Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Spanakopita
Bite into layer upon layer of shatteringly crisp phyllo dough to reveal a savory, comforting heart of spinach and tangy feta. This classic Greek pie is an absolute showstopper!
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking dish with olive oil. Keep the thawed phyllo dough covered with a damp towel to prevent it from drying out.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the chopped spinach in batches, cooking just until wilted. Remove from heat and drain any excess liquid thoroughly.
- 3
In a large bowl, combine the drained spinach mixture, crumbled feta cheese, beaten eggs, and fresh dill. Mix well.
- 4
Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with olive oil (or melted butter). Repeat this process until you have layered half of the phyllo sheets.
- 5
Spread the spinach and feta filling evenly over the layered phyllo dough.
- 6
Top with the remaining phyllo sheets, brushing each sheet lightly with oil. Roll up the overhanging edges to seal. Score the top layers into squares with a sharp knife, and bake for 40-45 minutes until the top is golden brown and flaky.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving585
Calories
23 g
Protein
8 g
Carbs
53 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Spanakopita is a Greek savory pie of spinach and feta wrapped in shatteringly crisp phyllo, a staple of bakeries and home kitchens alike. Phyllo pastry, paper-thin sheets brushed with fat, is a hallmark of the eastern Mediterranean and Ottoman culinary world. The dish balances earthy greens, salty cheese, and buttery crunch in a way that works equally as a meze, snack, or main.
Listahan note
This version wrings the spinach truly dry and brushes every phyllo layer, so the pie shatters when you cut it instead of going soggy.
Technique cues
- Squeeze the cooked spinach until almost no water remains, since wet filling is the main cause of soggy phyllo.
- Brush each phyllo sheet with butter or oil before stacking so the layers bake into distinct crisp leaves.
- Keep the phyllo you are not using covered with a damp towel, as it dries and cracks within minutes of exposure to air.
Kitchen flow
- Parallel prep
- Wilt and drain the spinach first, then make the filling while the phyllo thaws to room temperature.
- Make-ahead
- Assemble the whole pie and refrigerate unbaked for a day, or freeze it unbaked and bake from frozen.
- Leftover move
- Re-crisp leftover slices in a hot oven or air fryer rather than the microwave, which softens the phyllo.
- Cleanup rhythm
- Keep a damp towel handy for the phyllo and wipe the butter brush as you go to avoid a greasy stack of dishes.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
spinach
earthy green filling
Purpose: It is the heart of the pie, providing the mild, mineral base for the cheese.
Handling: Wilt, cool, and squeeze out every bit of water before mixing.
Adaptation: A mix of spinach and chard or other greens adds depth and is traditional.
feta cheese
salty creamy partner
Purpose: It seasons the filling and adds the tang that defines spanakopita.
Handling: Crumble and fold through the cooled, drained spinach.
Adaptation: A dairy-free feta-style cheese works for a vegan-leaning version.
phyllo pastry
crisp shell
Purpose: Its many thin buttered layers give the signature shatter.
Handling: Thaw fully in the fridge and keep covered with a damp towel while working.
Adaptation: Puff pastry gives a different, flakier pie if phyllo is unavailable.
eggs
binder
Purpose: They set the filling so slices hold together cleanly.
Handling: Beat and mix into the cooled filling so they do not scramble.
Adaptation: A little ricotta can help bind in place of one egg for a softer set.
fresh dill and green onion
aromatic lift
Purpose: They brighten the earthy spinach and add the herbaceous note Greeks expect.
Handling: Chop finely and fold through the filling.
Adaptation: Parsley and leek work if dill or scallions are missing.
butter or olive oil
the crisping fat
Purpose: Brushed between layers, it carries heat and turns the phyllo golden and shattering.
Handling: Melt butter or use oil and brush each sheet thoroughly.
Adaptation: Olive oil keeps it dairy-lighter and is common in Greek home versions.
Technique notes
- Score the top layers into portions before baking so you can cut clean slices without shattering the whole top.
- Let the pie rest ten minutes after baking so the filling sets and slices hold.
- A handful of grated kefalotyri or pecorino in the filling deepens the savory edge.
Ingredient swaps
- Dairy-free option
- Use a dairy-free feta and olive oil instead of butter for the layers.
- Lower-sodium direction
- Rinse the feta and cut the amount, leaning on dill and lemon zest for flavor.
- Weeknight shortcut
- Make individual triangles and freeze a batch to bake a few at a time.
Serve alongside
- Greek salad
- Tzatziki
- Lemon roasted potatoes
- Marinated olives
- Crisp Assyrtiko white wine
- Iced mint tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keeps three days in the fridge; reheat in a hot oven to restore crunch. Unbaked assembled pie freezes for up to two months and bakes from frozen with a few extra minutes. Avoid microwaving baked pie.
Equipment
- A pastry brush
- A baking dish or sheet pan
- A clean kitchen towel for the phyllo
- A sharp knife for scoring
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