Spanakopita Recipe

I love to prepare Mediterranean food, including classics such as chicken souvlaki, Greek salad and this simple yet totally satisfying spanakopita. I always order spanakopita when I go out to eat, it’s one of my all time favorite dishes. I’ve learned to recreate this restaurant favorite at home, and I have to say, my version is the best ever! It’s the perfect blend of spinach, cheese, onions and herbs in a buttery crust.

spanakopita ingredients

To make spanakopita, you will need olive oil, spinach, onions, green onions, garlic, parsley, dill, feta, eggs, salt, black pepper, butter and phyllo dough.

How do you make spanakopita?

This recipe starts with plenty of fresh spinach, which is cooked until wilted. The spinach goes into a bowl along with sauteed onions, garlic, herbs and feta cheese. Mix everything together to make the filling for your pastry triangles. Layer the sheets of phyllo and brush them with butter, then cut the phyllo dough into strips. Place a small scoop of filling at the end of each pastry strip, then fold them up into triangular pockets. Bake the spanakopita until golden brown, then serve and enjoy.

Tips for the perfect dish

I think this recipe tastes best with fresh spinach. You can substitute frozen spinach if you prefer, just use 2 10-ounce boxes. Be sure to thaw the spinach and squeeze out any excess water. I buy a block of feta cheese and crumble it instead of using a tub of pre-crumbled cheese. The flavor of the block is better, and the pre-crumbled variety often is coated with anti caking agents and preservatives. Be sure to very lightly brush the butter over your pastry. You don’t want to add too much butter or your spanakopita can come out greasy. Phyllo dough is found in the freezer section of most grocery stores. The dough needs to be thawed before use, so plan accordingly!

flavor variations

This recipe is fabulous as-is, but you can also change some of the ingredients to customize the flavors to your tastes. The end result may be less traditional, but still delicious!

Vegetables: Feel free to add other veggies to the filling such as diced mushrooms or sun dried tomatoes. You can also add other types of greens besides spinach such as kale. Protein: Try adding some cooked ground meat to turn this appetizer into a main course offering. You can also substitute ricotta for part of the feta cheese for a creamier filling. Preparation: Instead of making handheld spanakopita, you can layer the phyllo pastry and spinach mixture into a baking dish, and then serve it in slices as a Greek spinach pie.

This homemade version of spanakopita is the best I’ve ever had – WAY better than any restaurant. It takes a little bit of effort to assemble, but the end result is totally worth it.