Spanakopita is one of Greece’s most famous culinary exports, featuring crisp, golden layers of butter-brushed filo pastry wrapped around a savory filling of leafy spinach, briny Greek feta, fresh herbs, and aromatics. Originating as a practical village staple across the Greek mainland and Aegean islands, this savory pie is enjoyed warm from the oven for breakfast, lunch, or dinner.
The contrast in textures is what makes authentic spanakopita exceptional: paper-thin pastry that shatters with every bite, paired with a moist, seasoned greens filling. The natural earthiness of spinach is brightened by fresh dill and scallions, while real sheep’s milk feta brings creaminess and acidity without turning the filling watery.
Working with filo pastry requires only gentle handling and a pastry brush. Assembling this pie in a standard baking dish takes under half an hour of active effort, delivering a showstopping, meat-free centerpiece with bakery-grade crunch.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8
- Cuisine: Greek / Mediterranean
- Course: Main Course / Appetizer
- Difficulty: Medium
Ingredients
For the Spinach and Herb Filling
- 500g (1 lb) fresh spinach (washed, stemmed, and coarsely chopped) or frozen chopped spinach (thawed)
- 1 bunch scallions / green onions (thinly sliced, white and green parts)
- 1 medium yellow onion (finely diced)
- 2 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 250g (9 oz) Greek feta cheese (crumbled into small chunks)
- 1/2 cup ricotta cheese or Greek anthotyro (drained)
- 2 large eggs (lightly beaten)
- 1/2 cup fresh dill (finely chopped)
- 1/4 cup fresh flat-leaf parsley (finely chopped)
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt (use moderately due to salty feta)
- 1/2 teaspoon freshly cracked black pepper
For the Pastry Crust
- 16 to 18 sheets store-bought filo pastry (thawed according to package instructions)
- 1/2 cup (115g) unsalted butter (melted)
- 1/4 cup extra virgin olive oil (mixed with the melted butter)
How to Make Classic Greek Spanakopita
Step 1: Wilt the aromatics and spinach Heat 2 tablespoons of olive oil in a wide, deep skillet over medium heat. Add the diced yellow onion and sliced scallions. Sauté for 4 to 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant. Add the chopped spinach in batches, turning with tongs until completely wilted and dark green, about 3 to 4 minutes. Remove the skillet from heat and let the mixture cool for 10 minutes.
Step 2: Squeeze out excess liquid Transfer the cooled spinach-onion mixture to a colander lined with a clean kitchen towel or cheesecloth. Gather the edges of the cloth and twist tightly over the sink, squeezing with your hands to press out as much green liquid as possible. The spinach mixture should be noticeably dry to the touch before assembling.
Step 3: Mix the filling Place the squeezed spinach into a large mixing bowl. Add the crumbled feta cheese, ricotta cheese, beaten eggs, chopped dill, chopped parsley, grated nutmeg, black pepper, and salt. Gently fold all ingredients together with a spatula until evenly distributed. Taste a small bite of the seasoned mixture and adjust salt if needed.
Step 4: Prepare the baking pan and filo Preheat your oven to 375°F (190°C). Lightly brush the bottom and sides of a 9×13-inch (23×33 cm) metal or ceramic baking dish with the melted butter-olive oil mixture. Unroll the thawed filo pastry sheets onto a clean, dry cutting board. Cover them with a sheet of plastic wrap topped with a lightly damp kitchen towel to prevent the delicate sheets from drying out while working.
Step 5: Layer the bottom pastry sheets Lay one sheet of filo into the bottom of the prepared baking dish, letting the edges come up the sides. Lightly brush the surface with the melted butter mixture using a pastry brush. Lay a second sheet on top and brush with butter. Repeat this process until you have layered 8 to 10 sheets on the bottom, creating a sturdy pastry base.
Step 6: Add the filling Spoon the prepared spinach and feta filling over the layered filo base. Use an offset spatula or the back of a spoon to spread the filling into an even, level layer across the pan.
Step 7: Layer the top pastry sheets Lay a sheet of filo over the spinach filling, folding in any overhanging edges to fit neatly inside the pan. Brush lightly with the butter-olive oil mixture. Continue layering and buttering the remaining 8 sheets of filo on top. Brush the top surface generously with the remaining butter mixture.
Step 8: Score the top layers Using a very sharp knife, carefully score through only the top 3 to 4 layers of filo into 8 squares or diamond-shaped portions. Do not cut all the way through to the bottom. Scoring allows steam to escape during baking and prevents the top pastry from cracking unevenly when sliced later. Sprinkle a few drops of cold water over the top crust to encourage crispness.
Step 9: Bake to golden perfection Place the dish on the center rack of your preheated oven. Bake for 45 to 50 minutes until the top crust is deeply golden-brown, puffed, and crisp to the touch. Remove the dish from the oven and set it on a wire rack. Let it rest for 15 to 20 minutes before cutting completely through the scored lines.
How to Serve
- Traditional Greek salad (Horiatiki) with ripe tomatoes, cucumbers, kalamata olives, and red onion
- Chilled cucumber garlic tzatziki dip
- Roasted lemon potatoes (Patates Lemonates)
- Marinated giant beans (Gigantes Plaki)
- Fresh seasonal melon slices or Greek yogurt drizzled with thyme honey
Recipe Tips
- Squeeze the spinach thoroughly: Water is the primary enemy of crispy filo. Squeezing out the excess moisture from the cooked spinach prevents a soggy bottom crust and watery filling.
- Keep the filo covered: Filo sheets are paper-thin and dry out in minutes when exposed to air, becoming brittle and unusable. Keep them covered with a damp towel throughout assembly.
- Do not skimp on fresh dill: Fresh dill provides the distinct herbaceous flavor profile of authentic Greek spanakopita. Dried dill lacks the essential aromatic oils and will not produce the same taste.
- Combine butter with olive oil: Brushing the filo with a 50/50 blend of melted butter and extra virgin olive oil provides rich buttery flavor while ensuring an extra-crispy, flaky texture.
- Score before baking: Filo pastry becomes brittle once baked. Slicing through an un-scored baked pie will crush the top pastry into shards. Scoring before it enters the oven ensures clean, sharp cuts.
- Reheating advice: Never reheat spanakopita in a microwave, which turns the pastry rubbery. Reheat slices in an oven or toaster oven at 350°F (175°C) for 10 to 12 minutes to restore the pastry’s crisp bite.
Frequently Asked Questions
Can I make spanakopita ahead of time? Yes. You can assemble the entire pie, score the top, cover it tightly with plastic wrap and foil, and refrigerate it unbaked for up to 24 hours. Alternatively, freeze the unbaked pie for up to 2 months; bake directly from frozen at 350°F (175°C) for 60 to 70 minutes until golden-brown.
Can I use frozen spinach instead of fresh? Yes. Thaw 450g (16 oz) of frozen chopped spinach completely, transfer to a kitchen towel, and squeeze out all liquid thoroughly before combining with the sautéed onions.
Can I roll these into individual triangles instead of a pie? Yes. Cut the filo sheets lengthwise into 3-inch wide strips. Place a spoonful of filling at one end of a strip and fold diagonally across into a neat triangle, repeating like folding a flag. Bake at 375°F (190°C) for 20 to 25 minutes until crisp and golden.
Final Thoughts
Classic Greek Spanakopita shows how humble garden greens and briny cheese can be transformed into an elegant, satisfying savory pie. The contrast between layers of paper-thin, golden filo pastry and seasoned spinach and feta makes it a favorite across the Mediterranean. Bake this pie for your next gathering, and enjoy a piece of authentic Greek village cooking straight from your oven.