I enjoy this recipe because it balances flaky pastry with a creamy, savory spinach filling that’s full of herbs and melted cheese. I like how customizable it is and how well it works for gatherings or weeknight dinners. The aroma alone makes it worth baking, and the leftovers taste just as good.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 package pastry about 10 sheets ▢2 teaspoons ▢1 cup finely chopped ▢4 teaspoon minced ▢3 cups thawed and drained ▢2 teaspoon ▢½ cup fresh, chopped ▢½ cup chopped ▢½ cup chopped ▢6 ounces crumbled ▢1 cup grated ▢4 tablespoon or plain breadcrumbs ▢2 large whisked ▢1 teaspoon ▢1 teaspoon
Directions
I preheat the oven to 375º Fahrenheit.
To make the filling, I heat olive oil in a large frying pan over medium heat and cook the onions for about 5 minutes until they begin to brown.
I add the garlic and cook for one more minute.
I stir in the spinach, oregano, salt, and pepper, letting everything cook for 5 minutes.
I remove the pan from the heat and let the mixture cool for about 10 minutes.
Once cooled, I quickly mix in the remaining ingredients, making sure the egg is fully incorporated.
To assemble the pie, I keep the extra phyllo covered with a damp cloth so it doesn’t dry out. I lay one sheet of pastry into a greased 9×13 baking pan, allowing the edges to hang over the sides.
I lightly brush the pastry with butter and add another sheet, alternating direction each time, brushing each layer with butter until I’ve used 6 sheets.
I spoon the filling evenly into the pan and fold the overhanging edges over the mixture, brushing again with butter.
I place the next sheet of phyllo over the filling, brush with butter, and repeat with the remaining 3 sheets.
I lightly score the top into 12 equal pieces using a sharp knife.
I bake for 30–35 minutes, until the pastry turns golden brown, then serve immediately.
I often adjust this spanakopita depending on what I have available. Sometimes I add dill for a more herb-forward flavor, or I swap mozzarella for kefalotyri or another Greek cheese. I also like making bite-size versions using mini phyllo shells or rolling the filling into individual phyllo triangles for party appetizers.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in the oven at 350ºF until warmed through so the pastry stays crisp. I avoid microwaving because it softens the phyllo.
FAQs
Can I prepare spanakopita ahead of time?
Yes, I assemble it and refrigerate it unbaked, then bake it fresh when needed.
Can I freeze spanakopita?
I can freeze it either before or after baking; I prefer freezing it unbaked so it bakes up crisp.
How do I keep phyllo from drying out?
I always keep it covered with a damp cloth while assembling.
Can I use fresh spinach?
Yes, I sauté it until wilted, cool it, and squeeze out excess water before adding it.
Can I reduce the amount of cheese?
Yes, but I find the combination gives the filling its signature richness.
Why do I need to score the top before baking?
I score it so the pastry cuts cleanly after baking and doesn’t shatter.
Can I use olive oil instead of butter for brushing?
Yes, I sometimes brush with olive oil for a lighter, crispier finish.
Can I add more herbs?
Absolutely—I often add dill, parsley, or mint depending on the flavor I want.
Why is my phyllo cracking?
It usually means it dried out; keeping it covered while working prevents this.
Can I make this in a round pan?
Yes, any shape works as long as the layers fit and bake evenly.
Conclusion
I love how this spanakopita delivers layers of crisp, golden phyllo wrapped around a flavorful spinach and cheese filling. It’s an impressive yet approachable dish that brings Mediterranean warmth to any table, and I enjoy making it for both everyday meals and special gatherings
A classic Mediterranean spanakopita made with crisp, golden layers of phyllo wrapped around a rich, herb-filled spinach and cheese mixture. Comforting, savory, and perfect as a main dish or side.
Ingredients
1 package phyllo pastry (about 10 sheets)
2 teaspoons olive oil
1 cup finely chopped onion
4 teaspoons minced garlic
3 cups spinach, thawed and drained
2 teaspoons dried oregano
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 cup chopped green onions
6 ounces crumbled feta cheese
1 cup grated mozzarella (or Greek kefalotyri)
4 tablespoons melted butter (plus more for brushing phyllo)
2 large eggs, whisked
1 teaspoon salt
1 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in a large frying pan over medium heat. Add the chopped onions and cook for about 5 minutes, until lightly browned.
Add the garlic and cook for 1 more minute.
Stir in the spinach, oregano, salt, and pepper. Cook for 5 minutes, then remove from heat and let cool for 10 minutes.
Once cooled, mix in parsley, dill, green onions, feta, mozzarella, melted butter, and whisked eggs until fully combined.
Keep the phyllo covered with a damp cloth while assembling. Lay one sheet into a greased 9×13 baking pan, letting edges hang over.
Brush lightly with butter and repeat with 5 more sheets, alternating direction and brushing each layer.
Spoon the spinach filling evenly over the layered phyllo. Fold overhanging edges inward and brush with butter.
Layer the remaining 3 sheets on top, brushing each with butter.
Score the top into 12 pieces with a sharp knife.
Bake for 30–35 minutes or until golden brown and crisp. Serve warm.
Notes
Add dill or extra parsley for a stronger herb flavor.
Swap mozzarella with kefalotyri or another Greek cheese.
Make mini triangle spanakopita or fill mini phyllo shells for appetizer portions.
Brush with olive oil instead of butter for a lighter finish.
