Spanakopita is the classic Greek spinach pie: crackling, golden layers of phyllo wrapped around a creamy filling of spinach, feta, fresh dill, and herbs. It is salty, savory, and fresh, and it makes a showstopping appetizer or light meal.

This easy spanakopita recipe uses frozen spinach and a simple 9×13-inch pan method instead of folding individual triangles. It is a traditional Greek spinach feta pie that is vegetarian, make-ahead friendly, and perfect for brunch, potlucks, and party platters.

Recipe at a Glance

Prep Time	40 minutes
Cook Time	45 minutes
Total Time	1 hour 25 minutes (plus resting)
Servings	12 squares
Category	Appetizer / Greek

Why You’ll Love This Spanakopita

Shatteringly crisp, buttery phyllo layers
A creamy, savory spinach and feta filling with fresh herbs
Made in a pan, so no tricky folding
Vegetarian and make-ahead friendly
Great for brunch, appetizers, and potlucks

Ingredients You’ll Need

1 pound frozen chopped spinach (about two 10-ounce packages), thawed and squeezed very dry
2 tablespoons olive oil, 1 yellow onion (finely diced), 3 green onions (sliced), and 2 cloves garlic (minced)
8 ounces feta cheese, crumbled, and ½ cup ricotta or cottage cheese
3 large eggs, lightly beaten
¼ cup chopped fresh dill, ¼ cup chopped fresh parsley, ¼ teaspoon nutmeg, and black pepper to taste
1 package (16 ounces) phyllo dough, thawed (about 20 sheets)
¾ cup unsalted butter, melted (or olive oil), for brushing

How to Make Spanakopita

Heat the olive oil in a skillet over medium heat and cook the onion for 5 to 6 minutes until soft, then add the green onions and garlic and cook for 1 minute. Cool for 10 minutes.
In a large bowl, mix the cooled onion mixture with the squeezed-dry spinach, feta, ricotta, eggs, dill, parsley, nutmeg, and pepper until well combined.
Preheat the oven to 375°F (190°C) and brush a 9×13-inch baking dish with melted butter.
Layer 10 sheets of phyllo in the dish, brushing each sheet lightly with melted butter. Keep the remaining phyllo covered with a damp towel so it does not dry out.
Spread the spinach filling evenly over the phyllo, then top with the remaining 10 sheets, buttering each layer. Brush the top generously with butter.
Score the top into 12 squares with a sharp knife, cutting only through the top layers. Bake for 45 to 50 minutes until deep golden brown and crisp, then rest for 10 minutes before cutting through.

Tips for the Best Crispy Spanakopita

Squeeze the spinach as dry as possible so the pie is not soggy.
Keep unused phyllo covered with a damp towel while you work.
Brush every layer lightly with butter for flaky layers.
Score the top before baking so it cuts cleanly.
Let it rest 10 minutes before serving.

Variations to Try: Spanakopita Ideas

Make individual triangles with phyllo strips.
Add crumbled goat cheese or a little lemon zest.
Use fresh spinach, wilted and squeezed dry, instead of frozen.
Use olive oil instead of butter for a lighter version.

How to Store It

Refrigerate leftovers in an airtight container for up to 4 days and reheat in a 350°F oven for 10 to 15 minutes to re-crisp. Freeze the baked or unbaked pie for up to 2 months. Note that feta is often made with animal rennet, so check labels if you need a vegetarian or halal-friendly cheese.

Frequently Asked Questions

How do you keep spanakopita from getting soggy?

Squeeze the spinach very dry and brush the phyllo with butter. Rest the pie before cutting.

Can I make spanakopita ahead of time?

Yes. Assemble it up to a day ahead and refrigerate unbaked, or freeze it for up to 2 months.

What can I use instead of phyllo?

Puff pastry works as a shortcut, though the texture will be flakier and puffier.

Can I use fresh spinach?

Yes. Use about 1½ pounds fresh spinach, wilt it, cool it, and squeeze it very dry.