adjust based on feta saltiness)
  • ½ teaspoon black pepper
  • ½ cup ricotta cheese (optional, for creamier filling)

For the Phyllo Layers:

  • 1 pound phyllo dough (about 20 sheets), thawed according to package directions
  • ¾ cup unsalted butter, melted (or use half butter, half olive oil)

Instructions

  1. Prepare the Spinach – If using fresh spinach: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach in batches, stirring until wilted, about 5-7 minutes total. Transfer to a colander and let cool. If using frozen spinach: Thaw completely, then squeeze out all excess liquid using a clean kitchen towel—this is crucial! You should remove at least 1 cup of liquid. Roughly chop the spinach and set aside.
  2. Sauté the Aromatics – In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Add minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  3. Make the Filling – In a large bowl, combine the squeezed spinach, sautéed onion and garlic, crumbled feta, beaten eggs, fresh dill, fresh parsley, nutmeg, salt, and pepper. Mix well until everything is evenly distributed. If using ricotta, fold it in now. Taste and adjust seasoning—it should be well-seasoned as the phyllo adds no flavor.
  4. Prepare Your Baking Dish – Brush the bottom and sides of a 9×13-inch baking dish with melted butter. Preheat your oven to 350°F (175°C).
  5. Layer the Bottom Phyllo – Unroll your phyllo dough and cover immediately with a slightly damp (not wet) kitchen towel to prevent drying. Place one sheet of phyllo in the baking dish—it should cover the bottom with overhang on the sides. Brush generously with melted butter. Repeat this process with 9 more sheets (for a total of 10 sheets), brushing each layer with butter. Don’t worry if sheets tear—just piece them together. The butter will seal everything.
  6. Add the Filling – Spread the spinach-feta mixture evenly over the phyllo layers, smoothing it into an even layer all the way to the edges.
  7. Layer the Top Phyllo – Place one sheet of phyllo over the filling and brush with butter. Repeat with the remaining phyllo sheets (about 10 more), brushing each layer generously with butter. Brush the very top layer extra generously—this creates that beautiful golden color.
  8. Fold and Seal the Edges – Fold any overhanging phyllo edges over the top and brush with more butter. This creates a nice sealed edge.
  9. Score Before Baking – Using a sharp knife, carefully score the top layers of phyllo (don’t cut all the way through to the filling) into 12 squares or diamond shapes. This makes serving easier and helps the top layers crisp evenly.
  10. Bake – Bake in the preheated 350°F oven for 45-50 minutes, until the top is deep golden brown and crispy. The phyllo should be puffed and crackly. If the top browns too quickly, tent loosely with aluminum foil.
  11. Cool and Serve – Let the spanakopita rest for at least 10-15 minutes before cutting—this allows the filling to set. Cut along your scored lines and serve warm or at room temperature.

Notes

  • Phyllo Drying Prevention: Keep phyllo covered with a damp towel at all times while working. If sheets do dry out and crack, don’t panic—just piece them together and brush with butter.
  • Moisture is the Enemy: The single most important step is removing all liquid from the spinach. Soggy spanakopita comes from wet spinach, not from technique issues.
  • Butter Application: Don’t be stingy! Generously buttering each layer is what creates those flaky, crispy layers. You should use almost all of the melted butter.
  • Scoring is Essential: Always score before baking. Cutting through after baking crushes the delicate layers.
  • Make It Dairy-Free: Use olive oil instead of butter and substitute the feta with cashew cheese or dairy-free feta alternatives.

  • Author: Samantha Nelson
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 piece (1/12 of pan)
  • Calories: 245
  • Sugar: 2g
  • Sodium: 465mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 85mg

Find it online: https://charmingsnacks.com/authentic-greek-spanakopita/