Greek Spanakopita With Spinach

This Greek spanakopita is a flaky, vibrant spinach pie that feels like baking a warm hug for your family after a busy day. It uses simple ingredients but comes together beautifully with layers of crisp phyllo dough wrapped around a creamy, herb-filled spinach and feta filling.

I first made this on a whim for a Sunday lunch and it quickly became our weekend tradition. Every bite brings a satisfying crunch followed by a rich, tangy spinach and cheese center.

Ingredients

• Frozen spinach: drained thoroughly to avoid soggy filling for the best texture
• Feta cheese: diced small to melt nicely without overpowering other flavors. Go for good quality Greek feta for authenticity
• Greek yogurt: adds creaminess and a slight tang balancing the salty cheese
• Scallions: bring fresh bite and delicate sharpness
• Fresh dill: contributes the bright herbaceous note key to traditional spanakopita
• Garlic and nutmeg: for warmth and aromatic depth without overwhelming
• Fresh lemon zest and juice: brighten and lift the whole filling
• Eggs: bind everything together for a custardy filling
• Unsalted butter: generously brushed on phyllo layers ensures the perfect golden crust
• Parmesan cheese: layered with phyllo adds extra savory richness and helps the top brown beautifully
• Phyllo dough: must be handled carefully, kept covered with a damp cloth so it doesn’t dry out and crack

Instructions

Build The Filling:

Drain spinach thoroughly by squeezing out as much water as possible in a clean kitchen towel. Place in a large bowl and add diced feta, Greek yogurt, thinly sliced scallions, beaten eggs, chopped dill, minced garlic, lemon zest and juice plus nutmeg, black pepper, and sea salt. Mix until all ingredients are well combined creating a creamy but well-seasoned filling.

Prepare The Oven And Pan:

Adjust your oven rack to the lower middle position and preheat to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and brush the area where the phyllo will go with melted butter to prevent sticking and add flavor.

Layer The Phyllo Base:

Keep the phyllo sheets covered with a damp towel to avoid drying out as you work. Lay one phyllo sheet on the buttered parchment paper and brush it completely with melted butter. Repeat brushing each sheet with butter as you layer nine more on top for a total of ten layers creating a rich, crisp base.

Add The Filling:

Spread the spinach mixture evenly over the phyllo base leaving about a quarter inch border on all sides. This prevents the filling from oozing out during baking and keeps the layers neat.

Top Layers And Finish:

Cover the spinach with one phyllo sheet and brush it with butter. Sprinkle about two tablespoons of Parmesan cheese on top. Repeat with five more phyllo sheets each brushed with butter and sprinkled with Parmesan. Lay two final phyllo sheets brushed with butter but no cheese to seal the top.

Compress And Score:

Gently press down across the spanakopita layers from the center outward using your palms to remove air pockets. Using a sharp knife, score the top three layers of phyllo into 24 equal pieces. This helps the pie cut easily after baking.

Bake And Rest:

Bake in the preheated oven for 20 to 25 minutes or until the phyllo is crispy and golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes or up to 2 hours if needed. This resting lets the layers set and makes serving easier.

Serve:

Transfer spanakopita carefully to a cutting board or platter. Cut completely through the scored sections and serve warm or at room temperature.

I love fresh dill in this recipe. It adds that signature bright, almost lemony flavor that makes it unmistakably Greek. This dish always brings back warm family memories of sharing meals around a big table where stories and laughter flow as freely as the servings.

Storage Tips

Store leftover spanakopita in an airtight container in the refrigerator for up to three days. Reheat gently in a 350 degrees Fahrenheit oven to crisp the phyllo again. Do not microwave or it will lose crispness.

Ingredient Swaps

If you cannot find fresh dill use dried but reduce quantity to half as it is more concentrated. Ricotta cheese can replace Greek yogurt for a milder creaminess. For a vegan version, try tofu in place of cheese and egg with a flaxseed egg substitute; phyllo may contain butter so check labels.

Serving Ideas

Serve spanakopita with a simple side salad of tomatoes and cucumbers dressed in olive oil and lemon juice. Tzatziki sauce makes a delightful dip to accompany the pastry. Pair with a light white wine such as Assyrtiko to complement the herbs and cheese.

Spanakopita is a delightful way to bring Greek flavors to your table with minimal fuss and maximum comfort.

Frequently Asked Recipe Questions

→ How do you prevent the phyllo from drying out?

Keep the phyllo sheets covered with a damp kitchen towel while assembling to maintain moisture and prevent cracking.

→ What is the best way to drain spinach for this dish?

Place defrosted spinach in a clean towel or cheesecloth and squeeze firmly to remove as much water as possible, ensuring the filling isn’t watery.

→ Can I substitute feta cheese with another type?

While feta provides a salty tang characteristic to this dish, you can experiment with cheeses like ricotta or goat cheese for a milder flavor.

→ Why is nutmeg added to the filling?

Nutmeg offers a subtle warmth and depth that complements the spinach and cheese, enhancing the overall flavor profile.

→ How do I achieve the crisp phyllo layers?

Brush each phyllo sheet generously with melted butter before layering; this helps create a golden, flaky texture when baked.

→ Is there a recommended baking temperature and time?

Bake at 425°F (220°C) for 20–25 minutes until the phyllo turns golden brown and crisp.