Spanakopita: A Greek Classic Made Simple

Spanakopita

Spanakopita might sound fancy, but trust me, this crispy, cheesy, spinach-filled delight is as approachable as a cozy hug from a Greek grandma.

Whether you’re hosting friends or just treating yourself, this dish is a total crowd-pleaser.

And here’s the best part—it’s way easier to make than you think.

Ready to turn your kitchen into a Mediterranean escape?

How to Make It

Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.

Wash and Prepare the Spinach
Start by rinsing the fresh spinach thoroughly under cold water to remove any grit. Once clean, pat it dry and chop it into fine pieces.

Sauté the Spinach
In a large skillet over medium heat, add a drizzle of olive oil. Add the chopped spinach and cook until just wilted, stirring occasionally. Let it cool slightly.

Mix the Filling
Combine the cooled spinach with crumbled feta, ricotta, dill, parsley, egg, nutmeg, salt, and pepper in a large mixing bowl. Stir until the ingredients are fully incorporated into a creamy, herb-speckled mixture.

Prepare the Phyllo Dough
Carefully unroll the phyllo dough and lay it flat on a clean surface. Cover with a slightly damp towel to keep it from drying out. Place one sheet on a flat workspace and brush it generously with melted butter before layering a second sheet on top.

Assemble the Triangles
Cut the layered phyllo dough into 3-inch-wide strips. Place a heaping teaspoon of the spinach mixture at the base of each strip. Fold the dough over the filling into a triangle shape, repeating the fold to the end of the strip, ensuring the filling is securely sealed.

Bake Until Golden
Arrange the triangles on a baking sheet lined with parchment paper. Brush the tops with more butter for an extra-crispy finish. Bake in a preheated oven at 350°F (175°C) until golden brown and crisp.

Serve and Enjoy
Once baked, let the spanakopita cool for about 10 minutes before serving. The golden, flaky crust and creamy, savory filling are best enjoyed warm.

Pro Tips

• Keep Phyllo Dough Moist: Phyllo can dry out quickly. Cover it with a slightly damp kitchen towel while assembling to keep it pliable.
• Go Bold with Herbs: Fresh dill and parsley are traditional, but don’t shy away from adding a little mint or oregano for an extra kick.
• Use Good Feta: Opt for high-quality feta cheese for the creamiest, tangiest filling.
• Freeze It: Spanakopita freezes beautifully! Assemble it, freeze it raw, and bake straight from frozen for a quick treat.

Storage Tips

• In the Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the crispness.
• In the Freezer: Wrap unbaked triangles tightly in plastic wrap and freeze for up to 2 months. Bake directly from frozen for the best results.
  

Print Recipe

Spanakopita: A Greek Classic Made Simple

Cooking Method: Baking Cuisine: Mediterranean Magic Courses: Appetizers & Snacks, Side Dishes

Difficulty: Beginner Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins

Servings: 12 Calories: 110

Best Season: Spring

Dietary:

Nut Free Soy Free Vegetarian

Description

This classic Greek spanakopita combines tender spinach, creamy feta, and fresh herbs, all wrapped in delicate, buttery phyllo dough. Perfect as an appetizer, snack, or light meal, it's a dish that brings Mediterranean flavors straight to your table with ease.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb fresh spinach, chopped

• 1 cup feta cheese, crumbled

• ¹⁄₂ cup ricotta cheese

• ¹⁄₄ cup chopped fresh dill

• ¹⁄₄ cup chopped fresh parsley

• 1 egg, beaten

• ¹⁄₂ tsp ground nutmeg

• ¹⁄₂ tsp salt

• ¹⁄₄ tsp black pepper

• 6 sheets phyllo dough (thawed)

• ¹⁄₄ cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C).
2. Prepare the spinach: Wash, dry, and chop the spinach. Sauté it in a skillet over medium heat with a drizzle of olive oil until wilted. Let it cool.
3. Mix the filling: In a large bowl, combine the cooked spinach, feta, ricotta, dill, parsley, egg, nutmeg, salt, and pepper. Mix until fully combined.
4. Prepare the phyllo: Lay out one sheet of phyllo dough, brush lightly with melted butter, and layer another sheet on top. Repeat with the remaining sheets.
5. Assemble: Cut the layered phyllo into 3-inch strips. Place a spoonful of the spinach mixture at the base of each strip and fold into triangles, sealing the filling inside.
6. Bake: Place the triangles on a parchment-lined baking sheet, brush the tops with butter, and bake for 30-35 minutes until golden brown.
7. Cool and serve: Let the spanakopita cool for 10 minutes before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 110kcal

% Daily Value *

Total Fat 8g13%

Sodium 170mg8%

Total Carbohydrate 9g3%

Dietary Fiber 1g4%

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use a damp towel to keep phyllo dough from drying out.
• Adjust herbs to taste—mint and oregano make excellent additions.
• To freeze, assemble triangles but don’t bake. Bake straight from frozen as needed.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Greek Spinach Pie, Feta Pastry, Easy Appetizer