Spanakopita
Spanakopita is a perfect dish for those who want a blend of crisp, buttery phyllo dough with a rich, spinach-filled center.
The combination of fresh herbs, sautéed onions, and a hint of garlic creates a savory and flavorful dish.
Whether you’re serving it as a comforting main course or a delicious side, this dish brings Mediterranean flavors to your table with ease.
Spanakopita Recipe Highlights
- Ready in under an hour
- Perfectly crispy phyllo layers
- Packed with flavorful spinach and cheesy goodness
- Versatile for any meal—main dish or side
- Great for feeding a crowd or a family dinner
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PHYLLO DOUGH – Phyllo is the key to those beautifully flaky layers in Spanakopita. Keep it covered with a damp cloth while working, because it dries out quickly and becomes hard to handle. If it tears, don’t worry—just patch it up with extra sheets. It will still crisp up perfectly in the oven.
SPINACH – I choose frozen spinach because it’s faster and easier than fresh. But here’s the trick: you have to squeeze out every bit of water after thawing. Too much moisture will make your filling soggy, and you’ll lose that flaky crunch. If you’re using fresh spinach, sauté it first and drain it well.
CHEESE – I use a mix of feta and mozzarella. Feta gives the dish its classic salty tang and keeps the flavor bold. Mozzarella adds creaminess that holds everything together. If you’re looking for a lighter filling, ricotta is a good substitute for the mozzarella, but feta is essential for that signature taste.
ONION AND GARLIC – These bring a savory foundation to the filling. I sauté the onions until they turn soft and slightly sweet, which balances the saltiness of the feta. Fresh garlic works best for that extra punch, but garlic powder can substitute if you’re out of fresh cloves—just adjust the quantity to taste.
HERBS – Fresh herbs like dill, parsley, and oregano brighten up the filling and bring those unmistakable Mediterranean flavors. Fresh herbs always give a more vibrant flavor, but if you only have dried, reduce the amount since they’re more concentrated. Both versions will still give you a great result.
BREADCRUMBS – I choose panko because it adds a light, airy texture that helps absorb extra moisture from the spinach, keeping the filling from getting too wet without making it dense. If you don’t have panko, plain breadcrumbs will do the job, but they tend to be finer and can make the filling a little heavier. Homemade breadcrumbs made from day-old bread are another good alternative.
EGGS – The eggs hold the filling together and give it a creamy consistency. Without them, the filling would fall apart when you cut into the Spanakopita, so they’re a crucial binding agent.
How To Make Spanakopita
Please check the printable recipe card below for more detailed instructions.
- Sauté onions and garlic in olive oil until soft. Add spinach and herbs, cooking for another few minutes.
- Mix in the cheeses, eggs, and breadcrumbs until well combined.
- Layer phyllo sheets in your greased baking dish, brushing each layer with butter. Spread the spinach mixture evenly over the layers.
- Top with the rest of the phyllo, brush with butter, and bake at 375º Fahrenheit for 30-35 minutes until golden brown.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the fridge. They’ll stay fresh for 3-4 days.
FREEZE – You can freeze baked Spanakopita! Just make sure to wrap it tightly. When you’re ready to eat, reheat it straight from the freezer.
REHEAT – Pop it in the oven at 350º Fahrenheit until it’s warmed through and crispy again. About 15 minutes. You can also place a slice of Spanakopita toin an oven or Air fryer at 350º Fahrenheit for 5-8 minutes.
MAKE AHEAD – You can assemble the whole thing ahead of time and keep it in the fridge for a day before baking. Just cover it with plastic wrap until you’re ready to bake.
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Serving Suggestions
CUCUMBER SALAD – A lighter Cucumber Salad, tossed with a simple olive oil and vinegar dressing, is perfect for providing a refreshing crunch that balances the rich pastry. It’s a more delicate, less creamy option that won’t compete with the Spanakopita’s textures.
TZATZIKI – A cool, creamy yogurt and cucumber dip with garlic and dill that complements the spinach and feta filling. It’s an excellent dip to serve alongside Spanakopita, and it adds a creamy, refreshing element without overpowering the dish.
GREEK-STYLE GREEN BEANS – Sautéed green beans with garlic, tomatoes, and a splash of olive oil provide a simple but flavorful side that complements the Mediterranean flavors in the Spanakopita without adding heaviness.
MARINATED OLIVES – A bowl of mixed, marinated olives with herbs and citrus is a great salty, briny side that enhances the flavors of the feta and spinach filling. It’s a simple but perfect pairing that requires no extra prep.
Recipe Success Tips
DRAIN SPINACH WELL – This is crucial! Excess water will make your Spanakopita soggy, and nobody wants that.
KEEP PHYLLO COVERED – Phyllo dough dries out super fast. Keep it covered with a damp cloth while you work so it stays easy to handle.
CRISP IT UP – If the top starts to brown too quickly, cover it loosely with foil. This way, it won’t burn but will still stay nice and crispy.
Commonly Asked Questions
My family is too small for this large of a pie, can I cut the recipe in half?
This recipe is easy to cut in half. I suggest using a pie plate in place of the 9X 13 pan and reduce the number of phyllo sheets to 6. Baking time will be about 15 -20 minutes.
Can I use fresh spinach in place of frozen?
Fresh spinach will work in place of frozen. You will need to cook and drain the spinach to get to the 3 cups required.
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Spanakopita
Ingredients
- 1 package Phyllo dough pastry about 10 sheets
- 2 teaspoons olive oil
- 1 cup onion finely chopped
- 4 teaspoon garlic minced
- 3 cups frozen spinach thawed and drained
- 2 teaspoon dried oregano
- ½ cup dill fresh, chopped
- ½ cup parsley chopped
- ½ cup green onions chopped
- 6 ounces Feta cheese crumbled
- 1 cup Mozzarella cheese grated
- 4 tablespoon Panko breadcrumbs or plain breadcrumbs
- 2 large eggs whisked
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 375º Fahrenheit degrees.
Filling
- Heat the olive oil in a large frying pan over medium heat and cook onions for 5 minutes until onions just begin to brown. Add the garlic and cook one minute more.
- Add the spinach, oregano, salt and pepper and cook for 5 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Quickly stir in the remaining ingredients making sure the egg is well incorporated.
Assemble Pie
- Keeping remaining phyllo covered with a damp cloth to prevent drying out, layer 1 sheet of pastry on the bottom of a greased 9×13 baking pan. Allow the excess to hang over the edge.
- Lightly brush the pastry with butter using a basting brush.Place the next sheet of pastry over the short side of the pan and brush with butter. Continue to alternate each layer until 6 sheets have been used.
- Spoon the filling into the pan and fold the edges over the dough. Brush with butter.
- Take the next sheet of phyllo and place it on top of the spinach mixture. Brush with butter. Continue with the remaining 3 sheets brushing with butter each time.
- Lightly cut through the phyllo dough using a sharp knife to create 12 equal pieces.
- Bake for 30 – 35 minutes until phyllo is golden brown. Remove from the oven and serve immediately.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.