Crispy Greek Spanakopita

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Greek Spanakopita is a beloved Mediterranean dish made with flaky layers of phyllo pastry filled with a savory mixture of spinach, creamy feta cheese, fresh herbs, and aromatic seasonings. This traditional Greek pie is wonderfully crispy on the outside and rich, flavorful, and comforting on the inside. It’s perfect as an appetizer, side dish, or light meal.

The first time I made spanakopita at home, I was a little nervous about working with phyllo dough. But once the pie came out of the oven—golden, crisp, and smelling amazing—my husband couldn’t wait to try it. We cut into it while it was still warm, and the flaky layers with the creamy spinach and feta filling were simply irresistible. Since then, it has become one of those special recipes I love making when I want something comforting but also a little impressive for family dinners.

Why This Greek Spanakopita Recipe

• Perfectly crispy layers: Thin sheets of phyllo pastry create a light and flaky crust.

• Classic Greek flavors: Spinach, feta cheese, garlic, and fresh herbs combine beautifully.

• Versatile dish: Enjoy it as a snack, appetizer, or main meal.

• Simple ingredients: Made with fresh, wholesome components.

• Make-ahead friendly: Can be prepared ahead and baked when needed.

Ingredients

For the Filling

• 1 lb fresh spinach, chopped (about 450 g / 1 lb)

• 1 cup crumbled feta cheese (about 150 g / 0.33 lb)

• ½ cup ricotta cheese (about 120 g / 0.26 lb)

• 1 small onion, finely chopped (about 120 g / 0.26 lb)

• 3 garlic cloves, minced (about 9 g / 0.02 lb)

• 2 tablespoons fresh dill, chopped (about 8 g / 0.02 lb)

• 2 eggs (about 100 g / 0.22 lb)

• 2 tablespoons olive oil (about 30 g / 0.07 lb)

• ½ teaspoon salt (about 3 g / 0.007 lb)

• ½ teaspoon black pepper (about 1 g / 0.002 lb)

For the Pastry

• 10 sheets phyllo dough (about 250 g / 0.55 lb)

• ¼ cup melted butter or olive oil (about 60 g / 0.13 lb)

Directions

1. Prepare the spinach filling
   Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft, then add garlic and cook for another minute. Stir in the spinach and cook until wilted. Remove from heat and let it cool slightly.

2. Mix the filling
   Transfer the spinach mixture to a bowl and add feta cheese, ricotta cheese, dill, eggs, salt, and black pepper. Mix until everything is well combined.

3. Prepare the baking dish
   Preheat the oven to 180°C (350°F) and lightly grease a baking dish.

4. Layer the phyllo dough
   Place one sheet of phyllo in the dish and brush lightly with melted butter or olive oil. Repeat with several layers to create the base.

5. Add the filling
   Spread the spinach and cheese mixture evenly over the layered phyllo.

6. Top with more phyllo
   Continue layering the remaining phyllo sheets on top, brushing each layer with butter or oil.

7. Score and bake
   Gently score the top into squares or triangles, then bake for 35–40 minutes until the pastry becomes golden and crisp.

8. Serve
   Allow the spanakopita to cool slightly before cutting and serving.

Notes

• Keep phyllo covered: Phyllo dough dries quickly, so cover unused sheets with a damp towel while working.

• Frozen spinach option: If using frozen spinach, thaw and squeeze out excess water before mixing.

• Extra flavor: Add chopped parsley or green onions for additional freshness.

• Make ahead: Assemble the pie and refrigerate before baking for up to 24 hours.

• Storage: Leftovers can be stored in the refrigerator for 3 days and reheated in the oven to maintain crispiness.

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