How to Create a Classic Greek Spanakopita: A Step-by-Step Guide

Spanakopita, a delicious savory Greek pie packed with spinach and feta cheese, is a treat you won’t want to miss. Its flaky layers of phyllo dough combined with a rich, flavorful filling make it a feast for the senses. Best of all, it’s surprisingly simple to make once you break it down step by step. Whether you’re cooking for a dinner party or just want to try something new, here’s an easy guide on how to make this classic dish.

What Is Spanakopita?

Spanakopita comes from Greece, a country known for its tasty Mediterranean cuisine. The dish gets its name from two Greek words: “spanaki” (spinach) and “pita” (pie). Traditionally, it’s stuffed with spinach, herbs, and feta cheese, but you can tweak the recipe to make it your own.

Spanakopita can be served as a main dish, side dish, or even appetizer. You can bake it in a big pan and cut it into squares, or fold it into individual triangles for smaller portions. Whichever way you choose, spanakopita is guaranteed to be a hit.

Ingredients You’ll Need

Before diving into the recipe, gather the ingredients listed below:

For the Filling:

2 lbs (900 grams) fresh spinach (or 16 oz frozen spinach, thawed and squeezed dry)
1 medium onion, finely chopped
3-4 green onions, chopped (optional)
2-3 tablespoons olive oil
1 cup fresh parsley, chopped
1/3 cup fresh dill, chopped (optional but recommended)
8 oz (225 grams) feta cheese, crumbled
2 eggs, lightly beaten
Salt and pepper, to taste

For the Phyllo Dough:

1 package phyllo dough (you can find it in the freezer aisle at most grocery stores)
1/2 cup butter, melted (or substitute with olive oil)
Extra olive oil or butter for brushing

Step-by-Step Instructions

Step 1: Prepare the Filling

Cook the Spinach: Start by heating olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. If you’re using fresh spinach, add it to the pan and cook until wilted. If you’re using frozen spinach, make sure it’s thoroughly thawed, drained, and squeezed dry before adding it to the pan.
Add Herbs and Seasoning: Stir in the chopped parsley, dill, green onions (if you’re using them), and season with a pinch of salt and pepper. Remove the pan from heat and let the mixture cool slightly.
Add Eggs and Feta: Once the spinach mixture has cooled, transfer it to a mixing bowl. Add the crumbled feta cheese and beaten eggs. Stir until everything is combined. Your filling is now ready!

Step 2: Prepare the Phyllo Layers

Phyllo dough is famously thin and delicate, so handle it with care. Make sure to thaw it in the refrigerator overnight or a few hours before you start cooking. Keep a damp kitchen towel handy to cover the dough as you work to prevent it from drying out.

Prepare Your Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
Layer the Phyllo Dough: Lay a sheet of phyllo dough at the bottom of the dish, brushing it lightly with melted butter or olive oil. Repeat this process, layering and brushing, until you’ve stacked about 6–8 sheets. Don’t worry if the edges tear; they’ll be covered later.

Step 3: Assemble the Pie

Add the Filling: Spread the spinach and feta mixture evenly over the layered phyllo sheets.
Top with More Phyllo: Add another layer of phyllo sheets on top of the filling, following the same layering and brushing process. Use about 6–8 sheets again. Fold any excess dough over the edges to create a tidy seal.
Brush the Top: Finish with one last generous brush of melted butter or olive oil over the top sheet to help it turn golden and crispy in the oven.

Step 4: Bake to Perfection

Place the assembled spanakopita into the preheated oven. Bake for 40–50 minutes, or until the top is a beautiful golden brown. To check if it’s done, gently lift the edges—it should feel crisp and flaky.

Remove the dish from the oven and let it cool slightly before cutting it into squares or serving. Cooling helps the filling firm up, making it easier to slice.

Enjoy Your Homemade Spanakopita!

Spanakopita is best served warm, but it’s also delicious at room temperature. Pair it with a simple Greek salad or some tzatziki sauce for an authentic Mediterranean experience. The leftovers taste great, too—just reheat them in the oven to bring back that flaky texture.

Making spanakopita at home is not only rewarding but also a great way to impress friends and family with your cooking skills. Once you’ve mastered the basics, feel free to experiment with flavors by adding mushrooms, ricotta cheese, or even some nutmeg.

With its vibrant combination of ingredients and irresistible layers of crunch, spanakopita truly brings a taste of Greece right to your kitchen. Give this classic dish a try—you won’t regret it!

Happy cooking! Let us know how it turns out in the comments!

how to create a classic Greek spanakopita