Spanakopita
This Spanakopita is the kind of cozy, flaky dish that makes you feel like a kitchen rockstar with minimal effort. Packed with hearty greens, creamy feta, and fresh herbs, it hits that perfect balance between comfort food and a light, satisfying meal.
We first made this when our fridge was overflowing with greens from the farmer’s market, including spinach, chard, beet greens, and more. Tossing them together in a buttery phyllo crust with tangy feta and fresh herbs turned into something way more delicious than we expected. It’s become a staple for brunches, lunches, and quick weeknight dinners.
If you love dishes that feel a little fancy but are secretly simple, try our Pumpkin Pie Crescent Rolls, Creamy Spinach Pasta, and Spinach Artichoke Pizza.
Table of contents
Why You’ll Love This Recipe
- Crispy and flaky: The phyllo dough bakes up golden and crisp.
- Flavor-packed filling: Greens, feta, herbs, and lemon zest keep every bite exciting.
- Easy to make ahead: Great for prepping in advance and reheating.
- Versatile for any meal: Serve it as a main, side, or even brunch centerpiece.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This pie is a celebration of simple ingredients. A blend of greens (we love mixing spinach, chard, and arugula or beet greens), creamy crumbled feta, and fresh dill and parsley give it a vibrant Mediterranean flavor. Lemon zest adds brightness, while toasted walnuts bring in a little crunch. Wrapped in buttery phyllo layers, it’s truly irresistible.
Variations
- Add protein: Mix in shredded chicken or cooked lentils for a heartier dish.
- Swap the cheese: Try goat cheese or ricotta instead of feta.
- Make it nut-free: Skip the walnuts or use sunflower seeds for crunch.
- Go mini: Use muffin tins for individual servings, perfect for brunch spreads!
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Sauté onion and garlic in olive oil.
- Add greens and cook until wilted.
- Stir in lemon zest, feta, herbs, toasted walnuts, salt, and pepper.
- Layer 6 sheets of phyllo in a buttered baking dish.
- Add filling, then top with 6 more phyllo sheets.
- Score the top and bake at 350°F for 40-45 minutes.
Expert Tips
- Keep your phyllo covered with a damp towel while working to prevent it from drying out.
- Don’t skip the scoring step; it makes slicing easier and helps steam escape.
- Toast the walnuts beforehand to boost their flavor.
- Let the filling cool slightly before assembling to keep the phyllo crisp.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just thaw and squeeze out all the moisture before cooking.
Wrap tightly and refrigerate for up to 4 days. Reheat in the oven to keep it crisp.
Absolutely. Assemble it, then freeze before baking. Bake straight from frozen, adding 10-15 minutes to the time.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Spanakopita
Equipment
- large skillet
- 9×13 baking dish
- Pastry brush
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 6 cups mixed greens spinach + chard + beet greens or arugula, chopped
- Zest of 1 lemon
- 1 cup feta cheese crumbled
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
- 12 sheets phyllo dough
- ¼ cup melted butter for brushing
- ¼ cup toasted walnuts chopped
Instructions
- Preheat the oven to 350°F.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute.
- Add mixed greens to the pan and cook down until wilted and most moisture evaporates, about 8-10 minutes. Remove from heat.
- Stir in lemon zest, feta, dill, parsley, toasted walnuts, salt, and pepper. Mix well and let cool slightly.
- Lightly brush a 9 x 13 baking dish with butter. Layer 6 sheets of phyllo dough, brushing each sheet lightly with butter before adding the next.
- Spread the filling evenly over the phyllo base.
- Layer the remaining 6 sheets of phyllo on top, brushing each with butter.
- Score the top layers gently with a knife to create squares or triangles for easy slicing after baking.
- Bake for 40-45 minutes until golden brown and crisp.
- Let cool slightly before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
