There are few sounds in the kitchen as satisfying as the crackle of golden phyllo fresh from the oven. This crispy golden spanakopita — the beloved Greek spinach pie — layers shatteringly crisp, buttery phyllo around a creamy spinach-and-feta filling that’s savory, bright, and impossible to resist. Serve it as a hearty appetizer, a light vegetarian dinner, or part of a Mediterranean-inspired spread, and watch it disappear from the table in minutes.
Why You’ll Love This Spanakopita
This recipe keeps things simple and dependable. Frozen phyllo does the heavy lifting for those flaky layers, while a blend of feta, ricotta, and eggs bakes into a rich, custardy filling that slices cleanly every time. Fresh dill and green onions bring that classic Greek flavor, and scoring the top before baking gives you picture-perfect golden squares.
Ingredients (US Measurements)
- 1 lb frozen phyllo dough, thawed overnight in the fridge
- 2 lbs fresh spinach (or 2 (10-oz) packages frozen spinach, thawed and squeezed very dry)
- 2 tbsp olive oil
- 8 oz feta cheese, crumbled
- 1/2 cup ricotta cheese
- 3 large eggs, lightly beaten
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (1 stick) unsalted butter, melted
Prep Time: 25 minutes | Cook Time: 35–40 minutes | Total Time: about 1 hour 5 minutes | Servings: 12 squares
How to Make Spanakopita
- Preheat the oven to 375°F. Brush a 9×13-inch baking dish with melted butter.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook 2–3 minutes until wilted; let cool, then squeeze out every drop of liquid.
- In a large bowl, combine the spinach, feta, ricotta, eggs, green onions, dill, salt, and pepper. Mix until evenly blended.
- Lay one phyllo sheet in the dish and brush lightly with melted butter. Repeat to build 6 buttered layers.
- Spread the spinach-feta filling evenly over the phyllo base.
- Layer 6 more phyllo sheets on top, brushing butter between each. Score the top into squares with a sharp knife.
- Bake 35–40 minutes until deep golden and crackling-crisp. Cool 10 minutes, then slice along the scored lines and serve warm.
Tips for Perfect Spanakopita
- Thaw the phyllo properly. Move it from the freezer to the fridge the night before, and keep the sheets covered with a clean, damp kitchen towel while you work so they don’t dry out and crack.
- Squeeze the spinach bone-dry. This is the single most important step — any leftover liquid will make the bottom layers soggy. Press it in handfuls or wring it in a clean towel.
- Go light on the butter. A thin, even brush between sheets gives you crisp, distinct layers; too much butter makes the pie greasy.
- Score before baking. Cutting the top layers into squares ahead of time makes serving neat and easy, and helps steam escape for maximum crunch.
- Don’t skip the rest. A 10-minute cool-down lets the filling set so every square holds its shape.
How to Store
Leftover spanakopita keeps well in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven for 10–12 minutes to bring back the crispness — avoid the microwave, which softens the phyllo. You can also freeze the baked pie for up to 2 months; thaw overnight in the fridge and re-crisp in the oven.
The Bottom Line
Crispy, golden, and loaded with spinach and feta, this spanakopita is the kind of timeless Greek comfort food that earns a permanent spot in your recipe box. It looks impressive, tastes even better, and comes together with straightforward ingredients. Bake a pan this week — just don’t expect leftovers.