There’s something magical about the first bite of homemade spanakopita – that satisfying crackle of golden phyllo giving way to creamy spinach and tangy feta. I fell in love with this Greek spinach pie during my first trip to Athens, where little bakeries filled the air with the buttery scent of freshly baked phyllo. After years of trial and error (and quite a few spinach-stained recipe cards), I’ve perfected my version that balances crispiness with that irresistible savory filling.

What makes this spanakopita special? It’s all in the layers – paper-thin phyllo sheets brushed with just enough butter to turn shatteringly crisp in the oven. The filling stays moist but never soggy, thanks to my grandma’s trick of squeezing every last drop of water from the spinach. I’ve made this recipe countless times for family gatherings, and it always disappears before I can even grab a second piece!

This isn’t just another spinach pie. It’s my love letter to Greek cuisine – simple ingredients transformed into something extraordinary through patience and technique. Whether you’re new to working with phyllo or a seasoned pro, I’ll walk you through every step to spanakopita perfection.

Why You’ll Love This Spanakopita Recipe

Trust me, once you try this spanakopita, you’ll understand why it’s been my go-to appetizer for years. It’s got everything you could want in a bite:

• That perfect crunch: Each layer of phyllo turns golden and shatters beautifully when you take a bite—just like the best bakeries in Greece.
• A filling that sings: The combo of creamy feta, ricotta, and just-wilted spinach with fresh herbs? Absolute magic.
• Endlessly adaptable: Not a dill fan? Use mint. Want extra richness? Add a sprinkle of kefalotyri cheese.
• Works for any occasion: Fancy enough for dinner parties, easy enough for weeknight cravings.

Seriously, the hardest part is waiting for it to cool enough to eat!

Ingredients for Authentic Spanakopita

Gathering the right ingredients makes all the difference in spanakopita – trust me, I learned this the hard way after one too many soggy pies! Here’s exactly what you’ll need for that perfect balance of crisp and creamy:

• 1 lb fresh spinach, chopped (those big stems removed – they’re too tough!)
• 1 cup feta cheese, crumbled (get the good stuff in brine if you can)
• 1/2 cup ricotta cheese (whole milk for extra creaminess)
• 1 small onion, finely chopped (yellow works best for sweetness)
• 2 eggs, beaten (room temp blends easier)
• 1/4 cup fresh dill, chopped (don’t skimp – it’s the Greek way!)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil (extra virgin for flavor)
• 1/2 tsp salt (kosher salt distributes best)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/2 lb phyllo dough (thawed overnight in the fridge!)
• 1/2 cup melted butter (unsalted so you control the salt)

See those little notes? They’re the kind of details my Yia Yia (Greek grandma) would whisper while we cooked together. Now let’s talk about making swaps when needed.

Ingredient Notes & Substitutions

Life happens – sometimes you can’t find fresh spinach or need to tweak things. Here’s how to adapt without losing that authentic taste:

• Spinach swap: Frozen works in a pinch! Just thaw 16oz frozen spinach and SQUEEZE out all the water (I use a clean kitchen towel). You’ll be amazed how much liquid comes out.
• Cheese alternatives: Dairy-free? Try almond feta and cashew ricotta. For extra tang, mix in some grated kefalotyri or pecorino Romano.
• Herb variations: No dill? Use 2 tbsp dried (but fresh is better). Mint makes a refreshing twist – start with 2 tbsp chopped.
• Phyllo pro tip: Keep that dough covered with a damp towel while working – it dries out faster than you’d think!

Remember: the best spanakopita starts with quality ingredients, but don’t let perfection stop you from making it. Even my “oops” batches still disappeared at family dinners!

How to Make Spanakopita Step by Step

Okay, let’s get our hands buttery! I’ll walk you through each step just like my Yia Yia taught me – with patience and plenty of melted butter. Don’t worry if your first attempt isn’t picture-perfect; mine certainly wasn’t!

1. Prep your spinach: In a large pan, sauté the chopped onion in olive oil over medium heat until soft and translucent (about 5 minutes). Add the spinach in handfuls, letting each batch wilt before adding more. This seems tedious, but trust me – it prevents overflow! Cook until all spinach is just wilted, then transfer to a colander to cool. Here’s the crucial part: SQUEEZE out every drop of liquid with your hands (I use a clean kitchen towel for this). Your filling will thank you later.
2. Mix the filling: In a large bowl, combine the cooled spinach, crumbled feta, ricotta, beaten eggs, chopped dill, parsley, salt, and pepper. Mix gently but thoroughly – I use my hands to feel when everything’s evenly distributed. Taste and adjust seasoning (remember, feta is salty!).
3. Layer the phyllo: Preheat oven to 350°F (175°C). Brush a 9×13 baking dish with melted butter. Carefully unroll your thawed phyllo (keep it covered with a damp towel!). Layer half the sheets one at a time, brushing each lightly with butter before adding the next. Don’t stress about tears – they’ll bake invisible!
4. Add the filling: Spread the spinach mixture evenly over the phyllo base. Use wet fingers to press it gently into corners without tearing the delicate layers below.
5. Top it off: Repeat the phyllo layering process with remaining sheets, buttering each one. Tuck in any overhanging edges neatly. Now, the magic touch: use a sharp knife to score the top layers into squares or diamonds (cut about halfway down – this makes serving easier after baking).
6. Bake to golden perfection: Bake for 45 minutes until the top is deeply golden and crisp. Rotate the pan halfway for even browning. Let cool 15 minutes before cutting fully – I know it’s hard to wait, but this prevents a filling avalanche!

Pro Tips for Perfect Spanakopita

After burning (literally) through countless test batches, here are my hard-won secrets:

• Butter temperature matters: Melt butter until just liquid (not browned or boiling). Too hot makes phyllo soggy; too cool won’t brush evenly.
• The squeeze is key: That spinach must be DRY. I often squeeze twice – once after cooking, again before mixing filling.
• Work fast with phyllo: Set up your station before unrolling – melted butter, brush, damp towel cover. Phyllo dries out faster than you can say “opa!”
• Score smart: Cut halfway through the top layers before baking – trying to cut after baking shatters those beautiful crispy layers.
• Listen for doneness: When properly baked, the spanakopita should sound hollow when tapped lightly on top.

Remember: even if your layers aren’t perfectly even or a corner gets too dark, it’ll still taste incredible. My family fights over the “ugly” crispy bits!

Serving and Storing Spanakopita

Oh, the joy of serving spanakopita straight from the oven – that first crackle as you cut through the golden layers is pure music! Here’s how I love to enjoy it:

Perfect pairings: A simple Greek salad with juicy tomatoes and crisp cucumbers balances the richness beautifully. For dipping, I always make a quick tzatziki – just mix Greek yogurt with grated cucumber, garlic, lemon juice, and a drizzle of olive oil. If you’re feeling fancy, add some kalamata olives and roasted red peppers on the side.

Serving temperature matters: Let it rest for 15 minutes after baking – I know it’s torture, but this lets the filling set so it doesn’t ooze everywhere. Warm is ideal, but room temp works too. My Yia Yia used to say, “Good spanakopita sings at every temperature!”

Storage secrets: Leftovers? (As if!) If by some miracle there are any, let them cool completely, then wrap tightly in foil or store in an airtight container. It keeps beautifully in the fridge for up to 3 days. To reheat, pop individual pieces in a 350°F oven for 10 minutes – microwaving makes the phyllo soggy, and we can’t have that!

Freezer-friendly tip: You can assemble unbaked spanakopita, wrap it well, and freeze for up to 2 months. Bake straight from frozen, adding 10-15 extra minutes. I always keep one in the freezer for surprise guests – they’ll think you slaved all day!

Spanakopita Nutritional Information

Let’s be real – we’re not eating spanakopita because it’s a “diet food,” but hey, spinach is healthy, right? Here’s the nutritional breakdown per serving (about one generous square), but remember – these are estimates that can vary based on your specific ingredients:

• Calories: 280 (worth every one!)
• Fat: 18g (that glorious butter and cheese doing their thing)
• Saturated Fat: 8g
• Carbs: 20g (mostly from that flaky phyllo)
• Fiber: 2g (thank you, spinach!)
• Protein: 8g (eggs and cheese teaming up)
• Sodium: 450mg (feta brings the salt – adjust to your taste)

A few notes from my kitchen experiments: Using part-skim ricotta can shave off about 20 calories per serving, while adding extra feta bumps up the sodium. The phyllo dough brands vary wildly in thickness – thinner sheets mean slightly fewer carbs. And if you’re watching fat content, you can brush every other phyllo layer with olive oil instead of butter (though I’ll whisper… it’s not quite as delicious).

At the end of the day, this is real food made with simple ingredients – no weird additives or preservatives. My philosophy? Enjoy a piece or two mindfully with a big Greek salad, and savor every crispy, creamy bite!

Spanakopita FAQs

Over the years, I’ve gotten so many questions about making spanakopita – and I’ve made every mistake possible to find the answers! Here are the most common things people ask me:

Can I make spanakopita ahead of time?
Absolutely! You’ve got two great options: Assemble the whole thing (unbaked) up to a day in advance, cover tightly with plastic wrap, and refrigerate. Or bake it fully, let it cool, then reheat at 350°F for 10 minutes before serving. The phyllo loses a tiny bit of crispness, but the flavor actually improves!

Is frozen spinach okay to use?
Yes – and I use it all the time when fresh isn’t available! Just thaw 16oz frozen spinach and squeeze out ALL the water (seriously, squeeze until your hands hurt). Pro tip: frozen spinach often tastes less bitter than fresh, so I sometimes add an extra pinch of salt.

Why did my phyllo dough tear?
Don’t panic! Phyllo is delicate by nature – even my Yia Yia’s sheets had tiny holes. Just layer them carefully, and the butter will “glue” everything together during baking. If you get a big tear, patch it with a small piece from another sheet. Once baked, no one will ever know!

Can I freeze leftover spanakopita?
You bet! Cool completely, then wrap individual pieces tightly in foil and freeze for up to 2 months. Reheat straight from frozen in a 350°F oven for 15-20 minutes. The texture won’t be quite as perfect as fresh, but it’s still way better than most freezer meals!

What’s the best way to reheat spanakopita?
Always use the oven (350°F for about 10 minutes) – microwaving turns that beautiful crisp phyllo into sad, soggy layers. If the top looks dry, brush lightly with melted butter before reheating. Works like a charm!

Share Your Spanakopita Experience

Nothing makes me happier than hearing your spanakopita stories! Did yours turn out golden and crisp? Did you add your own twist with extra herbs or cheese? I want to hear all about it – the triumphs, the funny kitchen mishaps (we’ve all been there!), and especially those “wow” moments when you took that first perfect bite.

Leave a comment below or tag me on social media with your photos – I’ll be your biggest cheerleader! And if you loved this recipe, please consider leaving a star rating. It helps other home cooks find this little piece of Greece for their own kitchens.

Now go forth and bake with confidence, my friends. Remember, even if your layers aren’t magazine-perfect, every batch made with love tastes like a masterpiece. Opa!

Perfect Spanakopita in 6 Magical Bites: A Greek Dream

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• Author: Christina R. Jones
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Spanakopita is a traditional Greek spinach pie made with layers of crispy phyllo dough and a savory spinach and feta cheese filling.

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Ingredients

Scale 1x2x3x

• 1 lb fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 small onion, finely chopped
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb phyllo dough
• 1/2 cup melted butter

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a pan, sauté onion in olive oil until soft. Add spinach and cook until wilted. Let cool.
3. Mix spinach, feta, ricotta, eggs, dill, parsley, salt, and pepper in a bowl.
4. Brush a baking dish with melted butter. Layer half the phyllo sheets, brushing each with butter.
5. Spread the spinach mixture over the phyllo.
6. Layer the remaining phyllo sheets on top, brushing each with butter.
7. Score the top layers into squares. Bake for 45 minutes or until golden.
8. Let cool slightly before serving.

Notes

• You can use frozen spinach if fresh is unavailable.
• Thaw phyllo dough in the fridge overnight for best results.
• Spanakopita can be stored in the fridge for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 piece
• Calories: 280
• Sugar: 2g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 70mg

Keywords: Greek spinach pie, phyllo pastry, vegetarian appetizer