There’s something deeply comforting about the smell of warm olive oil and baked phyllo dough — that buttery crispness that fills the whole kitchen before you even open the oven door. If you’ve ever had Spanakopita, you know exactly what I mean. It’s not just food; it’s home wrapped in flaky layers.
I remember the first time I made it on my own — no aunt hovering over my shoulder, no mom shouting, “Don’t tear the phyllo!” from across the kitchen. Just me, a pile of spinach, and a stack of impossibly thin pastry sheets that looked like they could disintegrate if I breathed too hard. I was terrified. But then something funny happened: it didn’t need to be perfect. The layers wrinkled a bit, the edges browned unevenly, and it was still… beautiful. The smell alone was worth the mess.
Spanakopita isn’t fancy food. It’s simple, humble, and full of flavor. The kind of thing Greek families make on Sundays, or for Easter, or just because they have too much spinach and a few eggs lying around. It’s not about precision — it’s about comfort. The combination of salty feta, soft spinach, and crisp golden pastry feels like sunshine and patience baked together.
If you make this, don’t rush. Enjoy the sound of the phyllo crinkling, the way the oil shimmers as you brush it on, the scent of garlic softening in the pan. You’ll know it’s ready when the top turns a deep golden color and you can hear the faint crackle of the pastry when you cut into it. It’s that sound that says, “You did good.”
Ingredients
1 package (16 oz) phyllo dough, thawed
3 tablespoons olive oil (plus more for brushing)
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
½ cup crumbled feta cheese
¼ cup ricotta or cottage cheese
2 large eggs, beaten
2 tablespoons chopped fresh dill or parsley
½ teaspoon salt
¼ teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
In a skillet, warm the olive oil over medium heat. Add your onions and cook until soft and fragrant, about 3–4 minutes. Stir in the garlic and let it cook another minute — not too long, just until it smells amazing.
Add the spinach and cook until wilted (or until all the liquid’s gone if you’re using frozen). Take it off the heat and let it cool for a few minutes.
In a big bowl, mix the spinach mixture with feta, ricotta, eggs, dill, salt, and pepper. It should look creamy and a little messy — that’s perfect.
Layer about 6 sheets of phyllo dough in your baking dish, brushing each one with olive oil as you go. Don’t worry if they tear a bit; just patch them up.
Spread your spinach filling evenly over the top.
Add another 6 sheets of phyllo on top, brushing each with oil again.
With a sharp knife, lightly score the top into squares or triangles — it makes cutting easier later.
Bake for 35–40 minutes, until the top is golden and crisp.
Let it sit for 10 minutes before cutting. Serve warm, ideally with a squeeze of lemon and maybe a glass of cold white wine.
⏱ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: ~385 per serving
Recipe FAQs
1: My phyllo dough keeps tearing. Am I doing something wrong?
Nope — that’s just phyllo being phyllo. It’s thin and dramatic. The secret is to keep it covered with a slightly damp towel while you work, so it doesn’t dry out. And honestly? A few tears don’t matter. Once it bakes, no one will notice. It all becomes golden, flaky perfection.
2: Can I make this ahead of time?
Yes! You can assemble it earlier in the day, cover it tightly with plastic wrap, and keep it in the fridge. When you’re ready, just bake it fresh. It’s even good reheated the next day — crisp it up in the oven instead of the microwave so it stays crunchy.
3: What if I don’t have dill?
No problem. Fresh parsley works beautifully, or even a bit of mint if you want something brighter. Some people skip the herbs entirely, but I think a touch of green freshness makes all the difference.
4: Can I freeze Spanakopita?
Absolutely. You can freeze it before baking (wrapped tightly in plastic and foil) or after it’s baked and cooled. Reheat in the oven until crisp and heated through. It’s a lifesaver for busy weeks or unexpected guests.
5: What should I serve with it?
Honestly, Spanakopita can hold its own. But if you want to make it a meal, serve it with a simple Greek salad — tomatoes, cucumber, red onion, olive oil, and a bit of lemon juice. Maybe a few olives on the side. Keep it simple, like the dish itself.
Authentic Greek Spanakopita – Spinach and Feta Pie
4
servings30
minutes40
minutes300
kcalIngredients
1 package (16 oz) phyllo dough, thawed
3 tablespoons olive oil (plus more for brushing)
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
½ cup crumbled feta cheese
¼ cup ricotta or cottage cheese
2 large eggs, beaten
2 tablespoons chopped fresh dill or parsley
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
- In a skillet, warm the olive oil over medium heat. Add your onions and cook until soft and fragrant, about 3–4 minutes. Stir in the garlic and let it cook another minute — not too long, just until it smells amazing.
- Add the spinach and cook until wilted (or until all the liquid’s gone if you’re using frozen). Take it off the heat and let it cool for a few minutes.
- In a big bowl, mix the spinach mixture with feta, ricotta, eggs, dill, salt, and pepper. It should look creamy and a little messy — that’s perfect.
- Layer about 6 sheets of phyllo dough in your baking dish, brushing each one with olive oil as you go. Don’t worry if they tear a bit; just patch them up.
- Spread your spinach filling evenly over the top.
- Add another 6 sheets of phyllo on top, brushing each with oil again.
- With a sharp knife, lightly score the top into squares or triangles — it makes cutting easier later.
- Bake for 35–40 minutes, until the top is golden and crisp.
- Let it sit for 10 minutes before cutting. Serve warm, ideally with a squeeze of lemon and maybe a glass of cold white wine.
