Making spanakopita at home is one of those culinary experiences that can feel intimidating, but trust me, the effort is well worth it. This Greek savory pastry, filled with fresh spinach and creamy feta cheese, is perfect for everything from a cozy weeknight dinner to an impressive appetizer for guests. It’s surprisingly simple to prepare, and once you get the hang of handling the phyllo dough, it becomes a fun and rewarding dish to create. The flaky layers combined with the savory filling will have your family and friends asking for seconds.

Why You’ll Love This Recipe

• A delicious blend of flavors from fresh spinach and feta cheese.
• Easy to prepare with straightforward instructions.
• Perfect for meal prep or entertaining guests.
• A great way to include more greens in your diet.
• The phyllo pastry creates a delightful flaky texture that everyone loves.

Ingredients

• 1 pound (450 g) fresh spinach, chopped
• 1 cup (150 g) crumbled feta cheese
• 1/2 cup (120 ml) olive oil, divided
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1 teaspoon (5 g) salt
• 1/2 teaspoon (2 g) black pepper
• 1/4 teaspoon (1 g) nutmeg (optional)
• 1 package (16 oz / 450 g) phyllo dough, thawed
• 1 tablespoon (15 ml) sesame seeds (optional)

Ingredient Notes

Fresh spinach is key for this recipe, but you can also use frozen spinach that has been thawed and drained of excess water. Feta cheese adds that rich, tangy flavor, though you could substitute ricotta if you prefer a milder taste. The phyllo dough is what makes spanakopita special, providing that crispy texture. Make sure to keep the phyllo covered with a damp towel while you work with it to prevent drying out.

Kitchen Tools Needed

• Large mixing bowl
• Frying pan
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Pastry brush

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat 2 tablespoons (30 ml) of olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the chopped spinach to the pan and cook for about 3-5 minutes, or until wilted. Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, salt, pepper, and nutmeg. Mix until fully incorporated.
5. Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Take one sheet of phyllo, brush lightly with olive oil, and layer another sheet on top. Repeat this process to create a stack of 5-6 sheets.
6. Spoon the spinach filling along one edge of the phyllo and fold it over into a triangle shape, sealing the filling. Continue folding the triangle along the length of the phyllo, like folding a flag, until you reach the end. Brush the top with olive oil.
7. Place the triangle on the prepared baking sheet and repeat with remaining sheets and filling.
8. If desired, sprinkle sesame seeds on top before baking.
9. Bake for 25-30 minutes or until golden brown and crispy. Serve warm.

Pro Tips

• If you’re not familiar with phyllo dough, practice working with a few sheets before making the full recipe to avoid tears.
• For extra flavor, you can add herbs like dill or parsley to the filling.
• Allow the spanakopita to cool slightly before serving as the filling will be very hot.

Common Mistakes

• Skipping the cooling step for the spinach filling can lead to soggy dough, as steam can cause the phyllo to break down.
• Not brushing enough olive oil can result in less flaky layers.
• Forgetting to cover the unused phyllo dough can make it dry and brittle.

Variations

• Add cooked, seasoned ground lamb or beef for a heartier filling.
• Make a vegan version by using tofu instead of feta and skipping the eggs.
• Swap out spinach for other greens like Swiss chard or kale.

Serving Suggestions

Spanakopita can be served as an appetizer or a main course alongside a fresh Greek salad, tzatziki, or a light soup. It also makes a lovely addition to a brunch spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Tips

To reheat, place spanakopita in a preheated oven at 350°F (175°C) for about 10-15 minutes, until warmed through and crispy again.

Nutrition Estimate

Approximately 250 calories per serving, with 8g protein, 20g carbs, and 17g fat.

Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 8
• Cuisine: Greek
• Course: Appetizer/Entree
• Calories: 250

Frequently Asked Questions

Can I use frozen phyllo dough?
Yes, just be sure to thaw it in the refrigerator overnight before using.

What if I can’t find fresh spinach?
Frozen spinach works well, but make sure to drain as much moisture as possible after thawing.

Can spanakopita be frozen?
Absolutely! You can freeze unbaked or baked spanakopita. Just wrap it tightly and it will last for up to three months.

How do I know when it’s done baking?
Look for a golden brown color on the top and sides; it should be crispy.

Can I prepare this in advance?
You can prepare spanakopita ahead of time and store it in the fridge before baking, just remember to bake it right before serving for the best texture.

Creating spanakopita at home is a satisfying project that results in delicious bites perfect for any occasion! Give this recipe a try, and you’ll be pleasantly surprised at how easy and impressive it can be.

Spanakopita

A Greek savory pastry filled with fresh spinach and creamy feta cheese, perfect for dinner or impressing guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Appetizer, Entree

Cuisine: Greek

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling

• 1 pound fresh spinach, chopped Fresh spinach is key, but frozen can be used if thawed and drained.
• 1 cup crumbled feta cheese You can substitute ricotta for a milder taste.
• 2 tablespoons olive oil For sautéing the onion.
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg Optional.
• 1 package phyllo dough, thawed 16 oz / 450 g, keep covered to prevent drying.
• 1 tablespoon sesame seeds Optional for topping.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Add the chopped spinach to the pan and cook for about 3-5 minutes, or until wilted. Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, salt, pepper, and nutmeg. Mix until fully incorporated.
5. Unroll the phyllo dough and cover it with a damp towel. Take one sheet of phyllo, brush lightly with olive oil, and layer another sheet on top. Repeat to create a stack of 5-6 sheets.

Assembly

1. Spoon the spinach filling along one edge of the phyllo and fold it over into a triangle shape, sealing the filling. Continue folding the triangle along the length of the phyllo until you reach the end. Brush the top with olive oil.
2. Place the triangle on the prepared baking sheet and repeat with remaining sheets and filling.
3. If desired, sprinkle sesame seeds on top before baking.

Baking

1. Bake for 25-30 minutes or until golden brown and crispy. Serve warm.

Notes

To avoid soggy dough, allow the filling to cool before sealing. Keep phyllo covered with a damp towel while working with it.