This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp. A savory and hearty appetizer or main course option that always gets rave reviews!

I love to prepare Mediterranean food, including classics such as chicken souvlaki, Greek salad and this simple yet totally satisfying spanakopita.

A plate of spanakopita with two cut in half.

I always order spanakopita when I go out to eat, it’s one of my all time favorite dishes. I’ve learned to recreate this restaurant favorite at home, and I have to say, my version is the best ever! It’s the perfect blend of spinach, cheese, onions and herbs in a buttery crust.

spanakopita ingredients

To make spanakopita, you will need olive oil, spinach, onions, green onions, garlic, parsley, dill, feta, eggs, salt, black pepper, butter and phyllo dough.

How do you make spanakopita?

This recipe starts with plenty of fresh spinach, which is cooked until wilted. The spinach goes into a bowl along with sauteed onions, garlic, herbs and feta cheese. Mix everything together to make the filling for your pastry triangles. Layer the sheets of phyllo and brush them with butter, then cut the phyllo dough into strips. Place a small scoop of filling at the end of each pastry strip, then fold them up into triangular pockets. Bake the spanakopita until golden brown, then serve and enjoy.

Spinach, onions, herbs and feta cheese in a bowl.

Tips for the perfect dish

  • I think this recipe tastes best with fresh spinach. You can substitute frozen spinach if you prefer, just use 2 10-ounce boxes. Be sure to thaw the spinach and squeeze out any excess water.
  • I buy a block of feta cheese and crumble it instead of using a tub of pre-crumbled cheese. The flavor of the block is better, and the pre-crumbled variety often is coated with anti caking agents and preservatives.
  • Be sure to very lightly brush the butter over your pastry. You don’t want to add too much butter or your spanakopita can come out greasy.
  • Phyllo dough is found in the freezer section of most grocery stores. The dough needs to be thawed before use, so plan accordingly!

It’s imperative that you squeeze as much excess liquid as possible out of the cooked spinach so that your filling isn’t watery. I use a potato ricer to press the liquid out, you can also use your hands or a thin kitchen towel to gather the spinach and wring out the liquid.

Strips of phyllo dough with spoonfuls of filling on top.

recipe faqs

Can you make spanakopita in advance?

You can assemble your spanakopita up to 8 hours before you plan to bake it. Store the trays of appetizers loosely covered in the fridge. You may need to add a few extra minutes to the baking time. You can also bake your triangles, then store them in the refrigerator for up to 3 days. Reheat these snacks in the oven at 350 degrees F until they’re crispy.

Can you freeze phyllo triangles?

This recipe can be frozen for up 2 months. Place the individual pieces on a parchment lined sheet pan and freeze until firm. Place the frozen spanakopita in a resealable bag. Bake from frozen at 350 degrees F for 10-15 minutes or until heated through and crispy.

follow me

Folded stuffed phyllo triangles on a sheet pan.

flavor variations

This recipe is fabulous as-is, but you can also change some of the ingredients to customize the flavors to your tastes. The end result may be less traditional, but still delicious!

  • Vegetables: Feel free to add other veggies to the filling such as diced mushrooms or sun dried tomatoes. You can also add other types of greens besides spinach such as kale.
  • Protein: Try adding some cooked ground meat to turn this appetizer into a main course offering. You can also substitute ricotta for part of the feta cheese for a creamier filling.
  • Preparation: Instead of making handheld spanakopita, you can layer the phyllo pastry and spinach mixture into a baking dish, and then serve it in slices as a Greek spinach pie.
Baked spanakopita filled with spinach and cheese.

This homemade version of spanakopita is the best I’ve ever had – WAY better than any restaurant. It takes a little bit of effort to assemble, but the end result is totally worth it.

More fabulous appetizer options

Spanakopita Video

4.99 from 87 votes

Spanakopita

AuthorSara Welch
A plate of spanakopita with two cut in half.
This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp. A savory and hearty appetizer or main course option that always gets rave reviews!
Time
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course Appetizer, Main Course
Cuisine Mediterranean
Serves 30

Ingredients 

  • 2 tablespoons olive oil divided use
  • 2 pounds fresh spinach leaves
  • 1/2 cup onion finely chopped
  • 1/2 cup green onions thinly sliced
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 8 ounces feta cheese crumbled
  • 1 egg lightly beaten
  • salt and pepper to taste
  • 1 pound phyllo dough sheets thawed
  • 3/4 cup butter melted

Instructions 

  • Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
  • Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half the spinach to the pan and cook until wilted. Add the remaining spinach to the pan.
  • Cook for 3-4 minutes until all of the spinach is wilted.
  • Remove the spinach from the pan and let it cool. Wring out excess water. Coarsely chop the spinach.
  • Wipe out the pan with a paper towel. Heat the remaining tablespoon of olive oil over medium heat.
  • Add the onion and cook for 3-4 minutes or until softened. Stir in the green onions, garlic, parsley and dill and cook for 30 seconds.
  • Transfer the onion mixture to a bowl along with the chopped spinach, feta cheese and egg. Season generously with salt and pepper to taste. Stir until thoroughly combined.
  • Take the phyllo dough out of the package and unroll it onto a flat surface. Keep the phyllo covered with plastic wrap or a damp towel when you're not working with it.
  • Lay out one sheet of dough with the long end facing you. Brush the melted butter over the dough.
  • Add a second layer of dough on top of the first, then brush the second layer with butter.
  • Cut the dough vertically into 3 inch wide strips.
  • Place 1 1/2 teaspoons of filling on one end of the dough strip. Fold one corner of the dough over the filling to make a triangle shape.
  • Fold the strip of dough over itself the same way you'd fold a flag until you reach the end. Brush a little melted butter over the top and place the triangle on the prepared sheet pan.
  • Repeat the process with the remaining dough and filling.
  • Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 18-20 minutes or until golden brown. Serve immediately.

Notes

  1. It’s imperative that you squeeze as much liquid as possible out of the cooked spinach so that your filling isn’t watery. I use a potato ricer to press the liquid out, you can also use your hands or a thin kitchen towel to gather the spinach and wring out the liquid.
  2. I think this recipe tastes best with fresh spinach. You can substitute frozen spinach if you prefer, just use 2 10-ounce boxes. Be sure to thaw the spinach and squeeze out any excess water.

Nutrition

Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 16mg | Sugar: 0.5g | Vitamin A: 198IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 0.1mg

Hello! I’m Sara!

Learn more about Sara

Related Posts

Free Bonus

5 Secrets to Meal Planning + Free Toolkit!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    Absolutely delicious! I made this without garlic since my husband has an intolerance. It was so yummy, and he got to enjoy something that he usually can’t.

  2. 5 stars
    My wife has been jonesing for spanakopita and I haven’t been able to find the frozen ones anywhere, so I decided to try making from scratch. I made these, most of them, last night and just finished making the final batch this morning. Somehow I ended up with 48 instead of 30 and I, unlike normal, was meticulous in measuring.

    In any case, they came out absolutely PERFECT! I will definitely be making theam again, and I will NOT change a thing. The recipe is perfect. Thanks!!!

  3. 5 stars
    An outstanding recipe. I used fresh spinach and agree that it provides far more flavour. Thanks for sharing!

  4. Hello great recipe thank you!
    I was wondering if i could use this filling but with puff pastry instead of phyllo? Thanks

    1. You could but you would just do a single layer of dough, and you’d cut squares and just fold the filling into the squares rather than cutting long strips.

  5. 5 stars
    These were delicious. They did take quite a while to make, I made about 40 triangles. I probably had enough phyllo sheets left to make another 10, and at least a 1/3 of the spinach filling leftover. Next time I will halve all the ingredients if I only need 25-30 triangles.

  6. 5 stars
    I made these yesterday for a card night I am having tonight. They are in my freezer ready to bake off for my guests. I did make a sampling to taste test and they are delicious! I used an artisanal feta and fresh spinach because I am bougie like that and I am glad I did. My kids don’t like cooked spinach and loved these so go figure. I did add the zest of one lemon and I will double that next time. This recipe is a keeper. Thanks.

  7. 5 stars
    Absolutely delicious. Everyone who has tried them said the same. I’ve never made them before but I will make more often now that I know how delicious they are.

  8. Hello,
    Could you give me a rough idea as to how much kosher salt and ground pepper to use? Also, I’d like to add just a little lemon zest. If I do, would the spinach turn brown? How much lemon zest would you recommend? Thanks so much, Sara

    1. I’d probably do 3/4 teaspoon salt and 1/4 or 1/2 teaspoon pepper. You could use 1/2 teaspoon lemon zest and the spinach will not turn brown.

  9. If I plan to freeze them, should I brush with butter before freezing or when I take them out to cook them?

    1. I have frozen them cooked. Then when I want to use them , unthaw and fry on both sides to crisp them back up. No need to butter or oil the pan- there is plenty in the spankopita already.

  10. I’ve made these a number of times and they always turnout great!
    What are the baking instructions for frozen ones?