Easy Spanakopita Recipe (Greek Spinach Pie)
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Easy Spanakopita – flaky phyllo triangles stuffed with spinach, feta, herbs, and lemon. Buttery, crispy, and seriously addictive.
Flaky, Cheesy Spanakopita, Gone in 60 Seconds
Let’s talk Spanakopita. Not the kind that comes frozen in a box with exactly three sad triangles inside, I’m talking homemade, fresh-out-of-the-oven, buttery phyllo wrapped spinach bombs. The kind you “make for guests” and then somehow forget to serve.
This is one of those recipes that looks complicated but isn’t. And once you’ve folded a few triangles, you’re basically a Greek yia-yia in training. I’ve made these for holidays, brunches, potlucks, random Tuesdays when I had leftover spinach and every time, they disappear faster than I can say “Don’t eat those yet, I haven’t taken pictures!”
Remo eats them straight off the baking sheet. I hoard the last few in the freezer, tucked behind the peas like a squirrel with good taste. They’re flaky, golden, and packed with bright, herby flavor.
Why You’ll Love This Spanakopita
- That Crisp Though: There’s nothing like the sound of biting into golden, shatteringly crisp phyllo. Honestly, it’s half the reason we make this.
- Make-Ahead Magic: These freeze beautifully before baking, which means you can prep a whole tray, freeze them, and pull out a few whenever the craving hits. (In our house, that’s often.)
- Perfect for Parties or Hoarding: Spanakopita might be a crowd pleaser, but I’ve also been known to hide a stash in the back of the freezer behind the peas. Just saying.
- Savory, Tangy, Herby Filling: That spinach-feta combo is a classic for a reason. Add lemon zest, fresh dill, green onions, it’s like a flavor bomb in a triangle.
- You’ll Feel Like a Phyllo Pro: Even if you start out cursing the sheets, by triangle #3 you’re in the zone. And honestly, a few rips? Still tastes amazing.
Before You Start: Tips & Ingredient Notes
- Thaw the Phyllo Properly. Seriously. Put it in the fridge overnight. Not the counter. Not the microwave. Patience, grasshopper. And when you’re using it, keep it under a damp towel so it doesn’t dry out and flake like your skin in February.
- Squeeze That Spinach Like It Owes You Money. Whether you’re using frozen or cooked fresh, squeeze out as much liquid as humanly possible. A clean dish towel and a strong grip is key. Wet spinach = soggy triangles = sadness.
- Freshness is Everything. Green onion + white onion = a sweet-savory base. Lemon juice wakes everything up. Fresh dill is a flavor flex, but dried works in a pinch.
- Cheese Talk. Feta is non-negotiable. Crumbled, not cubed. And if you’re team Extra Flavor, Parmesan on top is your friend. Optional? Sure. But also why not?
- Butter = Flaky Joy. Brush every sheet of phyllo with melted unsalted butter. Don’t skimp. This is not the time for restraint, this is the time for crunch.
- Triangle Folding Isn’t That Scary. The first few will look a little wonky. That’s normal. Once you get the hang of folding them like a flag, it’s actually kind of relaxing. And honestly? No one notices the shape once they’re baked and in their mouth.
Pull that phyllo out of the freezer and set it aside to defrost slowly, no shortcuts here. Then tackle the spinach. Squeeze every last drop of water out of it. I’m talking iron grip, wring-it-out-in-a-towel level effort. Damp spinach will ruin your filling faster than you can say “soggy bottom.”
Heat the olive oil in a skillet and sauté the onion and green onion until they’re soft and aromatic. Then in goes the spinach. Cook it down until it looks sad and wilted (but smells amazing). Stir in the lemon juice and set it aside to cool. If it looks watery, yep, one more squeeze session. It’s worth it.
Once everything’s cooled, mix the feta, eggs, and nutmeg in a separate bowl. Then stir that cheesy mixture into the spinach until it’s fully combined. This is the heart of your spanakopita, so don’t skimp on the cheese love.
Preheat the oven to 350°F and line a couple baking sheets with parchment. Lay out one sheet of phyllo on your work surface and brush it with melted butter. Sprinkle with oregano (trust me, it smells incredible when baked). Add a second sheet, repeat the butter and oregano. Keep the rest of the phyllo covered with a damp towel unless you like working with pastry confetti.
Use a pizza cutter to slice the layered phyllo into 4 long strips (around 2 inches wide). Place a heaping tablespoon of filling near one end of each strip. Now fold it over into a triangle, like you’re folding a flag, or trying to remember your high school geometry. Keep folding until you reach the end, then repeat with the rest.
Line up the triangles on your baking sheet, brush them with more butter (this is not a diet recipe), and if you’re feeling extra, sprinkle on some grated Parmesan. Bake for 30 minutes until they’re crisp, golden, and smell like heaven. Let cool slightly before serving, if you can wait that long.
How To Serve It
These golden triangles work anywhere: as an appetizer, a party snack, or even dinner if you “accidentally” eat a dozen. I love serving them alongside a big Greek salad, a bowl of tzatziki, or with other mezze-style dishes like hummus, olives, and warm pita. They’re also perfect on a brunch spread, because let’s be real, spinach and cheese in pastry is basically breakfast, right?
Greek Salad
Homemade Tzatziki Sauce
Best Ever Hummus
No Yeast Flatbread
Frequently Asked Questions
Can I make spanakopita ahead of time?
Absolutely! Assemble the triangles, then cover and refrigerate them unbaked for up to 2 days. You can also freeze them before baking (my go-to), just bake from frozen, adding a few extra minutes to the cook time. Perfect for parties or snack emergencies.
Can I use fresh spinach instead of frozen?
You can, but you’ll need a LOT, and you still have to cook it down and squeeze out the water like your life depends on it. Honestly, frozen is way easier and just as good here.
My phyllo keeps tearing, what am I doing wrong?
Phyllo is delicate. Keep it covered with a damp towel while you work, and don’t panic if it tears. Once it’s layered and folded, no one will see those rips. Spanakopita is very forgiving, think of it as rustic chic.
Can I make this in a big pan instead of triangles?
Yes! Just layer half the buttered phyllo sheets in a greased baking dish, spread the filling, and top with the rest. Score the top before baking so it cuts nicely. Same great flavor, less folding.
Do I have to use nutmeg?
It adds a little warmth and depth, but if you hate it, skip it. I won’t tell. Just maybe don’t replace it with cinnamon unless you’re going for a surprise.
Try These Delicious Recipes Next
- Tiropita – Greek Cheese Pie
- Chocolate Baklava
- Mushroom And Leek Strudel
- Apple Strudel
- Karydopita (Greek Walnut Cake)
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Spanakopita
Video
Ingredients
- 1 onion (chopped)
- 3 tablespoons olive oil
- ½ cup green onion (chopped)
- 10 ounce spinach (frozen)
- 1 tablespoon lemon juice
- 1½ cups feta cheese (crumbled)
- 2 eggs (beaten)
- 1 teaspoon nutmeg (ground)
- 8 tablespoons butter (unsalted, melted (1 stick))
- 14 sheets phyllo
- 2 tablespoons oregano (dried)
- ½ cup Parmesan cheese (grated, optional)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Take the phyllo dough out of the freezer to allow it time to defrost. Using a clean kitchen towel, squeeze all excess moisture out of spinach. In a large skillet heat the olive oil on medium heat.
- In a large skillet heat the olive oil on medium heat. Add the onion and green onion and sauté until soft. Add the spinach and and sauté until the spinach is limp. Stir in the lemon juice, and remove off the heat. Let cool. If there is excess liquid, place the mixture in a colander and squeeze out the excess liquid.
- Cool the spinach mixture completely. Beat the eggs with the feta and nutmeg in a medium size bowl. Add the cheese mixture to the spinach mixture and mix until it’s all incorporated well together.
- To 350°F. Line 2 baking sheets with parchment paper. Set aside.
- Unroll the phyllo dough and lay one sheet flat on your work surface. For the remaining phyllo dough, cover it with a damp towel, so it won’t dry out. Brush the sheet with melted butter, then sprinkle with a bit of oregano. Add one more sheet and brush with melted butter and sprinkle with oregano.
- Using a pizza cutter, cut the sheets lengthwise into 4 long pieces, about 2 inch strips. Place a heaping tablespoon of filling near 1 corner of the phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding a flag. Repeat this with the remaining phyllo and filling.
- Place your spanakopita triangles on your baking sheets and brush with butter, then sprinkle the Parmesan cheese over them if you wish. Bake them for 30 minutes until the triangles are golden brown and crisp. Let cool slightly before serving.
Notes
- Spinach: Frozen chopped spinach is easiest, just make sure it’s fully thawed and squeezed dry. Excess water = soggy triangles = sadness.
- Phyllo Pastry: Use store-bought phyllo, thawed overnight in the fridge. Keep it covered with a damp towel while working so it doesn’t dry out and crack.
- Folding Triangles: First few might look wonky, don’t worry. Once folded and baked, they all puff up into golden, crispy goodness. It’s what’s inside that counts.
- Cheese: Feta is essential. Parmesan on top is optional, but adds flavor and browning. Skip if you like a more classic look.
- Make Ahead & Freeze: Assemble triangles, place on a tray in a single layer, and freeze. Once solid, transfer to a bag. Bake straight from frozen, just add 5–10 extra minutes.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to crisp them back up, no microwaving unless you like limp pastry.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
