This post may contain affiliate links, please see our privacy policy for details.
Think ultra-flaky layers, a savory spinach-feta filling, and that shattery top that’s impossible to resist. This is spanakopita the cozy way—simple, crisp, and wildly satisfying.
We’re talking real-life tips for working with phyllo, how to keep the filling from getting watery, and how to make it ahead so dinner’s ready when you are.
Also known as flakey, buttery, phyllo dough spinach pie with cheese. Also known as SO GOOD.
I’m not sure if this dish is well known or not, but if you don’t know about Greek spinach and feta pie, I am so excited to be the one to tell you all about it. It’s actually a pretty simple thing, but the three main ingredients are what make it so good, phyllo dough, spinach, and feta cheese. It’s a combo that cannot be beat and it’s one that for some reason always reminds me of springtime.
Here’s the deal, I totally made this recipe with one person in mind, my mom. The main reason I love to cook is because I love being able to see the happiness on family and friends faces when I cook for them. Providing them with so much happiness, simply by making food that comforts them, fills me with happiness. It’s a win, win situation for all. Anytime I make a recipe specifically for someone, I have to be there when they try it. Their facial expressions say it all, you know? Whenever I cook for my mom, I get the bonus of a nice little therapy session out of it as well. I swear, I don’t even know I’m stressed when I start talking, but every time we get together over food I’ll talk mom’s ear off for an hour. And then I feel one hundred times more relaxed. Mom’s just have that way with people don’t they?
Anyway, moving along here…
My mom has been working so hard lately on the Studio and I really just wanted to surprise her with a recipe that I knew she would love and enjoy. Some of mom’s favorite things are buttery pastries, and spinach is probably one of her most liked vegetables. So I knew she would love a pastry dish stuffed with spinach and feta cheese.
And that’s where this Greek inspired spinach pie comes into play. It’s basically all of her favorites wrapped up in phyllo dough.
Traditionally, this dish is referred to as Spanakopita, but since I can’t even begin to pronounce that word (for real though…), I simplified things a bit and called the recipe exactly what it is, Greek spinach and feta pie.
This savory pie is really very simple flavor wise, but trust me, it’s so delicious. Basically it’s just a mix of a lot of spinach with some eggs, herbs, and a generous amount of feta cheese. The filling is very similar to that of a frittata, but it’s the phyllo dough crust that takes this pie to another (better) level.
The spinach and feta filling get wrapped into phyllo dough and baked to a golden perfection. Now, I know phyllo dough gets a bad wrap of being hard to work with, but here’s the key to success when working with phyllo…butter. Brushing the dough with melted butter keeps the dough from drying out and tearing, not to mention adds yet another layer of delicious flavor.
While I made this recipe with mom in mind, it’s also perfect for the spring days ahead. Plus, you can serve it up in so many ways…brunch, light lunch, dinner, a fancy side dish, or even an appetizer. I suppose this can even be eaten warm or cold, but you guys know me, I definitely prefer it warm. Actually, right out of the oven best. The cheese is soft, the spinach is hot, and the dough is buttery, flakey, and all kinds of amazing.
When I finally got this recipe perfected (it took a few tries), I showed up at my parent’s house with a fresh out of the oven pie. Because like me, mom needs all her food to be steaming hot. The verdict?
She loved it. Not surprised since I knew it had all the flavors she loves most!
FAQ:
Can I use frozen spinach?
Yes—thaw completely and squeeze very dry. Any excess moisture will soften the crust; the filling should look thick, not watery.
How do I keep phyllo from tearing or drying out?
Thaw in the fridge and keep sheets covered with a barely damp towel as you work. Brush lightly and evenly so layers stay separate and crisp.
How do I know it’s baked through without overdoing it?
Look for a deep golden top, flaky edges that lift, and no glossy wet spots in the center. Let it rest a bit so slices cut cleanly.
Can I assemble spanakopita ahead?
Yes—assemble and chill (well covered), then bake when needed. For leftovers, re-crisp in a hot oven until the top shatters again; avoid microwaving which softens layers.
Greek Spinach and Feta Pie (Spanakopita)
Ingredients
- 16 ounces frozen spinach, thawed and squeezed dry
- 3 large eggs
- 2 tablespoons extra virgin olive oil
- 10 ounces feta cheese, crumbled
- 1/4 cup grated parmesan cheese
- 1/3 cup fresh basil, chopped
- 1/3 cup fresh dill, chopped
- 1/4 cup fresh oregano, chopped
- zest of 1 lemon
- 1 clove garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1 pinch kosher salt and black pepper
- 12-18 sheets frozen phyllo dough, thawed
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon raw sesame seeds , (optional)
Instructions
- 1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.2. In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. 3. Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach.5. Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough. 6. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
For real though, that crust and that spinach feta filling? The BEST.
Hi,
I’m confused about using the phyllo. The Ingredients call for 18 sheets but the instructions call for 12. Also, what are the sizes od the sheets?
Thanks
You need at least 12 sheets of dough. The sheets are 9×14 inches. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
This dish is one of my ALL-TIME favorites. The combination of flavors and textures leave a lasting impression on your tastebuds! And I always love your photos. The creativity and beauty of the shots make the food so enticing. They inspire me as a food blogger. Thanks so much for all of the recipes you post. What a collection!
Thank you so much Kristy! I am so glad you enjoy my recipes and photos!
What are nutrition amounts…..calories, etc?
Hi Geri! I do not provide the nutritional information for my recipes, so sorry about this. I find that online calculators work best. Just be sure to divid by the number of servings! Let me know if you have any other questions!
I’m with you…I love this warm, but don’t you think you could make early in the day and refrigerate it to bake just before serving? I always use rendered butter when I work with phyllo. Thanks for a great sounding version!
HI! Yes, you can assemble and then bake in a few hour or even the following day. Just be sure to cover the pie with plastic wrap so that the dough does not dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I SQUEALED when I saw this as your recipe for today. Last August, I spent 2 weeks in Greece and I can confidently say during those two weeks I saw the prettiest sites, ate the tastiest food, and I climbed the most stairs I have ever (not wanted to) climb in my entire life. Greece is paradise in it’s own unique way and I highly recommend anyone who has ever briefly thought about visiting to really try to make it happen – you won’t regret it. Since being back, I have slowly been attempting to recreate dishes I’ve eaten there (greek salad, baklava, chicken souvlaki, dolmades, moussaka, etc.) but I haven’t attempted to recreate spanakopita yet! Can’t wait to try this out soon!! I think it’ll pair nicely with the pan fried feta from your cookbook!
That is amazing! I hope this turns out amazing for you and brings you right back to Greece haha! Thank you Cady!
This looks so delicious! I love the flavors together but it seems a lot easier to make one big pie instead of tiny little triangles. I’ll give this a shot sometime.
Thank you Amber! I hope you love this!
I LOVE Spanikopita! I will try your recipe for Easter appetizer along with Pizza Rustica. Do you know if you can make this the day before and bake it off right before serving? Thanks for another great recipe.
HI! Yes, you can assemble and then bake the following day. Just be sure to cover the pie with plastic wrap so that the dough does not dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love your site. Though I follow several good bloggers, you are my favorite and I regularly try (and usually keep) your recipes! The spanakopita will be on the table for our vegetarian family members at Easter! Thanks. By the way, we live outside of Silverthorne part of the year. If you ever allow visitors to come to the studio barn, I would love to come. Let me know!
Thank you so much Pam! I hope your vegetarian guests love this on Easter!
I love spanakopita. Thanks Tieghan. It’s interesting how you use basil and oregano in the recipe.
Thank you Bernard!
One way I have learned to pronounce long words is to begin at the end of the word. For instance, Spanakopita–pita, kopita, nakopita, spanakopita. You will remember it better than starting at the beginning of the word. Try it! It works every time. BTW, this looks like a delicious dish that I think I will make for happy hour for some friends in a couple of weeks. Thx,
Such a great tip! Thank you!
This looks much more presentable than the one I make at home:-) now I’m going to be super annoying: since this has feta in it, it’s called spanakotiropita (tiro is for cheese). It does make it harder to say, but if you go to Greece and order a spanakopita, you risk getting a pie without cheese and your whole trip will be ruined!
Thank you so much Maria!
Hi,
Thank you for your recipe. I would like to try it. One doubt. How many sheets of phyllo, 12 or 18?
I understand they are 9 at the beginning and only 3 on the top. Right?
Because reading the ingredients are 18…..
Yesterday night I cooked one of your recipe: naan with ricotta. FANTASTIC!!!!
I live in Italy and we produce some ricotta really great. Thank you for your recipes! You inspire me. : )
HI!! I call for 18 incase any rip as you work. You will need at least 12 sheets and if you have extra you can place them on top. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I so, so love this!!
Thank you Ruth!
Hi,
What size are your phyllo sheets?
Thanks
I use Athena’s rectangle phyllo sheets, 9×14 inches. link below. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
https://www.athensfoods.com/athens-twin-pack-fillo-dough-16oz-box/
My reward for checking email on a sleepless night! The recipe looks amazing, and I’m looking for inspiration but because of the eggs, cheese and butter, will have to wait until after Easter, which is coming right up. Spanakopita is pronounced just like it’s spelled.
Thank you so much Nan!