Best Ever SPANAKOPITA Recipe

I finally perfected my family’s Spanakopita Recipe, and one unexpected trick in the filling is what makes it stand out.

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I call this my Best Ever SPANAKOPITA because every time I bring it to a gathering people disappear before I can say what’s inside. It’s a flaky, savory pie where bright spinach and salty feta cheese meet in every bite, but there’s more going on than just those two flavors.

I’ve tried shortcuts, messed up a few edges, and still it wins for texture and punch. If you like bold savory bites that flake apart when you cut them, you’ll want to keep reading.

I even made a short video because people kept asking, and I swear it helps a lot. Spanakopita Recipe

Ingredients

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Phyllo dough: ultra crisp layers, mostly carbs, gives buttery flaky texture.
Spinach: leafy green, high in fiber and iron, adds fresh kinda earthy flavor.
Feta cheese: tangy, salty, rich in protein and calcium, makes the filling pop.
Ricotta/Greek yogurt: optional creamy binder, boosts protein and smooth mouthfeel.
Eggs: add structure, protein and richness, help the filling set when baked.
Onion and garlic: aromatics that bring savory depth, not sweet, very comforting.
Fresh dill & parsley: bright herb notes, add freshness and a little anisey zing.
Olive oil: healthier fat, adds silkiness and helps crisp phyllo without too much butter.
Lemon zest and nutmeg: tiny tang and warmth, lift the whole savory pie.

Ingredient Quantities

1 (16 oz / 450 g) package phyllo dough, thawed

1 lb (450 g) fresh spinach, washed and roughly chopped, or 16 oz (450 g) frozen spinach, thawed and well drained

8 oz (225 g) feta cheese, crumbled

1/2 cup (120 g) ricotta cheese or plain Greek yogurt, optional but it makes the filling creamier

3 large eggs

1 medium yellow onion, finely chopped or 3 scallions, thinly sliced

2 cloves garlic, minced

1/4 cup fresh dill, chopped

2 tbsp fresh parsley, chopped

1/3 cup extra virgin olive oil

6 tbsp unsalted butter, melted, for brushing phyllo (or use extra olive oil)

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

Pinch of ground nutmeg, optional

Zest of 1 lemon, optional

How to Make this

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1. Preheat oven to 375 F (190 C). Lightly grease a 9 by 13 inch baking dish with a little olive oil or melted butter, and lay a clean damp towel over the phyllo so it does not dry out.

2. If using fresh spinach, cook it in a large skillet over medium heat with 1 tablespoon olive oil until wilted, then let cool and squeeze out as much liquid as you can. If using frozen spinach, thaw completely and squeeze very dry in a clean towel or fine sieve. You want no excess water.

3. In the same skillet, add the remaining olive oil and sauté the chopped onion (or scallions) until soft and translucent, about 5 minutes. Add the minced garlic for the last minute so it does not burn. Let this cool a bit.

4. In a large bowl combine the drained spinach, sautéed onion and garlic, crumbled feta, ricotta or Greek yogurt if using, eggs, chopped dill, parsley, lemon zest if using, pinch of nutmeg, salt and pepper. Mix well, taste and adjust seasoning. The filling should be well combined and not watery.

5. Melt the butter and have extra olive oil nearby. Unroll phyllo on a clean surface and keep a damp towel over sheets you are not using. Lay one sheet into the dish and brush lightly with butter or oil, repeat layering about 6 to 8 sheets for the bottom, brushing each sheet so they stick and get crisp.

6. Spread the spinach and cheese filling evenly over the phyllo base, pressing down gently so it is level. Cover filling with the remaining phyllo sheets, again brushing each sheet with butter or oil, using another 6 to 8 sheets on top. Tuck the edges in around the sides for a neat pie.

7. With a sharp knife score the top into squares or triangles so it is easy to cut after baking. Brush the top one more time with butter or oil.

8. Bake in the preheated oven until the top is deep golden and crisp, about 35 to 45 minutes, rotate once if your oven bakes unevenly. If edges brown too fast, tent with foil for the last 10 minutes.

9. Let the spanakopita rest for at least 10 to 15 minutes so it sets, then cut along the scored lines and serve warm. Leftovers keep well in the fridge and reheat crisp in a hot oven or toaster oven.

Tips: keep phyllo covered so it does not dry out, squeeze spinach until nearly dry, don’t skimp on brushing the sheets or the phyllo will not crisp. If you like a richer top, use more butter, for a lighter version use extra olive oil.

Equipment Needed

1. Oven, preheated to 375 F (190 C)
2. 9 by 13 inch baking dish, lightly greased
3. Large skillet or sauté pan for wilting spinach and cooking onions
4. Large mixing bowl for the filling
5. Pastry brush for brushing butter or olive oil on the phyllo
6. Sharp knife and cutting board for chopping and scoring the top
7. Clean kitchen towel or pastry cloth to keep phyllo covered and a fine mesh sieve or cheesecloth to really squeeze the spinach dry
8. Measuring cups and spoons plus a rubber spatula or wooden spoon for mixing

FAQ

Q: How do I keep the phyllo from tearing while I work? A: Thaw phyllo in the fridge overnight and work quickly. Keep the stack covered with a slightly damp towel while you layer sheets so they dont dry out. If a sheet tears, just patch it with another small piece, not a big deal.

Q: My spinach is watery, what do I do? A: Squeeze it dry. After cooking or thawing, press spinach in a clean towel or use a salad spinner until mostly dry. You want to remove as much liquid as possible so the pastry stays crisp.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate overnight, or freeze unbaked in the pan, wrapped tight. Bake from frozen and add 10 to 20 minutes to the bake time, covering the top if it browns too fast. Baked leftovers freeze well too.

Q: What can I use instead of feta or to make it vegetarian/vegan? A: For less salty flavor, use a milder goat cheese or add more ricotta/Greek yogurt. For vegan, try firm tofu crumbled with nutritional yeast and salt, and replace eggs with a flax "egg" or a vegan binder, and use a vegan phyllo if you can find it.

Q: How do I get a super crispy bottom crust? A: Bake on a preheated baking sheet or pizza stone so the bottom gets instant heat. Brush phyllo thinly with melted butter or oil but not too much in the bottom layers, and make sure the filling isnt overly wet.

Q: Best way to reheat leftovers so they stay crisp? A: Oven at 350°F (175°C) for 10 to 15 minutes works great, or use an air fryer at 320 to 350°F for a few minutes. Avoid the microwave unless you dont care about soggy pastry.

Best Ever SPANAKOPITA Recipe Substitutions and Variations

Phyllo dough: swap with store-bought puff pastry (same weight) for a flakier, richer crust; if you dont have either, layer large tortillas or spring-roll wrappers for a rustic hold.
Feta cheese: use crumbled goat cheese or ricotta salata for similar tang and salt; for a milder, creamier filling use well-drained cottage cheese or extra ricotta, add a pinch of salt.
Fresh spinach: use chopped Swiss chard or kale (remove stems, cook until soft) or a mix of tender greens; kale needs a bit more time to wilt youll want to chop it fine.
Butter for brushing phyllo: use extra virgin olive oil, melted ghee/clarified butter for deeper flavor, or a neutral oil like avocado or sunflower for a dairy-free option.

Pro Tips

– Keep the spinach bone dry. Seriously, squeeze it until it feels like a damp sponge, then squeeze again. Any extra water = soggy bottom. For frozen spinach, wrap it in a clean towel and stand on it with some weight for a minute if you have to, it works.

– Don’t be stingy with brushing the phyllo. Brush each sheet so they stick and crisp, but don’t puddle butter or oil in one spot. If you want it richer use more melted butter, for a lighter pie use extra olive oil. Work quickly and keep the unused sheets under a damp towel so they dont crack.

– Check salt and brightness before adding eggs. Feta is pretty salty, so mix a small spoonful of the spinach, onion and feta (leave out the eggs) and taste. Add lemon zest or a pinch of nutmeg to brighten the filling if it tastes flat, but go easy.

– Score and rest, not just bake. Score the top so it cuts clean after baking, rotate the pan if your oven has hot spots, and tent with foil if the edges brown too fast. Let the pie sit 10 to 15 minutes after it comes out so the filling firms up, then cut and serve. Reheat in a hot oven to bring the crisp back.

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my family's Spanakopita Recipe, and one unexpected trick in the filling is what makes it stand out.

Servings

servings

Calories

493

kcal

Equipment: 1. Oven, preheated to 375 F (190 C)
2. 9 by 13 inch baking dish, lightly greased
3. Large skillet or sauté pan for wilting spinach and cooking onions
4. Large mixing bowl for the filling
5. Pastry brush for brushing butter or olive oil on the phyllo
6. Sharp knife and cutting board for chopping and scoring the top
7. Clean kitchen towel or pastry cloth to keep phyllo covered and a fine mesh sieve or cheesecloth to really squeeze the spinach dry
8. Measuring cups and spoons plus a rubber spatula or wooden spoon for mixing

Ingredients

1 (16 oz / 450 g) package phyllo dough, thawed
1 lb (450 g) fresh spinach, washed and roughly chopped, or 16 oz (450 g) frozen spinach, thawed and well drained
8 oz (225 g) feta cheese, crumbled
1/2 cup (120 g) ricotta cheese or plain Greek yogurt, optional but it makes the filling creamier
3 large eggs
1 medium yellow onion, finely chopped or 3 scallions, thinly sliced
2 cloves garlic, minced
1/4 cup fresh dill, chopped
2 tbsp fresh parsley, chopped
1/3 cup extra virgin olive oil
6 tbsp unsalted butter, melted, for brushing phyllo (or use extra olive oil)
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
Pinch of ground nutmeg, optional
Zest of 1 lemon, optional

Directions

Preheat oven to 375 F (190 C). Lightly grease a 9 by 13 inch baking dish with a little olive oil or melted butter, and lay a clean damp towel over the phyllo so it does not dry out.
If using fresh spinach, cook it in a large skillet over medium heat with 1 tablespoon olive oil until wilted, then let cool and squeeze out as much liquid as you can. If using frozen spinach, thaw completely and squeeze very dry in a clean towel or fine sieve. You want no excess water.
In the same skillet, add the remaining olive oil and sauté the chopped onion (or scallions) until soft and translucent, about 5 minutes. Add the minced garlic for the last minute so it does not burn. Let this cool a bit.
In a large bowl combine the drained spinach, sautéed onion and garlic, crumbled feta, ricotta or Greek yogurt if using, eggs, chopped dill, parsley, lemon zest if using, pinch of nutmeg, salt and pepper. Mix well, taste and adjust seasoning. The filling should be well combined and not watery.
Melt the butter and have extra olive oil nearby. Unroll phyllo on a clean surface and keep a damp towel over sheets you are not using. Lay one sheet into the dish and brush lightly with butter or oil, repeat layering about 6 to 8 sheets for the bottom, brushing each sheet so they stick and get crisp.
Spread the spinach and cheese filling evenly over the phyllo base, pressing down gently so it is level. Cover filling with the remaining phyllo sheets, again brushing each sheet with butter or oil, using another 6 to 8 sheets on top. Tuck the edges in around the sides for a neat pie.
With a sharp knife score the top into squares or triangles so it is easy to cut after baking. Brush the top one more time with butter or oil.
Bake in the preheated oven until the top is deep golden and crisp, about 35 to 45 minutes, rotate once if your oven bakes unevenly. If edges brown too fast, tent with foil for the last 10 minutes.
Let the spanakopita rest for at least 10 to 15 minutes so it sets, then cut along the scored lines and serve warm. Leftovers keep well in the fridge and reheat crisp in a hot oven or toaster oven.
Tips: keep phyllo covered so it does not dry out, squeeze spinach until nearly dry, don’t skimp on brushing the sheets or the phyllo will not crisp. If you like a richer top, use more butter, for a lighter version use extra olive oil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.