The best spanakopita recipe comes straight from my own Greek mamma, and her secret makes it the very best! It’s a super popular Greek spinach and feta pie that makes a great vegetarian meal.
Watch the video
Spanakopita is one of the most popular videos on my channel, so I thought it was time for an update. I get requests for this classic Greek dish over and over again, and I get so many pictures of your finished spanakopita that it makes my heart happy. Please keep them coming!
This is the entree recipe for spanakopita. I use the spinach and feta pie filling to make my small appetizer-sized spinach pies as well as my spinach quiche. It’s juicy, fresh, and a definite crowd-pleaser.
What’s the secret to the best spanakopita recipe?
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… never to cook the spinach leaves before adding them to the pie. Just like my Greek mamma taught me! Her recipe allows the spinach to cook in the cheese mixture, leaving it bright green and juicy, whereas other recipes end up with overcooked black-colored spinach. My mamma’s way is the best!
This recipe makes enough to fill a half sheet baking tray for whole entree size portions, or you can make it in a 9 x 13-inch baking pan. You will create thicker slices using 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:
- #4 phyllo pastry
- Salted butter –melted
- Panko breadcrumbs
- Spinach leaves –coarsely chopped
- Dried dill
- Scallions –thinly sliced
- Whole milk ricotta cheese
- Feta cheese –crumbled from the block
- Eggs
- Olive oil
- Salt & freshly cracked black pepper
Type of spinach for spanakopita
Baby spinach is very easy to find where I live, and it comes in all different amounts. You can buy regular spinach that is sold in bunches. Just make sure to wash it 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 the best spanakopita recipe
Please don’t use low-fat or fat-free cheese! You’re making the best spanakopita recipe, 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 them yourself because it’s really simple and way better than pre-crumbled feta. If you want to get rid of some of that excess salt taste from the block feta, rinse it with warm water and dry it before using it.
A few other essential tips before you get started
- Chop the scallions and put them in a bowl of water. Move them around in the water a bit to release any dirt. The dirt will settle to the bottom of the bowl, so scoop out the scallions and pat dry.
- If you cannot find fresh dill, you may use the dried form. For this recipe, substitute 2 tablespoons of dried dill 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.
Making your spanakopita filling
- In the bowl of a tabletop mixer fitted with the paddle attachment, add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and scallions. Mix until combined.
- Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs in a small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
- If you don’t have a tabletop mixer, you’re in luck! I’ve always believed that the best way to mix it is with your hands. Make sure your hands are nice and clean. It comes together after 2 to 3 minutes of mixing. Trust me! There’s no better way to do it than with your hands.
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 because 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 work with the phyllo, allow it to sit at room temperature in the package.
- 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
- Yes, it’s phyllo on the bottom, spinach mix in the middle, and phyllo on the top. But I have a unique way to layer and tuck the phyllo that helps it bake up nice and crisp. The top comes out golden, crispy, and beautiful.
- You’ll need a half sheet baking tray, melted butter, the thawed phyllo dough, breadcrumbs, and your spinach filling. 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 precisely how I layer the spanakopita.
- Sprinkle the breadcrumbs onto the large baking tray to create an even layer. Reserve 6-7 sheets of phyllo for the topping and set aside.
Take a stack of 3 sheets of phyllo and place them in the bottom of the tray to cover. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the tray and half hanging outside of the tray on all four sides—drizzle butter between the layers. See the video above for a guide.
Spread all of the filling inside the phyllo sheets and spread evenly to the edges of the sheet tray. Fold the phyllo hanging outside of the tray over the filling, brushing butter in between the layers.
Now you will use the reserved phyllo sheets. Take one sheet at a time, crinkle it like an accordion, and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with remaining butter.
- Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven’s heat is too high, then skip this step and bake the pie a few extra minutes on the center rack.
- Allow the pie to rest at room temperature for 15-20 minutes and then serve.
Serving…
You’ll end up with 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.
How to turn the best spanakopita recipe into a Make-Ahead meal
- Assemble the pie but 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 up to 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.
The Best Spanakopita Recipe (Updated)
Ingredients
- 1 pound (#4) phyllo pastry at room temperature
- 12 ounces salted butter, melted
- 1 cup panko breadcrumbs
- 1 pound spinach leaves, coarsely chopped
- 3 teaspoons dried dill
- 6 scallions, thinly sliced
- 15 ounces ricotta cheese
- 1 pound feta cheese, crumbled
- 3 eggs
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400 °F, 200 °C.
Make the filling:
In the bowl of a tabletop mixer that is fitted with the paddle attachment add the feta and ricotta cheese. Add the dill, salt, pepper, olive oil, and the scallions. Mix until combined.
Add the spinach in a few batches until combined. Taste and adjust seasoning if needed. Combine the eggs ina small bowl and whisk them together. Add the eggs to the mixing bowl and mix on low speed until incorporated.
Assemble the Pie:
Sprinkle the breadcrumbs into a large baking pan to create an even layer.
Take a stack of 3 sheets of phyllo and place it in the pan to cover the bottom and let the rest of the stack hang over the side of the pan. Drizzle the top sheet with some melted butter.
Place 2 sheets half in the pan and half hanging outside of the pan on all four sides of the pan. Drizzle butter between the layers. 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. Place all of the filling inside of the phyllo and fold the phyllo that is hanging outside of the pan over the filling brushing butter in between the layers.
Reserve 6-7 sheets of phyllo for the topping and place the remaining sheets over the filling. Drizzle with some butter.
Take one sheet at a time and crinkle it like an accordion and place it on top. Continue creating accordions and place them side by side until the top is covered. Drizzle with butter and score into pieces.
Pour the remaining melted butter on top and brush all around.
Bake the pie on the center rack for about an hour or until golden all around. For an extra crisp bottom crust, transfer the tray to the bottom rack for the last 10 minutes. If your oven's heat is too high then, skip this step and just bake the pie a few extra minutes on the center rack.
Allow the pie to rest at room temperature for 15-20 minutes and then serve. Kali Orexi!
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Hi, thank you for this amazing video. I would like to ask you if I can use frozen spinach?
Many thanks
Ive never done that but if you do, make sure to thaw it and drain all the excess liquid. I’d love to know how it turns out with the frozen spinach 🙂
Macedonia writing to you. Pretty good recipe! At home I add 1 carton of cream cheese vs. Ricotta. We also add 3/4 cup half and half and 3 tsbp. Of flour to add that extra safety net for stability regarding filling making a soggy bottom. The scallions are a nice touch. We just chop up onions very very fine. We don’t use food processor. Everything is done by hand. You have the best recipe so far that I have seen on internet and I’ve looked at a 100. Sometimes I use puff pastry if I am going to have the one layer of filling like you. A real pleasure watching your program today. P.s. I like your Gibanica topping. I’m going to try that.
Thank you!
we have been following your recipe for all of the times that we eat Greek Feta Pie, which is 1/2dozen times per year. it always comes out well and so very tasty. we use an excellent Greek EVOO and fresh Spinach leaves and garden fresh Dill……and your recipe is in our family cook book!……as are many more of your recipes.
would low fat ricotta be okay to use? I know whole milk is best but some of us can’t use that. thanks in advance for your reply
is low fat ricotta okay to use in this recipe
In your original video, you used olive oil on the sheet pan before the phyllo. I have prepared it that way plus I added the breadcrumbs on top of the first phyllo sheet (something I learned from Ina G). I see in this new video, you do not oil the sheet pan, crumbs go right on top of the ungreased pan. I’ll give it a try. I have always used scallions, fresh dill and a hint of mint. You taught me that baby spinach does not have to be precooked. That has made a huge difference in preparing this, and it retains the vitamins and minerals! Your illustration on how to layer the phyllo is excellent. Thank you.
I also notice your new recipe video uses a higher temperature for the entire baking process. The original video, you instructed to preheat to a higher temp, and then reduce it once the pie was inserted into the oven. Why the change?
I made this recipe for the first time today. It just came out of the oven and it smells amazing. Even my son in law who doesn’t like spinach at all mentioned how awesome it smells.
You don’t say if you butter the pan before you sprinkle the bread crumbs.
I made this the other day. Even my brotherinlaw who Is very picky ate it and thought it was incredible. This recipe is a keeper. Never tasted anything that’s on the market equal to it. I will make it again.
I made this last night for dinner with a salad it was great . Wife says its a keeper!
I have recently been diagnosed with S4 kidney disease and been told to eat more Mediterranean-style dishes, avoiding meat as much as possible. I have always been a huge meat and potato person.
My favorite soup was Chicken Lemon Rice when I lived in Detroit and worked at a Greek restaurant in Greektown.
Since finding your videos on YouTube and following your recipes, I have learned how to make both Spanakopita and Stuffed Grape leaves with Avgolemono sauce. I am still looking for more recipes that fulfill my dietary n, NM eeds and satisfy my taste buds. Thanks so very much for your easy to follow, delicious recipes with easy to find ingredients! I moved to Albuquerque, NM, several months ago and have found that it is easy to find the items I need for your recipes.
I could print the free book, but not the other recipes. need help
I can print the free book , but not any other recipes
Why are there breadcrumbs on the bottom in this recipe ans can you use a glass baking sheet or will that make it soggy?
can you bake it one day ahead?
Yes, That works 🙂
Delicious! And easy! Thank you!!
Great tips in this video. Using the unseasoned breadcrumbs on the bottom is a method I’ve used for years. I follow my own recipe but find yours a great basic. You were the one that taught me to use fresh spinach and I can never thank you enough for that, makes a huge difference. Also your instructions to precut, is another excellent tip. This video clearly demonstrated the rustic top foldin, thanks for that as well. I much prefer your previous instruction to preheat to the higher temp and reduce, that works beautifully with my oven. I love your site.
Made this tonight and it was amazing! The only think I did was add garlic and I used thawed frozen spinach squeezed out all the was using a tea towel. The recipe makes a little to much for a family of three so are there any tips for storing leftovers ?
Hi Natalie!! You can make this in two smaller trays (quarter sheet or 10 inch round pie plates) and freeze one of them before baking. Many people freeze the baked leftovers however, I don’t recommend that. There’s nothing like freshly baked spanakopita!! I hope this helps 🙂
Hello Dimitra, thank you for your wonderful recipes. I want to see the older version of the spanakopita. I can’t find it even though I had saved it. Thanks again
Here you go:https://www.dimitrasdishes.com/greek-spinach-pie-entree-serving-spanakopita/
Hi! I made your previous version, and noticed an error in this recipe. In the printout of the recipe, it says 400 degrees. This is what I did and I almost burned it. When reading back through the longer explanation, it says 350.
Help!! If I freeze a tray of Spanakopita do I need to thaw it before I put it in the oven? If so how long to thaw?
I made this tonight and it came out wonderful! Much easier to make in this larger format instead of making the individual triangles. I used frozen, drained Spinach because that was what I had at home. I made sure I squeezed out all the excess water using out all the water in a side sing a flat silicone spatula. the I added it to the mixer bowl with the other filling ingredients.
The dimensions of my Phyllo dough fit my 1/4 sheet pan so I used that instead of the 1/2 sheet pan. I had some left over ingredients and made a 1/8 sheet pan mini version to give my neighbors. Also I had 1/4 cup leftover melted butter.
I agree that the Panko breadcrumbs help make the bottom Phyllo layers nice and crispy and not soggy. It also had a beautiful golden color on the bottom too. Since these were smaller than the 1/2 sheet pan the cooking time was only 40 minutes for a fabulous golden color and crunchy Phyllo. I am very impressed and will make it again and again. thanks for the recipe and tips and video of instructions and construction.
How many ounces are in one pound of fresh spinach?
Hands down the best spinach pie recipe. It was actually fun to make. Your video was very helpful. My family was so impressed with the presentation as well as delicious taste. Thank you for posting the video.
Hands down the best spinach pie recipe. It was actually fun to make. Your video was very helpful. My family was so impressed with the presentation as well as delicious taste.
I followed the recipe to the T and my pie was soggy on the bottom,I’ve went over and over the receipe and I can’t find anything that I did wrong,I did double the receipe,and my oven is such that I didn’t move it to the bottom rack. It also started browning really fast I did lay a piece of foil on top but didn’t seal it just laid on top ,the pie was delicious Any help would be appreciated thank you in advance
Hi Angela! The best thing to do next time is to keep it covered with foil next time. Cut a few slits so that the steam can escape and bake it covered for 45 minutes. Uncover and bake until golden. It may take an additional 30-40 minutes. Hope this helps.
Made this today for my mother’s birthday party. I actually made 2. I made one with dairy free (vegan) cheeses and olive oil instead of butter for those of us with a milk allergy. They both came out amazing and were a big hit!!
Thank you for this recipe, Dimitra. I made it for the first time for a family gathering and it turned out amazing. I got so many compliments , it looked beautiful and tasted delicious. Could I make the filling a day ahead and refrigerate?
Yes, the filling can be made a day ahead 🙂
I made this yesterday but as Spanakopitakia. Delicious! It makes a lot of filling and I ran out of filo. Luckily I had puff pastry in the freezer. It turned out nicely, too.
Can you freeze this? Also do you taste the I cooked onions? Most recipes call for cooking the onions first.
Am I blind? I can’t see the recipe amounts?
This is the best recipe I ever tasted! Wow! So fresh! It is so easy to follow your recipe. I am cooking a big dinner on Saturday with all your recipes. They all love it!
Thank you!! Reading this brought a smile to my face!
Just Love Love Love this easy recipe! It’s the best I e ever had! I currently live in Pittsburgh and 1 thing I missed so much was spinach pie at the diner, on Long Island, it was the only thing I’d order! I never thought I could make this myself until your video recipe! I made it this past Easter! It was such a big hit with my family ….it’s always being requested for me to make! Thank you I’m no longer homesick craving spanakopita!!
Thank you very much! Spanakopita has been a favorite in our house too!
I got so excited to thank you I forgot a question I wanted to ask! How do you store your cooked spanakopita? Does it need to be refrigerated because of the dairy products? And if so, how to keep the crispy top? Thank you
You can refrigerate it in an airtight container for a week, or freeze it for up to a month! Enjoy
I have made spanakopita many times and always look for ideas to make it better. Putting bread crumbs on the bottom of the pan was a great idea. Since I had them, I used finely chopped leeks instead of green onions. This time I needed more greens so used 4 bunches of fresh spinach, 1 bag of frozen organic spinach, and two bunches of Swiss Chard. I also love the way you put the phyllo on top like an accordian; very pretty and so easy. The most important thing I learned from you is that I don’t need to “paint” every sheet of phyllo! Just a light drizzle and it came out so well. Everyone loved it. Thank you, Dimitra!
This was perfection! Wish I could post a pic. Thank u!
I’m so glad you liked it!! Feel free to share pics with me on my Facebook page 🙂
Hi Dimitra, love your recipe. Just like mom l also in all my years have used ricotta in my spanakopita. I also add a block of cream cheese. Thanks
Such a great recipe! Impressed my Greek friends!
I would like to know how long before use I can make it?
Thank you.
You can assemble the pie and freeze it for up to a month and then bake it frozen. Cover with foil and bake in a preheated 350 °F oven for 45 minutes. Remove the foil and bake until golden and crisp. It could take up to another 45 minutes. Enjoy!
I made your spanokopita recipe for the first time! It came out amazing tasting and so professional looking! My family loved it and I will definitely make again. The best part, is that it was fairly easy to make! I loved that there was no cooking of the fresh spinach and no draining of any frozen spinach.
I’m so glad that you enjoyed it!
Hello!
I’m planning to make this for my family’s Christmas dinner tomorrow and won’t have access to an oven
How would you recommend I re-heat it on the day-of?
Thanks!
Hi Dimitra, love your recipes. I was wondering if you can make the filling in advance and leave it in the fridge to prepare the next day? Thank you.
Yes, you can do that but keep in mind that the spinach will release juices. You can still add it to the phyllo as is 🙂
I LOVE watching your cooking demonstrations! They are so helpful!! I just finished making this recipe. I’m sure it will be delicious! For now it’s going into the refrigerator and then into the freezer until Pascha. I can’t figure out how to post a photograph 😢
This receipe was easy and fabulous.
Not a drop left !
Thk you
I made this yesterday for my husband’s 50th bday party! It was perfect! thank you for sharing your recipe and your techniques…♡
You’re welcome!! Happy Birthday to your husband!
Hi, Dimitra,
This looks delicious, and I just bought all the ingredients to make it for Greek Easter this Sunday.
Question: Would you kindly tell me the exact size of the baking pan you recommend for this recipe?
If you could quickly reply, I’d be most grateful, as I’m making it in tomorrow.
Thank you,
Eleni
Hello eleni! The pan measures:17.9 x 12.9 x 1 inches
Good luck 🙂
This is so fun and intimidating to make with the phyllo. Question, do you use the full pound of phyllo when you make your recipe? I try to follow your video (twice now) and have plenty left over, just wondering if I should be more generous with my layers next time. Any suggestions on whether or not to keep left-over phyllo and how to best use it?
Thanks so much!
I use the entire pound of phyllo 🙂
Hi Dimitra,
I love this recipe and have made it many times. This time however, I’ve been given loads of fresh sliverbeet which I’ll plan to use for the spanakopita. Do I need to steam/cook it first or can that go in raw like other types of spinach? My instinct tells me to cook first. What is your advice? Kat
This was phenomenal!! I am NOT a good cook. I usually sign up to bring chips, drinks, or paper goods. I served this and everyone was impressed! If I can make this, everyone can make this! Thank you!!!
This makes my heart SO happy!!!
Dimitra,
I love this recipe. This is the one I always use now. It seems so simple and less time consuming.
I share this with any one who asked for it. When I am invited as a guest this is the dish that is
required to get me in the door.
Thank You,
Joyce
This is the best Spanakopita recipe I have tried. It comes out perfect every time and so easy to make. Thank you!
Personally, I prefer the original version you posted years ago! I wish you had not removed it. Luckily, I made some small additions to that recipe and kept a printed version with my notes. But that video instruction, in my opinion, is way better than this. I truly do not find this easier at all. I have always put bread crumbs down, a trick I learned from Ina.
I don’t stock bread crumbs so decided to make breadcrumbs with my homemade sourdough rye. My breadcrumbs came out lumpy, some big crumbs and they suck to the spanikopita. They were delicious! LOL! My sourdough rye is made with caraway and onion flakes. I actually made a big sheet pan of spanikopita. I usually make a thicker one in a 9×13” pyrex. I tailored the recipe for 3lbs of frozen spinach. Loved this method. Lots of leftovers! Thank you.
Thank you so much for this amazing recipe! I make a vegan version by substituting homemade macadamia ricotta and almond feta, leaving out the eggs, and using a vegan salted butter. I have tried so many recipes and this is seriously the best one out there.