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Spanakopita on a white plate.

Spanakopita – Greek Feta and Spinach Pie

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  • Author: Ben
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 Hour and 20 minutes
  • Yield: 12 Squares 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek


Spanakopita is a savory Greek pie filled with spinach, feta cheese, and herbs, all nestled in layers of flaky phyllo dough. Get ready to indulge in the flavors of Greece with this classic, buttery, delicious dish!


Units Scale
  • 20 ounces frozen spinach (you can also use fresh, just make sure to blanch it)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup butter, melted
  • 2 Tablespoons Olive Oil
  • 1 cup (200 grams) feta cheese, crumbled
  • 2 eggs, beaten
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1 package (1 pound) phyllo dough, thawed according to package instructions


  1. Prepare the Spinach: If using frozen spinach, ensure it’s completely thawed and squeeze out the water. If using fresh spinach, wash and chop it. Blanch quickly in boiling water or steam until wilted, then drain well and squeeze out as much water as possible
  2. Sauté: In a large skillet over medium heat, sauté the onion and garlic the olive oil until soft and translucent. Add the spinach and cook for a few minutes to combine the flavors. Let the mixture cool slightly.
  3. Mix Filling: Transfer the spinach mixture to a large bowl. Add the crumbled feta, beaten eggs, salt, and pepper. Mix until well combined.
  4. Preheat Oven: Preheat your oven to 350° Fahrenheit.
  5. Prepare Phyllo Dough: Unroll the phyllo dough onto a clean, dry surface. Cover with a damp towel to keep it from drying out.
  6. Assemble Layers: Brush the bottom and sides of a 9×13 inch baking dish with butter. Lay one sheet of phyllo dough in the dish, and lightly brush with melted butter. Repeat with about half of the phyllo sheets, placing each sheet over the last and brushing with butter.
  7. Add Filling: Spread the spinach and feta mixture evenly over the layered phyllo.
  8. Top Layers: Lay the remaining phyllo sheets on top of the filling, brushing each sheet with butter as before. Once all sheets are used, tuck any overhanging dough into the sides of the dish to seal. I use a butter knife to loosely tuck in all of the outer edges. 
  9. Score the Top: Lightly score the top layers of phyllo with a sharp knife into squares or diamonds. This makes cutting the cooked spanakopita easier
  10. Bake: Place the dish in the preheated oven and bake for 50 minutes, or until the phyllo is golden brown and crisp.
  11. Cool and Serve: Let the spanakopita cool for a few minutes before cutting through the scored lines. Serve warm or at room temperature.


  • Keep the phyllo dough covered with a damp cloth or plastic wrap while working to prevent it from drying out.
  • Be patient when working with phyllo dough. It is fragile and if it tears, it is ok. Just do your best and keep on trekking.