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A close up photo of Spanakopita on a tan plate


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



  • 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



  • 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.



  • 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!


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