Spanakopita is one of those dishes that feels like home the moment it comes out of the oven: crisp, golden phyllo layers embracing a tangy, herby spinach and cheese filling. It’s straightforward to make, feeds a crowd, and holds up well for leftovers. If you’ve only had spanakopita from a deli, this version will remind you how simple ingredients can combine into something deeply satisfying.

I test recipes until they work reliably in everyday kitchens, and this one is built for consistency. It uses fresh baby spinach, a mix of ricotta and feta for creaminess and salt, and plenty of dill to give the filling its characteristic brightness. The phyllo makes it feel special without requiring complicated pastry techniques.

Below you’ll find a clear ingredient list with short notes, step-by-step instructions that follow the original recipe order and quantities, troubleshooting tips, substitutions, storage advice, and answers to common questions. Follow the method and you’ll get a golden, flaky Spanakopita every time.

The Ingredient Lineup

16 sheets of phyllo dough — the thin, crisp layers that create the signature flaky crust; thaw according to package instructions before using.
2 tbsp. olive oil — used for sautéing the aromatics and brushing the phyllo for browning and flavor; keep a little extra on hand for brushing edges.
1 medium onion, diced — provides savory depth; dice small so it softens quickly during sautéing.
1 small bunch of scallions, chopped (about ½ cup) — adds mild oniony freshness; use both white and green parts.
2 lb. fresh baby spinach — the main body of the filling; cook down until wilted and well drained to avoid soggy phyllo.
¾ cup ricotta cheese — gives creaminess and mellows the saltiness of the feta.
1 cup feta cheese crumbles — provides tang and salt; use a block crumbled by hand or pre-crumbled.
½ cup fresh dill, chopped — essential herb for authentic flavor; chop finely so it distributes evenly.
2 eggs — bind the filling so it sets when baked; whisk them before adding to the mixture.
¼ tsp. salt — seasons the filling; keep this amount because feta already contributes saltiness.

Spanakopita – Traditional Greek Spinach Pie: How It’s Done

Follow these steps in order. Quantities and ingredients match the ingredient list above.

Prep the produce and phyllo. Dice the medium onion, chop the scallions (white and green parts), and roughly chop the fresh dill. If your phyllo is frozen, thaw it in the refrigerator overnight or on the counter for a few hours per package directions, keeping it covered with a damp towel while you work so it doesn’t dry out.
Sauté the aromatics. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and chopped scallions and sauté, stirring occasionally, for about 5 minutes until they’re soft and lightly browned.
Cook the spinach. Add the 2 pounds of fresh baby spinach to the skillet with the softened onions and scallions. Cook, stirring, until the spinach has wilted and become limp, about 5 minutes. Season with the ¼ teaspoon salt, stir to combine, then remove the skillet from the heat.
Drain the spinach. Transfer the cooked spinach mixture to a fine-mesh colander set over a bowl or the sink. Press down on the spinach with a large spoon to squeeze out as much liquid as possible. This step prevents a soggy filling. After pressing, let the spinach mixture cool for 15 minutes.
Preheat the oven. While the spinach cools, set your oven to 325ºF (about 163ºC).
Make the filling. In a large mixing bowl combine ¾ cup ricotta cheese, 1 cup crumbled feta, the cooled and squeezed spinach mixture, ½ cup chopped fresh dill, and the 2 eggs. Mix thoroughly until evenly blended. The filling should be cohesive but not overly wet.
Prepare the baking dish. Lightly brush a 9×11-inch (or similar) baking dish with olive oil so the phyllo won’t stick.
Layer the bottom phyllo sheets. Lay one sheet of phyllo dough into the prepared dish, letting it drape over the sides. Brush it very lightly with olive oil. Repeat with additional sheets, brushing each sheet lightly, until you have used 8 phyllo sheets to form the bottom layers. The sheets should overlap and cover the bottom and sides.
Add the filling. Pour the spinach and cheese filling onto the layered phyllo and spread it into an even layer with a spatula.
Finish the top layers. Cover the filling with the remaining 8 phyllo sheets, brushing each sheet very lightly with olive oil as you layer. Fold and tuck any overhanging edges into the dish; they may crack or crumble a bit—this is normal. Brush the top surface and folded edges with a final light coating of olive oil.
Bake. Place the dish in the preheated 325ºF oven and bake for about 40 minutes, until the phyllo is golden brown and crisp. Watch the last 10 minutes; ovens vary and you want an even golden color without burning.
Rest and serve. Remove the spanakopita from the oven and let it rest for 5–10 minutes before cutting. This brief rest helps the filling set so slices hold together nicely. Serve warm or at room temperature.

Why This Recipe Is Reliable

The method separates liquids from solids early: sauté then squeeze the spinach, and allow it to cool so the filling won’t steam and sog the phyllo. Using a mix of ricotta and feta balances creaminess and salt without overpowering the herb flavors. The explicit phyllo layering count—8 sheets bottom, 8 top—gives consistent flakiness and structure. Finally, a modest oven temperature (325ºF) bakes the center fully while letting the phyllo brown slowly instead of burning the surface before the filling sets.

Substitutions by Category

Greens

Baby spinach — you can substitute equal weight of baby kale or chard if you prefer a stronger green flavor; cook them slightly longer until tender.

Cheeses

Ricotta — cottage cheese, well-drained, can be used in a pinch but the texture will be slightly different.
Feta — use a tangy sheep or sheep-goat blend for authenticity; reduce added salt if using a very salty feta.

Herbs & Aromatics

Dill — fresh parsley is an acceptable mild substitute, though dill gives the classic spanakopita profile.
Onions — shallots can replace the onion for a sweeter note; scallions are optional but recommended for their brightness.

Phyllo

Phyllo dough — if you can’t find phyllo, puff pastry can be used for a quicker, different texture, but this will no longer be a traditional spanakopita.

Appliances & Accessories

Large skillet — for sautéing onions and wilting spinach evenly.
Fine-mesh colander — crucial for draining and pressing out excess liquid from the spinach.
9×11 baking dish — or similar-sized casserole; holds the 16 phyllo sheets and filling proportionally.
Pastry brush — for brushing olive oil between phyllo layers; a spoon can work in a pinch but a brush is faster and more even.
Mixing bowl and spatula — for combining the filling and spreading it into the phyllo-lined dish.

Frequent Missteps to Avoid

Skipping the squeeze step — not draining the cooked spinach well leads to a watery filling and soggy bottom phyllo.
Working with dry phyllo — let phyllo thaw properly and keep it covered with a lightly damp towel; dried sheets crack and tear.
Using too much oil between layers — brush lightly; excess oil pools and prevents the phyllo from crisping.
Baking at too high a temperature — very high heat can burn the phyllo before the filling sets; 325ºF gives a gentle, even bake.
Cutting immediately from the oven — letting the pie rest 5–10 minutes keeps slices intact and neater.

Year-Round Variations

Spring — add a few chopped ramps if you can find them for a woodsy, garlicky lift (reduce scallions accordingly).
Summer — fold in a handful of chopped fresh basil or mint with the dill for brightness.
Fall — mix in a small amount (¼ cup) of sautéed mushrooms for earthiness, but drain them well to avoid moisture.
Winter — use frozen spinach (thawed and squeezed thoroughly) if fresh isn’t available; cooking time and liquid control are the same.

Pro Tips & Notes

Phyllo handling

Keep unused phyllo covered with a damp towel or plastic wrap so sheets don’t dry out while you work.
If a sheet tears, overlap another small piece and continue; the breaks will be mostly hidden once brushed and baked.

Flavor balancing

Taste the filling mixture before adding eggs if you want to adjust salt — remember feta contributes significant saltiness, so be conservative.
If the mixture seems too dry after squeezing, a tablespoon or two of ricotta extra can add creaminess; follow the listed amounts first and adjust sparingly.

Serving suggestions

Slice into squares and serve warm with lemon wedges; a squeeze of lemon brightens each bite.
Spanakopita works as an appetizer, side, or vegetarian main when paired with a simple salad or roasted vegetables.

Keep It Fresh: Storage Guide

Room temperature — keep covered for up to 4 hours; best eaten the day it’s baked for optimal crispness.
Refrigerator — store in an airtight container for up to 3 days. Reheat in a 350ºF oven for best texture (10–15 minutes) to revive the phyllo.
Freezer — you can freeze whole or in portions. Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator and reheat in a 350ºF oven until heated through and crisp.

FAQ

Can I make spanakopita ahead? Yes. Assemble and refrigerate for a day before baking, or assemble and freeze unbaked for up to a month. If refrigerated, add a few extra minutes to the baking time.
What if I only have frozen spinach? Use thawed frozen spinach, make sure to press it very thoroughly in a cheesecloth or fine sieve to remove all excess liquid before mixing with the cheeses.
Can I reduce the salt? You can reduce the added salt if your feta is especially briny. Taste the mixed filling and adjust before placing in phyllo.
Why not use butter instead of olive oil? Olive oil is traditional and gives a lighter, Mediterranean flavor. Melted butter can be used for a richer crust but may brown faster.
How do I prevent soggy bottom? Drain the spinach very well, use the proper number of phyllo sheets, brush oil lightly, and bake at the recommended temperature.

The Last Word

This Spanakopita is uncomplicated, forgiving, and reliably delicious. The technique—sauté, squeeze, cool, mix, and layer—keeps the phyllo crisp and the filling perfectly textured. Once you get comfortable with handling phyllo and draining the spinach, this becomes a go-to for weeknight dinners, potlucks, or a weekend baking project. Make it your own with small variations, but follow the core steps and you’ll have a golden, flaky pie that tastes unmistakably Greek.

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Spanakopita - Traditional Greek Spinach Pie

A classic Greek savory pie of tender spinach, cheeses, and herbs baked between crisp sheets of phyllo.

Prep Time20

Cook Time50

Total Time1 10

Servings: 6 servings

Ingredients

16 sheets phyllo dough
2 tbsp olive oil plus more for brushing the dough
1 medium onion diced
1 small bunch scallions chopped (about 1/2 cup)
2 lb fresh baby spinach
3/4 cup ricotta cheese
1 cup feta cheese crumbled
1/2 cup fresh dill chopped
2 eggs
1/4 tsp salt

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and chopped scallions and sauté until soft and lightly browned, about 5 minutes.
Add the spinach to the skillet in batches, stirring until wilted and limp, about 5 minutes total; season with 1/4 teaspoon salt.
Transfer the cooked spinach mixture to a fine-mesh colander and press or squeeze out as much liquid as possible using a large spoon; let cool for about 15 minutes.
Preheat the oven to 325°F (165°C).
In a large bowl, combine the squeezed spinach, ricotta, crumbled feta, chopped dill, and eggs; mix until evenly combined.
Brush a 9×11-inch baking dish with olive oil. Lay one sheet of phyllo dough in the dish, letting it hang over the edges, and brush lightly with olive oil. Repeat with 7 more sheets to create eight bottom layers.
Pour the spinach-and-cheese filling into the prepared phyllo-lined dish and spread it into an even layer.
Top the filling with the remaining 8 phyllo sheets, brushing each sheet lightly with olive oil as you layer. Fold any overhanging edges in and brush the top with a little more oil.
Bake the spanakopita in the preheated oven for about 40 minutes, until the phyllo is golden brown and crisp.
Remove from the oven and let rest a few minutes before slicing and serving.

Equipment

Large Skillet
fine-mesh colander
Large Bowl
9x11 baking dish
pastry brush
spoon or spatula
Oven

Notes

Squeeze the spinach well to avoid a soggy pie.
Work quickly with phyllo because it dries out fast.
Have all tools and oil ready before you start layering.
Brush each phyllo sheet lightly with oil to help them crisp evenly.

Spanakopita – Traditional Greek Spinach Pie

The Ingredient Lineup

Spanakopita – Traditional Greek Spinach Pie: How It’s Done

Why This Recipe Is Reliable