My spanakopita comes straight from my own Greek mamma, and her secret makes it the very best! Spanakopita is a popular Greek spinach and feta pie that makes a great vegetarian meal option. I get requests for this classic dish over and over again

I use my spinach and feta pie filling to make my small appetizer-sized spinach pies. It is also the same filling in my spinach quiche. It’s juicy, fresh tasting and a definite crowd-pleaser. It freezes perfectly so make an extra batch for those busy days. I love to eat this with tzatziki on the side or with a nice salad. However you make it, just give it a try.
What’s the secret?
Spanakopita in Greek translates to spinach and feta pie. Layers of flaky phyllo pastry hold a creamy spinach and feta filling. The cheese makes it creamy and the herbs add so much freshness. The secret is… to never cook the spinach leaves before adding them to the pie. Just like my Greek mamma taught me! Her recipe creates the juiciest and most fresh-tasting spinach pie that you’ve ever tasted.
Now, this is not the appetizer version. It makes enough to fill a half sheet baking pan for full entree size portions. You can also make it in a 9 by 13-inch baking pan as well It will create thicker slices in the 9 x 13-inch baking pan. Round pies are also common in Greece. Get creative and have fun!
Let’s go over the ingredients:
- A pound of spinach or baby spinach
- eggs
- salt
- olive oil
- high-quality whole milk ricotta cheese
- scallions
- dill
- a pound of phyllo dough
Type of spinach for spanakopita
Baby spinach is very easy to find over here where I live. It comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it very well. Baby spinach is really convenient since it is already washed and ready to use. That said, use what you can find, and give it a coarse chop.
The best cheese for spanakopita
Please don’t use low fat or fat-free cheese in your spanakopita. You must use high-quality whole milk ricotta and your favorite feta cheese. A sheep’s milk feta is much milder than regular feta, but you can use the less expensive cow’s milk feta that’s found at the supermarket. Try to buy the blocks and crumble it up yourself. It’s really so simple. If you want to get rid of some of that excess salt taste, you could rinse it with warm water and dry it before using it.
A few other important tips before you get started
- Wash the scallions properly and chop them up really finely.
- If you cannot find fresh dill, you may use the dried form, but less. So for this recipe, if using dried dill, use about 2 tablespoons or enough to suit your taste.
- Start with ½ teaspoon of salt and taste. How much salt you add will depend on how salty your feta is.
You’re just going to put everything in a bowl, except the eggs, to mix it up. The best way to mix it is with your hands. Make sure your hands are nice and clean. I don’t add the eggs yet at this point because once it’s all combined you’re going to taste the mix to see if it needs more salt. I don’t know if you use high-quality eggs but just to be safe, taste it before you add the eggs. Adjust for salt, then add the eggs. It just comes together after 2 to 3 minutes of mixing with your hands. Trust me! There’s no better way to do it. I’ve tried it so many different ways.
How to work with phyllo
I can’t stress enough how important it is that the phyllo stays in its packaging until it is at room temperature! The best way to do this is by thawing it overnight in your refrigerator (since it’s usually sold in the freezer section). Take it out in the morning or at least 2 hours before you use it and leave it in its packaging while it comes to room temperature. Do not take it out of the airtight plastic packaging that comes in!!! It will be completely useless if it sits out for a long time, it will crumble and nothing will save it. So, these steps are very important:
- Thaw the phyllo in the refrigerator overnight in its packaging.
- 1-2 hours before you will work with the phyllo allow it to sit at room temperature. Keep it packaged.
- Remove the phyllo from its packaging and work with it on a clean, dry surface.
- Keep a large dry kitchen towel along with a damp towel handy. When phyllo is exposed to air for extended amounts of time, it dries out and begins to crumble. Any phyllo that is not being handled, cover it first with the dry towel then with the damp towel.
How to build your spanakopita spinach and feta pie
You’ll need a half sheet baking tray, your olive oil, phyllo dough, and spinach mixture. You’re going to be using your hands here, but you can use a brush to apply the olive oil. Watch the video to see exactly how I layer the spanakopita. Yes, it’s phyllo on the bottom, spinach mix in the middle and phyllo on the top. But I have a special way to layer and tuck the phyllo that helps it to bake up nice and crisp. The top comes out golden, crispy and beautiful.
I also take a really sharp knife and cut the spanakopita into squares or triangles before I put it in the oven. You can use a ruler to make them even, but it’s not necessary. This is a rustic beautiful dish. Just try to make it as even as possible and cut all the way down to the pan. I like to cut 12 beautiful big pieces, but if you want to cut this into smaller pieces go right ahead. Just cut it into as big or small of a serving size as you want because once it’s baked, these are going to be serving sizes. So, keep that in mind. It’s going to be very easy to take the pieces out of the pan later on, and because it’s pre-cut, you won’t crumble the crispy airy topping.
You’ll have a juicy spanakopita on the inside that’s not at all dried or black from overcooking the spinach. The top will be so airy and crispy that you’ll be able to hear the crisp as you cut into it. It’s a filling, healthy, delicious main entree that you can serve with a nice salad, cucumber salad, fruit salad, or marinated olives. You could even serve it with tzatziki or hummus.
Make-Ahead Tips for spanakopita spinach and feta pie
- Assemble the pie and do not bake it.
- Place in the freezer for 1-2 hours then cover tightly with plastic wrap.
- The spinach pie will stay fresh for 1 month.
- when ready to bake, remove the plastic and cover loosely with foil. You may brush some melted butter or cooking spray on the side of the foil that will contact the pie. This will keep the top layer from sticking to the foil. Bake covered at 350 °F for 45 minutes. Remove the foil and bake until golden.
Here are some more spinach and feta creations worth trying
- Spinach and feta rolls
- spinach and feta muffins
- Spanakopita Christmas Tree
- Spinach and feta stuffed chicken breast



Watch the Video Tutorial
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Greek Spinach Pie: Spanakopita
A classic and very well know Greek dish and a great vegetarian meal option. I use this same filling to make my small appetizer-sized spinach pies. It is also the same filling in my spinach quiche. It's juicy, fresh tasting and a definite crowd pleaser. It freezes perfectly so make an extra batch for those busy days. I love to eat this with tzatziki on the side or with a nice salad. However you make it, just give it a try.
Ingredients
- 1 pack phyllo pastry, at room temperature
- 1 pound baby spinach, chopped
- 2 bunches fresh dill, finely chopped or 3 heaping teaspoons dried dill
- about 6 scallions, thinly sliced
- 15 ounces ricotta cheese, full fat and at room temperature
- 1 pound feta cheese, crumbled
- 3 eggs, beaten and at room temperature
- about 2 cups olive oil, separated
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper, or to taste
- Baking tray dimensions used for this recipe: 18" x 13" x 1"
Instructions
- Preheat oven to 450 degrees.
- Combine the chopped spinach, dill, scallions, ricotta, and feta cheese in a large bowl and using your very clean hands, mix very well. Knead it, crush it and keep mixing until everything is combined well.
- Taste the mixture and add as much salt and pepper as you like.
- Add the beaten eggs and about 1 cup of olive oil and mix well.
- Rub some oil with your hands all over a half sheet baking pan.
- Lay 3 sheets on the bottom of pan and drizzle with a little olive oil.
- Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. See the video above.
- Spread all of the filling inside of the phyllo sheets. All of the sheets that are hanging outside of the pan should go over the filling. See video.
- Drizzle some olive oil all over the phyllo. Cover half of the pie with 2 sheets of phyllo, tucking them under and repeat the same with the other side of the pie. This is demonstrated in the video tutorial.
- Take the remaining phyllo sheets one at a time and crumble them in rows on top of the pie. Drizzling all the remaining olive oil on top of them. This will create a crisp, light crust.
- Using a very sharp knife cut the pie into 12 equal slices.
- Place in oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour. The pie will be crisp and golden brown.
- Allow to rest at room temperature for at least 20 minutes before serving. This will allow the filling to set.
- Serve!

Your Spanakopita is hands down the BEST recipe!! Thank you!!!
Would it be possible to prep it ahead of time and refrigerate? Maybe let it set out to return to room temperature before baking? TIA!
Thank you!! I’m so happy you love it as much as we do 🙂 You can actually assemble it and freeze up to 2 months! Just make sure to wrap it well in plastic. When ready to bake, remove plastic and tent with foil, pop in a preheated 350 degree oven and bake 45 minutes covered. Remove the foil and bake until golden all around. So simple!
Could I use your recipe in triangles and bake for shorter time as appies? I have made the pie and it was fabulous!!! Counting on leftovers but it all got devoured in one dinner.
Yes!!
Really enjoyed the taste of this filling and want to use it from now on. The problem I had was it came out “wet” and made bottom layer of phyllo soggy. Thought I could drain the ricotta, maybe cook the spinach ahead of time and or cut back on the oil? I’ve read some people add farina to soak up fluid. Any ideas on how to fix? Thanks the taste was right on the mark!
I’m glad that you enjoyed this recipe. There are a few things that you can do. I wouldn’t bother cooking the spinach ahead of time. You can drain the ricotta, that will help a little. The most helpful tips are:
-Use thicker phyllo (a country style would work great)
-Sprinkle some bread crumbs, trahana pasta, or farina between the layers
-Increase the temperature for the last 10-15 minutes and if you have a pizza stone o oven tile, or even a cast-iron pan, bake it on that to get the bottom nicely crispy.
Hope this helps for next time. All the best, Dimitra
What brand of phyllo do you use? The filling is on point! But mine had a soggy bottom, too. The brand that I could get was a bit small for the pan, so I kind of had to layer it, so I don’t know if that would make a difference.
Would adding farina (?) change the flavor?
dear Alex T I had exactly the same problemm- it seemed to ooze liquid, it was not firmly packed as it should be although the taste was fabulous.
please please let me know how you solved this as I need to make it on saturday for another gathering.
thank you!
Hi Alice!
If the bottom is soggy, you can bake it longer. The last 15 minutes, bake it on the lower rack of the oven. You can also sprinkle panko breadcrumbs between the bottom layers of the phyllo as well as on the bottom of the tray (under the very first layer of phyllo). I hope this helps! Please let me know if you have any more questions. All the best, Dimitra
I married into a greek family and this was the first time I tried this!! I gave some to yia yia and she said it was better than hers!!!!! Now I cant stay off your site!! I love your videos!! Thank you for teaching me how to cook!!!!! 🙂
So farina or semolina on bottom layer won’t work? How about the bread rubs just on the bottom layer? I don have a pizza stone or cast iron pan! Lol
That will work too!
Hi
Love the recipe have made a few times now with great success. I was wondering if you could share what brand of dill you used. I actually went online searching for some in the glass jar you took it out of on your video but with no luck. I noticed how green yours looked and thought it may have mire flavor then the McCormick I have been using which looks nothing like your dill on the downside video. Thanks for a great recipe
Liz Webb
I have your salmon in the oven right now !!! It smells soooo good!!! And this afternoon I made your biscotti’s! I went from not liking to cook to loving it because of your videos!!! THANK YOU!!!!!!
Hi Dimitra,
Can you please mention the ingredients in grams/liters?
Many thanks in advance!
Hi Theresia, yes, I am working on something new and I will share the details in a few days! It will include metric conversions with the recipes 🙂 Stay tuned! and thanks so much for being here!!
Efkharisto poli Dimitra 😉 i made it yesterday and it turned out SO yummy!! Thanks so much. I love Greece and Greek food ❤
Hi Dimitra,
I love your presentation and look forward to making the spinach pie. Looks awesome. I live alone and want to know if I make and bake the complete package 18-13, can I package some pieces for the freezer. You mentioned freezing before before baking and not after. Thanks for a great looking recipe.
Larry
Thanks for being here, Larry! I suggest that you make 2 small trays instead of the large one. Bake one and freeze one 🙂 2 quarter sheet baking pans will work. Hope this helps! All the best 🙂
Sounds yummy! Do you cook the one from the freezer frozen? Or thaw first? Thanks
Yes, I just bake it straight from the freezer. Just make sure to keep it covered with foil for the first 45 minutes, then remove the foil and bake until golden.
I feel fortunate to have found your site. Your tips and tricks are a plus for me. I am making this tomorrow, 9-27-2019 , for a girls get together. Excited!
I’m so glad that you are enjoying my recipes and the tips 🙂 Thanks so much for being here! I have just recently started making beautiful mini ebooks consisting of full menus using my recipes. You can check them out on the cookbooks page of this site.
Best spanakopita ever! I have tried numerous spanakopites but after trying your recipe, it is my absolute favourite! I have been making it for months and have received so many compliments and requests for it. The flavours and presentation are amazing! I love all your tips which make it stand out among the rest. Your video is wonderful and easy to follow! This is a definitely a keeper! I also want to say that I have tried other recipes of yours which I will soon post comments which all turned out beautifully! Thank you so much Dimitra for this incredible recipe!
Usually I’m a terrible cook, well at least I think so. But I watched your video and followed along and NAILED IT! I couldn’t believe how many people loved them! They were the only appetizer that was completely gone! A big hit! I have pinned your recipe! I tried to print it but it says it’s blocked. I couldn’t figure out how to buy it. But I totally would!
Hi Dimitra. Do you have a spanakopita recipe with the hard phyllo ?
Do you mean the homemade thicker phyllo? I have not done that yet, but it’s on the list!
Hi ,Dimitra, I just subscribed ! What a Kukla ! I am vegetarian, learned Greek cooking from my boss, in a diner, where else. I do not use eggs. Must I substitute something else ? Been making them for years, delish. Appreciate any feedback. Tikonis.
Hi Janet,
Welcome to this awesome community! I’m so happy that you found me 🙂 To be honest, I’ve never made this spanakopita without the eggs but, I make kalitsounia often (with and without cheese) and they do not have eggs. It should be ok. You can try adding 1/4 cup of breadcrumbs to the filling to see if that helps it do the job of the eggs or leave them out altogether. I would love to hear how it turns out. All the best, Dimitra
I mistakenly picked up Horiatiko filo, the thicker filo leaves. How can I adapt the pita using this type of filo?
I love Horiatiko phyllo. You might enjoy it even more than the #4 once you try it in this pita. There should be around 8 sheets in the container, right?
Use half for the bottom and half for the topping. Don’t bother crumbling any for the top. If you need an extra sheet for the bottom, no problem, use one less on top. It’ll be great!
This spanakopita is without doubt the most delicious I have tried. I’m British but have lived in Greece for 38 years, believe me I have eaten plenty of spanakopita; it’s the kind of dish that every Greek housewife has her own version. This one is head & shoulders above the rest. As I have an abundance of Swiss chard in my Cretan garden I swopped that for spinach & instead of phyllo I made a yoghurt pastry (half butter to flour & mixed together with strained yoghurt). A great recipe, thank you.
Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela ; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.
Another fantastic recipe Dimitra – it turned out just perfect, my guesrs couldn’t get enough of it. I took a photo of the end product, but can’t seem to share it here. Thanks again, I love your recipes and videos
I’m so happy that you enjoyed this spanakopita recipe. We love it too!! If you’re on facebook or Instagram you can share pics with me there 🙂 All the best!
I took my son to Greece in May and then again in October. We spent our time sailing round the beautiful Greek islands, stopping in ports to find pastry cafe’s and eating copious amounts of spinach pie. Not sure what I would have done in-between and all this winter without your excellent video. Here in France, I can only find round filo, and it’s not frozen, but it works just fine. I’ve also tried wrapping portions up and freezing them to reheat when I can’t cook, it’s almost better than fresh! Great, thanks. Jo
Your recipe calls for 15 oz ricotta, but the ricotta in the video looks larger than that. Do you use 15 oz? It looks wonderful. I am going to make it for my friends in a couple days. Thank you!
This was delicious!!! We had a favorite Greek restaurant that closed without warning. Every Thursday their special was spinach pie platter and it was my favorite! I’ve tried lots of recipes over the years looking for a recipe that tasted like theirs but none came close until now. Yours hit the mark exactly and it’s the recipe I’ve been searching for !! Thank you!!!!
I just made the spanakopita per your recipe. They came out perfect and the most delicious I’ve ever eaten. The video was such a help for me. Because of the video, my Working with the phyllo dough came out perfect. Thank you so much! I must try your other recipes.
Is the Dill two stems or two actual bunches?
The dill adds lots of flavor and complements the spinach so well. So, 2 bunches will do! You can adjust the amount and add less if you’d like 🙂
Thank you so much! I wasn’t sure and was in the process when making, so I used one full bunch. I think I could handle the two bunches. I must tell you that I am not a huge fan of spinach, but this recipe of yours has the perfect balance. I really enjoyed the dish and my wife’s Hispanic family loved it. I have tried other Spanakopita made with frozen or cooked spinach and 🤢. I am now making your lamb shanks and Cumin rice for dinner, can’t wait!
My package of phylo had only 10 to 11 sheets, how many sheets does yours have? It is a 454g (1 lb) package. I didn’t have enough to do all the layers.
Hi Dimitra ! I am Greek and I have been cooking for YEARS ! I’m 70 ! I loved watching your video and especially liked the filo presentation on top. I’ve always used butter on my tiropitas and spanakopitas but decided to try your version today, using olive oil.. I was PLEASANTLY surprised ! The layers were so flakey and crisp ! The fresh dill measurement seemed like a lo to me so I put in 1/2 cup and even that was too much: next time 1/4-1/3 c should do it for my family. I was disappointed in my filo. I had a pound box of #7 Prima Foods brand. The filo is great but the count is 14 sheets~~not leaving me enough to do the fancy top – which I was looking forward to. So it’s best to use # #4 . They both are 1 pound in weight, but #7 has 14 sheets and #7 is thinner and has more sheets` i think 25. .I’ll use #4 next time. This is an an excellent recipe and I am so PROUD of you and the way you are carrying on the traditions ! I’ll be checking out more of your recipes soon. P>S> My son dropped by today, he ate two pieces !
Thank you Dimitra. I have been a fan of greek food most of my life and never felt like spanakopita was a recipe that I would undertake. After watching your video I was inspired to try it on my own! I have had this dish many, many times in my life. I live in a greek area of Florida and I have never tasted anything as fresh and delicious as your recipe! Thank you so much for your recipes and videos!
Hi! This looks like a lovely recipe! I’m planning on making this for a get together, so I’m wondering if I could make this a day ahead and bake the next day. I saw u had mentioned that, however I’m wondering if I do freeze it and if I’m baking the next day do I need to let it come to room temperature or bake it frozen covered in foil? And, Do I immediately cover the pie before freezing or do I freeze for 1-2 hours before covering? Also, in the recipe instructions you mention preheating the oven for 450 and then reducing to 350 before baking, does the same instructions apply to the frozen one? I would really appreciate it if you could let me know! Thank you 😊
I bought some filo pastry, I never used it but I read is a healthier pastry. I made Spanakopita and followed your recipe and tips on YouTube. The result was delicious…Thank you!
Hi Abby! Thanks so much for bringing this to my attention. We recently updated our website and unfortunately many of the printable recipes were somehow lost in the process. I added the recipe card now. Thank you!
Hi Dimitra, can this be made the day before, and kept in the fridge overnight uncooked and baked the next day? Or might it be soggy? I have read that it can be frozen, but don’t really want to do that just overnight unless necessary. Cheers
Hi Kay, Yes, it can be made a day ahead and refrigerated. You can also make the filling the day ahead and then just assemble the pie in the morning, bake it and reheat it before serving. Hope this helps and hope that you enjoy it! I’d love to hear how it turns out.
I made this (8/8/20) following your great instructions. Being from Greek Descent, I really enjoyed all the natural ingredients as it made a wonderful difference.
I made it from scratch but let the mixture rest overnight before loading it into the phyllo. Well, great success and we all enjoyed the recipe.
Opa!
Panayiotis
Bravo Panayioti!! I’m so glad that you tried this recipe and that it was a success. You can also make this pie and freeze it up to 2 months (probably longer but, it never lasted that long in my freezer so, I can’t say for sure.lol). Thanks so much for writing to me. Dimitra
The dish is fabulous.
I’m so glad that you enjoyed it!
Oh my god I just LOVE this! So easy and everybody thinks I’m an amazing cook haha ;). I have a question, if improper this 24 hours prior baking and restore it in the refrigerator will it be OK? Thank you so much for this amazing Spanakopita and love from Tel Aviv.
You are a great cook! And, yes, you can prepare and assemble the pie the day before and store in the refrigerator. Bake it as per the instructions and enjoy! There might be a little bit of extra liquid on the bottom and you can sprinkle some breadcrumbs between the bottom layers to absorb the liquid (this would be during assembly/preparation) and also, baking the pie on the bottom rack for the final 15 minutes helps the bottom crust stay crisp. Let me know how it turns out. Kali orexi!!
I have made this four times. My husband is Greek descent and we both LOVE this recipe. Our friends and neighbors love it too! Best ever
Dear Dimitra, I just want to say I’ve made this recipe at least 5 times, with family/friends/coworkers all raving about it. I especially love the crunch on top!!! Thank you sooo much for this amazing recipe!
Hey, Dimitra! Your Spanakopita has become one of our favorite dishes, we ❤ ❤ ❤ it!
Glenda
This is SO good, it needs a 5-star comment. Way easier to make than first impression due to so much info included for first timers (like me).
Delicious out of the oven BUT if you freeze fully-cooled portions “naked” on a cookie rack, then once frozen, wrap each indiviually in foil for later “heat-n-eat” convenience (straight from freezer to oven!) you’ll find the taste AND texture has lost nothing. As good as first-baked. About 25 min. on top of its same tin foil wrapper (accordian-folded to elevate slightly) in a preheated 350 oven will defrost and reheat to warm (a bit longer for piping hot) and you can turn it upside down part way through to crisp the bottom.
I also made it in two 9×13 batches (exactly half the size Dimitra used) and split it into “day of” and the 2nd batch made the day after making the spinach filling. (Note, if making day after, do drain the spinach filling as it will have exuded some liquid from sitting in fridge).
SO highly recommend this recipe. My only 2 tweaks were I cut the filling’s olive oil to 3/4C and on the 2nd day’s make, I didn’t use the crumpled phyllo sheets on top. Also, if you can get Athens frozen Phyllo, it’s 9×14″ sheets and it’s packaged in two half-pound separate rolls which I find more convenient than one 1-lb. roll. And it’s the thin sheets (also known as “#4”).
Thanks again Dimitra! What a great recipe, this.
Hi Carol,
Thanks so much for taking the time to write to me. These tips are so helpful! I’m so glad that you’re enjoying the spanakopita and look forward to reading more of your comments again. xoxo Dimitra
Thank you for sharing this recipe. By far the best Spanakopita I have ever tasted! Love, love, love it!!!
Hi,
I just came across your website and have subscribed I like the way you explain the dishes .
I’m Greek but I don’t cook the traditional Greek food as i always found it to be complicated .. but seeing how you make it look so easy I decided to try some recipes.
I’m interested in making this spanakopita but I have a question : is it necessary to use ricotta cheese ? My mom always used just feta so I just wonder if there’s a difference in the taste ? Or can I just go with feta . IF SO how much feta should I use for this recipe. I will definitely commet once I make your dishes .
Thank you so much
Efxaristo
Tereza rizos
I am right now making the Spanakopita and have a friend coming over for dinner.
can I freeze left overs when baked and how do I reheat the left overs?
Many thanks from France
Yes, you can freeze the leftovers once they have cooled completely. Thaw it in the refrigerator and then warm it in a 180 °C oven for 10 minutes or until toasted and warmed through. Voila! Bon Apetit!
This is the easiest, most delicious spanakopita. Thank you Dimitra!!
I have made our Spanakopita pie a number of times. It is a huge hit. The best I have ever had.
My Greek friend who has had Spanakopita all of her life, agrees yours is the best. It is a breeze
to make. Thanks so much. Love watching yu.
this recipe you mention never to precook your spinach. there is another receipe that you say to precook the spinach. which method do you prefer?
I prefer this method. The pie tastes so fresh once it is baked. Enjoy!
Should I thaw the spanakopita before baking, or bake it frozen?
Hi Dimitra! I made the spanakopita and it was excellent! The best recipe ever! I found the bottom of the pita a little soggy,however. How can I prevent this from happening?
Can you use butter instead of olive oil or can
You use half butter half olive oil mixed
Together?? Thanking you in advance for a reply.
Butter will add so much flavor! I do it all the time to brush on the phyllo layers and it’s delicious! Enjoy!
Very good recipe…but please give it in metric also for us EU people,!
Why am I not making this once a week? So easy and wonderful!
It’s in the oven now Smelling crazy good! I made half the recipe in a quarter sheet pan. Just right for the two of us for several meals.
Dear Dimitra,
I tried this recipe last night for the first time. Unfortunately, it did not work out as well as I was hoping it would. Although it looked beautiful with the phyllo crispy on top, the inside was soggy with oil. I probably used bbn too much while spreading it on top of the phyllo. Practice makes bbn perfect so I’ll try it again, but I’m a little nervous after what happened.
Well, I was going to be using your site to make the Spnakopita as I watched it two days ago and thought it was interesting and sounded good. However, now I cannot find the video — and I am making it tomorrow. I don’t know if I will trust your site again as I have purchased all of the ingredients, etc. and now there is nothing to follow but the printed document and if I remember correctly it was how you layered the phyllo that was the most interesting. Annoying to say the least.
I want to make your spanakopita, but I don’t quite know how one pound of fresh spinach is packaged. We have a grocery store which sells fresh spinach in 16 oz bags, but I don’t think that’s really a pound by volume, do you?
Thanks.
Ann Perdicas Rossiter
First time on your site and enjoyed watching you make Spanakopita. You make it look like it is very easy to make,
This is the BEST spanakopita recipe ever! We’ve been cooking it for two years now and it’s our family’s favorite meal. Delicious, crispy, creamy, filled with nourishing spinach . . . what could be better? Thank you Dimitra for enriching our lives with this recipe!! =)
I’d like to know how long it keeps in the fridge and how long it can be reheated.
I have made this wonderful recipe several times. She makes is easy to do, her instructions are wonderful!
I am going to freeze 1/2 od this batch.
Judith Chaney
I made this yesterday along with your bougatsa. They were both excellent!! Your video for the spinach pie was the most helpful in order to see your process with the phyllo dough. I absolutely loved both! I’m so happy I don’t have to cook the spinach ever again.
This spanakopita is amazing. I wanted to bring it to a sick friend but was tight on time. I had a question that another commenter asked but I don’t believe was answered. She asked if you can prep the spanakopita ahead of time and then refrigerate it to bake in the morning. Your answer spoke about freezing it, but didn’t respond to whether or not it could be refrigerated. Can you let us know if that’s possible or would the phyllo dough get too soggy.
Thank you! You can make the filling ahead of time and store it in a container and then assemble the pie the day that you will be baking it. I would refrain from assembling the pie ahead of time and refrigerating it because it will most likely become very wet. Hope this helps!
Hi I love this spinach pie I will be trying your recipe this week and would like to know could I make this in two smaller allium pans so I can freeze one for later also do you have a cookbook out yet?
I am Lebanese and I used this recipe for a small dinner gathering with Greeks. Stakes were high and all said that this was the best Spanikopita they had! Thank you, Demitra, for all the tips along the way! <3
Hi Jessica! I love Lebanese food!! I’m so glad that this recipe was a hit with your friends. xx Dimitra
Dimitra: I’ve just made your spanakopita for the third time since New Year! It’s a real family favorite now! We are hoping to enjoy it tonight with a Greek salad on the side. Next week I am planning on making Fasolada for us and our neighbors. They also appreciated the spanakopita. Thank you for providing such brilliant dishes presented in such an encouraging manner.
Best wishes,
Thanks again!
I made this today. It turned out perfect. I just tried Spanakopita the other day for the first time and loved it. I watched your video twice and made it on a much smaller scale just for myself as no one in my family likes it but me. You did a great job on the video as I followed it to a T.
Next time I’m trying Baklava. I hope you have a video or recipe for that!
Thanks for sharing!
I just loved it! I am vegan and I made the vegan feta cheese a day before as well as the vegan ricotta cheese. I only made half of the recipe yesterday as it was my first time to make it. I omitted the egg and I was thinking of substituting it with chia egg (ground chia diluted in water) but I thought it might change the taste and so I didn’t add any at all. I followed everything and voila!. It turned out so delicious! I was surprised cos I thought it might be wet because of the vegan feta and ricotta cheese but it turned out soo good and the crust so crunchy. I had it for dinner last night with Mediterranean salad and it was really very filling.. had the same size as yours as I used the pyrex 8 x 12 (I think) baking dish which is just perfect, I cut it in 6 slices. I had it for tonight’s dinner as well, I just put it for maybe 8 minutes in the oven toaster and the crust is still crunchy and the filling still creamy. I liked that it’s so fresh. It was a good idea not to cook the spinach as I’ve seen in other recipes. I kept half of the dough in its package and kept it in the freezer for future use, hope it’s still okay as I put it right back in the wrap and box.
Thank you so much for sharing this easy and delicious spinach pie recipe. Mine just looked like your photos! I am so happy it’s now one of my comfort foods! hahaha
Fabulous! The absolute best spanikopita I’ve ever made and tastes amazing!
Hands down the best!!! What is the best way to reheat to get the top crispy again?! Thanks!!!
The best way to reheat this is in a preheated 375 °F oven for about 10 minutes. Enjoy!!
I just loved it! I am vegan and I made the vegan feta cheese a day before as well as the vegan ricotta cheese. I only made half of the recipe yesterday as it was my first time to make it. I omitted the egg and I was thinking of substituting it with chia egg (ground chia diluted in water) but I thought it might change the taste and so I didn’t add any at all. I followed everything and voila!. It turned out so delicious! I was surprised cos I thought it might be wet because of the vegan feta and ricotta cheese but it turned out soo good and the crust so crunchy. I had it for dinner last night with Mediterranean salad and it was really very filling.. had the same size as yours as I used the pyrex 8 x 12 (I think) baking dish which is just perfect, I cut it in 6 slices. I had it for tonight’s dinner as well, I just put it for maybe 8 minutes in the oven toaster and the crust is still crunchy and the filling still creamy. I liked that it’s so fresh. It was a good idea not to cook the spinach as I’ve seen in other recipes. I kept half of the dough in its package and kept it in the freezer for future use, hope it’s still okay as I put it right back in the wrap and box.
Thank you so much for sharing this easy and delicious spinach pie recipe. Mine just looked like your photos! I am so happy I tried it.. it’s now one of my comfort foods!
Delicious
Dear Dimitras, Make it and 10 out of 10. Also frozen, my question is can it go straight from freezer to oven or should it defrost first?
May thanks
Maud
Thank you, I made this dish and it was one of the best spanikoptas I have ever tried and was amazed that I actually made it.
I crave this stuff; my husband says, “don’t change a thing”. After four batches your “Best Spanakopita” gets better every time! Thank you for all of you treasures!
I made this after watching you video. I had only frozen spinach, soft goat cheese instead of ricotta and a thicker variety of phyllo and it came out great!!!!! Cant wait to try again with all of the correct ingredients. Please thank your mother and your videos are great and easy to follow.
Demetra I just wanted to let you know that I have used your recipe to take to a number of friends and they have all told me that it was the best spanakopita they have ever eaten! The Greek friends always ask mehow I made it so crispy on top. I really love your recipes and I am glad I “found” you. Keep cooking.
I found your recipe a few years ago and it was so simple and delicious. I make it every year for Greek Easter! I made it again today and it looks and smells wonderful. Do you have any tips for reheating it ?
Good Evening!
Because I was so anxious to try your recipe for one of my favorite dishes in the world, I went ahead with the ingredients on hand, cutting back on some due to their lack! I was also chatting with a friend across the country, so don’t know how I was able to concentrate and come up with the most scrumptious Spanakopita ever! (I did use a large spoon to mix!) I had watched your video, so was grateful for your tips! Because I didn’t have enough scallions, I also added one-half of a medium shallot. I only used 2 eggs, and wasn’t as liberal with the olive oil, probably using only 1/2 cup for the filling and the other half for the drizzling. I also used some melted butter for the last layer! The heaping tablespoon of dried dill was just perfect for flavoring. My feta was already crumbled. And, after laying the 3 sheets on the bottom, I placed 1/2 of the filling before topping with the 2 sheets half in and half out on all 4 sides. After drizzling more olive oil, I continued to place the remaining filling as per your directions! (oops, I said, but it all came out perfectly!) I wasn’t as speedy at this point, and realized my phyllo was beginning to dry, so quickly dampened a dish cloth to keep it moist. WHAT FUN! My friend was just disappointed he couldn’t taste the final result! I would never consider “frozen” spinach . . . ever! The baby spinach worked perfectly and I was even wondering how a mixture of baby kale would work! But no need to change anything . . . just absolutely wonderful as is, like you said! Efharistó pára polí!
Hello dimitra I am greek and have made this for years.however I always either bought fresh spinach and cooked it until it was dried this was so easy.and I like the accordion type topping. I did not need the panko on bottom.I used parsley and dill. And less olive oil but it turned out great and saves me time
Hi Dimitra. I love making this recipe. This time though I would like to make them into triangles for a mezze dinner party. Do you have a video for making the triangles and/or will this recipe suffice? Thank you
After spinach pie is baked refrigerator do you cover it?
Yes, once it has cooled completely, cover it and refrigerate the leftovers. Enjoy!
Dimitra, I have to tell you that your mother hit spinach pie out of the park! My first attempt came out fantastic. I found a pound of mixed baby spinach,kale and other leafy baby greens when chopped were fantastic. Used whole milk ricotta and a pound of good feta,green onion bunch and a bunch of fresh dill. The rest went as you predicted. I only used 3/4 cup of olive oil with the 3 eggs. Bakedfor 55 min. After brushing all with a stick of butter. The panko crumbs on the bottom did the trick. I also used my pizza stone which worked perfectly! Thanks from a Polish “ Greek” .
So just made this and here is what happened… I followed the instructions accordingly and watched the video for reference…
I used same size cooking sheet 18×13 I believe it was however the phyllo dough I purchased ..the sheets were half the size of the pan and i only thawed out 1 pkg of them as thats what was specified so I did not have full coverage of my dish and had to improvise and use what i could of the frozen dough… i panicked once i realized there wsnt enough … also the oil you call for … in this recipe was alot and it mde my spanikopit very greasy (1 cup in spinach mixture … and lastly the bottom of my spanikopita was mush… i will say I loved the flavor of the filling and the tip about the topping it with random layers of phyllo.. after making this I found. Revised version of this recipe where you specify #4 phyllo which i assume is bigger sheets?? And you use only 3 to 4 tbsp evo in the spinach mixture and you put breadcrumbs on bottom of pan to help lessen the moisture of the bottom… wish I wouldve seen it 1st .. you should def amend or delete this version of your recipe
If you freeze it for future use, do you defrost a day ahead and any change in cooking temperature?
You can bake it frozen. Cover with foil and cut some slits in the foil to release steam while baking. Bake covered for 45 minutes and then remove the foil and bake until golden 🙂
If I make this in two smaller pans, one to cook and one to freeze, is the baking time different?
How long would you bake if using a 9×13 pan instead of a sheet pan? And how would you prep/place the phyllo?
OUTSTANDING!
Great simple recipe
THANK YOU
You didn’t use parsly
I never do 🙂
This is the best spinach pie and sooooo easy! I was very suspicious that the pie would be watery as no precooking and draining the spinach is needed… and you nailed it. Love the taste! thanks so much! L
Hi Dimitra
I really love your recipes. The spanakopita is amazing, my family loves it.
I have a question about the spanakopita. Can I use frozen spinach and if so how
Much of it.
Thank you,
Anna
I wouldn’t do that because of all of the moisture that it will leave behind. Fresh is best!
Can baked product be frozen
How to rehest
It can but I do not recommend that. It is best to freeze it unbaked so that the freshness can be retained. It keeps fresh in the refrigerator for a few days once it is baked. Reheat at 350 F.until toasted.
Hi Dimitra,
I have been making spanakopita for many, many years learning it from my Greek grandmother and mother! But this recipe is the best tasting spanakopita that I have ever made. The crispness of the filo and the juiciness of the filling makes this a wonderful way to serve for all occasions. My American friends love it and my daughter wants your recipe.
So thank you for taking the time to explain the details and to show us new techniques that make the recipe easier and beautiful to look at.
Zoe
Hi There, You mentioned assembling and then freezing to bake at a later date. Is it possible to assemble the Spanakopita in the morning, then in the afternoon place it in the oven? I’m worried about the the phyllo pastry drying out or the spinach getting soggy while it sits in the refrigerator for 5 hours before baking.
Yes, you can do that 🙂 But, you can also bake it right away after it is assembled and then reheat it right before serving. I do this all the time 🙂
If I had a cooked one in the freezer, how do I reheat?
Thaw it first and then toast it in the oven or in the air-fryer until warmed through and crisp.
Hands down my favorite spanakopita recipe. Dimitra you made a great video which was easy to follow. I was sooo intimidated to even try until I found you. And I hated squeezing out all the water from regular “adult” spinach lol. Have made it at least a dozen times. Tried both versions and finally last night made the most successful one! Victory ! Used the panko to line the pan . To baste the phyllo, this time I used a mixture of 1 part melted butter and two parts olive oil. I kept the pan on the lower third of the oven which really helped to made the bottom beautifully crispy while the top stayed golden. When I tried butter alone the top was too dry. With the oil alone the bottom was too wet. Another tip for flavor – I add a 1/3 cup of grated kefalograviera cheese. Adds nice dimensions.
My mother inlaw puts a little rice in her to help stop the moisture
Yummy recipie
I have been making Spanakopita for over 40 years. I liked the idea of using uncooked baby spinach so I decided to try your recipe. I cut the amount of oil in your recipe to less then half. Still the bottom of the Phyllo came out soggy as others have stated. There are no country Phyllo sheets that I have come across. I did notice yours was thicker. However, I think the use of much less oil and some addition of butter gives a dryer bottom and more flavor. I will try my recipe with your uncooked spinach idea and see how that works.
I have enjoyed your show and made copie some of your recipes. I hope they come out better then this one.
The recipe at the end says to add a cup of olive oil to the 3 eggs but you didn’t do that in the video – I think it’s a mistake you need to fix. It thank you for the video. Glad I saw it first!!!
I have an updated version of this recipe. The cup of oil is part of my mom’s original recipe and how I made it for years before tweaking it. Here’s the link:https://www.dimitrasdishes.com/the-best-spanakopita-recipe-updated/
Made this for a Friendsgiving and I will never make spanakopita any other way again! I always found it daunting making all of the layers but this was so easy and came out delicious. I appreciated the tip to precut as well before baking which was helpful. Thank you!
This recipe is fantastic! I’ve made this many times and I always get requests for more.
Much love to your mum.
Thank you for sharing.
can’t wait to try. But was surprised that fresh garlic was not used in recipe. will be sure to send pics but want to wait to make until my son comes home. He loves greek food.
The best spanakopita that I have tadted
The taste of this pie is right on. However, increase your cook time if doing in a 9×13. After an hour the center is not cooked and will not set. Plan on adding an extra 20 minutes to the cook time. As stated in the recipe, this is a real moist filling. I would recommend a very rough chop only on the spinach and at most a half cup of olive oil in the filling. I have made this pie three or four times already. Super easy and delicious.