Authentic Greek Spanakopita

Authentic Greek Spanakopita

Authentic Greek Spanakopita is a timeless Mediterranean classic featuring delicate layers of crisp, golden phyllo pastry wrapped around a rich filling of spinach, feta and fresh herbs. Every slice delivers a satisfying contrast between flaky pastry and creamy, savoury filling, making it equally suitable for family dinners, brunches, picnics or festive occasions.

Simple ingredients come together to create a pie that is comforting, flavourful and surprisingly easy to prepare. Fresh herbs brighten the filling, while the buttery layers of phyllo bake into an irresistibly crisp crust that makes this traditional dish so memorable.

Why You’ll Love This Recipe

  • Golden, crisp layers of flaky phyllo pastry.
  • Creamy spinach and feta filling packed with flavour.
  • Perfect for lunch, dinner, brunch or entertaining.
  • Can be prepared ahead of time.
  • Easy to customise with your favourite herbs and cheeses.

Ingredients

  • 16 oz (450 g) phyllo dough, thawed
  • 3 tablespoons olive oil, plus extra for brushing
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb (450 g) fresh spinach, chopped, or 10 oz frozen spinach, thawed and well drained
  • ½ cup crumbled feta cheese
  • ¼ cup ricotta or cottage cheese (optional)
  • 2 large eggs, beaten
  • 2 tablespoons fresh dill or parsley, chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Equipment

  • 9 × 13-inch baking dish
  • Large frying pan or skillet
  • Mixing bowl
  • Pastry brush
  • Sharp knife
  • Food processor (optional)

Method

  1. Preheat the oven to 190°C (375°F) and lightly grease a 9 × 13-inch baking dish with olive oil.
  2. Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the spinach and cook until wilted, or continue cooking frozen spinach until any excess moisture has evaporated. Remove from the heat and allow the mixture to cool slightly.
  5. In a large mixing bowl, combine the spinach mixture, feta, ricotta or cottage cheese, beaten eggs, chopped dill or parsley, salt and black pepper. Mix until evenly combined.
  6. Lay 6 sheets of phyllo pastry into the prepared baking dish, brushing each layer lightly with olive oil before adding the next.
  7. Spread the spinach and cheese filling evenly over the pastry.
  8. Cover with another 6 sheets of phyllo, brushing each layer with olive oil.
  9. Using a sharp knife, score the top into squares or triangles before baking.
  10. Bake for 35–40 minutes, until the pastry is crisp and beautifully golden.
  11. Allow the pie to rest for 10 minutes before slicing and serving.

Serving Suggestions

  • Serve warm with fresh lemon wedges.
  • Pair with tzatziki.
  • Serve alongside a Greek salad.
  • Add olives or roasted vegetables for a complete Mediterranean meal.

Variations

  • Use frozen spinach instead of fresh, ensuring it is thoroughly drained.
  • Replace ricotta with cottage cheese.
  • Swap dill for parsley or fresh mint.
  • For a vegan version, use plant-based cheese and replace the eggs with flaxseed or chia eggs.
  • Add roasted pine nuts for additional texture.

Tips for Success

  • Drain the spinach thoroughly to prevent a soggy filling.
  • Brush each sheet of phyllo evenly with olive oil to achieve crisp, flaky layers.
  • Score the pastry before baking to make slicing easier after cooking.
  • Allow the pie to rest before cutting so the filling can set properly.
  • Keep unused phyllo covered while assembling to prevent it from drying out.

Storage

Store leftover spanakopita in an airtight container in the refrigerator for 3–4 days.

Individual portions can be frozen for up to 1 month. Reheat in the oven or toaster oven at 350°F (175°C) until warmed through and crisp.

Nutritional Information (Per Serving)

  • Calories: 385 kcal
  • Fat: 24 g
  • Saturated Fat: 9 g
  • Carbohydrates: 28 g
  • Fibre: 3 g
  • Protein: 12 g
  • Sodium: 560 mg

Frequently Asked Questions

Can I prepare Spanakopita in advance?

Yes. Assemble the pie up to one day ahead, refrigerate it, and bake just before serving.

How should I reheat leftovers?

Reheat in a conventional oven or toaster oven at 350°F (175°C) until heated through and crisp.

Can I use a different cheese?

Feta is the traditional choice, but goat’s cheese can be mixed in for a different flavour profile.

Can I use frozen spinach?

Yes. Ensure it is fully thawed and squeezed dry before adding it to the filling.

Final Thoughts

Authentic Greek Spanakopita is a classic recipe that combines crisp layers of golden phyllo with a rich spinach and feta filling for a dish that is both comforting and elegant. Whether served warm from the oven or enjoyed at room temperature, this traditional pie is a delicious addition to any table and a wonderful way to enjoy the flavours of the Mediterranean.

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