The Best Homemade Spanakopita Recipe

If you’ve ever wondered how to make spanakopita that rivals your favorite Greek restaurant’s version, I’ve spent years refining a recipe that balances crisp phyllo with a rich spinach and feta filling. The secret lies in how you handle the spinach—too much moisture ruins the texture—and the right blend of herbs. I’ll walk you through each step, but first, let’s talk about why this dish deserves your attention.

Recipe

This spanakopita recipe is the real deal—flaky, golden layers of phyllo dough wrapped around a vibrant filling of spinach, feta, and herbs. It’s the kind of dish that will have everyone at the table reaching for seconds (and thirds).

I’ve tweaked this recipe over the years to nail the perfect balance of creamy, tangy, and crispy, and I’m confident it’ll become a standout in your rotation.

The secret? A mix of fresh spinach and a touch of dill, which adds a bright, earthy depth you just can’t skip. Picture biting into that buttery crust to reveal a warm, savory filling that’s both comforting and packed with flavor.

Don’t let phyllo dough intimidate you—this recipe breaks it down into easy, manageable steps. Trust me, once you’ve made this, you’ll wonder why you didn’t start sooner.

Ingredients

• Fresh spinach (2 lbs): Wilt it down to remove excess moisture—frozen works in a pinch, but squeeze it *dry*.
• Feta cheese (8 oz): Crumbled, preferably Greek for its briny punch. Ricotta can soften the tang if preferred.
• Phyllo dough (1 lb): Thaw overnight in the fridge. Keep it covered with a damp towel to prevent drying.
• Butter (1/2 cup, melted): Brushed between phyllo layers for golden crispness. Olive oil works, but butter adds richness.
• Fresh dill & parsley (1/4 cup each): Non-negotiable for that bright, herby kick. Dried herbs taste flat here.
• Green onions (1 bunch): Or sub 1 small onion, finely diced. Sautéed until sweet.
• Eggs (2): Bind the filling—skip if vegan, but the texture will be looser.
• Lemon zest (1 tsp): Secret weapon! Balances the saltiness.
• Nutmeg (pinch): Warm depth. Trust us.

Pro tip: Phyllo tears? Patch it with butter—no one will know. For extra crunch, sprinkle sesame seeds between layers.

How to Make the Best Traditional Spanakopita Guide

1. Prep the Filling: Sauté onions and garlic in olive oil until translucent. Add spinach in batches, wilting each addition before adding more. Drain excess liquid to prevent a soggy crust.
• *Why?* Removing moisture guarantees the filling stays crisp and the phyllo stays flaky.
2. Mix Ingredients: Combine cooked spinach with feta, eggs, dill, and nutmeg. Crumble the feta by hand for better texture.
• *Pro Tip:* Taste before adding salt—feta is already salty!
3. Layer Phyllo: Brush each sheet with melted butter, layering 5-6 sheets at the bottom of the pan.
• *Watch Out:* Phyllo tears easily—handle gently and work quickly.

Keep unused sheets covered with a damp towel to prevent drying.

4. Add Filling: Spread the spinach mixture evenly over the phyllo base. Top with another 5-6 buttered phyllo sheets, tucking in the edges.

– *Visual Cue:* The top layer should glisten with butter but not pool.

5. Score & Bake: Lightly score the top into squares before baking at 350°F (175°C) for 45-50 minutes until golden brown.

– *Flexibility:* Use a sharp knife to score—this makes serving cleaner.

6. Cool & Serve: Let rest for 10 minutes before cutting fully. Serve warm or at room temperature.

– *Time-Saver:* Assemble ahead and refrigerate overnight—just add 5-10 minutes to bake time.

Nutrition

Here’s the nutritional breakdown for a typical spanakopita serving:

Chef Tips

Getting the perfect spanakopita texture starts with squeezing every drop of moisture from the spinach—if you skip this step, you’ll end up with a soggy filling.

I always use a mix of feta and ricotta for creaminess, and I layer phyllo sheets with melted butter for crispiness.

Don’t overstuff the filling, and bake until golden brown. Let it rest before cutting—this keeps the layers intact.