Few dishes embody the heart of Greek cuisine like spanakopita. Imagine layers of delicate, golden phyllo dough hugging a vibrant filling of fresh spinach, aromatic herbs, and tangy feta cheese. This dish isn’t just food—it’s a celebration of flavor, tradition, and the joy of sharing a homemade meal. I still remember the first time I made spanakopita at home: the kitchen filled with the scent of sautéed garlic and herbs, the phyllo crisping to perfection, and every bite offering a perfect balance of savory, earthy, and cheesy goodness.
Spanakopita is versatile, appealing to both casual weeknight dinners and elegant gatherings. Whether you bake it as a classic casserole, as individual rolls, or as bite-sized triangles, it’s always a crowd-pleaser. It’s hearty yet light, flavorful but not overpowering, and a wonderful way to enjoy the nutrition of leafy greens in a delicious package. This guide will walk you through the ingredients, step-by-step instructions, and tips to master this iconic Greek favorite.
Recipe Overview
Greek Spanakopita is a traditional Greek spinach pie made with fresh spinach, aromatic herbs, feta cheese, and layered phyllo dough. Baked until golden brown, it can be prepared in multiple forms—casserole, rolls, or individual triangles—making it a versatile dish for both casual and festive occasions. Its flaky crust, savory filling, and fresh flavors make it an irresistible addition to any meal.
Ingredients & Instructions
Here’s everything you need for this classic dish, along with detailed instructions to ensure a perfect result every time.
Ingredients
- 2 pounds fresh spinach, washed, stems removed, and chopped
- 1 medium onion, finely chopped
- 4 green onions, sliced thin
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh mint, finely chopped (optional)
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- Salt and pepper, to taste
- 1 package (16 ounces) phyllo dough, thawed
- ½ cup unsalted butter, melted
Step-by-Step Instructions
1. Cook the Spinach Filling
Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until translucent and fragrant. Add garlic and cook for another minute.
Stir in the spinach and cook until wilted, or until excess water evaporates. Remove from heat and let it cool slightly.
2. Combine the Filling
In a large bowl, combine the cooked spinach mixture with parsley, dill, and mint (if using). Add the crumbled feta cheese and beaten eggs, seasoning with salt and pepper to taste. Mix gently until everything is evenly incorporated.
3. Prepare the Phyllo
Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out and tearing.
4. Assemble as a Casserole
- Preheat the oven to 350°F (175°C).
- Brush a 9×13-inch baking dish with melted butter.
- Layer 8–10 sheets of phyllo, brushing each sheet with butter.
- Spread the spinach filling evenly over the layered phyllo.
- Top with another 8–10 sheets of phyllo, brushing each with butter and tucking in the edges.
- Score the top layer to make cutting easier after baking.
- Bake until golden brown and crisp.
5. Assemble as Rolls
- Take two sheets of phyllo, brushing each with butter.
- Spoon 2–3 tablespoons of filling along one edge.
- Roll tightly into a log, brush the outside with butter, and bake until golden brown.
6. Assemble as Bite-Sized Triangles
- Cut phyllo into 3-inch strips.
- Place 1 tablespoon of filling at one end.
- Fold into a triangle repeatedly along the strip until fully wrapped.
- Brush the outside with butter and bake until golden and crisp.
Cooking Tips & Variations
1. Herb Choices
- Dill and parsley are classic, but adding mint gives a refreshing twist.
- For a more earthy flavor, include thyme or oregano.
2. Cheese Options
- Traditional feta works best, but try a mix of feta and ricotta for creamier filling.
- Ensure feta is well-drained to avoid excess moisture.
3. Phyllo Tips
- Keep unused phyllo covered with a damp cloth to prevent drying.
- Brush each sheet lightly with butter to achieve a golden, crisp crust.
4. Make Ahead
- Prepare the filling a day in advance and store it refrigerated. Assemble and bake when ready.
- Casserole-style spanakopita can be frozen before baking—bake directly from frozen, adding a few extra minutes to cooking time.
5. Serving Suggestions
- Serve warm as a main dish or side.
- Pair with Greek salad, tzatziki sauce, or roasted vegetables.
- Ideal for brunches, potlucks, or festive gatherings.
Storage & Serving Suggestions
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 350°F oven until warmed through to maintain crisp phyllo layers.
Serving Suggestions
- Enjoy as a snack, appetizer, or part of a Mediterranean-style meal.
- Slice casserole into squares, serve rolls or triangles with tzatziki or a drizzle of olive oil.
Greek Spanakopita is a timeless dish that brings flaky, savory phyllo together with fresh, herbaceous spinach and tangy feta. Whether served as a casserole, roll, or bite-sized triangle, it offers a delightful mix of textures and flavors that appeal to every palate. Its combination of fresh greens, aromatic herbs, and rich cheese makes it versatile, elegant, and satisfying.
Baking this dish at home allows you to experience the traditional flavors of Greece while adding your personal touch. Crisp, golden phyllo paired with a flavorful spinach filling is a recipe that becomes a favorite for gatherings, weeknight meals, or special occasions.
FAQs
1. Can I make spanakopita ahead of time?
Yes. Prepare the filling a day in advance and refrigerate. Assemble and bake just before serving.
2. Can I freeze spanakopita?
Yes. Assemble the casserole or rolls, freeze before baking, and bake directly from frozen—add a few extra minutes to the cooking time.
3. Can I use frozen spinach?
Yes, but thaw thoroughly and squeeze out excess moisture to prevent soggy filling.
4. What’s the best way to keep phyllo crisp?
Brush each sheet lightly with butter and keep unused sheets covered with a damp towel.
5. Can I make it vegetarian?
Yes! Traditional spanakopita is already vegetarian.
Delicious Greek Spanakopita with fresh spinach, herbs, and feta cheese baked in flaky phyllo. Perfect as a casserole, rolls, or bite-sized triangles for any occasion.
