The Best Spanakopita Recipe – Full Guide

Spanakopita, a traditional Greek delicacy, combines layers of flaky phyllo dough with a savory filling of fresh spinach, feta cheese, and aromatic herbs. This beloved dish showcases Mediterranean cuisine’s elegant simplicity with its crispy exterior giving way to a perfectly balanced interior of tangy cheese and nutritious greens.

Key Takeaways

• Fresh ingredients are crucial, including quality Greek feta cheese, properly drained spinach, and fresh herbs like dill and parsley that give spanakopita its distinctive flavor.
• Proper phyllo handling technique is essential—keep sheets covered with a damp kitchen towel while working and brush each layer lightly with olive oil or butter.
• The dish can be prepared in various shapes, from traditional large pies to individual triangles or appetizer-sized portions.
• Spanakopita can be made ahead and freezes well, either before or after baking, making it perfect for meal planning.
• Reheating should be done in an oven at 350°F to maintain the crispy texture, as microwaving will make the phyllo soggy.

What Goes Into This Flaky Pastry

The heart of spanakopita lies in its carefully selected ingredients that create the perfect balance between the flaky exterior and savory interior. Fresh spinach forms the foundation of this Greek delicacy, providing not only vibrant color but also a nutritious base. I always recommend using fresh spinach leaves rather than frozen when possible, as they retain more flavor and texture in the finished dish.

Essential Ingredients for Authentic Spanakopita

Good quality feta cheese is non-negotiable in a traditional spanakopita. The crumbled cheese adds a tangy saltiness that contrasts beautifully with the earthy spinach. I prefer using Greek feta specifically, which has a creamier texture and more complex flavor profile than other varieties.

The herb mixture makes this dish truly special. Fresh dill and parsley add brightness and color, elevating the spinach mixture from simple to spectacular. Don’t skimp on these herbs—their aromatic qualities are what give spanakopita its distinctive Greek character.

Phyllo dough sheets create that iconic flaky, crispy exterior that’s instantly recognizable. These paper-thin sheets become magical when brushed with extra virgin olive oil between layers, creating dozens of delicate, crispy layers.

The supporting ingredients include:

• Yellow onions and green onions, which provide sweetness and depth
• Eggs that bind the filling together
• Salt and freshly ground black pepper for seasoning
• A pinch of ground nutmeg that adds subtle warmth and complexity

The quality of olive oil used makes a significant difference in the final taste. I find a good extra virgin olive oil not only helps achieve that golden-brown crust but also imparts a rich flavor that’s distinctly Mediterranean.

When preparing this dish, I’ve discovered that taking time to properly drain the spinach is crucial—excess moisture can make the phyllo soggy instead of crisp. If you’re looking for other satisfying vegetarian recipes, fried cabbage with garlic makes an excellent side dish to serve alongside spanakopita.

The beauty of this Greek spinach pie lies in its simplicity—each ingredient plays a specific role in creating that perfect bite of flaky pastry with creamy, herbaceous filling. An authentic spanakopita doesn’t need complicated ingredients, just quality ones handled with care. For dessert following your spanakopita feast, consider trying a traditional rhubarb crumble for a delightful contrast to the savory main.

Creating Your Spanakopita

Making spanakopita requires attention to several key components that come together to create this classic Greek dish. The process involves preparing your filling, working with delicate phyllo dough, and baking everything to golden perfection.

Preparing the Perfect Filling

I start by thoroughly preparing the spinach – the star of this dish. Fresh spinach needs to be washed, dried, and coarsely chopped. If using frozen spinach, I thaw it completely and squeeze out all excess moisture to prevent a soggy pie. This step is crucial as watery spinach will ruin the texture of your flavorful savory pie.

For the aromatics, I sauté finely diced onions and garlic in olive oil until translucent. Adding dill, parsley, and mint brings brightness to the filling. Some recipes call for scallions or leeks which add complexity to the flavor profile.

The cheese mixture is what gives spanakopita its distinctive taste. I blend crumbled feta with a small amount of ricotta or cottage cheese for creaminess. Adding a beaten egg helps bind everything together. It’s important to taste and adjust seasoning, keeping in mind that feta adds significant saltiness to the dish.

Mastering Phyllo Technique

Working with phyllo dough can feel intimidating, but I’ve found some reliable techniques:

• Defrost frozen phyllo overnight in the refrigerator. Avoid room temperature defrosting to prevent stickiness.
• Once opened, keep the dough covered under a slightly damp kitchen towel to avoid drying out.

For layering, I place a sheet of phyllo in my oiled baking dish, letting the edges hang over the sides. After brushing with olive oil, I add another sheet, continuing until I have 8–10 layers for the bottom. Next, I spread the well-seasoned spinach mixture evenly across the surface.

For the top, I repeat the layering process with 8–10 more sheets, tucking in any overhanging dough. Before baking, I score the top layers into portions using a sharp knife, being careful not to cut all the way through. This makes serving easier and allows steam to escape during baking.

A final generous brush of olive oil helps achieve that golden brown, crispy texture that makes traditional pastry dishes so appealing. I bake at 350°F until the top is beautifully golden and crisp — typically 45–60 minutes.

The result is a spectacular dish with crispy layers giving way to a savory, herb-scented filling that’s perfect served warm as an appetizer or main course.

Common Mistakes to Watch For

Making spanakopita can be tricky if you’re not aware of potential pitfalls. I’ve encountered these issues myself and can help you avoid them for perfect results every time.

Preparation and Technique Errors

Using wet spinach is perhaps the most common mistake when making spanakopita. Excess moisture creates a soggy bottom that ruins the crispy texture. After washing fresh spinach, I make sure to squeeze it thoroughly in a clean kitchen towel until no more water comes out. For frozen spinach, thawing completely and pressing in a colander is essential before mixing it with other filling ingredients.

Overworking the phyllo dough can lead to tears and a tough texture. I handle these delicate sheets with a light touch, working quickly but gently. When brushing with butter or olive oil, I use smooth strokes rather than pressing down, which can damage the thin layers. If you’re struggling with handling phyllo, consider trying a simpler technique like creating a layered dish until you gain confidence.

Incorrect oven temperature is another pitfall that can ruin your spanakopita. Too hot, and the phyllo burns before the filling cooks; too cool, and you’ll end up with a pale, soggy pastry. I always preheat my oven to exactly 350°F (175°C) and position the rack in the middle for even cooking.

Not thawing phyllo properly leads to sheets that stick together or crack when separated. I plan ahead by moving frozen phyllo to the refrigerator 24 hours before use, then letting it sit at room temperature for about an hour before working with it. If you’re in a hurry, techniques similar to those used when preparing delicate ingredients can be applied to prevent damage.

Skipping the resting period after baking is tempting but problematic. Fresh-from-the-oven spanakopita needs 10–15 minutes to set before cutting, allowing the filling to firm up and the flavors to meld. This crucial step ensures clean slices rather than a messy filling spill. I’ve found this resting technique is similar to what’s needed when cooking other vegetable dishes that need time to develop their full flavor.

Pay attention to these common errors, and you’ll create a spanakopita with perfectly crispy layers and a flavorful, well-textured filling that will impress everyone at your table.

Tips for Perfect Results

Handling phyllo dough properly is essential for crispy, flaky spanakopita. I always thaw frozen phyllo in the refrigerator overnight rather than at room temperature to prevent moisture buildup. When working with phyllo, I keep the sheets covered with a slightly damp kitchen towel to prevent them from drying out too quickly. I work swiftly but carefully, brushing each layer with butter or olive oil before adding the next. If a sheet tears, I don’t panic – I simply patch it with another small piece of dough or use it in the middle layers where imperfections won’t be visible.

Make-Ahead and Storage Solutions

Spanakopita is perfect for preparing ahead of time. I often assemble the entire dish a day before baking and keep it covered in the refrigerator. For longer storage, unbaked spanakopita can be frozen for up to three months. I wrap it tightly in plastic wrap, then foil, making sure to label it with the date. For best results, I don’t thaw frozen spanakopita before baking – I simply add about 10-15 minutes to the baking time.

Once baked, leftover spanakopita stays good in the refrigerator for 3-4 days when stored in an airtight container. For the best texture when reheating, I place refrigerated spanakopita in a 350°F (175°C) oven for about 15-20 minutes until heated through and crisp. Microwaving is quicker but sacrifices the crispy texture of the phyllo – I only use this method when I’m really short on time.

For serving, I like to present spanakopita in various ways:

• Cut into triangles for elegant appetizers at dinner parties
• Serve larger squares alongside a fresh cabbage side dish for a complete meal
• Pair with tzatziki or a simple yogurt sauce for dipping
• Add a squeeze of lemon juice just before serving for brightness
• Garnish with fresh herbs like dill or parsley
• Serve alongside honey roasted carrots for a colorful and complementary side

The versatility of spanakopita makes it suitable for everything from casual family meals to sophisticated dinner parties. I find it’s always a crowd-pleaser regardless of how it’s served, and making extra means enjoying these savory pastries for several days.

Variations to Try

Spanakopita is a versatile dish that shines in many forms. I’ve experimented with numerous adaptations over the years, finding that small tweaks can completely transform this Greek classic. Let’s explore some creative variations that maintain the dish’s essence while introducing exciting new flavors and presentations.

Shape and Size Adaptations

Individual triangles offer a charming alternative to the traditional large pan version. These portable delights are perfect for parties and make portion control simple. To create them, I layer a few sheets of phyllo, add a spoonful of filling along one edge, then fold the dough into neat triangles—similar to folding a flag. These crispy pockets are ideal for serving alongside warming drinks during colder months.

Mini appetizer versions take the triangle concept even further by creating bite-sized morsels. Using a single sheet of phyllo cut into strips, I place tiny amounts of filling at one end before rolling into small cigars or folding into diminutive triangles. These make impressive hors d’oeuvres that pair wonderfully with tzatziki or hummus dips. They’re my go-to when I need an elegant starter that doesn’t require silverware.

Ingredient Variations

Different cheese combinations can dramatically alter spanakopita’s flavor profile. While traditional recipes call for feta, I’ve found success with these alternatives:

• A mixture of ricotta and parmesan creates a creamier, milder filling
• Goat cheese adds tangy complexity that complements the spinach beautifully
• Halloumi offers a saltier, more robust flavor with interesting texture
• Combining feta with cottage cheese makes a lighter version with protein benefits
• Blue cheese (in modest amounts) brings bold flavor that pairs surprisingly well with the greens

Alternative greens expand spanakopita’s nutritional profile and seasonal adaptability. While spinach remains the classic choice, I’ve successfully incorporated:

• Swiss chard, which adds earthiness and beautiful color
• Kale for a heartier texture and nutritional boost
• Dandelion greens, offering a pleasant bitterness that balances the rich cheese
• Mustard greens for a subtle peppery kick
• A medley of herbs like dill, parsley and mint for aromatic complexity

When using tougher greens like kale, I recommend blanching them briefly before incorporating them into the filling. This technique works particularly well when making dishes with hearty vegetables that benefit from pre-cooking.

Vegan adaptations have become increasingly popular, and spanakopita adapts beautifully to plant-based requirements. I’ve created successful vegan versions by:

1. Replacing butter with olive oil when brushing the phyllo
2. Using firm tofu blended with nutritional yeast and lemon juice in place of feta
3. Incorporating cashew cream for richness
4. Adding chickpea flour to help bind the filling
5. Enhancing flavor with extra garlic, dill and lemon zest to compensate for the missing cheese

These plant-based versions maintain the dish’s essence while making it accessible to more dietary preferences. The key is ensuring adequate seasoning, as vegan versions can sometimes need extra flavor enhancement.

For a complete meal, consider serving spanakopita variations alongside honey roasted carrots or another complementary vegetable side. The sweet notes from the carrots create an excellent contrast to the savory spanakopita, regardless of which variation you choose to prepare.

What to Serve With Spanakopita

Spanakopita, with its flaky phyllo crust and savory spinach-feta filling, is a Greek delicacy that stands perfectly well on its own. However, pairing it with complementary dishes can transform this pastry into a complete and balanced meal. I’ve found that the right accompaniments can enhance the flavors of spanakopita while creating a diverse dining experience.

Traditional Greek Accompaniments

The Greeks have been serving spanakopita within their traditional meze spread for centuries, and these pairings have stood the test of time for good reason.

• Greek yogurt with honey makes a wonderful contrast to the savory pastry, offering a cool, creamy texture against the crisp phyllo. The slight tanginess balances the richness of the spanakopita filling.
• A simple plate of olives and feta brings authentic Greek flavors to the table. The briny olives cut through the richness of the pastry, while additional feta reinforces the cheese notes in the spanakopita itself.
• For a heartier option, I recommend serving spanakopita alongside comfort food dishes like cottage pie for an interesting fusion of Greek and British cuisines.
• Dolmades (stuffed grape leaves) complement spanakopita beautifully, creating a varied meze platter that showcases different Greek techniques while maintaining cohesive flavors.

Complementary Salads and Sides

Fresh, vibrant salads create a perfect temperature and texture contrast to warm, crispy spanakopita. Here are some options that pair exceptionally well:

• Traditional Greek salad with tomatoes, cucumbers, red onions, and kalamata olives offers a refreshing counterpoint. The acidity cuts through the richness of the pastry, creating a balanced bite.
• A simple arugula salad dressed with lemon juice and olive oil provides a peppery contrast that doesn’t overpower the delicate spanakopita flavors.
• Roasted vegetables make an excellent side dish for spanakopita. I particularly enjoy honey-roasted carrots as they provide a sweet element that complements the savory pastry.
• For something unexpected but delightful, consider fried cabbage as a side dish. The caramelized flavors work surprisingly well with the spinach and feta combination.
• When serving spanakopita for breakfast or brunch, fresh fruit makes a light and refreshing side that balances the savory pastry with natural sweetness.
• For a more substantial meal, consider pairing spanakopita with paella or another rice dish that can absorb some of the flavors while providing a different texture.

In terms of sauce pairings, tzatziki serves as the classic accompaniment, offering cooling cucumber and yogurt flavors that balance the warm spanakopita. A drizzle of high-quality olive oil with a squeeze of lemon juice creates a simple yet effective dressing. For something different, hummus or baba ghanoush can provide creamy, earthy notes that complement the pastry.

For beverage pairings, a crisp, dry white wine like Assyrtiko or Sauvignon Blanc cuts through the richness of the phyllo and feta. Greek beer offers a refreshing contrast to the savory flavors. For non-alcoholic options, hot drinks like cocoa can make an interesting pairing for breakfast spanakopita, while sparkling water with lemon provides a palate-cleansing effect between bites.

For dessert after a spanakopita-centered meal, consider staying within the Greek theme with baklava or galaktoboureko. Alternatively, rhubarb crumble offers a tangy sweetness that complements the savory meal that preceded it.

How to Store and Reheat

Storing spanakopita properly ensures you can enjoy this Greek spinach pie for days after making it. Fresh spanakopita can be refrigerated or frozen, depending on how soon you plan to eat it, and with the right reheating methods, it can taste nearly as good as when freshly baked.

Storage and Freezing Options

Refrigeration works best for short-term storage. After your spanakopita has completely cooled, wrap individual pieces tightly in plastic wrap or aluminum foil. For the entire pie, you can either cover the original baking dish with a lid or transfer pieces to an airtight container. Properly stored in the refrigerator, spanakopita remains good for up to 3–4 days.

For longer preservation, freezing is the way to go. I’ve found that spanakopita freezes exceptionally well both before and after baking. Here’s how to freeze it effectively:

• For unbaked spanakopita: Assemble the entire pie but don’t brush with butter yet. Wrap tightly with plastic wrap followed by aluminum foil. Label with date and cooking instructions. Freeze for up to 3 months.
• For baked spanakopita: Cool completely before wrapping individual portions in plastic wrap and aluminum foil. Store in freezer-safe containers or bags. This method keeps well for up to 2 months.
• For best texture: Flash freeze individual slices on a baking sheet for 1–2 hours before transferring to freezer bags. This prevents pieces from sticking together.

When you’re looking for other dishes that freeze well, you might want to try making a hearty cottage pie with flavorful meat filling that stores beautifully too.

The key to maintaining quality during storage is ensuring your spanakopita has cooled completely before wrapping. Storing while warm creates condensation, which makes the phyllo dough soggy—the enemy of good spanakopita.

Reheating Tips

Reheating spanakopita properly is essential to restore its delightful crispy texture. For refrigerated spanakopita, preheat your oven to 350°F (175°C) and place the pieces on a baking sheet. Reheat for 15–20 minutes until the phyllo is crisp and the filling is heated through. Covering with foil for the first 10 minutes prevents over-browning.

For frozen unbaked spanakopita, you don’t need to thaw it first. Simply brush the top with melted butter and bake at 350°F for about 45–60 minutes until golden brown. If reheating frozen baked spanakopita, add about 10–15 minutes to the standard reheating time, starting with the pastry covered in foil and removing it for the last 5–7 minutes.

I don’t recommend microwave reheating as it makes the phyllo dough soggy and chewy rather than crisp. However, if you’re in a hurry, use the microwave on 50% power for 1–2 minutes, followed by a quick trip under the broiler to crisp up the top.

When serving reheated spanakopita, pairing it with other dishes can make for a complete meal. On cold days, serving it alongside a warm homemade hot cocoa creates a cozy comfort food experience.

Shelf Life Summary

• Refrigerated spanakopita: Consume within 3–4 days
• Frozen unbaked spanakopita: Keeps quality for up to 3 months
• Frozen baked spanakopita: Best used within 2 months

Always check for any signs of freezer burn or off odors before reheating.