Some recipes are so good that once you've made them, you'll never forget them. This Spanakopita is one of those. It's a Greek savory pie made with crispy filo dough and a creamy filling of spinach and feta cheese. The outside is golden and crunchy, the inside soft and flavorful.
You can serve it as a party snack, for lunch, or even as a complete meal with a fresh salad. And the best part? It's super simple. No fancy cooking skills needed - if you follow the steps, it will turn out great
How to Make Spanakopita with Filo Dough - Simple and Delicious
The first time I tasted Spanakopita was at a Greek restaurant in my city. The dough was incredibly thin and crisp, while the filling was warm and packed with herbs and flavor. I couldn't stop thinking about it. So I started testing at home until I found the perfect version - simple, but just as tasty.
Now I make it often. Sometimes for guests, sometimes just for us. It's such a hit in our house, I always keep a few slices in the freezer. It's perfect when you want something special but don't want to spend hours in the kitchen.
Tips for Perfect Greek Spanakopita with Fresh Spinach
- Use fresh spinach if possible - it adds more texture. Frozen spinach works too.
- Squeeze out the spinach - well so your pastry stays crispy, not soggy.
- Filo dries quickly - keep it under a damp towel while you work.
- Brush every layer with oil or butter - this gives you that golden crust.
- Cut into portions before baking - it stays pretty that way.
- Let it rest for a few minutes after baking so it holds together better.
- Add lemon zest to the filling for a fresh twist.
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Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Ingredients
- 4½ pounds fresh spinach, or 2¼ cups frozen, thawed and drained
- 1 red onion, finely chopped
- 3 shallots, finely chopped
- 3 stalks spring onions, finely chopped
- 1 oz. dill fresh, finely chopped
- 1¼ cup feta cheese, crumbled
- 1 large leek, white part only, finely chopped
- 1 clove garlic, squeezed
- ⅛ teaspoon ground nutmeg
- 4 tablespoons olive oil, extra virgin
- 4 tablespoons breadcrumbs, or more if needed
- 2 eggs, size L
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 10 sheets phyllo dough, thawed
- ½ cup olive oil
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
380 °F or 350 °F - Wash and chop the spinach. Drain well or squeeze out all the water.4½ pounds fresh spinach
- In a large bowl, combine the spinach, all the onions, leek, dill, feta, garlic, nutmeg, and four tablespoons of olive oil. Mix well with your hands.1 red onion, 3 shallots, 3 stalks spring onions, 1 oz. dill fresh, 1¼ cup feta cheese, 1 large leek, 1 clove garlic, ⅛ teaspoon ground nutmeg, 4 tablespoons olive oil
- Squeeze the mixture over another bowl to collect the liquid. Mix this liquid with the breadcrumbs and add it back to the filling.4 tablespoons breadcrumbs
- Add the eggs and mix everything. Season with salt and pepper. Let it rest for 5 minutes.2 eggs, ½ teaspoon salt, ⅛ teaspoon ground black pepper
- Grease a baking dish with olive oil.
- Layer 6 sheets of filo dough in the dish, letting them hang over the edge. Brush each sheet with oil before adding the next.10 sheets phyllo dough, ½ cup olive oil
- Spread the filling evenly over the dough.
- Fold the overhanging dough back over the filling.
- Cover with the remaining four sheets of filo, brushing each one with oil.
- Cut the top into squares with a sharp knife.
- Bake for 30-60 minutes, until golden and crispy.
- Spoon the filling into the phyllo pastry case.
- Let cool for 10 minutes before serving.
Notes
- Refrigerator: Covered, keeps for up to 2 days.
- Freezing (unbaked): Up to 3 months. Add 10 extra minutes to the baking time when baking from frozen.
- Freezing (baked): Let the dish cool completely, then wrap it well. Keeps up to 3 months.
Nutrition
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