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Spanakopita

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Spanakopita, or spinach pie, is quintessentially Greek and a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers.

A photo of a piece of spanakiopita on a white marble table with a glass of white wine.
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Filo dough is amazing… so is butter! Spanakopita has both! For those of you who do not know, spanakopita is a simple, but oh so tasty, Greek dish made with spinach and feta, fresh dill, lemon, parsley, and scallions. It’s encapsulated in a flaky, paper-thin pastry shell and is a total crowd pleaser!

How to make spanakopita

A photo showing steps on how to make spanakopita.

  1. Thaw out the spinach, squeeze out the excess liquid, then chop roughly and transfer to a large bowl. You can use a cheese cloth or even paper towels to squeeze all the water out.
  2. Chop up the scallions, parsley and dill. Add it to the bowl with the spinach, set it aside and preheat the oven to 350 degrees F. Melt the butter and brush a baking sheet with some of the melted butter.
  3. Separate the egg whites and yolks. Place the whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until the egg whites form soft peaks.
  4. Now go ahead and add the egg yolks into the stand mixer with the whites, mix just until combined and set aside. Unroll the filo dough on a flat surface and keep it covered with waxed paper or a slightly damp towel so it doesn’t dry out.
  5. Place the first layer of filo dough on. Brush with melted butter and place on the next layer. Repeat steps until the bottom and sides of the dish are covered with 8-10 layers of filo dough, then set aside.
  6. Crumble the feta cheese into the bowl with your spinach and herbs. Add the lemon juice, salt and pepper and give it a good mix to make sure everything is well incorporated.
  7. Now go ahead and fold the egg mixture into the spinach mixture making sure everything is coated evenly.
  8. Pour the mixture into your prepared dish, spread it out evenly into the pan and lightly pack it in.
  9. Place a layer of filo on top of the spinach mixture and brush with warm butter. Repeat until you have 8-10 layers of filo dough covering the dish. Make sure you brush the top with butter. Use a very sharp knife to cut it into desired portions. (This will make serving the baked dish easier). Bake at 350F for about an hour until the top is a golden hue.

Pro tips for this recipe

  • If you’re a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta to your spanakopita.
  • You can substitute olive oil for butter if you’re watching the sat fats.
  • Keep your butter warm! As is cools you will add more on with each stroke.
  • For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves.
  • You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. These make for a great side to the main course!

A photo showing the golden brown filo top of baked spanakopita

frequently asked questions

Can it be made ahead?

This is an AMAZING make ahead dish. Just wrap well and keep in the freezer until you have some unexpected company. Uncover and toss into the oven at 350F until the center is golden brown, or about 90 minutes.

What goes with spanakopita?

What is a good dipping sauce for spanakopita?

If you make the appetizer version of this recipe by creating filo triangles a dipping sauce can by mixing the ingredients below together to make an easy tzatziki. Make ahead and refrigerate so the flavors have time to meld together.

  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1 cucumber, peeled, grated and squeezed dry in a cheesecloth or paper towel.
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon flavorful extra virgin olive oil
  • 2 tablespoons finely chopped fresh dill
  • ½ teaspoon ground black pepper

IF YOU LOVE THIS RECIPE TRY THESE OUT!

If you’ve tried this spanakopita recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

A close up photo of Spanakopita on a tan plate
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5 from 6 votes

Spanakopita

Spanakopita is a quintessentially Greek dish which is a delicious combination of spinach, dill, scallions, and feta kissed with lemon and wrapped in crispy paper-thin filo dough layers.
Course dinner
Cuisine Greek
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 Triangles
Calories 280kcal
Author John Kanell

Ingredients

INGREDIENTS:

  • 1/3 cup olive oil
  • 2.5 lbs frozen spinach thawed and drained
  • 1 bunch scallions white and green parts, chopped
  • 1 cup finely chopped dill or more if you'd like.
  • Salt and freshly ground black pepper
  • 1/2 lb feta cheese crumbled
  • 6 large eggs separated
  • 1 cup 2 sticks unsalted butter melted
  • 1 lb filo pastry sheets
  • 1/2 cup flat leaf parsley
  • 1 small lemon juiced

Instructions

INSTRUCTIONS

  • Thaw spinach and squeeze out excess liquid, then chop roughly. You can use a cheese cloth or even paper towels to squeeze all the water out.
  • Transfer spinach to a large bowl. Add the chopped scallions, parsley, cheese, lemon juice, salt and pepper. mix to combine and set aside.
  • Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
  • Unroll the filo dough on a flat surface and keep it covered with waxed paper or a slightly damp towel so it doesn't dry out and become brittle. Melt butter in a small bowl.
  • Brush melted butter onto a large casserole dish and then place the first layer of filo dough on. Brush with melted butter and place the next layer on. Repeat steps until the bottom and sides of dish are covered with 8-10 layers of filo dough. Set aside and now it's time to finish the filling.
  • Separate the egg whites and yolks. Place whites into the bowl of a stand mixer fitted with a whisk attachment. Mix on high until egg whites form soft peaks then add the yolks in and mix.
  • Fold the egg mixture into the spinach mixture then spread evenly into your prepared dish.
  • Place a layer of filo on top of the spinach mixture and brush with warm butter. repeat until you have 8-10 layers of filo dough covering the dish, make sure to brush the top with butter as well. For the edge you can either place the filo dough so it matches up with the sides or you can let it hang out a d but while building the top up and then tuck it into the side.  
  • Use a very sharp knife to cut the spanakopita into the desired portions. This will make serving the baked dish much easier.
  • Bake at 350F (177C) for about an hour until the top is a golden hue.

Video

Notes

  • If you're a cheese lover try adding 3/4 cup of parmesan and an extra 1/4 cup of feta.
  • You can substitute olive oil for butter if you're watching the sat fats.
  • Keep your butter warm! As is cools you will add more on with each stroke.
  • For an extra dimension of flavor try melting the butter in a small pot with a few bay leaves.
  • This is an AMAZING make ahead dish. Just wrap well and keep in the freezer until you have some unexpected
  • You will have to make about a thousand of them because they get eaten SO FAST! These are as great as a canapé. These make for a great side to the main course!

Nutrition

Serving: 1piece | Calories: 280kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 280mg | Potassium: 54mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 6.6mg | Calcium: 70mg | Iron: 1.6mg
*Nutrition Disclaimer
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