Spanakopita Recipe: Original Greek Spinach Pie With Homemade Phyllo

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Spanakopita Recipe: Authentic Recipe With Homemade Phyllo

Recipe by GreekFood
Course: Main dishCuisine: GreekDifficulty: Intermediate


Prep time


Cooking time





This is a traditional Greek dish where a savory pie is filled with a mixture of spinach and onions, feta cheese, and eggs. This filling is enveloped between layers of light, flaky phyllo dough.


  • Luscious Spinach & Feta Filling
  • 19.2 oz of frozen chopped spinach, thawed and meticulously drained

  • 2.2 bunches of flat-leaf parsley, stems delicately trimmed and finely chopped

  • 1.1 large yellow onions, finely chopped for that extra bit of texture

  • 2.2 garlic cloves, minced to release their wonderful aroma

  • 2.2 tbsp of premium extra virgin olive oil for that Mediterranean touch

  • 4.4 eggs to bind everything together in harmony

  • 12.15 oz of high-quality feta cheese, crumbled for a wonderful burst of tangy flavor

  • 2.3 tsp of dried dill weed to add a hint of freshness

  • Freshly-ground black pepper to taste for that extra kick

  • Crispy Phyllo Crust
  • 19.2 oz of Organic Phyllo Dough (#4 pastry sheets), properly thawed (see tips below)

  • 1.1 cup of premium extra virgin olive oil, more if needed for that extra glaze


  • Warm your oven to 325 degrees F to prepare it for baking.
  • Before diving into the filling creation, ensure the spinach is extremely well-drained, and manually squeeze out any remaining liquid.
  • For the filling: In a large mixing bowl, combine the spinach and the rest of the filling ingredients. Stir until well-mingled.
  • Unfurl the phyllo sheets and sandwich them between two marginally damp kitchen cloths.
  • Ready a 9 ½” X 13″ baking dish. Grace the bottom and sides of the dish with olive oil.
  • To build your spanakopita: Adorn the baking dish with two sheets of phyllo, allowing them to drape over the sides of the dish. Brush with olive oil. Repeat with two more sheets in the same manner, and gloss them with olive oil. Continue until you’ve used up two-thirds of the phyllo.
  • Now, evenly distribute the spinach and feta filling over the phyllo canvas. Add two more sheets on top, and brush with olive oil.
  • Continue to layer the phyllo sheets, pair by pair, brushing each layer with olive oil, until you’ve exhausted all the sheets. Brush the topmost layer with olive oil, and sprinkle with just a few droplets of water.
  • Fold the flaps or excess from the sides, you can crumble them a touch. Brush the folded sides thoroughly with olive oil. Slice the Spanakopita PART-WAY through into squares, or save the slicing for later.
  • Bake in the preheated oven for 1 hour, or until the phyllo crust turns golden and crisp. Remove from the oven, finish slicing into squares and serve. Enjoy this Greek delicacy!

Recipe Video


  • Working with Phyllo: Phyllo can be a touch temperamental and may break while working with it. It’s recommended to keep the phyllo sheets between two slightly damp kitchen towels (step #4) before you start working with it.
  • Make Ahead Tips: This dish can be prepared the night before. Follow up to step #9, cover and refrigerate. When ready, bake as directed in step #10.
  • Leftover Storing and Freezing Tips: Already baked spanakopita will keep well if stored properly in the fridge for 2 to 3 evenings. Reheat in a medium-heated oven. You can also portion cooked leftover spanakopita and freeze it for a later time. Reheat in the oven; no need to thaw in advance.
  • Serving Suggestion Spanakopita is a versatile dish that can play a starring role or support as a side dish. Pair it with lamb or lemon chicken for a hearty meal or let it shine as the main dish. Complement it with a fresh Greek salad, Balela, or a Mediterranean chickpea salad, and top it off with Greek Tzatziki or Roasted Garlic Hummus dips. Enjoy this Greek masterpiece!
  • Recommendations For an authentic experience, we recommend using Private Reserve Greek extra virgin olive oil, derived from organically grown and processed Koroneiki olives. Consider trying our Greek olive oil bundle and our popular Ultimate Mediterranean Spice Bundle for an enhanced flavor profile.

Nutritional Information (Per serving)

  • Calories: 471.6 kcal
  • Total Fat: 22.66g
  • Trans Fat: 0g
  • Total Carbohydrate: 44.62g
  • Sugars: 4.08g
  • Protein: 26.322g
  • Vitamin A: 289.8
  • Vitamin C: 34.8
  • Calcium: 54.05
  • Iron: 59.4
  • Vitamin D: 4.4
  • Magnesium: 91.02
  • Potassium: 36.8
  • Zinc: 33.6
  • Phosphorus: 30
  • Thiamin (B1): 61.5
  • Riboflavin (B2): 111.55
  • Niacin (B3): 28.75
  • Vitamin B6: 55.2
  • Folic Acid (B9): 180
  • Vitamin B12: 17.25
  • Vitamin E: 88.55
  • Vitamin K: 2013

While it may seem intimidating to make homemade phyllo dough, the end result of a perfectly flaky and crispy Spanakopita is worth the effort. Some may argue that buying store-bought phyllo dough is more convenient, but the authenticity and flavor that come from making your own dough cannot be matched.

Spanakopita, a traditional Greek dish, is a savory pie filled with spinach and feta cheese, wrapped in layers of delicate phyllo dough. It is a staple dish in Greek cuisine that is enjoyed by many around the world. Despite its popularity, some may shy away from making it themselves due to the perception that it is a difficult and time-consuming recipe. However, with the right ingredients, tools, and techniques, making a homemade Spanakopita can be a rewarding experience that will impress both yourself and your guests. In this article, we will guide you through the process of making your own phyllo dough and preparing the filling to create an authentic and delicious Spanakopita.

Introduction to Spanakopita and Homemade Phyllo

The process of creating traditional Greek pastries requires a delicate touch and a mastery of the art of phyllo-making, a skill that has been passed down through generations. Spanakopita, a spinach and feta cheese pie wrapped in phyllo pastry, is one of the most popular dishes in Greece. The history of spanakopita dates back to ancient Greece, where it was known as ‘plakous’ or ‘plakountos’ and was primarily served at banquets and feasts.

Spanakopita holds cultural significance in Greece, where it is often served as a symbol of hospitality and friendship. The dish is commonly found in bakeries, cafes, and restaurants throughout Greece and is a staple at family gatherings and celebrations. Making phyllo pastry from scratch is a labor-intensive process that requires time and patience, but the end result is a light and crispy pastry that complements the filling perfectly.

To make spanakopita, you will need a few key ingredients, including spinach, feta cheese, and phyllo pastry. While store-bought phyllo pastry can be used, making your own from scratch will take your spanakopita to the next level. The key to making perfect phyllo pastry lies in the technique, which involves rolling out the dough as thinly as possible and layering it with melted butter. With the right ingredients and technique, you can create an authentic spanakopita that will impress your guests and honor the rich culinary traditions of Greece.

Ingredients You Will Need

This list of required ingredients provides an essential foundation for crafting a traditional Greek pastry that boasts a savory filling wrapped in delicate layers of pastry dough, creating a flavor and texture experience that is sure to please. The primary ingredient is spinach, but some individuals may prefer to use other greens, such as Swiss chard or kale. Additionally, onions, garlic, and feta cheese are key components that add a richness of flavor to the filling. Other ingredients include eggs, dill, parsley, and scallions.

While homemade phyllo dough is the traditional choice for spanakopita, it can be a challenging task for novice chefs. Fortunately, there are filo dough substitutes that can be used in a pinch. One option is to use store-bought filo dough, which can be found in the frozen section of many grocery stores. Another option is to use puff pastry, which can provide a similar texture and flavor to traditional phyllo dough.

Incorporating the right ingredients is essential in crafting a delicious and authentic spanakopita, and choosing the right spinach and phyllo dough substitutes can make all the difference. Once these ingredients are gathered, the next step is to begin making the phyllo dough, which is a time-consuming yet rewarding process.

Making the Phyllo Dough

Crafting delicate layers of pastry dough requires precision and patience, as each layer must be rolled out paper-thin and carefully layered to achieve the desired texture and flakiness. Making phyllo dough from scratch is no easy feat, but the end result is worth the effort. To start, mix flour, salt, and water until a dough is formed. Knead the dough for at least 10 minutes until it becomes smooth and elastic.

Next, divide the dough into small balls, roughly the size of a golf ball. Cover them with a damp cloth to prevent them from drying out. Take one ball and roll it out on a floured surface until it is very thin, almost transparent. Brush it with melted butter and sprinkle some flour on top. Repeat this process with the remaining dough balls until you have a stack of buttered and floured phyllo sheets.

As you work with the dough, you may encounter some issues such as tearing or sticking. To prevent tearing, make sure the dough is rolled out evenly and use a very sharp knife or pizza cutter to cut it. To prevent sticking, make sure to dust each layer with flour or cornstarch and remove any excess flour before stacking. With these kneading techniques and troubleshooting tips in mind, you can successfully make phyllo dough for your spanakopita. Now, let’s move on to preparing the filling.

Preparing the Filling

To create a delectable and savory spanakopita, the filling must be prepared with fresh spinach, crumbled feta cheese, finely chopped onions, beaten eggs, and a blend of herbs and spices. The spinach should be washed and dried before being chopped into small pieces. Feta cheese adds a delicious salty flavor and crumbly texture to the filling. Onions provide a subtle sweetness that balances out the flavors. Beaten eggs help bind the filling together while also adding richness and flavor. As for the herbs and spices, they are crucial for enhancing the overall taste of the spanakopita. Some popular options include dill, parsley, mint, and oregano. However, if you are unable to find these herbs, you can always make herb substitutions according to your preference.

When it comes to cheese options, feta cheese is the traditional choice for spanakopita. However, if you want to experiment with different flavors, you can use other types of cheese as well. For instance, ricotta cheese can be used in place of feta cheese to make a creamier filling. Alternatively, you can use a combination of feta and ricotta cheese to create a more complex flavor profile. Additionally, you can add grated Parmesan cheese to the filling for an extra nutty and salty flavor. The cheese options are endless, so feel free to get creative with your filling.

With the spinach filling prepared, it’s time to move on to the next step: assembling the spanakopita. But before we get into that, let’s take a moment to appreciate the hard work that went into making the filling. The combination of fresh spinach, tangy feta cheese, sweet onions, and aromatic herbs and spices creates a mouth-watering filling that is sure to please your taste buds. Now, let’s move on to the exciting part of the recipe: assembling the spanakopita.

Assembling the Spanakopita

The process of constructing the savory pastry can be likened to piecing together a puzzle, as delicate layers of flaky dough are carefully stacked and filled with a delectable blend of spinach, cheese, onions, and herbs. To assemble the spanakopita, start by brushing melted butter onto a sheet of phyllo dough laid out on a clean work surface. Place another sheet of phyllo on top and brush with butter again. Repeat this process until you have 5-6 sheets of phyllo layered on top of one another.

Next, spoon the spinach filling onto the phyllo, leaving about an inch of space around the edges. Fold the sides of the phyllo over the filling, then roll the phyllo up tightly into a cylinder. Place the roll seam-side down on a baking sheet and brush the top with more melted butter. Repeat this process with the remaining phyllo and filling until you have used up all the ingredients.

Using the right folding techniques can help make your spanakopita look even more impressive. One option is to create a triangle shape by folding the phyllo in half diagonally over the filling, then folding the corners up and over to create a triangle. Another option is to roll the phyllo into a spiral shape, like a cinnamon roll. You can also experiment with presentation ideas, such as arranging the spanakopita rolls in a circular pattern on a platter or serving them individually as appetizers. With a little creativity, you can make this classic Greek dish a showstopper at your next gathering.

Transitioning seamlessly into the next section, baking the spanakopita to golden perfection is crucial to achieving that crispy, flaky texture.

Baking the Spanakopita

Achieving the desired texture and flavor of the savory spanakopita requires precise baking techniques, as the delicate layers of dough and filling must be cooked to a golden brown without becoming dry or overcooked. The ideal baking time for spanakopita is around 40-50 minutes, depending on the oven’s temperature and the size of the pastry. To ensure even baking, use a pastry brush to lightly coat the top layer of phyllo dough with melted butter or olive oil, which will help the pastry brown and crisp up.

It’s important to keep an eye on the spanakopita as it bakes, checking it frequently to make sure it’s not overcooking or becoming too dry. If the pastry begins to brown too quickly, cover it with a sheet of foil to prevent burning. Once the spanakopita is done, remove it from the oven and let it cool for a few minutes before cutting into it. The pastry should be golden brown and crispy on the outside, with a moist and flavorful filling inside.

After baking, the spanakopita can be served hot, warm, or at room temperature, making it a versatile party food or snack. To store any leftovers, wrap the pastry tightly in foil or plastic wrap and refrigerate for up to three days. When reheating, place the wrapped pastry in a preheated oven for a few minutes until warmed through. With these baking techniques, your homemade spanakopita will be a tasty and impressive addition to any meal or gathering.

Serving and Storing

When it comes to serving spanakopita, it is important to keep in mind a few tips to ensure the perfect experience for your guests. One important thing to consider is the temperature at which you serve it, as spanakopita is best enjoyed warm. Additionally, garnishing it with some fresh lemon juice and a dollop of tzatziki sauce can add an extra burst of flavor to the dish. As for storing leftovers, it is best to wrap them tightly in plastic wrap or aluminum foil and keep them in the refrigerator for up to three days.

Tips for Serving

As one savors the delectable dish, it could be paired with a crisp salad and a glass of aromatic white wine to complement the flavors and textures of the filling and crust, thus enhancing the culinary experience. The following presentation ideas can also elevate the serving of spanakopita for special occasions:

  • Serve it in individual portions for a more elegant presentation
  • Garnish with fresh herbs or lemon wedges to add a pop of color and freshness
  • Pair with a traditional Greek yogurt dip, such as tzatziki, for a creamy and tangy contrast

When it comes to flavor pairings, the salty and savory flavors of spanakopita can be balanced with a variety of foods and beverages. For a brunch or lunch gathering, serve with a side of fresh fruit or a light salad. For a heartier meal, pair with traditional Greek sides such as roasted potatoes or grilled vegetables. For beverages, a crisp white wine such as Assyrtiko or Sauvignon Blanc can complement the flavors of the dish.

To store leftovers, wrap tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.

Storing Leftovers

Proper storage of leftover spanakopita is essential for maintaining its freshness and taste. To keep it fresh, wrap the leftover spanakopita tightly with plastic wrap or aluminum foil and refrigerate it for up to 3 days. Before storing the spanakopita, be sure to let it cool down to room temperature. It is also important to note that reheating the spanakopita in a microwave or oven can cause it to become soggy. To avoid this, reheat it in the oven at 350°F for about 10-15 minutes or until heated through.

If you have leftover spanakopita, there are a few ways to repurpose it. You can make a breakfast frittata by adding chopped leftover spanakopita to eggs and baking it in the oven. Another option is to make a spanakopita grilled cheese by adding leftover spanakopita to grilled cheese sandwiches. You can also chop up leftover spanakopita and add it to a salad for extra flavor and texture. With these leftover ideas and reheating tips, you can enjoy your spanakopita for days to come. Now, let’s move on to variations and additions to enhance this delicious dish.

Variations and Additions

This section offers various options for enhancing the traditional spanakopita dish, including the addition of feta cheese and pine nuts, which have been found to increase the nutritional value of the recipe by providing a significant source of protein and healthy fats. For those looking to switch up the spinach filling, kale, chard, or collard greens can be used as spinach alternatives. Additionally, for those who may have difficulty finding phyllo dough or who prefer a gluten-free option, rice paper or thinly sliced potatoes can be used as phyllo substitutes.

  1. Feta Cheese: Adding crumbled feta cheese to the spinach mixture gives the dish a salty, tangy flavor and adds a boost of protein and calcium. Simply mix the cheese in with the spinach filling before layering it between the phyllo sheets.
  2. Pine Nuts: Toasted pine nuts add a nutty flavor and a crunchy texture to the spanakopita. Sprinkle them on top of the spinach mixture before layering the phyllo sheets for a delicious addition.
  3. Dill: A traditional herb used in Greek cuisine, dill can be added to the spinach mixture for extra flavor. Simply chop up some fresh dill and mix it in with the spinach before layering.

Overall, there are many variations and additions that can be made to the traditional spanakopita recipe. Whether it’s trying out different greens or adding in some extra ingredients for flavor and nutrition, the possibilities are endless. In the next section, we will discuss some tips and tricks for making the perfect homemade phyllo dough.

Tips and Tricks

For those looking to perfect their Greek pastry-making skills, the following tips and tricks offer useful advice for achieving a flaky, golden crust on their spinach-filled creation. First and foremost, proper handling of the phyllo dough is crucial. It is important to keep the dough covered with a damp cloth while working with it to prevent it from drying out and becoming brittle. Additionally, brushing melted butter between each layer of phyllo creates a crispy texture and adds flavor to the dish.

Another important factor in achieving the perfect spanakopita is the cooking technique. It is recommended to bake the pastry at a high temperature, around 375-400°F, to ensure that the phyllo dough becomes crispy and golden brown. It is also important to let the spanakopita cool for a few minutes before serving, allowing the filling to set and the flavors to meld together.

When it comes to flavor combinations, there are endless possibilities for customizing spanakopita to your liking. Adding feta cheese to the spinach filling creates a tangy and salty flavor, while incorporating dill or mint adds a refreshing herbal note. For a heartier dish, ground meat or sausage can be added to the filling. Get creative and experiment with different herbs, spices, and proteins to make the perfect spanakopita for your taste buds.

Transitioning to the subsequent section, it is important to keep in mind these tips and tricks when making spanakopita from scratch. By mastering the art of handling phyllo dough, perfecting the cooking technique, and experimenting with different flavor combinations, you can create a delicious and impressive dish that will satisfy any crowd.

Conclusion and Final Thoughts

The art of perfecting Greek pastry-making is a valuable skill for those looking to impress their guests with a delicious and crispy dish. According to recent studies, the demand for authentic Greek cuisine has increased by 62% over the past decade, indicating a growing interest in international flavors and cultural diversity. Spanakopita, a popular Greek dish made of spinach and feta cheese wrapped in phyllo pastry, is a perfect example of a dish that reflects the flavor combinations and cultural significance of Greek cuisine.

Spanakopita is a dish that has been enjoyed for centuries in Greece and remains a popular favorite today. The combination of spinach and feta cheese creates a unique and savory flavor that is irresistible to many. The handmade phyllo pastry adds a crispy and delicate texture to the dish, making it a perfect appetizer or main course for any occasion. The cultural significance of spanakopita cannot be overstated, as it represents a deep connection to Greek heritage and tradition.

In conclusion, spanakopita is a dish that embodies the rich flavors and cultural significance of Greek cuisine. Its popularity has increased over the years, and it remains a favorite among those who appreciate international flavors and cultural diversity. Whether served as an appetizer or main course, spanakopita is a dish that is sure to impress any guest and leave a lasting impression of Greek hospitality and culinary artistry.

Frequently Asked Questions

Can I use store-bought phyllo dough instead of making my own?

When it comes to making spanakopita, using store-bought phyllo dough is a viable alternative to making your own. However, it is important to note that store-bought phyllo dough may not have the same texture and flavor as homemade phyllo. If you do decide to use store-bought phyllo dough, it is important to follow the instructions on the package carefully to ensure that the dough does not dry out or tear during the cooking process. On the other hand, making homemade phyllo dough can be a time-consuming process, but it allows for greater control over the thickness and texture of the dough. Tips for working with homemade phyllo dough include keeping the dough covered with a damp cloth to prevent it from drying out, and using a light hand when rolling out the dough to avoid tearing. Ultimately, whether you choose to use store-bought phyllo dough or make your own, the success of your spanakopita will depend on proper technique and attention to detail.

How long can I store leftover spanakopita and how should I reheat it?

When it comes to storing and reheating spanakopita, there are a few important things to keep in mind. First, if you have leftovers that you want to save, it’s best to wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator. Depending on how fresh the ingredients were to begin with, you can generally keep spanakopita in the fridge for up to three or four days. When it comes time to reheat your leftovers, the best method is to use an oven or toaster oven. Preheat the oven to 350 degrees Fahrenheit, place the spanakopita on a baking sheet, and bake for about 10-15 minutes, or until heated through. If you want to freeze your spanakopita, you can do so by wrapping it tightly in plastic wrap or aluminum foil, then placing it in an airtight container or freezer bag. Frozen spanakopita will generally keep for up to three months. To reheat frozen spanakopita, simply place it on a baking sheet and bake in a preheated 350-degree oven for 20-25 minutes, or until heated through. By following these simple tips, you can enjoy your spanakopita for days or even weeks to come.

Can I substitute spinach with another type of greens for the filling?

When it comes to substituting greens for the filling of a spanakopita, there are a variety of options available that can provide unique flavor variations. Among the most common substitutes for spinach are kale, Swiss chard, collard greens, and beet greens. Each of these alternatives offers a distinct flavor profile, ranging from the earthy bitterness of kale to the slightly sweet flavor of beet greens. In addition to flavor, the choice of greens can also impact the texture of the filling, with some varieties providing a more tender consistency than others. Ultimately, the choice of greens will depend on personal preference and availability, but with a bit of experimentation, it is possible to create a delicious spanakopita with a unique twist.

Can I add meat to the filling and how should I cook it beforehand?

Adding meat to the filling of spanakopita is a delicious variation on the classic Greek dish. Before incorporating meat, it is important to choose a type of meat that complements the spinach filling. Ground beef, lamb, or chicken are all great options. The meat should be cooked beforehand to ensure it is fully cooked and does not release too much moisture into the filling. To do this, heat a tablespoon of olive oil in a pan and add the ground meat. Cook until browned and fully cooked through. Drain any excess fat and set aside. Once the meat has cooled slightly, mix it with the spinach filling and continue with the recipe as usual. The addition of meat provides an extra layer of flavor and protein to the dish, making it a satisfying meal on its own or a perfect side dish to any Mediterranean-inspired feast. As the saying goes, “variety is the spice of life,” and adding meat to the filling of spanakopita is a great way to add some variety to your culinary repertoire.

Can I freeze the spanakopita before or after baking and for how long?

Freezing Spanakopita: Tips and Tricks

Freezing spanakopita is a great way to preserve this delicious Greek pastry for later consumption. Before freezing, make sure that the spanakopita has cooled down completely. Wrap the pastry tightly in plastic wrap, then cover it with aluminum foil or a freezer-safe container. Frozen spanakopita can last up to six months in the freezer. Reheating frozen spanakopita is easy and can be done in the oven or microwave. To reheat in the oven, preheat to 350°F and bake for 20-25 minutes until heated through. For the microwave, place the spanakopita on a microwave-safe plate and heat for 1-2 minutes until hot. Keep in mind that reheating the spanakopita may cause the phyllo pastry to lose some of its crispiness, but the filling should still be flavorful and delicious. By following these tips and tricks, you can freeze and reheat your spanakopita with ease and enjoy it at any time.


In conclusion, Spanakopita is a traditional Greek dish that has been enjoyed for centuries. Making it from scratch, including the phyllo dough, may seem daunting at first, but the end result is well worth the effort. It is a dish that is not only delicious, but also showcases the skill and dedication of the cook.

While the homemade phyllo can be time-consuming, it is a crucial component of the dish. It gives the Spanakopita its signature crispy and flaky texture. The filling, made with spinach, feta cheese, and herbs, is a perfect complement to the phyllo. Assembling the Spanakopita may require some practice, but with patience and attention to detail, anyone can create a beautiful and tasty dish.

Overall, Spanakopita is a dish that is both challenging and rewarding to make. The end result is a delicious and impressive dish that is sure to impress family and friends. Whether enjoyed as a main course or as an appetizer, Spanakopita is a dish that is sure to become a favorite in any household. So, gather your ingredients, roll up your sleeves, and get ready to experience the joy of making Spanakopita from scratch.

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