This Spanakopita Recipe is a classic Greek savory pie made with flaky phyllo filled with spinach, feta, and fresh herbs. In my family, it’s something I grew up with and is a household staple. This version takes that traditional pie that I grew up devouring, and makes it handheld. It is generously brushed with butter for that crisp, golden finish, and the best part is that it is easier than it looks to make!

What Is Spanakopita?

Spanakopita (spah-nah-KO-pee-tah) is a traditional Greek savory pie made with flaky phyllo dough filled with spinach, feta, and herbs. It’s everywhere in Greece! You’ll find it in bakeries, on street corners, family kitchens, and on a lot of menus. It can be eaten as an appetizer, main, or snack. There are two classic forms: a layered pie baked in a dish, or individual triangles for hand-held snacking. This Spanakopita Recipe covers the handheld version, but you can see my recipe for a pie version here.

Why You’ll Love This Spanakopita Recipe

• Crispy phyllo outside and creamy, savory filling inside, a heavenly combination
• Straightforward assembly once you know the phyllo tricks that I’ll share below
• Works as an appetizer, or side
• Freezer-friendly for make-ahead snacks

Ingredients

The Filling

• Spinach – Fresh (900g) gives the best flavor, but frozen can be used. Either way, remove all moisture because wet spinach will leave your phyllo soggy, and we want that CRUNCH!
• Feta cheese – 1 cup, crumbled by hand. Block feta tastes better than pre-crumbled, and look for one made in Greece for the best!
• Onion & Leeks – Sautéed until golden for sweetness and depth
• Fresh herbs – Dill, and parsley are essential, but I also like to add fresh mint since it adds brightness

The Phyllo

• Phyllo dough – Thawed overnight in the fridge. Never at room temp or in the microwave.
• Butter – Melted butter is brushed between layers. Traditional Greek spanakopita sometimes uses olive oil, and a 50/50 mix works too.

Tips for the Best Spanakopita

If you decide to use frozen spinach, you need to make sure you squeeze it well until completely dry. This is the single most important step to keep the phyllo crisp. It is easier to just use fresh to avoid having to worry about this step. If frozen, use a clean kitchen towel, fine mesh strainer, or hand pressure to remove every bit of moisture.

Keep your phyllo covered with a barely damp towel while assembling to prevent it from drying out and tearing. Brush each sheet lightly and evenly with melted butter for golden, perfect layers. Work quickly with the phyllo and don’t worry, as a few small tears are fine. It’ll still turn out great!

Variations

You can easily adapt this recipe and make your own variation of my family recipe. Here are just some ideas:

• Swap part or all of the spinach for frozen spinach (thawed and squeezed dry)
• For a richer filling, mix in ¼ cup ricotta with the feta
• For a meal version, make a pie instead of triangles
• Use olive oil instead of butter to brush the phyllo for a lighter, more traditional Greek flavor, or a 50/50 blend for balance
• Freeze the unbaked triangles and bake directly from frozen (just add 10–15 minutes to the bake time)
• Get creative with additions like cooked mushrooms, sun-dried tomatoes, or other veggies, herbs, etc.

How to Store and Reheat Spanakopita

What to Serve with Spanakopita

• Souvlaki
• Greek Tzatziki Sauce
• Greek-style Potatoes
• Pearl Couscous Greek Salad
• Traditional Greek Salad

Common Questions

Spanakopita Recipe

Created By: Maria Koutsogiannis

4.57 from 41 votes

Flaky, buttery phyllo packed with spinach, feta, green onions, and fresh herbs. Make classic Greek Spanakopita as a pie or triangles for a golden, savory treat.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Vegetarian, Greek

Servings 20 -24

Calories 92 kcal

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Ingredients

  

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• 1 package phyllo pastry (defrosted if frozen)
• 2 tbsp olive oil
• 1 medium white onion finely chopped
• 2 ½ cups finely chopped leeks
• 1 ½ cups finely chopped green onion
• Season to taste
• 1 cup fresh dill
• 1 cup fresh parsley
• ½ cup fresh mint
• ¼ cup nutritional yeast (optional)
• 2 tbsp vegetable stock paste
• 900 g fresh spinach
• 1 cup crumbled feta cheese
• 1 stick butter, melted
• 1 cup Easy Greek Tzatziki Sauce

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Instructions

 

• The night before making your individual spanakopita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge overnight.
• In a large pot, heat the olive oil on medium heat for around 30 seconds. 
• Add the finely chopped onions and finely chopped leeks, sautéing until caramelized and golden brown. Stir often to avoid burning.
• After about 10 minutes, your onions and leeks should be caramelized and golden brown. Add the green onions, dill, parsley, mint, nutritional yeast (optional), seasonings, and vegetable stock paste. 
• Cook for around 2 minutes or until wilted considerably. 
• Next, add the spinach, and stir and cook this down until there is no moisture left.
• Once the spinach is ready, stir in the feta, and remove from heat to cool for around 10 minutes.
• Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
• Melt the butter and set it aside. Have it ready with a brush to gently coat your phyllo.
• It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
• Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient. 
• Coat the whole thing with melted butter, using your brush, then repeat that step with two more sheets for 3 layers total.
• Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
• Scoop approximately 2 tablespoons of the spanakopita filling 1 – 2 cm away from the edge of one strip.
• Roll the phyllo dough directly over the filling to fully cover it.
• Next complete a diagonal fold towards one side, to begin a triangle formation.
• Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
• Arrange onto the baking tray and lightly brush with the melted butter.
• Repeat these steps until all of the filling is used.
• Bake for 20 – 25 minutes, until golden brown and crisp.
• Serve with tzatziki! ENJOY!!

Notes

Mixture is great in Spanakopita, Phyllo Rolls and Calzones.  Can be made ahead of time and frozen.  Lasts up to one week in the fridge before consuming.

Phyllo Pie lasts up to one month, uncooked and frozen in the freezer.

 

Nutrition

Serving: 15 | Calories: 92kcal | Carbohydrates: 9.7g | Protein: 5.1g | Fat: 4.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.4g | Cholesterol: 8.9mg | Sodium: 195mg | Fiber: 2.7g | Sugar: 2.1g

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Disclaimer: This post was sponsored by Bob’s Redmill