Spanakopita
Crispy, flaky layers of buttered phyllo dough wrapped around a savory filling of spinach, feta, and fresh herbs. This classic Greek pie is golden on the outside, tender and cheesy on the inside, and perfect for any gathering.
For 8 servings
- prep
Preheat oven and prepare the baking dish.
Preheat the oven to 375°F (190°C). Brush a 9x13 inch baking dish with some of the melted butter.
- prep
Thaw the phyllo dough.
Make sure the phyllo dough is completely thawed according to package instructions. Once opened, unroll the sheets and cover with a damp kitchen towel to prevent them from drying out while you work.
TIPPhyllo dries out in minutes. Keep it covered with a damp towel at all times when not actively brushing and layering. - saute · ~10 min
Sauté the aromatics and spinach.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and cook until softened, about 5 minutes.3.Add sliced green onions and minced garlic, cook for 1 minute until fragrant.4.Add spinach in batches, stirring until completely wilted down.5.Transfer the spinach mixture to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible. Let cool slightly.TIPGetting the spinach as dry as possible is the secret to a crispy, not soggy, spanakopita. Don't skip this step. - mix · ~3 min
Make the spinach and cheese filling.
1.In a large bowl, combine the drained spinach mixture with crumbled feta, ricotta, beaten eggs, parsley, and dill.2.Add a pinch of nutmeg, salt, and black pepper.3.Mix well until everything is evenly combined. - assemble · ~5 min
Layer the bottom phyllo sheets.
1.Place one sheet of phyllo in the buttered baking dish, letting the edges hang over the sides.2.Brush lightly with melted butter.3.Repeat with 7 more sheets, brushing each one with butter.TIPDon't worry about rips or tears in the phyllo — the layers will hide any imperfections. - assemble · ~7 min
Add the filling and top with remaining phyllo.
1.Spread the spinach-feta filling evenly over the buttered phyllo base.2.Top with the remaining 8-10 sheets of phyllo, brushing each layer generously with melted butter.3.Tuck the overhanging edges inward or roll them up to seal the pie.4.Brush the top layer generously with butter.5.With a sharp knife, score the top 3-4 layers of phyllo into 8 square pieces. Do not cut all the way through to the filling.TIPScoring before baking makes it easy to cut clean slices after baking without shattering the crispy top. - bake · ~45 min
Bake until deeply golden and crispy.
Bake in the preheated oven for 40 to 45 minutes, until the top is a deep golden brown and the phyllo is crisp and flaky.
- rest · ~10 min
Cool slightly before slicing.
Let the spanakopita rest in the pan for 10 minutes. This allows the filling to set so the pieces hold their shape when cut. Slice along the scored lines and serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the cooked spinach in a clean kitchen towel to remove as much moisture as possible.
- 2Keep thawed phyllo covered with a damp towel at all times to prevent cracking.
- 3Brush every layer of phyllo with melted butter for maximum flakiness and browning.
- 4Score only the top 3–4 layers before baking to avoid cutting into the filling.
- 5Rest the baked spanakopita for 10 minutes before slicing to let the filling set.
- 6Use a serrated knife to cut cleanly through the finished pie without crushing the layers.
- 7Whole-milk ricotta gives a creamier texture than low-fat versions in the filling.
Adapt it for your goals.
Dairy-free
Replace feta with a plant-based feta alternative and ricotta with blended silken tofu or cashew cream; use olive oil or vegan butter for brushing phyllo. This makes the dish accessible for those avoiding dairy.
high proteinHigh-protein
Add 8 oz of finely chopped cooked chicken or turkey to the spinach filling for extra protein. The meat blends seamlessly with the cheese and herbs.
gluten freeGluten-free
Substitute phyllo dough with gluten-free phyllo or gluten-free filo sheets (available in specialty stores). Handle carefully as they can be more delicate.
lower fatLower-fat
Use reduced-fat feta, part-skim ricotta, and replace half the butter with olive oil spray for brushing layers. This reduces saturated fat while keeping a crisp texture.
Why this is on our healthy list.
Rich in Vitamin K
Spinach provides a high amount of vitamin K, which supports bone health and blood clotting.
Good Source of Calcium
Feta and ricotta cheese contribute calcium for strong teeth and bones.
Contains Antioxidants
Fresh parsley and dill are rich in antioxidants that help protect cells from damage.
Provides Iron from Spinach
Spinach is a plant-based source of iron, important for energy and oxygen transport.
Frequently asked questions
Yes, thaw 20 oz of frozen chopped spinach and squeeze it very dry in a towel — it holds more water than fresh, so draining is critical.
