Greek Spanakopita Spinach Feta (Printable)

A savory Greek pie layering spinach, feta, fresh herbs, and flaky phyllo for rich, vibrant flavors.

# What You Need:

→ Filling

01 - 2 lbs fresh spinach, washed and chopped (or 1 lb frozen spinach, thawed and drained)
02 - 1 medium yellow onion, finely chopped
03 - 2 scallions, thinly sliced
04 - 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons olive oil
07 - 8 oz feta cheese, crumbled
08 - 1/2 cup ricotta or cottage cheese (optional)
09 - 2 large eggs, lightly beaten
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg
12 - Salt, to taste

→ Phyllo Pastry

13 - 1 lb phyllo dough, thawed
14 - 1/2 cup olive oil or melted butter, for brushing

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and scallions; sauté until softened, about 5 minutes.
03 - Add the chopped spinach in batches, cooking until wilted and most of the moisture evaporates. Remove from heat and allow to cool.
04 - Drain excess moisture from the spinach, then combine it with dill, parsley, feta, ricotta (if using), beaten eggs, black pepper, nutmeg, and salt in a large bowl. Mix thoroughly.
05 - Layer one sheet of phyllo dough in the baking dish, letting edges hang over the sides. Lightly brush with olive oil or melted butter. Repeat with 6 to 7 additional sheets, brushing each layer.
06 - Evenly spread the spinach and cheese filling over the prepared phyllo base.
07 - Layer the remaining phyllo sheets on top of the filling, brushing each sheet with oil or butter. Fold the overhanging edges inside the dish.
08 - Lightly score the top layers into squares or diamond shapes with a sharp knife without cutting all the way through.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It's elegant enough to impress guests but honest enough to eat alone with your hands while standing at the counter.
  • The filling comes together in one bowl, and suddenly you've created something that tastes like it took all day.
  • Crispy on the outside, creamy and herbaceous on the inside—every bite feels indulgent without being heavy.
02 -
  • Excess moisture in the spinach is the enemy of crispy phyllo—if you skip the squeezing step, your pie will be soggy, and no amount of olive oil can fix that.
  • Phyllo sheets dry out faster than you think, so work quickly once you start layering, and keep unused sheets covered with a damp towel.
  • Don't skip the 10-minute rest after baking; it's the difference between clean slices and a crumbly mess on your plate.
03 -
  • Keep your phyllo sheets under a damp (not wet) kitchen towel while you work; it's the difference between workable dough and frustration.
  • If your feta is very salty, rinse it lightly under cool water and pat it dry before crumbling—this gives you control over the final seasoning.
  • Brush every single layer of phyllo, including the sides, with oil or butter; skipping corners is how you end up with tough, cardboard-like edges.
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