Authentic Greek Spanakopita Easy

Spanakopita is the flaky savory Greek pie stuffed with spinach and feta that has been at the heart of many of my family celebrations and Sunday brunches. With crisp phyllo layers and a vibrant herb filling this recipe brings together the classic flavors of Greece in a dish that is surprisingly easy and satisfying to make at home.

The first time I made this was for my mother’s birthday and it became her most requested dish for every special occasion. Even my kids who claimed they disliked spinach absolutely love it in this pie.

Ingredients

• Fresh spinach: Choose vibrant green leaves with no wilting or yellowing. Fresh baby spinach is more tender but mature spinach has more earthy flavor
• Frozen spinach: A great backup. Just be sure to thaw and squeeze out all excess liquid so the filling does not become soggy
• Onion and green onions: These build sweetness and a savory depth to the filling. Look for firm bulbs and perky green tops for best flavor
• Olive oil: The base of all good Greek cuisine. Use extra virgin if possible for its fruitiness and quality
• Garlic cloves: Fresh garlic gives the filling that irresistible aroma and warmth. Choose firm unblemished cloves
• Fresh parsley, dill and mint: The herb trio that makes the pie sparkle. Flat leaf parsley, fresh dill, and mint brings brightness and balance. Always chop just before using for fullest flavor
• Feta cheese: Choose real sheep’s milk feta if you can. It should taste tangy and creamy not rubbery
• Eggs: Help bind the filling and add richness. Use large eggs that are very fresh
• Salt and pepper: To draw out all the Greek flavors. Start light on the salt as feta brings plenty of its own
• Phyllo dough: Paper thin pastry for that signature crunch. Thaw overnight in the fridge and keep covered with a damp towel while working
• Unsalted butter or olive oil: Melting these gives you the best brushable fat for crispy golden layers. It is worth using high quality here for flavor

Instructions

Prepare the Filling:

In a large skillet heat olive oil over medium heat. Add the chopped onion and green onions and cook gently for eight minutes until soft and sweet. Stir in the garlic and cook for another minute watching closely so it does not burn. Add the chopped spinach in batches wilting it down each time. Sprinkle with a pinch of salt and cook until no more liquid remains and the greens are just tender about four or five minutes. Transfer to a large mixing bowl and let cool to room temperature.

Mix the Filling:

Once cool add the parsley dill and mint to the spinach mixture. Stir in the crumbled feta cheese and lightly beaten eggs. Mix everything until well combined and season with salt and pepper to taste. If your feta is salty go easy here. The filling should be moist but not watery.

Preheat Your Oven and Prepare Your Dish:

Heat the oven to 350 degrees Fahrenheit. Brush a 9x13 inch baking dish with melted butter or olive oil. Unroll your phyllo dough and keep it under a damp towel to prevent it drying out.

Assemble the Spanakopita Layers:

Brush a sheet of phyllo dough with melted butter or oil and place it in the bottom of the baking dish. Repeat this with seven more sheets for a sturdy base layering each one evenly. Spread the spinach and feta filling evenly across the phyllo. Layer remaining phyllo sheets on top brushing each with butter or oil. You can use eight to ten sheets on top for extra crunch.

Score and Bake:

With a sharp knife gently score the top layer into squares or diamonds to make cutting easier after baking. Bake in a preheated oven for forty to fifty minutes until the top is deeply golden and flaky. Rotate the dish halfway through so it bakes evenly.

Cool and Serve:

Let cool for twenty minutes before slicing. This resting time helps the filling set and makes for cleaner slices. Serve warm or at room temperature with lemon wedges on the side.

My favorite part of this recipe is the way the fresh dill and mint come together with the feta The aroma as it bakes always makes me think of my grandmother’s tiny village kitchen where the garden herbs sat right outside the door and the laughter always started before dessert was even served

Storage Tips

Spanakopita keeps well tightly wrapped in the refrigerator for up to four days Reheat slices in a 350 degree oven for ten to fifteen minutes so the layers stay crispy If you need to reheat in a microwave place a paper towel over the top to reduce sogginess Freezing works beautifully just wrap tightly and bake from frozen for best results

Ingredient Substitutions

If you are out of fresh spinach frozen spinach will work just remember to squeeze out every drop of water Try a sprinkle of nutmeg with the herbs or add a handful of sautéed leeks for gentle sweetness For a dairy free version substitute a crumbly plant based feta and use olive oil instead of butter

Serving Suggestions

Cut into wedges for a main with a Greek salad or cup into small squares as an appetizer Serve it warm or at room temperature I love adding a simple side of tomatoes cucumbers and olives to round out the flavors A sprinkle of lemon zest just before serving freshens it all up

Cultural and Historical Notes

Spanakopita is a beloved staple in Greek households often made in giant pans for holidays or Sunday lunch Every family has its own herb and cheese variations Some regions add more eggs or even a bit of rice to the filling The dish celebrates the bounty of spring greens and is a longtime symbol of hospitality

Seasonal Adaptations

Spring is ideal with peppery wild greens or baby spinach. Summer lets you use garden herbs at their fragrant best. Fall and winter versions work with frozen spinach and sturdy fresh dill. Helpful notes about the recipe: Try mixing in some chopped Swiss chard for variety. If your phyllo tears just patch it with an extra sheet nobody will notice after baking. Let the pie rest at least fifteen minutes after baking for best texture.

Success Stories

I have had friends tell me this is the only way their children have willingly eaten spinach One holiday dinner ended with an empty pan and several recipe requests Even my skeptical brother raved about the crispy layers and flavorful filling

Freezer Meal Conversion

To freeze the unbaked spanakopita wrap tightly with plastic followed by foil To bake from frozen add about fifteen minutes to the baking time Your home will fill with that amazing herby aroma and the phyllo will stay crisp every time

This spanakopita will make any meal feel a bit more like a celebration. Enjoy every flaky, herby bite and make it your own.

Common Recipe Questions

→ Can I use frozen spinach instead of fresh?

Yes, thawed and well-drained frozen spinach works well, saving prep time and preserving flavor.

→ What cheese is best for this dish?

Feta cheese is traditional, providing a tangy and creamy texture that pairs perfectly with spinach and herbs.

→ How do I keep the phyllo from drying out?

Cover unused phyllo sheets with a damp towel while assembling to prevent them from becoming brittle.

→ Can I prepare this ahead of time?

Yes, assemble and refrigerate up to one day in advance. Bake when ready for the best texture and freshness.

→ Is it possible to make individual rolls or bites?

Absolutely! Roll small amounts of filling in phyllo, brush with butter, and bake until golden for perfect party snacks.