Introduction
This Easy Greek Spanakopita is filled with 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.
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.
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour 10 minutes
Servings: 8–10
Ingredients
For the Spinach & Feta Filling
- 2 tablespoons olive oil
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 24 oz (about 680 g) fresh spinach, roughly chopped
- 8 oz (225 g) feta cheese, crumbled
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon ground black pepper
- Pinch of ground nutmeg
- Salt, only if needed
For the Phyllo Layers
- 1 package phyllo dough, thawed according to package directions
- 6 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 tablespoon sesame seeds, optional
Instructions
1. Prepare the spinach
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 the spinach mixture to a bowl and let it cool for about 10 minutes.
Important: 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. Make the filling
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. Prepare the phyllo
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. Add the filling
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. Finish the top
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 gives the pie a rustic homemade appearance.
Brush the top lightly with the remaining butter mixture.
Sprinkle with sesame seeds if using.
6. Score and bake
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.
Tips for Perfect Spanakopita
The most important thing is controlling moisture. Watery spinach can make the bottom pastry soggy.
Don’t overload each phyllo sheet with butter. A light brushing is enough to create crisp, flaky layers.
Keep unused phyllo covered while you work.
Let the filling cool before adding the eggs so they don’t begin cooking prematurely.
And don’t try to make the phyllo perfectly smooth. Those folds, cracks, and uneven edges become the crispiest parts after baking.
Easy Frozen Spinach Version
For an even faster recipe, 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.
Variations
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.
Storage & Reheating
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.
FAQ
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.
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.
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