Flaky phyllo pastry filled with spinach, feta, and fresh herbs
Spanakopita
Spanakopita
1h 5mMedium
Prep Time
25 min
Cook Time
40 min
Total Time
1 hr 5 min
Servings
8
12 squares
Difficulty
Medium
Cost
Moderate
$$
Spanakopita
Flaky phyllo pastry filled with spinach, feta, and fresh herbs
Crispy layers of buttered phyllo dough wrapped around a savory filling of spinach, crumbled feta, ricotta, and dill. A golden Greek classic perfect for parties or light meals.
25m
Prep Time
40m
Cook Time
65m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Spanakopita is one of the great contributions of Greek cuisine to the world — a savory pie of flaky, shattering phyllo pastry encasing a filling of spinach, feta, and fresh herbs that is at once rich and refreshing. Every layer of buttered phyllo adds more crunch and richness to the experience.
This recipe makes a large pan-style spanakopita that you cut into squares — ideal for feeding a crowd. The filling is a carefully balanced combination of sautéed spinach, tangy feta, creamy ricotta, and aromatic dill. It is wonderful warm from the oven but also outstanding at room temperature, making it a potluck superstar.
Ingredients
- 1 lb frozen spinach, thawed and squeezed dry
- 8 oz crumbled feta cheese
- 1 cup ricotta cheese
- 1 package (16 oz) phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 3 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 large eggs, beaten
Instructions
- 1
Preheat oven to 375°F. Thaw spinach and squeeze out as much liquid as possible using a clean towel.
- 2
In a large bowl, combine spinach, feta, ricotta, eggs, green onions, dill, salt, and pepper. Mix well.
- 3
Brush a 9x13 baking pan with melted butter. Layer 8 sheets of phyllo in the pan, brushing each sheet with butter.
- 4
Spread the spinach-feta filling evenly over the phyllo layers.
- 5
Layer another 8 sheets of phyllo on top, brushing each with butter. Tuck in any overhanging edges.
- 6
Score the top layers into squares with a sharp knife. Bake for 35-40 minutes until deep golden brown and crispy.
- 7
Cool for 10 minutes before cutting along scored lines and serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
Frozen spinach2 lbs fresh spinach, wilted
Fresh spinach has better flavor but requires more prep.
Feta cheeseGoat cheese
Milder and creamier than feta but still tangy.
Phyllo doughPuff pastry
Different texture but still delicious; less traditional.
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Thaw phyllo dough overnight in the refrigerator for best results — do not microwave.
Keep unused phyllo covered with a damp towel while working to prevent drying.
Can be made as individual triangles for appetizer portions.
Storage
Store at room temperature for 1 day or refrigerate for up to 4 days.
Reheating
Reheat in a 350°F oven for 10 minutes to re-crisp the phyllo. Avoid microwaving.
Nutrition Facts
Per serving (1 large square) · 8 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates22g
Fat20g
Fiber3g
Sugar2g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh spinach?
- Yes, use 2 pounds fresh spinach, wilted and well-drained. It cooks down significantly.
- Can I make spanakopita triangles?
- Yes, cut phyllo into strips, fill one end, and fold into triangles like folding a flag.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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