The Best Spanakopita Recipe

Greek spanakopita is a salty, savory pie wrapped in crispy, golden phyllo sheets. Perfect as a side, appetizer, or main dish!  


– 2 pounds fresh spinach rinsed and chopped (908g) – 2 tablespoons olive oil divided – 1 onion finely chopped (232g) – 5 green onions finely chopped (52g) – 6 garlic cloves minced (16g) – 8 ounces feta cheese crumbled (226g) – ¼ cup chopped fresh parsley (8g) – 3 tablespoons chopped fresh dill – 2 large eggs lightly beaten – 1 teaspoon salt – ½ teaspoon ground black pepper – ½ cup unsalted butter melted (113g) – 16 phyllo dough sheets thawed


Heat 1 tablespoon oil in a large skillet on medium. Sauté spinach in batches until wilted. Use extra oil if needed. Allow to cool in a big sieve. Spinach should be squeezed dry. Mix in a big basin.  

Step 1

Heat the remaining 1 tablespoon of oil in the skillet on medium. Add onion, green onions, and garlic and sauté until softened, 3–5 minutes. Let cool for 5 minutes in the spinach bowl.  

Step 2

To the spinach mix, add the eggs, parsley, dill, cheese, salt, and pepper. Stir the ingredients together.  

Step 3

Warm the oven up to 350°F. Use a little of the melted butter to brush on a 9x13-inch baking pan.  

Step 4

Place one sheet of phyllo dough in the baking pan, letting the excess overhang. Melt butter and brush dough with a pastry brush. Continue with 7 additional phyllo sheets and melted butter.  

Step 5

Spread spinach mixture evenly over layered phyllo. Butter one phyllo sheet and place it over the contents. Repeat with 7 more phyllo sheets and melted butter.   

Step 6

Tuck dough ends around edges to make a lovely border. Lightly score the top layer of phyllo into 12 squares with a sharp knife.  

Step 7

Bake for 50 minutes until golden brown and filling warm. Warm serve. Cover leftovers and refrigerate for 3 days or freeze for 3 months.  

Step 8

Also See 

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