Best Ever SPANAKOPITA Recipe

If you love a good kitchen win, I promise my Spanakopita Recipe delivers impossibly flaky phyllo and a salty spinach and feta punch that’ll have you sneaking a second slice.

I’m obsessed with this Spanakopita Recipe because my family fights over the crispy phyllo dough and salty feta cheese. It’s the kind of Greek Spinach Pie that makes dinner actually interesting, not boring.

The spinach and feta hit together with herbs and lemon so the filling sings. Flaky layers, crunchy edges, rich tang from the cheese.

I love that it’s rustic, a little messy when you slice, juices running, every bite different. But mostly I love the contrast.

Paper-thin phyllo cracking against a bold, leafy filling. I crave it on repeat.

No shame. It’s my go-to flex, no apologies.

ever.

Ingredients

• Basically flaky, crispy wrapper that gives every bite crunch.
• Fresh spinach: bright, leafy green that’s actually healthy and earthy.
• Frozen spinach: saves time, still tasty and less watery.
• Feta cheese: salty, creamy punch you’ll want more of.
• Eggs: bind the filling, add protein and gentle richness.
• Onion or scallions: sweet-sharp warmth that adds savory depth.
• Olive oil: keeps things silky and adds mellow fruitiness.
• Butter: brushed for golden color and rich, buttery crunch.
• Dill: herby, bright lift that tastes freshly picked.
• Parsley: clean, fresh note that lightens heavier flavors.
• Breadcrumbs: optional moisture-sponge so it’s not soggy.
• Nutmeg: tiny warm spice that quietly rounds flavors.
• Salt: seasons everything — don’t skimp unless you like bland.
• Black pepper: little heat and sharp, peppery bite.
• Lemon juice: optional zing that wakes up the filling.

Ingredient Quantities

• About 1 lb (16 oz) phyllo dough, thawed
• 2 lb fresh spinach, washed and roughly chopped or 20 oz frozen spinach, thawed and drained
• 8 oz (about 1 cup) feta cheese, crumbled
• 3 large eggs, beaten
• 1 medium yellow onion, finely chopped or 3 scallions thinly sliced
• 3 tablespoons extra virgin olive oil
• 6 tablespoons unsalted butter, melted (for brushing the phyllo)
• 1/4 cup fresh dill, finely chopped (or 2 teaspoons dried dill)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fine dry breadcrumbs (optional, helps absorb moisture)
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice (optional, brightens the filling)

How to Make this

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar sized pan.

2. Prep the spinach: if using fresh, blanch in boiling water 1 minute, drain, then squeeze out as much liquid as you can with your hands or in a clean towel and roughly chop. If using frozen, thaw completely and squeeze dry. Excess water is the enemy, so really get it dry.

3. Heat 3 tablespoons extra virgin olive oil in a skillet over medium heat, add the chopped onion (or scallions) and sauté until soft and translucent, about 5 minutes. Let cool a little.

4. In a large bowl combine the squeezed spinach, sautéed onion, crumbled feta, beaten eggs, chopped dill and parsley, breadcrumbs (if using), nutmeg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the lemon juice. Taste and adjust salt, remember feta is salty so go easy. Mix well so everything is evenly distributed.

5. Unroll phyllo and keep sheets covered with a damp towel to prevent drying. Brush the bottom and sides of the prepared pan with a little melted butter.

6. Layer phyllo: place one sheet in the pan, brush lightly with melted butter, repeat for about 6 to 8 sheets to build a sturdy bottom. Don’t panic if sheets tear, just overlap and keep going.

7. Spread the spinach-feta filling evenly over the buttered phyllo base. Drizzle or dot a little extra olive oil over the filling if it looks dry.

8. Finish with top layers of phyllo: lay another 6 to 8 sheets over the filling, brushing each sheet with melted butter as you go, and tuck edges in neatly. Score the top through the phyllo into squares or diamonds before baking so it’s easy to cut later.

9. Bake in the preheated oven for 35 to 45 minutes, until the top is deep golden brown and crisp. If the top browns too fast, tent loosely with foil.

10. Let the spanakopita rest 10 to 15 minutes before cutting to help it set. Serve warm or at room temperature. Leftovers refrigerate well and can be crisped in a skillet or oven.

Equipment Needed

1. 9×13 inch baking dish (or similar sized pan)
2. Large skillet or frying pan
3. Large mixing bowl
4. Measuring cups and spoons
5. Pastry brush (for melted butter)
6. Sharp chef’s knife and cutting board
7. Colander or fine mesh sieve (for draining spinach)
8. Clean kitchen towel or cheesecloth (to squeeze out spinach)
9. Oven mitts and a spatula or pie server for slicing and serving

FAQ

Best Ever SPANAKOPITA Recipe Substitutions and Variations

• Phyllo dough: use puff pastry sheets for a richer, flakier top (roll them thin so it doesn’t get too thick).
• Fresh spinach: swap with equal parts chopped Swiss chard or kale, saute first to soften and remove extra water.
• Feta cheese: try goat cheese or ricotta mixed with a little grated Parmesan for tang and creaminess.
• Eggs: replace with 3/4 cup plain Greek yogurt plus 1 beaten egg for a slightly creamier, less eggy filling.

Pro Tips

1) Squeeze the spinach like your life depends on it. If the filling is even a little wet the phyllo gets soggy fast. Use a clean dish towel, press and twist, then weigh the bundle in your hand and press again. Frozen spinach needs extra squeezing after thawing too.

2) Don’t panic if phyllo tears. Overlap ripped edges, brush generously with melted butter, and keep a damp towel over unused sheets so they stay pliable. Brushing each layer well is what gives you a super flaky crust.

3) Taste the filling before you bake. Feta varies wildly in saltiness so mix a small spoonful, bake a tiny pat in a pan or just sample and adjust lemon, salt, dill. A little lemon brightens everything and can save a bland pie.

4) Score the top and let it rest. Mark pieces cleanly all the way through before baking so you can cut without crushing the layers later. Then cool 10 to 15 minutes after it comes out so the filling firms up, otherwise it’ll fall apart when you serve.