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Golden, flaky Greek Spanakopita slices served on a white plate with fresh herbs
Noah Brooks

Greek Spanakopita

Greek Spanakopita is a classic Mediterranean spinach pie made with flaky phyllo dough, fresh spinach, herbs, and creamy feta cheese. This traditional dish delivers a perfect balance of crispy layers and rich, savory filling, making it a beloved staple in Greek cuisine.
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Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • fresh spinach
  • Swiss chard or kale (optional mixed greens)
  • feta cheese
  • fresh herbs (such as dill or parsley)
  • phyllo dough sheets
  • melted butter
  • olive oil
  • onion
  • garlic
  • eggs
  • salt
  • black pepper

Equipment

  • large skillet
  • mixing bowl
  • Knife
  • cutting board
  • pastry brush
  • baking dish
  • oven

Method
 

  1. Wash and prepare the spinach and greens. Cook lightly in a pan until wilted, then squeeze out as much liquid as possible using a clean towel.
  2. In a bowl, combine the cooked spinach mixture with crumbled feta cheese, eggs, chopped herbs, onion, garlic, salt, and black pepper.
  3. Preheat the oven to about 375°F (190°C) and lightly grease a baking dish.
  4. Layer several sheets of phyllo dough in the baking dish, brushing each sheet lightly with melted butter.
  5. Spread the spinach and feta filling evenly over the phyllo base.
  6. Cover the filling with additional layers of phyllo dough, brushing each layer with melted butter.
  7. Score the top layers into squares or triangles before baking to make cutting easier later.
  8. Bake for about 40–45 minutes until the phyllo becomes golden brown and crisp. Allow to cool slightly before serving.

Notes

Always squeeze excess water from the spinach to prevent a soggy filling. Keep phyllo dough covered with a damp towel while assembling so it doesn’t dry out. Brush each layer with melted butter for the crispiest texture. Spanakopita can be assembled ahead of time and frozen before baking. Bake until the phyllo is golden and crisp for the best results.