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Home / Recipes
1 hour 15 minutes
4.66 from 38 votes
34 Comments

Spanakopita

Jump to RecipePrint Recipe
  • 388
by: Joanna Cismaru
05.19.22

This post may contain affiliate links. Please read my disclosure policy.

Spanakopita is a savory Greek pastry packed with flavor. Full of crisp, buttery flaked pastry and rich spinach filling, this appetizer is guaranteed to be a hit around the world!

a bunch of spanakopita triangles on parchment paper
Table of Contents Open
  • 1 Easy Spanakopita
  • 2 What Is Spanakopita?
  • 3 What Is Phyllo Dough?
  • 4 Ingredients You’ll Need
  • 5 How To Make Spanakopita
    • 5.1 Filling
    • 5.2 Assembly
    • 5.3 Spanakopita
  • 6 Frozen Or Fresh Spinach?
    • 6.1 Frozen
    • 6.2 Fresh
  • 7 What Can I Serve Spanakopita With?
  • 8 Expert Tips
  • 9 Want To Make This Dish Ahead?
    • 9.1 Storing in the fridge
    • 9.2 Can I freeze Spanakopita?
  • 10 More Phyllo Dough Recipes To Try:
  • 11 Spanakopita
    • 11.1 Ingredients
    • 11.2 Instructions
    • 11.3 Recipe Notes
    • 11.4 Nutrition Information:

Easy Spanakopita

Sometimes I just get a craving for Mediterranean dishes, there’s just something about the fresh ingredients from this region that I find so inspiring. This Greek appetizer really encapsulates a lot of those familiar flavors. It includes some bright acidic lemon juice, salty and crumbly feta, and some perfectly crisp and flaky phyllo dough.

If you’re looking for an appetizer that will impress a crowd then look no further because the answer is right here. If you’re unfamiliar with any of the ingredients used today or even Spanakopita in general, don’t worry I’ve got you covered. Don’t let these savory triangles intimidate you, they’re quite easy to make! So let’s get into it!

What Is Spanakopita?

This is a Greek dish, a savory pie that is usually stuffed full of rich spinach filling all wrapped up in crispy phyllo dough. Some fillings include feta cheese, onions, and egg. My recipe is traditional as it incorporates all of these ingredients to make a stellar appetizer! This is a delicious savory little pastry that I can’t wait to share with you all.

What Is Phyllo Dough?

Not to be confused with puff pastry, phyllo (also known as filo) is a very thin unleavened Middle Eastern dough that is used in pastries like baklava. When cooked it crisps up and forms airy little layers that just melt in your mouth when eaten.

Ingredients You’ll Need

overhead shot of all the ingredients needed to make spanakopita
  • Olive oil – We’re using this neutral tasting oil to cook down our onions as the base of our filling.
  • Onion – I used both diced white onion and green onion for this dish.
  • Spinach – I used frozen spinach for this recipe, if you’d like to opt for fresh I have information on substituting this ingredient below.
  • Lemon – Fresh lemon juice is always best.
  • Cheese – I’m using feta cheese which is what’s traditionally used in this. We will also be using some grated Parmesan cheese which is totally optional. I love to sprinkle some over the triangles but feel free to omit it.
  • Eggs – The eggs will bind our filling and allow for a really satisfying filling.
  • Spices – Our flavor secret weapons today is dried oregano and nutmeg.
  • Butter – I usually always use unsalted butter to control the sodium content of our dish.
  • Phyllo pastry – I use frozen phyllo pastry whenever I cook with it as it’s cuts cooking time down quite a bit. Be sure to take it out of the freezer to allow it to thaw completely before using it.
  • Seasoning – Salt and pepper to taste.

How To Make Spanakopita

process shots showing how to make spinach and feta filling for spanakopita

Filling

  • Assemble the filling: Be sure to take your phyllo pastry out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat. Add the onions and saute until soft. Add the spinach and  and saute until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
  • Finish the filling: Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.

Assembly

  • Preheat the oven: To 350 F degrees. Line 2 baking sheets with parchment paper. Set aside.
  • Prepare the dough: Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter then sprinkle with oregano.
  • Fill the dough: Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.

Spanakopita

  • Finish the spanakopita: Place your spanakopita triangles on your baking sheets and brush with butter, and sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.
process shots showing how to assemble spankopita

Frozen Or Fresh Spinach?

Whether you’re opting for fresh or frozen, the spinach must be cooked down to form our filling so be sure to saute it with onions as instructed above.

Frozen

Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating.

Fresh

If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1 1/2 pounds of fresh spinach for this recipe.

What Can I Serve Spanakopita With?

This recipe makes a great side dish for big dinners, great finger food for parties, or even as a dish all on its own to be devoured by the plateful. If you’d like to pair this dish with some other treats or dip it in some great spreads, feel free to try out some of the following:

  • Best Ever Hummus
  • Homemade Tzatziki Sauce
  • Greek Meatballs
  • Greek Salad
  • Mediterranean Couscous Salad
overhead shot of spanakopita triangles

Expert Tips

  1. Let your spinach filling cool completely before incorporating the eggs and filling the dough, believe me you don’t want soggy phyllo dough as it won’t crisp properly.
  2. To thaw your phyllo dough remove it from the freezer and keep it in its original packaging. Allow it to thaw overnight in the fridge.
  3. You can find phyllo dough in the freezer section of your grocery store near pie crust and frozen puff pastry.
  4. Look for quality feta cheese if you can find it, there really is no other cheese that can fill its place in this Spanakopita.
  5. Be sure your frozen spinach is completely thawed before incorporating. Use a clean kitchen towel to squeeze all excess moisture out of spinach.

Want To Make This Dish Ahead?

Storing in the fridge

This recipe will store well in the fridge for 2 – 3 days in an airtight container.

Can I freeze Spanakopita?

Yes you can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.

a bunch of spanakopita triangles on parchment paper

More Phyllo Dough Recipes To Try:

  • Chicken Phyllo Triangles
  • Baklava
  • Chocolate Baklava
  • Spinach Feta Wreath
  • Mushroom And Leek Strudel
  • Apple Strudel

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view show of spanokopitas with one split in half exposing the center

Spanakopita

4.66 from 38 votes
Prep: 45 mins
Cook: 30 mins
Total: 1 hr 15 mins
Author: Joanna Cismaru
Serves: 28
Print Pin Rate
Spanakopita is a savory Greek pastry packed with flavor. Full of crisp, buttery flaked pastry and rich spinach filling, this appetizer is guaranteed to be a hit around the world!

Ingredients

  • 1 onion chopped
  • 3 tablespoon olive oil
  • ½ cup green onion chopped
  • 10 ounce spinach frozen
  • 1 tablespoon lemon juice
  • 1½ cup feta cheese crumbled
  • 2 eggs beaten
  • 1 teaspoon nutmeg ground
  • 8 tablespoon butter unsalted, melted (1 stick)
  • 14 sheets phyllo
  • 2 tablespoon oregano dried
  • ½ cup Parmesan cheese grated, optional
US Customary – Metric

Instructions

  • Prepare ingredients: Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat. 
  • Assemble the filling: In a large skillet heat the olive oil on medium heat. Add the onion and green onion and saute until soft. Add the spinach and  and saute until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
  • Finish the filling: Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.
  • Preheat the oven: To 350 F degrees. Line 2 baking sheets with parchment paper. Set aside.
  • Prepare the dough: Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.
  • Fill the dough: Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
  • Finish the spanakopita: Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.

Recipe Notes

  1. This recipe will yield about 28 triangles.
  2. This recipe will store well in the fridge for 2 – 3 days in an airtight container.
  3. You can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1triangleCalories: 110kcal (6%)Carbohydrates: 7g (2%)Protein: 3g (6%)Fat: 8g (12%)Saturated Fat: 4g (25%)Cholesterol: 29mg (10%)Sodium: 177mg (8%)Potassium: 68mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1375IU (28%)Vitamin C: 1.4mg (2%)Calcium: 85mg (9%)Iron: 0.8mg (4%)
Course:Appetizer
Cuisine:Greek
Keyword:spanakopita
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 388

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Mavis says

    July 23, 2012 at 3:42 am

    5 stars
    I just discovered your blog today when I googled spanakopita. I have already put several recipes into my zip list.
    I had trouble with the folding process in the beginning but things got better.
    I must say that they turned out as tasty as you said – I was very impressed.
    If I wanted to freeze some, should that be done before they are cooked or after? Any suggestions for freezing would be appreciated.
    I also like using wonton and egg roll wrappers so I look forward to trying your recipes for those.
    Thanks for the recipes.

    Reply
    • jo says

      July 23, 2012 at 4:45 am

      Hi Mavis,
      I would freeze the spanakopita before baking them, at least this way you can still eat them fresh right out of the oven. 🙂
      Enjoy.

      Reply
  2. TiAn says

    July 23, 2012 at 1:45 am

    Your photos are just gorgeous! I started making this tonight and noticed that nutmeg is mentioned in steps one and two. I had already added the whole teaspoon of it in step one. Was I supposed to split the nutmeg and have enough for both steps? Does that make a difference? I’m finishing them tomorrow and looking forward to eating them. 🙂

    Reply
    • jo says

      July 23, 2012 at 4:44 am

      Hi Tian,
      No you’re good, actually that was an error on my part and I fixed it. Thanks for catching it. 🙂

      Reply
  3. lonelystar85 says

    July 14, 2012 at 6:05 pm

    made these for a party we had last night (for the first time) and they were a big hit! thanks for the recipe =)

    Reply
    • jo says

      July 14, 2012 at 6:36 pm

      You’re welcome, glad you liked them.

      Reply
  4. Ana says

    July 5, 2012 at 6:10 pm

    Hi Jo, this looks awesome! Before I try the recipe, I’m just wondering if it’s really 1/4 cup of dried oregano? Seems like a lot and thought maybe it was a typo? Thanks!

    Reply
    • jo says

      July 5, 2012 at 7:27 pm

      Hi Ana,
      Yes it’s correct, however remember you use it for sprinkling on the phyllo sheets, so if you’re not crazy about oregano you can skip it, or use less. Have fun! 🙂

      Reply
  5. ATasteOfMadness says

    April 29, 2012 at 4:31 pm

    This looks delicious! whenever I go for greek food, I get spanikopita. No fail.

    Reply
  6. Madison says

    November 25, 2011 at 10:56 pm

    5 stars
    I love your spanakopita!! I have made these a few times now and never could remember where I found the recipe to comment on it. I just happened to drop on your site looking for some holiday recipes. Anyway, these are super easy to make and addicting (to me anyway!!)

    Reply
    • jo says

      November 25, 2011 at 10:59 pm

      Hi Madison,
      Thank you so much, I’m so glad you enjoyed them.
      🙂

      Reply
  7. The DInner Belle for Kimberlybelle.com says

    August 29, 2011 at 8:34 pm

    5 stars
    Spanakopita is one of my faves-especially since it can be frozen & baked crispy when friends come over. I like to add dill to mine for a little extra fresh lemon flavor. I also use a French Feta when possible for extra creaminess.

    The Dinner Belle for Kimberlybelle.com

    Reply
    • jo says

      August 29, 2011 at 9:13 pm

      What a great idea, I’m a big fan of dill, I will definitely try that next time. Thanks for the suggestion.

      Reply
  8. jess white @athriftyfoodie says

    August 29, 2011 at 5:17 pm

    Ah i love spanakopita! nice use of spring onions! im really interested in your use of parmesan as well, i bet it tasted amazing!

    Reply
    • jo says

      August 29, 2011 at 8:11 pm

      The Parmesan is optional and it’s used for sprinkling on top before baking them, so after you butter the triangles, sprinkle some parm, just gives it a bit more cheesy flavor. Thanks. 🙂

      Reply
  9. Jun says

    August 28, 2011 at 3:10 pm

    It does make me hungry, looking at the pictures.

    Reply
  10. Tres Delicious says

    August 28, 2011 at 10:01 am

    I used to take away unwanted waters from spinach first for this recipe, then prepare the most out of it.

    Reply
  11. Tanya says

    August 27, 2011 at 8:23 pm

    These look delicious and I have been craving spanakopita. Do you thaw and squeeze out the liquid from the frozen spinach first? I can’t wait to give these a try! Thanks for sharing the recipe.

    Reply
    • jo says

      August 27, 2011 at 8:29 pm

      Hi Tanya,
      I do thaw the spinach and squeeze out the liquid. I just put the spinach on lots of paper towels and squeeze out the liquid. You could use a cheesecloth but I don’t have one.
      Good luck. 🙂

      Reply
      • Tanya says

        August 30, 2011 at 12:09 am

        Thanks Jo! I’ve got some feta sitting in the fridge and I can’t think of a better use for it.

  12. Dave at eRecipeCards says

    August 27, 2011 at 12:21 am

    Wonderful! Sounds perfect and a great number of how to photos!

    Reply
  13. jo says

    June 3, 2011 at 12:45 am

    Thank you Carla, I’m glad you enjoyed them. Same thing happens at my house, they don’t last long. 🙂

    Reply
  14. Carla J says

    June 2, 2011 at 10:18 pm

    5 stars
    These triangles were delicious. I made them for my family this past weekend, and I must say they didn’t even last 5 minutes. Thanks.

    Reply
  15. happihome says

    March 29, 2011 at 3:55 pm

    Totaly awesome!!!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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