Homemade Spanakopita – A Greek Classic!

There’s nothing like the comforting aroma of freshly baked Spanakopita straight from the oven! This crispy, golden, and flaky pie is packed with fresh spinach, creamy feta, and fragrant herbs, all wrapped in delicate layers of phyllo dough. A true Greek classic that brings back memories of home-cooked meals and family gatherings.

Whether served as a snack, appetizer, or main dish, this rectangular Spanakopita is easy to slice, perfect for sharing, and simply irresistible. It’s a staple in Greek households, and once you make it, you’ll see why!

What makes this recipe special?
✔️ Uses fresh spinach for a vibrant, rich flavor
✔️ Feta cheese adds the perfect salty, creamy touch
✔️ Golden, crispy phyllo makes every bite satisfying
✔️ Simple ingredients, yet full of Mediterranean goodness

Make a tray, enjoy it warm or at room temperature, and don’t forget—Spanakopita tastes even better the next day!

Ingredients

For the filling:

1 kg (2.2 lbs) fresh spinach, washed, dried, and roughly chopped

300g (10.5 oz) feta cheese, crumbled

1 large onion, finely chopped

3-4 spring onions, finely chopped

1/3 cup fresh dill, chopped

1/3 cup fresh parsley, chopped

2 eggs, lightly beaten

3 tbsp olive oil

Salt & pepper to taste

For the phyllo layers:

12-14 sheets of phyllo dough

1/2 cup olive oil + melted butter (for brushing)

Directions

Prepare the filling:

In a large bowl, sprinkle the chopped spinach with a little salt. Rub and squeeze it with your hands to release excess water. Drain well.

In a pan, heat 2 tbsp olive oil. Sauté the onion and spring onions until soft. Add them to the spinach.

Mix in feta, dill, parsley, eggs, salt (if needed), and pepper. Stir well.

Assemble the Spanakopita:

Preheat oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish.

Layer 6-7 phyllo sheets, brushing each one with olive oil and melted butter. Let the edges hang over the sides.

Spread the spinach-feta mixture evenly.

Cover with another 6-7 phyllo sheets, brushing each with olive oil. Fold in the edges to seal.

Score the top lightly (not all the way through) into square or rectangular pieces.

Bake:

Bake for 45-50 minutes, until golden brown and crispy.

Let it cool for 10-15 minutes before cutting.

Tips:

To make phyllo dough super crunchy, here’s a secret: brush each layer of phyllo with a mixture of melted butter and olive oil (about 2 parts butter to 1 part olive oil). This combination ensures a golden, crispy texture as the oil helps the dough crisp up while the butter gives it that rich flavor. Additionally, you can bake the phyllo at a higher temperature (around 375–400°F) for a short period, which creates a nice crunch without drying out the dough.