This spanakopita is the perfect side dish for your next dinner party, but it is also tasty enough to be a stand-alone dish. If you’ve never had spanakopita before, it is a traditional Greek savory pie with a delicious spinach and feta filling wrapped in flaky layers of buttery phyllo. With each bite, you get a comforting savory but salty flavor along with a satisfying buttery crisp texture. You will definitely be going back for seconds!
You don’t need a lot of ingredients to make spanakopita, and it is not complicated to make. You can prepare it a few ways, such as wrapped in little triangles or baked in different casserole dishes in any shape. This spanakopita recipe uses a 9×13” baking dish, so you can easily assemble it. It’s the perfect dish for feeding a crowd as well. If you want another delicious Greek dish everyone will love, then try my Greek salad recipe, koulourakia recipe, or baklava recipe.
What You Need to Make This Recipe
Spinach — fresh spinach will give your spanakopita the best flavor and texture, as frozen spinach tends to be too watery. If you only have frozen spinach, make sure to thaw it and squeeze it very well to remove excess moisture.
Aromatics — fresh onion and garlic add flavor to the spinach filling.
Fresh herbs — fresh parsley and dill also add flavor, and I recommend sticking with fresh herbs for the best results.
Feta — if you can find blocks of feta and crumble it yourself, that’s great. Feta in a block tends to be more flavorful.
Phyllo dough — phyllo dough is delicate, so handle it gently so you don’t tear it. However, don’t worry too much if any of the dough rips as you are placing them in a baking dish, since the dough will still hold together as it bakes!
Butter — brushing melted butter onto the phyllo dough will give you that delicious crispy texture.
How to Make Spanakopita
1. Heat 1 tablespoon of oil in a large skillet over medium heat. In batches, sautè the spinach until wilted.
2. Place in a large sieve and let cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.
3. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion, green onions, and garlic and cook until the onions start to soften. Transfer to the bowl with the spinach, and let cool for 5 minutes. Add the cheese, parsley, dill, eggs, salt, and pepper to the spinach mixture and stir to combine.
4. Lightly brush a 9×13-inch baking pan with some of the melted butter. Lay one sheet of phyllo dough in the prepared baking pan, letting the excess go up the sides of the pan. Using a pastry brush, brush the dough with melted butter. Repeat with 7 more sheets of phyllo dough and more melted butter.
5. Spread the spinach mixture evenly on top of the stacked phyllo.
6. Lay one sheet of phyllo dough on top of the filling and brush with butter. Repeat with the remaining 7 sheets of phyllo dough and melted butter.
7. Tuck the ends of the dough down around the edges creating a pretty border.
8. Using a sharp knife, lightly score the top layer of phyllo into 12 squares. Bake for 50 minutes or until golden brown and the filling is heated through. Serve the spanakopita warm.
Pro Tips for Making This Recipe
- If you are using frozen spinach, you can start the recipe at step 2 after thawing and ringing out the water.
- If you like an extra-stuffed spanikopita, you can add another pound of spinach, a few more green onions, extra dill and parsley, and salt, and pepper to taste to the filling. You don’t need to increase the cheese or egg.
- Spanakopita is best served warm or at room temperature. However, it would help to let it cool for a few minutes before cutting into it to allow the filling to set.
- When brushing the butter onto the phyllo dough, you don’t want to skimp on it, as it helps keep the layers crispy. However, you do not want to overdo it, as it can lead to the dough becoming greasy.
- It is very important that you try to remove as much water from the spinach as possible. You can even place the spinach in a thin kitchen towel to wring out the moisture. This will help prevent the filling from becoming watery and ensure the spanakopita is not soggy.
Frequently Asked Questions
Make sure the spanakopita is at room temperature before putting it in the fridge. If warm, the moisture will lead the dish to become soggy. Use an airtight container or tightly wrap the leftovers in plastic. You can store leftover spanakopita for up to 3 days.
You can freeze spanakopita once it’s cooled to room temperature. Tightly wrap it in plastic and store it in a freezer-safe bag or container. You can reheat them from frozen.
To reheat leftover spanakopita, heat it in the oven at 350°F for 10 to 15 minutes or until heated through. Alternatively, you can reheat it in the microwave for a minute or two, but this may result in a soggy crust.
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!
Spanakopita
Video
Equipment
- Large skillet
- 9×13 baking dish
- Pastry brush
Ingredients
- 2 pounds fresh spinach rinsed and chopped (908g)
- 2 tablespoons olive oil divided
- 1 onion finely chopped (232g)
- 5 green onions finely chopped (52g)
- 6 garlic cloves minced (16g)
- 8 ounces feta cheese crumbled (226g)
- ¼ cup chopped fresh parsley (8g)
- 3 tablespoons chopped fresh dill
- 2 large eggs lightly beaten
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup unsalted butter melted (113g)
- 16 phyllo dough sheets thawed
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. In batches, sautè the spinach until wilted. (Add more oil if needed.) Place in a large sieve and let cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion, green onions, and garlic and cook until the onions start to softne, 3 to 5 minutes. Transfer to the bowl with the spinach, and let cool for 5 minutes.
- Add the cheese, parsley, dill, eggs, salt, and pepper to the spinach mixture and stir to combine.
- Preheat oven to 350°F. Lightly brush a 9×13-inch baking pan with some of the melted butter.
- Lay one sheet of phyllo dough in the prepared baking pan, letting the excess go up the sides of the pan. Using a pastry brush, brush the dough with melted butter. Repeat with 7 more sheets of phyllo dough and more melted butter.
- Spread the spinach mixture evenly on top of the stacked phyllo. Lay one sheet of phyllo dough on top of the filling and brush with butter. Repeat with the remaining 7 sheets of phyllo dough and melted butter. Tuck the ends of the dough down around the edges creating a pretty border. Using a sharp knife, lightly score the top layer of phyllo into 12 squares.
- Bake for 50 minutes or until golden brown and the filling is heated through. Serve warm. Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months.
Notes
- If you are using frozen spinach, you can start the recipe at step 2 after thawing and ringing out the water.
- If you like an extra-stuffed spanikopita, you can add another pound of spinach, a few more green onions, extra dill and parsley, and salt, and pepper to taste to the filling. You don’t need to increase the cheese or egg.
- Spanakopita is best served warm or at room temperature. However, it would help to let it cool for a few minutes before cutting into it to allow the filling to set.
- When brushing the butter onto the phyllo dough, you don’t want to skimp on it, as it helps keep the layers crispy. However, you do not want to overdo it, as it can lead to the dough becoming greasy.
- It is very important that you try to remove as much water from the spinach as possible. You can even place the spinach in a thin kitchen towel to wring out the moisture. This will help prevent the filling from becoming watery.
