Spanakopita Recipe
Golden, crisp, and irresistibly flaky, spanakopita is a beloved Greek appetizer made with spinach, feta cheese, and delicate layers of buttery phyllo dough. It’s savory, satisfying, and full of Mediterranean flavor.
These spanakopita triangles are ideal for parties, snacking, or even a light lunch. With simple ingredients and bold flavors, they make a festive addition to any table, no matter the season.
The Heart of the Dish: Ingredients in Spanakopita
- Frozen spinach – The earthy, tender green base that gives the filling its signature flavor and vibrant color. Be sure to drain it well to avoid soggy triangles.
- Feta cheese – Salty, crumbly, and tangy, it balances the spinach with bold, creamy richness and adds authentic Greek flair.
- Red onion – Sautéed until soft, it brings mellow sweetness and depth to the filling.
- Garlic – Fragrant and sharp, it boosts the savory essence of the mixture beautifully.
- Dried dill – Herbal and slightly sweet, this classic herb brightens the filling with its distinct Mediterranean aroma.
- Parsley and green onions – Fresh, peppery herbs that enhance the flavor layers and add pops of color.
- Lemon zest – Adds a citrusy zing that lifts the richness of the filling and sharpens each bite.
- Phyllo dough – Buttery, whisper-thin layers that bake into crisp, golden perfection and hold the filling in their delicate triangle shape.
- Butter – Brushed between phyllo layers, it gives the spanakopita that irresistible flaky crunch and a subtle richness.
How to Fold the Magic: Spanakopita in Simple Steps
Start by preparing the flavorful filling. Sauté onions, garlic, and dill until soft and fragrant. Add the well-drained spinach, herbs, lemon zest, and crumbled feta, stirring to combine everything evenly.
Once the filling cools slightly, layer and butter the phyllo dough, cutting it into strips. Place a spoonful of filling in the corner and fold into triangles, just like a flag. Repeat the folding, then bake until golden brown and crisp.
Let them cool for a few minutes after baking—just enough time to appreciate the savory aroma filling your kitchen.
Crispy Tricks & Flavor Twists
For the crispiest spanakopita, ensure your spinach is fully drained—excess moisture is the enemy of crisp phyllo. Keep your phyllo sheets covered with a damp towel while working to prevent drying and cracking.
Want a twist? Swap dill for fresh mint, or add a pinch of nutmeg for extra warmth. You can also experiment with different cheeses—ricotta or goat cheese add creamy notes that play well with spinach.
For a vegan version, omit the feta and butter. Use olive oil for brushing, and try a plant-based cheese or simply let the herbs and aromatics shine.
Keeping It Fresh: How to Store Spanakopita
Spanakopita is best enjoyed fresh from the oven, but leftovers can be just as delicious. Store cooled triangles in an airtight container in the refrigerator for up to four days. Reheat them in a toaster oven or regular oven to bring back that crisp, golden crust—microwaving will make them soggy.
If you’d like to make them ahead, assemble the triangles and freeze them unbaked. Bake directly from frozen, adding an extra 10–15 minutes to the time. Avoid freezing after baking, as the pastry will lose its delicate crunch once thawed.
Spanakopita is a timeless appetizer that delivers on texture, taste, and tradition. Whether you’re hosting or just hungry, this flaky Greek classic is always a good idea.
Spanakopita Recipe
Ingredients
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter melted
- 2 teaspoons dried dill
- 5 garlic cloves finely minced
- 1 medium red onion diced
- ¼ cup finely chopped green onions white and light green parts from approximately 5 stalks
- 1 ½ cups crumbled feta cheese approximately 6 ounces
- ½ cup chopped fresh parsley loosely packed
- 20 sheets phyllo pastry approximately one sleeve, thawed
- 2 teaspoons freshly grated lemon zest
- 16 ounces frozen spinach thawed and thoroughly drained
Instructions
- Warm the olive oil in a large skillet over medium heat and sauté the diced red onion until softened, about 5 minutes. Incorporate the minced garlic and dried dill, cooking for an additional 5 minutes until the mixture is tender and fragrant. Set aside to cool.
- Extract as much moisture as possible from the thawed spinach until reduced to roughly one cup, then add it to the skillet with the onion mixture. Stir in the parsley, green onions, lemon zest, black pepper, and crumbled feta, mixing until evenly combined.
- Preheat the oven to 375°F and prepare a baking sheet by lining it with parchment paper. On a clean work surface, unroll the phyllo pastry and slice into long strips measuring 2½ to 3 inches in width. Keep the unused pastry covered with a lightly damp towel to prevent drying.
- Place a single phyllo strip on the surface and lightly brush it with melted butter. Layer a second strip directly on top and repeat the brushing. Position a heaping tablespoon of filling in one corner of the strip, shaping it gently into a triangle. Fold this corner across to the opposing edge, then continue folding in a triangular motion until the end of the strip is reached.
- Transfer the formed triangle onto the baking sheet and keep covered with a damp cloth while assembling the rest. Arrange triangles close together, leaving about half an inch of space between each.
- Bake for 20 to 25 minutes until golden and crisp. Remove and let cool for 10 minutes before serving.
Notes
Make Ahead: The filling can be prepared 2-3 days in advance. Assembled pastries may be refrigerated up to a day before baking.
Freezing: Unbaked triangles may be frozen and baked directly from frozen, adding 10-15 minutes to the baking time.
Substitutions: Fresh spinach (16 oz) may be used in place of frozen—add to the onion mix during the final 5 minutes of cooking. Substitute red onion for green onion, and customize herbs to preference. To make vegan, omit the feta cheese.
