Authentic Spanakopita Recipe (Easy Greek Spinach Pies)

There are few culinary experiences as satisfying as biting into a perfect piece of spanakopita. The sound of dozens of paper-thin, buttery layers of phyllo shattering gives way to a warm, savory, and tangy filling of spinach and feta cheese. It’s a true taste of Greece. If you’ve ever been intimidated by the thought of working with phyllo dough, this is the recipe that will turn you into a confident pro. This authentic Spanakopita Recipe guides you through creating those classic, irresistible savory triangles. They are the perfect appetizer for any party or a delicious light meal on their own.

Ingredients for Your Spanakopita

The key to incredible spanakopita is a well-seasoned, savory filling wrapped in buttery, crisp phyllo. Crucial Tip: Make sure your phyllo dough is completely defrosted in the refrigerator according to the package directions before you begin.

Ingredient	Amount/Quantity
Frozen chopped spinach, defrosted	8 oz
Crumbled feta cheese	4 oz
Large egg	1
Kosher salt	⅛ tsp
Freshly ground nutmeg	⅛ tsp
Minced yellow onion	2 tbsp
Unsalted butter	1 stick (½ cup)
Phyllo dough, defrosted	1 roll (9×14 inch sheets)

Timing

These impressive pastries come together much faster than you’d think, making them perfect for entertaining.

• Preparation Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: Approximately 45 minutes

Step-by-Step Instructions

Follow these steps to create perfectly folded, crispy spinach and feta triangles.

Step 1: Preheat Oven and Prepare the Filling

First, preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. The most critical step for a crispy result is to squeeze all excess moisture from the thawed spinach. You can use your hands or, for even better results, wrap the spinach in a clean kitchen towel and wring it out until it’s as dry as possible. In a small bowl, combine the dry spinach, crumbled feta, egg, salt, nutmeg, and minced onion. Stir until everything is well combined.

Step 2: Melt Butter and Prepare Phyllo Dough

Gently melt the stick of butter in a small saucepan or a microwave-safe bowl. Have a pastry brush ready. Unroll your defrosted phyllo dough on a clean, dry surface. Using a sharp knife, cut the entire stack of phyllo sheets in half vertically. You will now have two stacks of shorter, rectangular sheets (roughly 4.5″ x 14″). Immediately cover the phyllo with a slightly damp kitchen towel to prevent it from drying out while you work.

Step 3: Layer the Phyllo Sheets

Take one sheet of phyllo from one of the stacks and place it on your work surface. Keep the rest covered! Using your pastry brush, lightly brush the entire surface of the sheet with melted butter. Place a second sheet of phyllo directly on top of the first and brush it with butter. Place a third and final sheet on top and brush it with butter. You will be working with a 3-layer stack for each triangle.

Step 4: Fill and Fold the Triangles

Spoon about two heaping tablespoons of the spinach filling onto the bottom corner of your buttered phyllo stack. Now, imagine you’re folding a flag. Take the corner with the filling and fold it over diagonally to form a triangle. Press gently to spread the filling within the triangle shape. Brush the top of this new triangle with butter. Continue folding the triangle up the length of the phyllo strip, like folding a flag, until you have a neat, sealed triangle package. Place it on your prepared baking sheet and repeat the process with the remaining phyllo and filling.

Step 5: Bake to Golden, Crispy Perfection

Once all your spanakopita triangles are assembled on the baking sheet, brush the tops generously with any remaining melted butter. Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until they are a beautiful golden brown and exquisitely crispy. Serve warm.

Nutritional Information

Here is an estimated nutritional breakdown per spanakopita triangle, assuming the recipe makes 10 triangles.

• Calories: ~180 kcal
• Protein: 5 g
• Fat: 12 g
• Carbohydrates: 12 g

Variations and Substitutions

While the classic recipe is fantastic, here are a few ways to customize it.

• Add Fresh Herbs: A tablespoon of finely chopped fresh dill or parsley mixed into the filling adds a wonderful layer of freshness.
• Lower Fat Option: You can use a reduced-fat feta cheese. While butter provides the best flavor and browning, you can try using olive oil between the phyllo layers for a different, though equally delicious, result.

Serving Suggestions

This authentic Spanakopita Recipe is versatile and always a crowd-pleaser.

• As an Appetizer: They are the perfect finger food for any party or gathering. Serve them on a platter with a side of tzatziki sauce for dipping.
• Meze Platter: Create a beautiful Greek-inspired meze board with spanakopita, hummus, olives, pita bread, and stuffed grape leaves.
• Light Lunch: Pair two or three warm triangles with a simple Greek salad for a satisfying and light meal.

Common Mistakes to Avoid

Working with phyllo dough is easy once you know these key tips!

• Phyllo Dough Drying Out: Phyllo is paper-thin and will dry out and crack within minutes if left exposed to air. Solution: This is the golden rule of phyllo: always keep the sheets you aren’t actively working with covered by a clean, slightly damp kitchen towel.
• A Soggy Filling: Excess water in the spinach is the enemy of a crispy spanakopita. It will turn the delicate phyllo layers soggy from the inside out. Solution: Be aggressive when squeezing your spinach. You want it to be as dry as possible before mixing it into the filling.
• Skipping the Butter: The butter between each layer is what steams and separates the sheets, creating that signature light, flaky, and shatteringly crisp texture. Solution: Don’t skimp! Make sure to brush a light, even layer of melted butter over the entire surface of each phyllo sheet.

Storing Tips

Spanakopita is at its absolute best when served warm and fresh from the oven.

• Refrigerating: You can store baked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven or an air fryer for 5-7 minutes to revive their crispiness.
• Freezing (Unbaked): Spanakopita is a fantastic make-ahead appetizer. Assemble the triangles but do not bake them. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. You can bake them directly from frozen, adding about 5-10 minutes to the baking time.

Conclusion

This authentic Spanakopita Recipe is your key to creating one of the most beloved Greek delicacies right in your own kitchen. Don’t let phyllo dough intimidate you—with a few simple tricks, you can master these savory, cheesy, and incredibly crispy pastries. The delightful contrast between the flaky layers and the warm, flavorful filling is a true culinary joy. We hope you have fun making (and eating!) these delicious Greek spinach pies. Let us know how they turned out in the comments below!

FAQs

Q1. My phyllo dough keeps tearing. What should I do?

Make sure your phyllo is completely thawed according to the package directions (usually overnight in the fridge). Work gently and quickly, and always keep the dough you’re not using covered with a damp towel to prevent it from becoming brittle. A few small tears are okay—they will get covered by the next layer.

Q2. Can I use fresh spinach instead of frozen?

Yes. You will need about 1 pound of fresh spinach. Sauté it in a pan until it has completely wilted down, then let it cool and squeeze it just as you would with frozen spinach to remove all the excess water.

Q3. Can I make this as one large pie instead of triangles?

Absolutely! To make a full spanakopita pie, layer half of your phyllo sheets in a greased 9×13 inch baking dish, buttering each sheet as you go. Spread the filling evenly over the top, then top with the remaining phyllo sheets, again buttering each one. Tuck in the edges, score the top into serving-sized squares, and bake for 30-40 minutes until golden brown.

Q4. What’s the best way to handle leftover phyllo dough?

If you only used half the roll as the recipe suggests, you can re-roll the other half tightly, wrap it in plastic wrap, and then in foil. It can be refrigerated for about a week or refrozen for another time.