Authentic Greek Spanakopita Recipe – Healthy & Easy

Among its treasures, spanakopita recipe stands out as a dish that combines flaky, buttery pastry with a savory spinach and feta filling. 

Whether you’re hosting a party, preparing a quick snack, or seeking a satisfying vegetarian meal, this recipe will impress. 

The contrast of crisp phyllo dough and creamy filling creates a culinary experience you’ll want to recreate time and time again.

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Why This Recipe Shines

This classic Greek spanakopita recipe stays true to authentic flavors while being simple enough for beginners. You’ll learn to make the filling from scratch using wholesome ingredients like spinach, herbs, and tangy feta cheese. Plus, we’ll guide you through handling delicate phyllo dough, ensuring each bite of spanakopita has the perfect flaky crunch.

Ingredients

For the Filling:

• 2 pounds fresh spinach, washed, stems removed, and chopped (or 1 pound frozen spinach, thawed and drained
• 1 medium onion, finely chopped
• 4 green onions, sliced thin
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped (optional)
• 8 ounces feta cheese, crumbled
• 2 large eggs, lightly beaten
• Salt and pepper to taste

For the Phyllo Dough:

• 1 package (16 ounces) phyllo dough, thawed
• 1/2 cup unsalted butter, melted (or a mixture of butter and olive oil)

Tools You’ll Need

• Large skillet
• Mixing bowls
• Pastry brush
• 9×13-inch baking dish (for casserole version) or baking sheet (for rolls or bites)
• Damp kitchen towel

Step-by-Step Instructions

1. Prepare the Filling

Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions until they turn translucent, about 3–4 minutes. Add the garlic and cook for another minute until fragrant. Stir in the spinach and cook until wilted (if using fresh) or until excess water evaporates (if using frozen). Remove from heat and let it cool slightly.

In a large bowl, combine the cooked spinach mixture, parsley, dill, mint (if using), and crumbled feta cheese. Mix well. Add the beaten eggs, and season the mixture with salt and pepper to taste. Stir until evenly combined.

2. Prepare the Phyllo Dough

Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out. Phyllo dough can be delicate, so work quickly but carefully.

3. Assemble the Spanakopita

Option 1: Casserole Style

1. Preheat the oven to 375°F (190°C).
2. Brush a 9×13-inch baking dish with melted butter.
3. Layer a sheet of phyllo dough in the dish and brush it with butter. Repeat this process, layering and buttering 8–10 sheets.
4. Spread the spinach and feta filling evenly over the phyllo.
5. Continue layering and buttering another 8–10 sheets of phyllo on top of the filling. Tuck in the edges to seal.
6. Score the top layer into squares or diamonds using a sharp knife.
7. Bake for 40–50 minutes or until golden brown and crisp. Let cool for 10 minutes before serving.

Option 2: Spanakopita Rolls

1. Preheat the oven to 375°F (190°C).
2. Lay one sheet of phyllo on a flat surface. Brush it lightly with butter and place another sheet on top.
3. Spoon 2–3 tablespoons of filling along one edge of the phyllo.
4. Roll the phyllo tightly into a log, tucking in the edges as you go. Brush the outside with butter.
5. Place the rolls on a lined baking sheet and bake for 20–25 minutes or until golden brown.

Option 3: Spanakopita Bites

1. Preheat the oven to 375°F (190°C).
2. Cut phyllo sheets into strips (about 3 inches wide).
3. Spoon 1 tablespoon of filling at one end of the strip. Fold the phyllo over the filling into a triangle, continuing to fold like a flag until the strip is fully wrapped.
4. Brush the outside with butter and place on a lined baking sheet.
5. Bake for 15–20 minutes or until golden and crisp.

Serving Suggestions

Spanakopita recipe tastes best when served warm, but it’s just as enjoyable at room temperature. Pair it with a crisp Greek salad and tzatziki sauce for a complete meal. For appetizers, serve the bites or rolls on a platter with lemon wedges.

Tips for Success

1. Use fresh herbs: They add a burst of authentic flavor that dried herbs can’t match.
2. Keep the phyllo dough moist: Cover unused sheets with a damp towel to prevent cracking.
3. Don’t skimp on butter: It ensures the layers bake up crisp and golden.
4. Customize the filling: Add chopped walnuts or raisins for a unique twist.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness. You can also freeze unbaked spanakopita and bake directly from frozen, adding a few extra minutes to the cooking time.

Why You’ll Keep Coming Back to This Recipe

Spanakopita recipe is more than just a dish — it’s a crowd-pleaser that fits every occasion. Whether you’re savoring it as a light lunch, sharing it at a potluck, or serving it as a party appetizer, its rich flavors and flaky texture will win everyone over. With this recipe, you can bring a taste of Greece to your kitchen any day of the week.