Greek Spanakopita Spinach Feta (Printable Version)

A classic Greek savory pie with spinach, feta, herbs, and crisp phyllo layers, perfect for any meal.

# What You'll Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tbsp fresh dill, chopped (or 1 tbsp dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tbsp olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter (for brushing)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and scallions, sauté until softened, about 5 minutes.
03 - Add chopped spinach in batches if fresh, cooking until wilted and most liquid evaporates. Remove from heat and let cool.
04 - Squeeze excess moisture from the spinach. In a large bowl, combine spinach mixture with dill, parsley, feta, ricotta (if using), eggs, black pepper, nutmeg, and salt. Mix well.
05 - Lay one sheet of phyllo dough in the baking dish, allowing edges to hang over sides. Brush lightly with oil or butter. Repeat layering 6 to 7 more sheets, brushing each.
06 - Spread the spinach-feta filling evenly over the phyllo base.
07 - Top filling with remaining phyllo sheets, layering and brushing each with oil or butter. Tuck hanging edges inside the dish.
08 - Using a sharp knife, score the top layers into squares or diamonds without cutting all the way through for easier serving.
09 - Bake for 35 to 40 minutes until golden and crisp. Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • It's a vegetarian showstopper that feels fancy enough for guests but simple enough for a Tuesday dinner.
  • The contrast between the shatteringly crisp pastry and the creamy, herb-filled interior is honestly addictive.
  • You can make it ahead and reheat it, which means less stress when people arrive.
02 -
  • Squeezing out moisture from the spinach is not optional—it's the difference between crispy phyllo and a soggy, sad pie.
  • Phyllo dries out quickly once the package is open, so keep it covered with a barely damp towel and work with confidence, not perfectionism.
03 -
  • If your phyllo tears, don't panic—just patch it with another piece and brush that spot with extra oil, it will disappear into the finished pie.
  • For an even lighter version, you can reduce the oil slightly, but not dramatically, or the phyllo won't crisp properly and you'll lose the whole magic of the dish.
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