I love a golden, flaky phyllo shell cradling a savory spinach and feta filling that delivers irresistible layers of flavor.

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I’m obsessed with this Easy Spanakopita because every bite cracks open the phyllo into shards of buttery crisp that shove a bright, tangy hit of feta straight to the point. I love how the contrast between the paper-thin pastry and the juicy, savory filling makes me reach for another slice before I’m finished with the first.

But it’s not precious. Rustic, loud, and unapologetic.

Flaky layers, salty cheese, little flecks of green. It’s the kind of dish that ruins other appetizers for me.

Pure, sneaky comfort for dinner or party trays. Hard to stop.

I eat it way too often.

Ingredients

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Fresh spinach: it’s bright, leafy, and makes the filling feel light.
Frozen spinach: basically handy, squeezes out water and still tastes great.
Feta cheese: salty, crumbly protein that gives that classic tangy bite.
Ricotta or cottage cheese: adds creaminess and mellows the feta.
Eggs: they bind everything together so slices hold their shape.
Onion: sweet and soft when cooked, brings savory depth.
Green onions: quicker, fresher bite with mild onion flavor.
Garlic: it’s punchy and warm, don’t skip the little kick.
Olive oil: for sautéing, adds round fruitiness and smoothness.
Butter: gives golden, crispy phyllo and rich buttery notes.
Dill: bright herbal zip, basically what makes it feel Greek.
Parsley: freshens the mix and cleans up heavier flavors.
Salt and pepper: simple seasoners, they make everything taste like itself.
Nutmeg: pinch adds warmth and a subtle cozy note.
Phyllo dough: flaky, crackly layers that give the crunchy contrast.
Sesame or nigella seeds: little crunchy finish and a pretty top.
Lemon juice: Plus a squeeze brightens the whole filling instantly.

Ingredient Quantities

1 1/2 to 2 pounds fresh spinach, washed, stemmed and roughly chopped (or 16 ounces frozen, thawed and well squeezed)

8 ounces feta cheese, crumbled

4 ounces ricotta or cottage cheese (about 1/2 cup) for creaminess, optional but recommended

2 large eggs, beaten

1 medium yellow onion, finely chopped (or 3 to 4 green onions)

2 cloves garlic, minced

3 tablespoons olive oil for sautéing

6 tablespoons unsalted butter, melted, for brushing phyllo (or use extra olive oil for a lighter version)

1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)

2 tablespoons fresh parsley, chopped

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Pinch of ground nutmeg, optional but nice

12 to 16 sheets phyllo dough (about 1 pound), thawed according to package instructions

1 tablespoon sesame seeds or nigella seeds for sprinkling on top, optional

1 teaspoon lemon juice, optional to brighten the filling

How to Make this

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1. Preheat oven to 375°F (190°C) and brush or line a 9×13 inch baking pan with a little melted butter or olive oil so the phyllo don’t stick.

2. Prep the spinach: if using fresh, chop roughly, then wilt in a hot pan (or microwave) and squeeze out as much liquid as you can in a clean kitchen towel or cheesecloth; if using frozen, thaw completely and squeeze very well. You want it almost dry.

3. In a skillet heat 3 tablespoons olive oil over medium, sauté the chopped onion until soft and translucent, about 5 to 7 minutes, add the garlic for the last minute so it doesn’t burn. Stir in the squeezed spinach just to combine, then remove from heat and let cool a little.

4. In a large bowl combine the spinach mixture with 8 ounces crumbled feta, 4 ounces ricotta or cottage cheese (if using), 2 beaten eggs, 1/4 cup chopped fresh dill (or 1 tablespoon dried), 2 tablespoons chopped parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, a pinch of nutmeg, and 1 teaspoon lemon juice if using. Taste and adjust salt and pepper gently; feta is salty so be careful.

5. Unroll phyllo and keep it covered with a damp towel so it don’t dry out. Melt 6 tablespoons butter (or warm olive oil) and have a pastry brush ready.

6. Layering: place one sheet of phyllo in the prepared pan, brush lightly with butter, repeat with 6 to 8 sheets for the bottom (you want a sturdy flaky base). Make sure to brush each sheet so they crisp up separately.

7. Spread the spinach-feta filling evenly over the layered bottom phyllo. Then top with another 6 to 8 phyllo sheets, brushing each sheet with butter as you go so the top becomes golden and flaky.

8. Using a sharp knife score the top into squares or triangles so it’s easy to cut after baking, brush the final top with a little more butter, and sprinkle sesame or nigella seeds if you like.

9. Bake in the preheated oven for 35 to 45 minutes until the top is deeply golden and crisp. Let the pie rest for 10 to 15 minutes before cutting all the way through so the filling sets. Serve warm or at room temp.

Equipment Needed

1. 9×13 inch baking pan (lightly buttered or oiled)
2. Large skillet or sauté pan
3. Mixing bowls (one large for filling, one medium for misc)
4. Chef’s knife and cutting board
5. Pastry brush (for brushing phyllo with butter or oil)
6. Clean kitchen towel or cheesecloth (for squeezing spinach dry)
7. Measuring cups and spoons
8. Wooden spoon or spatula for sautéing and mixing
9. Sharp knife for scoring the top and a long spatula or bench scraper for lifting/slicing after baking

FAQ

Can I use frozen spinach instead of fresh? Yes, you can. Thaw it fully, squeeze out as much water as you can with a clean towel or your hands, then measure 16 ounces. If it still seems wet, press it in a sieve or squeeze again or your filling will be soggy.

How do I keep the phyllo from getting soggy? Make sure the spinach is very well drained and sauté the onions until they're dry and soft. Brush each phyllo sheet with melted butter or oil and don't overload the filling. Bake until golden so the top crisps up; if the center seems soft, tent with foil and bake a few minutes longer.

Can I make this ahead or freeze it? Yes you can. Bake it, cool completely, then wrap tightly and refrigerate up to 3 days or freeze for up to 2 months. Reheat from frozen at 350°F until warmed through, covered with foil at first so it heats without burning, then uncover to crisp the top.

What can I substitute for feta or ricotta? Feta can be swapped for a salty sheep or goat cheese, or a crumbly firm cheese. If you skip ricotta, a little cream cheese or an extra egg will help bind the filling. Taste and adjust salt because some cheeses are saltier.

Do I need eggs in the filling? Eggs help bind the filling and make slicing clean, so they're recommended. If you need an egg-free version, add a bit more ricotta or a spoon of cornstarch to hold things together, but texture will be slightly different.

How should I serve spanakopita and how long will leftovers keep? Serve warm or room temperature with a squeeze of lemon if you like. Leftovers keep 3 to 4 days in the fridge. Reheat in a 350°F oven to keep the crust crisp or microwave if you're in a hurry though it will soften the phyllo.

Easy Spanakopita Recipe Substitutions and Variations

Spinach: Use Swiss chard, kale (tough stems removed and leaves wilted), or mixed baby greens. If using kale or chard, cook a little longer so they’re tender.
Feta cheese: Substitute goat cheese for tang and creaminess, or use a salty ricotta salata, or a crumbled cotija for a different but still salty bite.
Ricotta or cottage cheese: Replace with mascarpone for extra creaminess, Greek yogurt (strained) for a tangier lighter option, or cream cheese thinned with a splash of milk.
Phyllo dough: Use puff pastry for a flakier, richer crust (brush layers same as phyllo), or make a simple savory pie crust if you don’t have phyllo. Frozen puff pastry needs thawing before use.

Pro Tips

1. Make the spinach as dry as possible. If there’s any moisture left the phyllo will get soggy. After squeezing, spread the spinach on a towel and press another towel on top for a minute or two to pull more water out. Dont skip this step.

2. Taste and adjust salt before baking. Feta can be very salty so mix a small spoonful of the filling and taste it. You can always add more salt later, but you cant take it out once baked.

3. Keep the phyllo covered and work quickly. Lay one sheet at a time and brush it lightly; if a corner dries it will crack. If a sheet tears, patch it with another sheet overlapped, no big deal.

4. Let the pie rest after baking. Waiting 10 to 15 minutes helps the filling set so slices hold together. If you cut too soon it will be runny and messy.

Easy Spanakopita Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I love a golden, flaky phyllo shell cradling a savory spinach and feta filling that delivers irresistible layers of flavor.

Servings

servings

Calories

459

kcal

Equipment: 1. 9×13 inch baking pan (lightly buttered or oiled)
2. Large skillet or sauté pan
3. Mixing bowls (one large for filling, one medium for misc)
4. Chef’s knife and cutting board
5. Pastry brush (for brushing phyllo with butter or oil)
6. Clean kitchen towel or cheesecloth (for squeezing spinach dry)
7. Measuring cups and spoons
8. Wooden spoon or spatula for sautéing and mixing
9. Sharp knife for scoring the top and a long spatula or bench scraper for lifting/slicing after baking

Ingredients

1 1/2 to 2 pounds fresh spinach, washed, stemmed and roughly chopped (or 16 ounces frozen, thawed and well squeezed)
8 ounces feta cheese, crumbled
4 ounces ricotta or cottage cheese (about 1/2 cup) for creaminess, optional but recommended
2 large eggs, beaten
1 medium yellow onion, finely chopped (or 3 to 4 green onions)
2 cloves garlic, minced
3 tablespoons olive oil for sautéing
6 tablespoons unsalted butter, melted, for brushing phyllo (or use extra olive oil for a lighter version)
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Pinch of ground nutmeg, optional but nice
12 to 16 sheets phyllo dough (about 1 pound), thawed according to package instructions
1 tablespoon sesame seeds or nigella seeds for sprinkling on top, optional
1 teaspoon lemon juice, optional to brighten the filling

Directions

Preheat oven to 375°F (190°C) and brush or line a 9×13 inch baking pan with a little melted butter or olive oil so the phyllo don't stick.
Prep the spinach: if using fresh, chop roughly, then wilt in a hot pan (or microwave) and squeeze out as much liquid as you can in a clean kitchen towel or cheesecloth; if using frozen, thaw completely and squeeze very well. You want it almost dry.
In a skillet heat 3 tablespoons olive oil over medium, sauté the chopped onion until soft and translucent, about 5 to 7 minutes, add the garlic for the last minute so it doesn't burn. Stir in the squeezed spinach just to combine, then remove from heat and let cool a little.
In a large bowl combine the spinach mixture with 8 ounces crumbled feta, 4 ounces ricotta or cottage cheese (if using), 2 beaten eggs, 1/4 cup chopped fresh dill (or 1 tablespoon dried), 2 tablespoons chopped parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, a pinch of nutmeg, and 1 teaspoon lemon juice if using. Taste and adjust salt and pepper gently; feta is salty so be careful.
Unroll phyllo and keep it covered with a damp towel so it don't dry out. Melt 6 tablespoons butter (or warm olive oil) and have a pastry brush ready.
Layering: place one sheet of phyllo in the prepared pan, brush lightly with butter, repeat with 6 to 8 sheets for the bottom (you want a sturdy flaky base). Make sure to brush each sheet so they crisp up separately.
Spread the spinach-feta filling evenly over the layered bottom phyllo. Then top with another 6 to 8 phyllo sheets, brushing each sheet with butter as you go so the top becomes golden and flaky.
Using a sharp knife score the top into squares or triangles so it's easy to cut after baking, brush the final top with a little more butter, and sprinkle sesame or nigella seeds if you like.
Bake in the preheated oven for 35 to 45 minutes until the top is deeply golden and crisp. Let the pie rest for 10 to 15 minutes before cutting all the way through so the filling sets. Serve warm or at room temp.

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.