Easy Spanakopita

Easy Spanakopita With Crispy Phyllo and Feta

This easy spanakopita gives you everything you want from Greek spinach pie: delicate layers of crisp phyllo wrapped around a savory spinach and feta filling. It looks impressive when it comes out of the oven, but a few smart shortcuts make it surprisingly manageable for a weeknight dinner, party appetizer, or make-ahead lunch.

Using frozen chopped spinach eliminates the need to cook down piles of fresh spinach, while store-bought phyllo dough takes care of the pastry. The filling gets plenty of flavor from feta, onion, scallions, garlic, dill, parsley, and a little black pepper.

Quick Answer

Easy spanakopita is a baked spinach and feta pie made by layering buttery phyllo dough around a savory spinach filling. For the easiest version, use thawed frozen spinach, crumbled feta, fresh herbs, eggs, and refrigerated or frozen phyllo dough. Assemble everything in a 9×13-inch baking dish and bake until the top is crisp and deeply golden.

Prep time: About 25 minutes
Bake time: About 40 to 45 minutes
Yield: 12 pieces

Ingredients Overview

You only need a handful of familiar ingredients to make this spinach and feta pie. The complete measurements are included in the printable recipe card below.

• Spinach: Frozen chopped spinach makes this version faster and easier. Thaw it completely and squeeze it extremely dry.
• Feta: The salty, tangy flavor is the star of the filling. Crumbled block feta works especially well.
• Phyllo dough: Store-bought phyllo creates the signature light, flaky layers without making pastry from scratch.
• Eggs: Eggs help bind the spinach and cheese filling so the slices hold together.
• Onion, scallions, and garlic: These build a savory base and keep the spinach filling from tasting flat.
• Fresh herbs: Dill and parsley give the pie its fresh, aromatic flavor.
• Butter and olive oil: They add richness and help the phyllo bake into crisp golden layers.

Print the recipe and shopping list

Why This Easy Spanakopita Recipe Works

• Frozen spinach saves prep time. There is no need to wash, chop, and cook several bunches of fresh spinach.
• Store-bought phyllo does the complicated work. You still get thin, crisp pastry layers without making dough.
• The filling is flavorful but uncomplicated. Feta, dill, parsley, garlic, onion, and scallions give the spinach plenty of personality.
• It works for several occasions. Serve it as an appetizer, vegetarian main dish, brunch item, or side.
• It can be prepared ahead. Spanakopita is excellent for entertaining because the filling can be prepared in advance and leftovers reheat well.

Tips for Crispy, Flaky Spanakopita

Squeeze the Spinach Very Dry

This is the biggest difference between crisp spanakopita and soggy spanakopita. After thawing the spinach, squeeze it in a clean kitchen towel or several layers of paper towels. Keep squeezing until very little liquid comes out.

Keep the Phyllo Covered

Phyllo sheets dry quickly once they are exposed to air. Keep the unused stack loosely covered with a slightly damp kitchen towel while you work. Take out one sheet at a time and cover the remaining sheets again.

Do Not Worry About Perfect Phyllo Layers

A few tears are completely fine. Layer another sheet over the damaged area and continue assembling the pie. Once the spanakopita is baked, those irregular layers become part of its crisp, rustic texture.

Brush Lightly Between the Layers

You do not need to saturate every sheet with butter. A light coating is enough to separate the layers and encourage browning.

Score Before Baking

Cut through the upper layers of phyllo before the pan goes into the oven. Scoring makes the finished spanakopita much easier to portion without crushing the crisp pastry.

What to Serve With Spanakopita

Spanakopita can be an appetizer or the center of a simple Mediterranean-inspired meal. Pair a warm square with a tomato and cucumber salad, lemony roasted potatoes, a bowl of soup, marinated olives, or a spoonful of tzatziki.

For brunch, serve smaller pieces alongside eggs, fruit, and a simple salad. For a party, cut the baked pie into smaller squares and arrange them on a platter as a warm appetizer.

Easy Swaps and Variations

• Add more herbs: Fresh mint is a flavorful addition to the dill and parsley.
• Use olive oil: You can brush the phyllo with olive oil instead of melted butter for a different flavor profile.
• Make smaller portions: Cut the baked pie into bite-size squares for parties and holiday appetizer trays.
• Add lemon: A little finely grated lemon zest can brighten the spinach and feta filling.
• Try a cheese variation: A small amount of ricotta can be mixed into the filling for a softer, creamier texture, although the feta-forward version has a sharper flavor.

How This Spanakopita Comes Together

Start by cooking the onion, scallions, and garlic briefly until softened and aromatic. Let the mixture cool slightly before combining it with the thoroughly drained spinach, feta, herbs, eggs, and seasoning.

Next, layer phyllo sheets in a greased baking dish, brushing the sheets lightly as you go. Spread the spinach mixture evenly over the bottom layers, then cover it with another stack of phyllo.

Brush the top, score the pastry into portions, and bake until the surface is deeply golden and crisp. Let the spanakopita rest before cutting all the way through. That short rest gives the filling time to settle and produces cleaner slices.

Storage and Reheating

Let leftover spanakopita cool, then transfer it to a covered container and refrigerate promptly. For the best texture, reheat individual pieces in the oven or an air fryer rather than the microwave. Dry heat helps restore the crispness of the phyllo.

You can also freeze baked portions. Wrap the pieces well and place them in a freezer-safe container. Reheat until thoroughly hot before serving.

Food Safety Note

Because the spinach filling contains eggs, make sure the center is fully cooked and set before serving. Refrigerate leftovers promptly rather than leaving the baked pie at room temperature for an extended period, and heat refrigerated leftovers thoroughly when reheating.

Common Spanakopita Mistakes

Leaving Too Much Water in the Spinach

Extra moisture can soak into the lower phyllo layers. Thoroughly draining the spinach is worth the extra minute or two.

Letting the Phyllo Sit Uncovered

Dry phyllo becomes brittle and difficult to layer. Keep the unused sheets covered while assembling the pie.

Using Too Much Butter Between Sheets

More butter is not necessarily better. Heavy brushing can make the pastry greasy instead of light and flaky.

Cutting the Pie Immediately

The filling is easier to portion after a short rest. Waiting about 10 to 15 minutes also reduces the chance of crushing the hot, delicate top layers.

Taking the Spanakopita Out Too Early

Look for a richly golden surface rather than pale phyllo. Proper browning gives the pastry its crisp texture and toasted flavor.

Easy Spanakopita FAQ

What is spanakopita?

Spanakopita is a Greek savory pie traditionally made with spinach, herbs, cheese, and thin layers of phyllo pastry. Recipes vary by household and region, but spinach, feta, and phyllo are a familiar combination.

Can I use frozen spinach for spanakopita?

Yes. Frozen spinach is one of the best shortcuts for an easy spanakopita recipe. Thaw it completely and remove as much moisture as possible before adding it to the filling.

Do I need to cook frozen spinach first?

If you are using frozen chopped spinach that has already been blanched before freezing, it does not need a separate cooking step for this recipe. Thaw it, squeeze it dry, and combine it with the prepared filling ingredients.

Can I make spanakopita ahead of time?

Yes. You can prepare the spinach mixture ahead and refrigerate it separately until you are ready to assemble the pie. Keeping the filling separate from the phyllo until closer to baking helps protect the pastry from excess moisture.

Why is my spanakopita soggy?

The most common cause is excess moisture in the spinach. A wet filling can soften the bottom layers of phyllo. Make sure the spinach is thoroughly squeezed dry and avoid adding watery ingredients to the filling.

Can you freeze spanakopita?

Yes. Baked spanakopita freezes well when tightly wrapped. Individual pieces are convenient because you can reheat only what you need. An oven or air fryer will usually give the phyllo a crisper texture than a microwave.

Can I use fresh spinach instead?

Yes, but it requires additional preparation. Cook the fresh spinach until wilted, let it cool, and squeeze out the excess liquid before using it in the filling.

What is the best way to cut spanakopita?

Score the upper phyllo layers before baking. After baking, allow the pie to rest briefly, then follow those score lines with a sharp knife to cut through the filling and bottom crust.

Final Notes

This easy spanakopita is a useful recipe to keep around when you want something that feels special without an overly complicated preparation. Frozen spinach and prepared phyllo handle the time-consuming parts, while feta, fresh herbs, and aromatics give the filling plenty of homemade flavor.

Give the spinach an extra-good squeeze, keep your phyllo covered while you work, and allow the top to become beautifully golden in the oven. Those three details go a long way toward producing crisp layers and a flavorful filling.

Trusted Resources

• U.S. Food and Drug Administration: Egg-safety guidance for dishes prepared with eggs.
• USDA Food Safety and Inspection Service: Guidance for safely cooling, storing, and reheating leftovers.