Greek Spanakopita is a delicious savory pastry made with tender spinach, creamy feta, fresh herbs, and delicate layers of golden phyllo. The filling is flavorful without being heavy, while the crisp pastry provides a satisfying contrast to the soft, savory center. It makes a wonderful appetizer, brunch dish, side, or light vegetarian meal.
Can This Greek Spanakopita Support Weight Loss Goals?
Spanakopita can fit into a balanced eating pattern when enjoyed in a moderate portion. Spinach provides fiber and volume, while feta and eggs contribute protein and richness. Because phyllo pastry and olive oil add calories, portion size and the amount of oil used are important when incorporating it into a calorie-conscious meal plan.
Does This Recipe Fit a High-Protein Lifestyle?
Greek Spanakopita provides a moderate amount of protein from feta, eggs, and Greek yogurt, but it is not a high-protein dish on its own. Each serving provides approximately 9 g of protein. For a more protein-focused meal, serve it with plain Greek yogurt, grilled chicken, eggs, or a bean-based salad.
Why This Recipe Is Special
- Classic Greek flavor: Spinach, feta, dill, parsley, and green onion create a traditional savory filling.
- Crispy phyllo: Thin pastry layers become beautifully golden and crunchy.
- Vegetable-rich: Spinach forms the heart of the flavorful filling.
- Perfectly creamy: Feta and eggs create a soft, satisfying interior.
- Versatile: Excellent for appetizers, brunch, lunch, dinner, or meal prep.
My Personal Experience
- I love the contrast between crisp phyllo and creamy filling.
The pastry becomes wonderfully crunchy while the spinach and feta filling stays soft and savory. - Fresh herbs make a noticeable difference.
Dill and parsley add brightness and keep the rich feta flavor from feeling too heavy. - The feta gives the filling plenty of character.
Its salty, tangy flavor works beautifully with mild spinach. - It is especially enjoyable warm.
Fresh from the oven, the pastry is crisp and the filling is tender and fragrant.
Perfect For
Greek Spanakopita is perfect for brunch, family dinners, holiday gatherings, appetizers, vegetarian meals, lunch boxes, potlucks, picnics, and Mediterranean-inspired dinners. Serve it alongside a Greek salad, yogurt dip, or roasted vegetables.
Why You’ll Love This Recipe
- Crispy and creamy:
Golden phyllo surrounds a tender spinach and feta filling.
Each bite delivers a satisfying contrast of textures. - Packed with herbs:
Fresh dill and parsley give the filling a bright, aromatic flavor.
Lemon zest adds another layer of freshness. - Great for entertaining:
The pie can be cut into neat squares or triangles for serving.
It works beautifully as both an appetizer and main dish. - Vegetable-rich:
A generous amount of spinach goes into the filling.
It is an easy way to add more leafy greens to a meal. - Make-ahead friendly:
The filling can be prepared ahead of time.
Leftovers can be reheated until the pastry becomes crisp again.
Common Mistakes to Avoid
- Leaving excess water in the spinach: Watery spinach can make the filling soggy and prevent the pastry from crisping properly.
- Letting phyllo dry out: Keep unused phyllo covered with a slightly damp kitchen towel while assembling.
- Using too much oil: Lightly brushing each layer is enough; excessive oil can make the pastry greasy.
- Cutting immediately after baking: Allow the spanakopita to rest for 10–15 minutes so the filling can set.
Required Equipment
- 9 × 13-inch baking dish — provides enough space for evenly layered spanakopita.
- Large skillet — makes wilting and cooking the spinach filling easy.
- Large mixing bowl — provides enough room to combine the filling.
- Pastry brush — distributes olive oil evenly across the phyllo.
- Sharp knife — makes clean portions easier to cut.
Storage Instructions
Allow leftover spanakopita to cool before placing it in an airtight container. Refrigerate for up to 4 days.
For the best texture, reheat refrigerated portions in a 350°F (175°C) oven for 10–15 minutes until hot and crisp. An air fryer can also restore the crispness effectively.
Spanakopita can be frozen either baked or unbaked. For best quality, wrap portions tightly and freeze for up to 2–3 months.
If reheating frozen baked spanakopita, place it directly into a 350°F (175°C) oven and heat until warmed through and crisp.
Recipe Details
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
- Best Season: All-season
- Total Calories: Approximately 285 calories per serving
Short 3-Line Description
This Greek Spanakopita combines flaky golden phyllo with a savory spinach, feta, and herb filling.
Fresh dill, parsley, lemon, and green onion add bright Mediterranean flavor.
Serve it warm as an appetizer, brunch dish, side, or satisfying vegetarian meal.
📝 Ingredients
For the Filling
- 1 lb (450 g) fresh spinach, washed and chopped
- 8 oz (225 g) feta cheese, crumbled
- 2 large eggs
- 1/2 cup plain Greek yogurt — approximately 120 g
- 1/2 cup green onions, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 tsp lemon zest
- 1/4 tsp black pepper
- 1/4 tsp salt, or to taste
- 2 tbsp olive oil
For the Phyllo
- 12–14 sheets phyllo pastry
- 1/3 cup olive oil — approximately 80 ml
Ingredient notes: Feta can vary significantly in saltiness, so taste the filling before adding extra salt. Keep the phyllo covered with a clean, slightly damp kitchen towel while assembling to prevent it from drying out.
Directions
- Prepare the spinach.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the spinach and cook for approximately 3–5 minutes, stirring until wilted. - Remove excess moisture.
Transfer the spinach to a colander and allow it to cool. Squeeze out as much liquid as possible. This step is essential for a crisp spanakopita. - Chop the spinach.
Once cooled and well-drained, roughly chop the spinach into smaller pieces. - Prepare the filling.
In a large bowl, combine spinach, feta, eggs, Greek yogurt, green onions, dill, parsley, garlic, lemon zest, black pepper, and the remaining salt if needed. Stir until evenly combined. - Preheat the oven.
Heat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. - Layer the phyllo.
Place one sheet of phyllo into the baking dish and lightly brush it with olive oil. Repeat with approximately 6–7 sheets, brushing each lightly with oil. - Add the filling.
Spread the spinach and feta mixture evenly over the phyllo base. - Cover with remaining phyllo.
Place the remaining phyllo sheets over the filling, brushing each layer lightly with olive oil. Tuck or fold the edges neatly into the pan. - Score the pastry.
Using a sharp knife, gently score the top into 12 portions. Do not cut completely through the filling. - Bake.
Bake at 375°F (190°C) for approximately 40–45 minutes. The top should be deeply golden-brown and crisp, while the filling should look set. - Rest before serving.
Remove from the oven and let the spanakopita rest for 10–15 minutes. This allows the filling to firm up and makes slicing easier. - Serve.
Cut along the scored lines and serve warm or at room temperature.
High-protein cooking tip: Serve one portion with plain Greek yogurt or a side of grilled chicken to increase the protein content of the overall meal.
Nutrition Facts — Per Serving (Approximate)
Nutrition values are estimates and vary depending on the phyllo brand, feta, olive oil, and portion size.
- Calories: ~285 kcal
- Fat: ~19 g
- Cholesterol: ~55 mg
- Sodium: ~500 mg
- Potassium: ~330 mg
- Total Carbohydrates: ~19 g
- Fiber: ~2 g
- Net Carbs: ~17 g
- Sugars: ~2 g
- Protein: ~9 g
- Calcium: ~190 mg
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Use an oven or air fryer rather than a microwave for crispier pastry.
- Freezing: Freeze portions for up to 2–3 months.
- Allergy note: Contains wheat, gluten, eggs, and dairy.
- Spinach tip: Removing as much liquid as possible is essential for preventing soggy filling.
- Flavor boost: Add a little fresh mint, extra lemon zest, or a pinch of red pepper flakes.
- Feta note: Taste before adding salt because feta is naturally salty.
- Serving idea: Pair with Greek salad, cucumber-yogurt sauce, roasted vegetables, or grilled protein.
Frequently Asked Questions
1. Can I use frozen spinach for Spanakopita?
Yes, thaw it completely and squeeze out as much water as possible before adding it to the filling.
2. Can I make Spanakopita ahead of time?
Yes, assemble it several hours ahead and refrigerate it covered until ready to bake.
3. Why is my Spanakopita soggy?
Excess moisture from the spinach or too much oil between the phyllo layers are common causes.
4. Can I freeze Spanakopita?
Yes, baked or unbaked spanakopita can be frozen for approximately 2–3 months when properly wrapped.
5. Can I use another cheese instead of feta?
You can substitute part of the feta with ricotta or another crumbly cheese, although the traditional flavor will change.
6. What is the best way to reheat Spanakopita?
Reheat it in a 350°F (175°C) oven until hot and crisp for the best texture.
