Lea recipes

This is the spanakopita I make whenever I want a Mediterranean classic that looks impressive but is secretly simple: tender spinach, creamy feta, fresh herbs, and a touch of lemon, all tucked between irresistibly crisp layers of golden phyllo pastry.

It looks impressive, but the recipe is surprisingly simple. The filling comes together in one pan, and there is no need to make pastry from scratch. The combination of feta, dill, green onions, and fresh lemon gives the classic spinach pie a bright, savory flavor that makes every bite delicious.

Why You’ll Love This Recipe

• Crispy and creamy: Flaky phyllo surrounds a tender spinach and feta filling.
• Easy to prepare: Store-bought phyllo makes the recipe much simpler.
• Fresh, flavorful filling: Dill, green onions, and lemon brighten the spinach and feta.
• Perfect for entertaining: Serve it as an appetizer, lunch, side dish, or light dinner.
• Great make-ahead recipe: Spanakopita reheats beautifully and stays delicious the next day.

Easy Greek Spanakopita – Crispy Spinach & Feta Pie

Easy Greek spanakopita with crispy golden phyllo, spinach, feta, dill and lemon — a flaky Mediterranean pie perfect for sharing.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Ingredients Method

Ingredients

  

Spinach & Feta Filling

• 2 tablespoons olive oil
• 4 green onions thinly sliced
• 2 garlic cloves minced
• 24 oz (680 g) fresh spinach roughly chopped
• 8 oz (225 g) feta crumbled
• 2 large eggs lightly beaten
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• pinch of nutmeg
• salt only if needed

Phyllo Layers

• 1 package phyllo dough thawed per package directions
• 6 tablespoons unsalted butter melted
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds optional

Method

 

1. Preheat the oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the green onions and cook for about 2 minutes until softened. Add the garlic and cook for another 30 seconds. Add the spinach in batches, stirring until each batch wilts before adding more. Cook until all the spinach is wilted and most of the moisture has evaporated. Transfer to a bowl and let cool for about 10 minutes. If you can see excess liquid in the spinach, squeeze or drain it before continuing — a relatively dry filling is the secret to crispy spanakopita.
2. Add the crumbled feta, eggs, dill, parsley, lemon zest, black pepper, and nutmeg to the cooled spinach. Mix gently until evenly combined. Taste before adding salt because feta is already quite salty.
3. Mix the melted butter with 2 tablespoons olive oil. Lightly brush a 9 × 13-inch baking dish with the butter mixture. Place one sheet of phyllo in the dish and lightly brush it with butter. Add another sheet and brush again. Continue until you have approximately 7–8 layers on the bottom. Don’t worry about small wrinkles or tears — slightly irregular phyllo actually creates beautiful crispy layers.
4. Spread the spinach and feta mixture evenly over the phyllo. Avoid pressing the filling down too firmly; keeping it slightly loose gives the finished spanakopita a better texture.
5. Layer another 7–8 sheets of phyllo over the filling, lightly brushing each sheet with the butter mixture. Gently crinkle the final sheet instead of making it perfectly flat — this creates extra crispy edges and a rustic homemade appearance. Brush the top lightly with the remaining butter mixture. Sprinkle with sesame seeds if using.
6. Using a sharp knife, gently score the top phyllo into squares; don’t cut deeply through the filling yet. Bake for 40–45 minutes, or until the phyllo is crisp and deeply golden. Let the spanakopita rest for 10–15 minutes before cutting completely and serving.

Ingredient Notes

Spinach: Fresh spinach gives the filling a lovely texture. Frozen spinach also works very well; just thaw it completely and squeeze out as much water as possible.

Feta: Use a good-quality block of feta and crumble it yourself. It has a much better texture than pre-crumbled feta.

Phyllo dough: Keep the sheets covered with a slightly damp kitchen towel while assembling the pie because phyllo dries out quickly.

Fresh dill: This gives spanakopita its distinctive fresh flavor.

Lemon: A little zest is my favorite addition here. It brightens the filling without making it taste lemony.

Tips from Chef Lea

For me, the most important thing is controlling moisture. I squeeze the spinach really well, because watery spinach can make the bottom pastry soggy.

I don’t overload each phyllo sheet with butter. A light brushing is enough to create crisp, flaky layers.

I keep unused phyllo covered with a slightly damp towel while I work, so it doesn’t dry out and crack.

I always let the filling cool before adding the eggs, so they don’t begin cooking prematurely.

And I never try to make the phyllo perfectly smooth. Those folds, cracks, and uneven edges become the crispiest parts after baking.

Variations

Frozen spinach version: For an even faster recipe, I replace the fresh spinach with two 10-oz (283 g) packages of frozen chopped spinach.

Thaw completely, then squeeze it very thoroughly using a clean kitchen towel until almost no liquid remains.

You can then skip the spinach-wilting step and simply sauté the green onions and garlic before mixing everything together.

Extra cheesy: Add ½ cup ricotta for a softer, creamier filling.

More herbs: Add fresh mint along with the dill and parsley.

Individual spanakopita: Cut phyllo into strips and fold the filling into triangles instead of making one large pie.

No sesame: Simply leave the sesame seeds off for a more traditional-looking smooth phyllo top.

Make Ahead & Storage

Make ahead: I often assemble the whole pie, cover it tightly, and refrigerate it for several hours before baking — it is one of my favorite make-ahead dishes for entertaining.

Store leftovers covered in the refrigerator for up to 4 days.

For the best texture, reheat spanakopita in a 350°F (175°C) oven for 10–15 minutes. The oven restores the crispness much better than a microwave.

You can also freeze baked spanakopita for up to 2 months. Reheat it directly from frozen until hot and crisp.

Frequently Asked Questions

Can I make spanakopita ahead of time?
Yes. Assemble it, cover tightly, refrigerate for several hours, and bake when ready.

Why is my spanakopita soggy?
The spinach probably contained too much moisture. Drain or squeeze it thoroughly before mixing the filling.

Can I use frozen spinach?
Absolutely. Frozen spinach actually makes this recipe even easier.

Do I need to butter every phyllo sheet?
A very light brushing between the sheets gives the best flaky texture. You don’t need to saturate them.

What should I serve with spanakopita?
It’s excellent with a Greek salad, cucumber-yogurt sauce, roasted vegetables, or simply a squeeze of fresh lemon.

More Dinner Recipes You’ll Love

• Creamy Skillet Chicken and White Beans with Tomatoes
• Crispy Hot Honey Chicken Alfredo
• One-Pot Zesty Lemon Chicken with Potatoes & Olives

Conclusion

This Easy Greek Spanakopita combines everything that makes the classic dish so irresistible: crisp golden phyllo, savory spinach, creamy feta, fresh herbs, and a subtle touch of lemon. It’s simple enough for a weekend lunch but beautiful enough to serve when entertaining.

Follow Lea Recipes on Facebook and Pinterest, and on Instagram @lea_recipes1 / @learecipes for more Mediterranean pie inspiration. If you make this recipe, please leave a comment and a star rating below. I would love to hear how it turned out in your kitchen!