Easy Greek Spanakopita

Greek Spanakopita is a timeless savory pie that’s crispy, flaky, and filled with a flavorful blend of spinach, tangy feta cheese, fragrant herbs, and onion. Perfect for gatherings, weeknight meals, or as a satisfying snack, this Easy Greek Spanakopita brings the authentic flavors of Greece straight to your kitchen. With layers of delicate phyllo dough brushed with olive oil and a rich, herb-infused spinach mixture nestled inside, each bite delivers the perfect balance of crispiness and creamy goodness. This recipe is approachable for home cooks of varying skill levels and flexible enough to adapt to your favorite fillings.

Why You’ll Love This Recipe

• Crispy, golden phyllo dough layered to perfection
• Classic Mediterranean flavors with spinach and feta
• Ideal for brunch, lunch, or dinner
• Great make-ahead dish or crowd-pleasing appetizer
• Simple ingredients with big taste

Ingredients

• 450 g fresh spinach, washed and roughly chopped
• 250 g feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 30 g fresh dill, finely chopped (or 2 teaspoons dried dill)
• 15 g fresh parsley, finely chopped
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 10 sheets phyllo dough (about 250 g), thawed
• 60 ml extra virgin olive oil (for brushing phyllo)

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How to Make Easy Greek Spanakopita

• Preheat the oven to 190°C (375°F) and grease a baking dish with olive oil
• Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat
• Add the finely chopped onion and sauté until translucent, about 4–5 minutes
• Stir in the minced garlic and cook until fragrant, about 30 seconds
• Add the chopped spinach in batches, stirring until wilted and cooked down
• Remove the skillet from heat and let the spinach mixture cool slightly
• In a large mixing bowl, combine the cooked spinach, crumbled feta cheese, beaten eggs, chopped dill, chopped parsley, sea salt, and black pepper; mix gently
• Unroll the thawed phyllo dough sheets and cover them with a slightly damp kitchen towel to prevent drying
• Place one sheet of phyllo dough in the bottom of the greased baking dish and brush lightly with olive oil
• Repeat layering and brushing oil on 5–6 sheets of phyllo to create the base
• Spread the spinach and feta filling evenly over the layered phyllo
• Continue layering the remaining 4–5 sheets of phyllo on top, brushing each sheet lightly with olive oil
• Tuck in any overhanging edges and lightly score the top layer with a sharp knife to create serving portions
• Bake in the preheated oven for 30–35 minutes, or until the phyllo is golden and crisp
• Remove from the oven and let cool slightly before cutting and serving

Recipe Information

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 servings
Cuisine: Greek / Mediterranean
Course: Main / Appetizer

Flavor Profile Breakdown

• Savory & tangy from feta cheese and herbs
• Earthy & fresh from sautéed spinach and onion
• Herbaceous from dill and parsley
• Crisp & buttery from layered phyllo

Pro Tips for Best Results

• Keep phyllo dough covered with a damp towel to prevent drying out
• Use high-quality feta for a richer, creamier filling
• Press down gently on layers to eliminate air pockets and ensure even baking
• Lightly score the top before baking — this helps with portioning after baking
• Allow the spanakopita to cool slightly before slicing for cleaner cuts

Variations & Substitutions

• Add sautéed leeks or scallions for extra mild onion flavor
• Mix in chopped artichoke hearts for additional Mediterranean flair
• Substitute spinach with Swiss chard or kale (blanched and squeezed of excess water)
• Use whole wheat phyllo dough for a slightly nuttier profile
• Add a pinch of nutmeg to the filling for subtle warmth

Common Mistakes to Avoid

• Letting phyllo dry out — always cover with damp towel
• Overstuffing the filling — this can push layers apart
• Skipping brushing oil — this ensures crisp, golden layers
• Baking at too low temperature — phyllo needs heat to crisp properly

Serving Suggestions

Serve Greek Spanakopita with a squeeze of fresh lemon, tzatziki sauce, Greek salad, or roasted vegetables for a complete Mediterranean meal.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the oven at 180°C (350°F) for 10–12 minutes to regain crispiness. Freeze uncut portion in foil for up to 1 month; thaw before reheating.

Nutrition Information (Approximate)

Calories: 280 kcal
Protein: 10 g
Carbohydrates: 22 g
Fat: 18 g
Fiber: 3 g
Sugar: 3 g
Sodium: 640 mg

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Anderson Jorge

Greek Spanakopita

Greek Spanakopita

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Appetizer / Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 450 g fresh spinach washed and roughly chopped
• 250 g feta cheese crumbled
• 2 large eggs lightly beaten
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 30 g fresh dill finely chopped (or 2 teaspoons dried dill)
• 15 g fresh parsley finely chopped
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 10 sheets phyllo dough about 250 g, thawed
• 60 ml extra virgin olive oil for brushing phyllo

Method

 

1. Preheat the oven to 190°C (375°F) and grease a baking dish with olive oil
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat
3. Add the finely chopped onion and sauté until translucent, about 4–5 minutes
4. Stir in the minced garlic and cook until fragrant, about 30 seconds
5. Add the chopped spinach in batches, stirring until wilted and cooked down
6. Remove the skillet from heat and let the spinach mixture cool slightly
7. In a large mixing bowl, combine the cooked spinach, crumbled feta cheese, beaten eggs, chopped dill, chopped parsley, sea salt, and black pepper; mix gently
8. Unroll the thawed phyllo dough sheets and cover them with a slightly damp kitchen towel to prevent drying
9. Place one sheet of phyllo dough in the bottom of the greased baking dish and brush lightly with olive oil
10. Repeat layering and brushing oil on 5–6 sheets of phyllo to create the base
11. Spread the spinach and feta filling evenly over the layered phyllo
12. Continue layering the remaining 4–5 sheets of phyllo on top, brushing each sheet lightly with olive oil
13. Tuck in any overhanging edges and lightly score the top layer with a sharp knife to create serving portions
14. Bake in the preheated oven for 30–35 minutes, or until the phyllo is golden and crisp
15. Remove from the oven and let cool slightly before cutting and serving

Notes

Protein: 10 g

Carbohydrates: 22 g

Fat: 18 g

Fiber: 3 g

Sugar: 3 g

Sodium: 640 mg

Final Thoughts

This Easy Greek Spanakopita is a beautiful balance of crisp phyllo layers and a rich, savory filling that elevates simple ingredients into a memorable dish. Whether you’re serving it as a main course with sides or as part of a mezze spread, its timeless flavors and delightful texture make it a favorite for any occasion.

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FAQs

Can I use frozen spinach in this recipe?
Yes — thaw and squeeze out excess water from frozen spinach before sautéing to prevent soggy filling.

How do I keep the phyllo from tearing?
Keep phyllo covered with a slightly damp towel during assembly and brush with oil to help prevent tearing.

Can I make spanakopita ahead of time?
Absolutely — assemble it a day ahead and refrigerate, then bake when ready to serve.

What can I serve with this spanakopita?
Serve with tzatziki, Greek salad, lemon wedges, or roasted vegetables for a full meal.

Is spanakopita vegetarian?
Yes — this classic recipe is vegetarian, though not vegan due to eggs and feta cheese.