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spanakopita

Spanakopita recipe easy and healthy, with spinach, feta, and crispy filo to bring the taste of Greece to your kitchen.

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Total Time 1 1

Servings: 6 slices

Course: Savory Pie

Cuisine: Greek

Calories: 260

Ingredients Method Notes

Ingredients

400 grams fresh spinach leaves washed, roughly chopped
200 grams feta cheese crumbled
1 unit onion finely chopped
2 cloves garlic minced
2 tablespoons olive oil
8 sheets filo pastry thawed if frozen
0.25 teaspoon nutmeg freshly grated
1 handful fresh dill chopped
2 unit eggs lightly beaten
0.25 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon sesame seeds optional, for topping

Method

Filling Preparation

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.
Add the chopped spinach leaves to the skillet. Cook, stirring, for 3-4 minutes or until fully wilted and excess liquid evaporates. Transfer to a colander and let cool.
Once cool, squeeze out excess water from the spinach using your hands or a clean kitchen towel. Place the spinach in a large bowl.
Add crumbled feta, chopped dill, beaten eggs, nutmeg, salt, and black pepper to the spinach. Mix until well combined.

Assembly and Baking

Preheat your oven to 180°C (356°F). Brush a baking pan with olive oil.
Carefully layer 4 filo sheets in the pan, brushing each sheet with olive oil as you place it. Let excess filo hang over the edges.
Spread the spinach and feta mixture evenly over the filo base.
Cover the filling with the remaining 4 filo sheets, brushing each with olive oil. Fold any excess filo over the pie to seal the edges.
If desired, sprinkle sesame seeds on top for extra crunch and visual appeal.
Score the top layers into slices with a sharp knife. Bake for 35-40 minutes, or until golden and crispy.
Let cool for at least 10 minutes before slicing and serving. Enjoy your Spanakopita!

Notes

Spanakopita is a staple in Greek cuisine, celebrated for its flavorful combination of spinach, feta cheese, and flaky filo pastry. Its versatility makes it perfect for brunch, lunch, or as a savory appetizer at gatherings, always impressing guests with its crisp layers and rich, herby filling.

Tips for Perfect Spanakopita

Don’t worry if it’s your first time working with filo dough—keep the sheets covered with a slightly damp towel while assembling, as they dry out quickly. Brush each sheet generously with olive oil for that signature golden crunch. If you’re looking for a lighter option, you can use less oil or substitute with melted butter for a softer pastry flavor.

For the filling, it’s important to thoroughly squeeze out excess liquid from cooked spinach. Excess moisture can turn your spanakopita soggy. If you don’t have fresh dill, freshly chopped parsley or mint can work well, offering subtle differences in aroma and brightness.

Preparation Pointers

Precooking the spinach not only intensifies the flavor but also prevents a watery pie. For an even firmer structure, adding a spoonful of breadcrumbs or semolina to the filling helps absorb lingering moisture. Want more protein? Try mixing in a handful of ricotta or cottage cheese along with feta.

How to Serve & Variations

Spanakopita shines on its own, but you can pair it with a crisp Greek salad, roasted vegetables, or a tangy yogurt dip for a complete Mediterranean meal. Experiment with add-ins like sautéed leeks, green onions, or even sun-dried tomatoes for depth and complexity. For a party-friendly twist, use the same filling to create smaller triangles or roll-ups—great for finger food or lunchboxes.

However you choose to serve it, this classic Greek spinach pie brings warmth and authenticity to any table, promising a delightful crunch and savory bite every time.

Spanakopita homemade