Authentic Greek Spanakopita – Spinach and Feta Pie

There are some recipes that immediately transport you somewhere else.

For me, Authentic Greek Spanakopita does exactly that.

The moment I smell buttery phyllo baking in the oven, I know something special is happening.

Crispy golden layers on top.

A savory spinach and feta filling underneath.

Fresh herbs.

A little olive oil.

And that unmistakable salty, tangy flavor of Greek feta.

I made spanakopita recently for a weekend family dinner, and I honestly wondered if I had made enough.

I shouldn’t have worried.

The first piece disappeared almost immediately.

Then another.

Someone asked if there was more.

And before long, the beautiful golden pie I’d been so proud of was reduced to a few crumbs on the serving plate.

That’s always the best compliment a recipe can receive.

What I love about spanakopita is that it feels impressive without being unnecessarily complicated.

Yes, working with phyllo takes a little care.

But once you understand the basics—keep the sheets covered, brush them gently with olive oil or butter, and don’t worry if one tears—you’ll find that it’s actually a very forgiving recipe.

The filling is wonderfully simple.

Spinach.

Feta.

Fresh herbs.

Eggs.

A little onion or scallion.

And enough seasoning to let everything shine.

Then the whole thing gets wrapped in delicate layers of phyllo and baked until golden and crisp.

This is the kind of recipe I love bringing to the table when I want everyone to slow down, grab a plate, and stay awhile.

🇬🇷 Why You’ll Love Authentic Greek Spanakopita

• Crispy, golden phyllo pastry
• Creamy, savory spinach and feta filling
• Plenty of fresh herbs
• Classic Mediterranean flavors
• Wonderful as an appetizer or main dish
• Great for family gatherings
• Can be made ahead
• Delicious hot, warm, or at room temperature
• Beautiful enough for entertaining
• Surprisingly satisfying for a meatless meal

And that contrast between the crunchy pastry and soft, savory filling?

It’s impossible to resist.

🛒 Ingredients

For the Spinach Filling

• 2 pounds fresh spinach, washed well
• 1 medium yellow onion, finely chopped
• 4–5 green onions, thinly sliced
• 3 cloves garlic, minced
• ½ cup chopped fresh parsley
• ½ cup chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 8 ounces Greek feta cheese, crumbled
• 2 large eggs
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg, optional

For the Phyllo

• 1 package phyllo dough, thawed according to package directions
• ½ cup extra-virgin olive oil, or a mixture of olive oil and melted butter
• 1 tablespoon sesame seeds, optional

🥬 Fresh Spinach or Frozen Spinach?

Traditional-style spanakopita can be made with fresh spinach or frozen spinach.

I personally love fresh spinach when I have it because the flavor feels especially vibrant.

But frozen spinach is incredibly convenient.

If using frozen spinach, thaw it completely and squeeze out as much water as possible.

And I mean really squeeze it.

Excess moisture is one of the biggest reasons spinach pies end up with soggy filling.

👩‍🍳 How to Make Authentic Greek Spanakopita

1. Prepare the Spinach

Wash the fresh spinach thoroughly.

If the leaves are particularly large, roughly chop them.

Heat a large skillet over medium heat.

Add the spinach in batches.

Cook for a few minutes, stirring occasionally, until wilted.

Don’t cook it until it’s completely mushy.

You’re simply trying to reduce the volume and remove some moisture.

💧 2. Drain the Spinach

Transfer the wilted spinach to a colander.

Allow it to cool enough to handle.

Then squeeze out as much liquid as possible.

You can use your hands, a clean kitchen towel, or cheesecloth.

This step is incredibly important.

The filling should be moist and flavorful—not watery.

Once squeezed dry, roughly chop the spinach.

🧅 3. Cook the Onion and Garlic

Heat the olive oil in a large skillet over medium heat.

Add the chopped onion and green onions.

Cook for approximately 5–7 minutes, stirring occasionally, until softened.

Add the garlic.

Cook for another 30–60 seconds.

You want the garlic fragrant but not deeply browned.

Remove the skillet from the heat.

🌿 4. Add the Fresh Herbs

Stir the parsley and dill into the warm onion mixture.

The herbs should smell incredibly fresh.

This is one of the things that makes spanakopita taste so distinctly Mediterranean.

Don’t be tempted to skip the dill.

It adds a beautiful flavor that works perfectly with spinach and feta.

🥣 5. Make the Filling

Place the squeezed spinach in a large mixing bowl.

Add the onion and herb mixture.

Add the crumbled feta.

Beat the eggs separately, then add them to the bowl.

Season with black pepper and a little salt.

Be careful with the salt because feta can already be quite salty.

Add the nutmeg if using.

Mix everything gently until well combined.

Taste the filling.

Adjust the seasoning if needed.

🧈 6. Prepare the Phyllo

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with olive oil.

Carefully unroll the phyllo dough.

Cover the unused sheets immediately with a slightly damp kitchen towel.

Phyllo dries quickly when exposed to air.

Don’t panic if a sheet tears.

It happens.

And honestly, once the layers are baked, nobody will know.

🥧 7. Build the Bottom Layers

Place one sheet of phyllo into the baking dish.

Let the edges hang slightly over the sides.

Brush lightly with olive oil or your olive oil-butter mixture.

Add another sheet.

Brush again.

Continue until you have approximately 6–8 layers on the bottom.

You don’t need to make every layer perfect.

Gentle handling is more important than perfection.

🥬 8. Add the Spinach Filling

Spread the spinach and feta mixture evenly over the phyllo.

Use the back of a spoon or spatula to smooth the top.

Try not to press it down too firmly.

You want the filling to remain light.

🥧 9. Add the Top Phyllo Layers

Fold any overhanging phyllo toward the center.

Then begin layering more phyllo sheets over the filling.

Brush each sheet lightly with olive oil or butter.

Continue until you’ve used another 6–8 sheets.

Tuck the edges neatly around the filling.

Again, don’t worry if some sheets wrinkle.

Those wrinkles actually create wonderful crispy texture.

🔪 10. Score the Spanakopita

Using a sharp knife, gently score the top layers into squares or diamonds.

Don’t cut all the way through the filling.

Scoring before baking makes the finished pie much easier to cut.

It also allows steam to escape.

🫒 11. Finish the Top

Brush the final layer generously but not excessively with olive oil or melted butter.

If desired, sprinkle sesame seeds over the top.

The sesame seeds add a lovely little crunch.

🔥 12. Bake

Place the spanakopita in the preheated oven.

Bake for approximately 45–55 minutes.

The top should become deeply golden and crisp.

The filling should be hot and set.

If the top starts browning too quickly, loosely cover it with foil and continue baking.

⏳ 13. Let It Rest

This is the hardest part.

Take the spanakopita out of the oven and let it rest for at least 15–20 minutes before slicing.

The filling needs a little time to settle.

If you cut into it immediately, the filling can be softer and more difficult to portion.

Plus, those few minutes give you time to make a salad and get everyone to the table.

🔪 14. Slice and Serve

Cut along the scored lines.

Serve the spanakopita warm or at room temperature.

The phyllo should be crisp.

The filling should be savory, creamy, and packed with spinach and herbs.

And that first bite?

That’s the good stuff.

⭐ Secrets to Great Spanakopita

Squeeze the spinach thoroughly

This is the most important step.

Too much water means soggy filling.

Don’t oversalt

Feta already brings plenty of salt.

Keep the phyllo covered

Dry phyllo becomes brittle and difficult to work with.

Brush lightly

You want enough oil or butter for crisp layers without making the pastry greasy.

Don’t worry about tears

A torn sheet can be patched with another layer.

Don’t pack the filling too tightly

Spread it gently and evenly.

Let the pie rest

Give it time to set before slicing.

🧈 Olive Oil or Butter?

Both work beautifully.

For a more traditional Mediterranean flavor, use extra-virgin olive oil.

For an especially rich, buttery pastry, use melted butter.

You can also use a combination.

I love mixing olive oil with a little melted butter because you get the flavor of both.

🌿 Best Herbs for Spanakopita

Dill is one of the signature flavors.

Parsley is another classic addition.

You can also add:

• Fresh mint
• Chives
• Fennel fronds
• Fresh oregano

Be careful not to overwhelm the spinach and feta with too many competing herbs.

🧀 Choosing the Feta

For the best flavor, use a good-quality feta.

Greek feta made from sheep’s milk or a sheep-and-goat milk blend gives the filling a wonderfully tangy, salty flavor.

Avoid adding lots of extra salt until you’ve tasted the filling.

Different feta brands vary significantly in saltiness.

🥬 Spanakopita With Frozen Spinach

Frozen spinach makes this recipe even easier.

Use approximately 20–24 ounces frozen spinach.

Thaw it completely.

Then squeeze it extremely well.

You may be surprised how much water comes out.

Once drained, proceed with the recipe as usual.

🥚 Can I Make Spanakopita Without Eggs?

Yes.

Eggs help bind the filling, but they’re not absolutely essential.

For an egg-free version, use a little more feta and make sure the spinach is very well drained.

The texture will be somewhat different but still delicious.

🧀 Add More Cheese

If you love a cheesier filling, add a little:

• Ricotta
• Cottage cheese
• Parmesan
• Grated kefalotyri
• Mozzarella

Keep feta as the main cheese if you want that classic spanakopita flavor.

🌶️ Make It Spicy

Traditional spanakopita isn’t necessarily spicy, but a little heat can be delicious.

Add:

• Red pepper flakes
• Aleppo pepper
• Fresh chili
• Pinch of cayenne

A small amount is all you need.

🍋 Add Lemon

A little fresh lemon zest in the filling can brighten the entire dish.

You can also serve lemon wedges alongside the finished spanakopita.

That little squeeze of lemon against the salty feta is wonderful.

🍽️ What to Serve With Spanakopita

Spanakopita can be served as an appetizer, side dish, lunch, or light dinner.

Pair it with:

• Greek salad
• Tomato cucumber salad
• Tzatziki
• Hummus
• Olives
• Roasted vegetables
• Lemon potatoes
• Grilled chicken
• Chicken souvlaki
• Grilled fish

For a simple meal, serve warm spanakopita with a big Greek salad and a spoonful of tzatziki.

That’s all you need.

🥗 Make It Part of a Greek Feast

For entertaining, create a Mediterranean spread with:

• Spanakopita
• Greek salad
• Hummus
• Tzatziki
• Feta
• Kalamata olives
• Roasted vegetables
• Grilled chicken
• Warm pita
• Lemon potatoes

Put everything in the center of the table and let everyone help themselves.

That’s my favorite kind of dinner.

🧊 Can You Make Spanakopita Ahead?

Absolutely.

You can assemble the entire pie several hours before baking.

Cover it tightly and refrigerate until you’re ready to cook it.

When ready, bake according to the recipe.

You may need to add a few extra minutes to the baking time if the pie is going directly from the refrigerator into the oven.

🧊 How to Store Leftover Spanakopita

Allow leftovers to cool.

Store them in an airtight container in the refrigerator for up to 3–4 days.

Keep the pieces separated with parchment paper if stacking them.

🔥 Best Way to Reheat Spanakopita

The oven or air fryer is best.

Oven

Reheat at 350°F (175°C) until hot and crisp.

Air Fryer

Heat at approximately 350°F (175°C) for several minutes.

Avoid microwaving when possible.

The filling will warm up, but the phyllo will become soft.

❄️ Can You Freeze Spanakopita?

Yes.

Spanakopita freezes very well.

You can freeze it either before or after baking.

For unbaked spanakopita, wrap it tightly and freeze.

Bake from frozen, allowing additional time for it to cook through.

For baked spanakopita, cool completely before wrapping and freezing.

Thaw in the refrigerator and reheat in the oven.

❓ Frequently Asked Questions

What does spanakopita mean?

Spanakopita is a Greek savory pie traditionally made with spinach, feta, herbs, and layers of phyllo pastry.

Can I use frozen spinach?

Yes. Frozen spinach is convenient and works very well as long as you squeeze out as much moisture as possible.

Why is my spanakopita soggy?

The most common reason is excess moisture in the spinach.

Squeeze the spinach thoroughly before adding it to the filling.

Why did my phyllo tear?

Phyllo dries quickly when exposed to air.

Keep unused sheets covered with a slightly damp towel while assembling.

Small tears are completely fine.

Can I use butter instead of olive oil?

Yes.

Melted butter produces a rich, buttery pastry, while olive oil gives a more distinctly Mediterranean flavor.

Can I use both?

Absolutely.

A combination of olive oil and butter is delicious.

How do I keep the top crispy?

Don’t cover the spanakopita while it’s cooling, and reheat leftovers in the oven or air fryer rather than the microwave.

Can I make individual spanakopita triangles?

Yes.

Cut the phyllo into strips, add a small amount of filling, and fold into triangles before baking.

Can I make spanakopita without feta?

Yes, although feta provides the classic salty and tangy flavor.

You can substitute another crumbly cheese, but the finished dish will taste different.

How long should spanakopita rest?

Allow it to rest for approximately 15–20 minutes before slicing.

Can I eat spanakopita cold?

Yes.

It’s delicious warm, at room temperature, or chilled.

Is spanakopita vegetarian?

Traditional spanakopita is vegetarian, although ingredients can vary by recipe. Check the specific feta and pastry products if you have dietary restrictions.

Can I make it gluten-free?

Traditional phyllo contains wheat, but gluten-free pastry alternatives may be available. The texture will differ from classic phyllo.

📝 Recipe at a Glance

Recipe: Authentic Greek Spanakopita – Spinach and Feta Pie
Prep Time: 30 minutes
Cook Time: 45–55 minutes
Resting Time: 15–20 minutes
Total Time: About 1 hour 30 minutes
Servings: 8–10
Category: Appetizer / Side Dish / Main
Cuisine: Greek
Method: Oven

Ingredients

Filling

• 2 pounds fresh spinach
• 1 yellow onion
• 4–5 green onions
• 3 cloves garlic
• ½ cup fresh parsley
• ½ cup fresh dill
• 2 tablespoons olive oil
• 8 ounces feta
• 2 eggs
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg, optional

Pastry

• 1 package phyllo dough
• ½ cup olive oil or melted butter
• 1 tablespoon sesame seeds, optional

Instructions

1. Wash and roughly chop the spinach.
2. Wilt it in batches in a large skillet.
3. Drain and squeeze the spinach extremely well.
4. Chop the spinach.
5. Sauté onion and green onions in olive oil until softened.
6. Add garlic and cook briefly.
7. Stir in parsley and dill.
8. Combine spinach, onion mixture, feta, eggs, salt, pepper, and optional nutmeg.
9. Preheat oven to 375°F (190°C).
10. Grease a 9×13-inch baking dish.
11. Layer 6–8 sheets of phyllo in the dish, brushing each lightly with oil or butter.
12. Spread the spinach-feta filling evenly over the pastry.
13. Add another 6–8 sheets of phyllo on top, brushing each layer.
14. Tuck in the edges.
15. Score the top into squares or diamonds.
16. Brush the top with oil or butter.
17. Sprinkle with sesame seeds if desired.
18. Bake for 45–55 minutes, until deeply golden and crisp.
19. Rest for 15–20 minutes.
20. Slice and serve.

❤️ A Greek Classic Worth Making

There is something special about putting a homemade spanakopita on the table.

Maybe it’s the golden phyllo.

Maybe it’s the smell of dill and garlic coming from the oven.

Maybe it’s that first satisfying crunch when your fork breaks through the pastry.

Or maybe it’s simply the way everyone gathers around a dish and starts reaching for pieces before you’ve even had a chance to sit down.

That’s what happened in my kitchen.

I made this spanakopita for a family weekend dinner, expecting it to be one of several dishes on the table.

Instead, it became one of the first things to disappear.

And honestly, I understand why.

The filling is savory and comforting without feeling heavy.

The feta gives it that unmistakable salty tang.

The herbs keep everything fresh.

And those layers of golden phyllo?

That’s the part you can’t resist.

This is one of those recipes worth taking your time with.

Keep the phyllo covered.

Squeeze the spinach well.

Brush the pastry gently.

Don’t worry about perfection.

Then let the oven work its magic.

Serve it warm, bring everyone to the table, and listen for that first crunch.

That’s when you’ll know you’ve made something really special.