Name: Delicious Spinach and Feta Spanakopita Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil (divided use); 2 pounds fresh spinach leaves; 1/2 cup onion (finely chopped); 1/2 cup green onions (thinly sliced); 1 teaspoon minced garlic; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (crumbled); 1 egg (lightly beaten); Salt and pepper to taste; 1 pound phyllo dough sheets (thawed); 3/4 cup butter (melted)

There’s something truly irresistible about the flaky layers of phyllo dough hugging a flavorful mix of spinach and feta. This Delicious Spinach and Feta Spanakopita Recipe is one of those dishes that fills the kitchen with a cozy aroma and promises a satisfying bite every time you make it.

The image shows several triangular golden brown pastries stacked on a white plate with green parsley placed around them. One of the pastries is cut in half and placed on top, revealing thin, crispy, light golden layers of dough on the outside with a filling inside that has dark green leafy vegetables mixed with white pieces, looking soft and moist. The pastries have a flaky texture with multiple thin layers that look delicate and light. The plate sits on a grey surface with a blurred green background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Delicious Spinach and Feta Spanakopita Recipe
Top Tip
How to Serve Delicious Spinach and Feta Spanakopita Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Spinach and Feta Spanakopita Recipe

Why You'll Love This Recipe

This spanakopita has been a go-to in my kitchen for years—it’s easy to assemble, bakes up beautifully, and everyone always asks for seconds. It’s that warm, crispy, cheesy combo that’s impossible not to adore!

Simple but impressive: You only need a handful of fresh ingredients that come together in a rustic yet elegant way.
Perfectly crispy phyllo: The layers turn golden and flaky without any fuss, thanks to brushing each with butter.
Balanced filling: The combination of spinach, tangy feta, and fresh herbs is bright, savory, and well-seasoned.
Great for any occasion: Whether you're serving a cozy weeknight dinner or an appetizer at a party, this recipe shines.

Ingredients & Why They Work

The magic in this Delicious Spinach and Feta Spanakopita Recipe lies in the harmony between fresh, vibrant greens, creamy salty feta, and that ultra-crisp phyllo shell. Choosing quality ingredients makes all the difference.

Flat lay of fresh vibrant spinach leaves, finely chopped white onion, thinly sliced green onions, a small white bowl of minced garlic, a few sprigs of chopped fresh parsley, a few sprigs of chopped fresh dill, crumbled feta cheese in a small white bowl, one whole clean egg with an uncracked shell, a small white bowl of golden olive oil, smooth sheets of pale phyllo dough stacked neatly, a small white bowl of melted butter, a small white bowl with coarse salt and freshly ground black pepper placed symmetrically, all ingredients arranged in perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh spinach: The star of the filling—be sure to use fresh, not frozen, so it wilts perfectly and keeps vibrant color.
Onions & green onions: They add sweetness and a mild pungency that brighten the filling.
Fresh herbs (parsley & dill): These lift the savory notes and add authentic Mediterranean flavor.
Crumbled feta cheese: I always opt for a good-quality feta with a bit of tang and creaminess—this gives the filling its signature flavor.
Phyllo dough: Thaw it carefully and keep it covered to prevent drying out—that flaky, buttery exterior is key!
Butter & olive oil: They ensure the phyllo crisps up beautifully and add richness to the spinach mixture.
Egg: Acts as a binder to hold the filling together without overpowering the flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage tweaking recipes to suit your tastes. I sometimes swap fresh spinach for a mix of baby spinach and kale for extra texture, or add a pinch of nutmeg for warmth. You’ll find your go-to version in no time.

Variation: One time, I added sautéed mushrooms to the filling—unexpected but delicious. It gave the spanakopita a deeper umami flavor that wowed my dinner guests.
Make it vegan: Swap feta for a tangy vegan cheese and use olive oil instead of butter for layering the phyllo.
Spicy kick: Add a pinch of crushed red pepper flakes in the filling for some gentle heat.

Step-by-Step: How I Make Delicious Spinach and Feta Spanakopita Recipe

A clear glass bowl on a white marbled surface holds ingredients before mixing. On one side, there is a large pile of white, crumbly cheese with a soft and grainy texture. Next to it, on the left, is a mound of finely chopped green herbs and onions, creating a fresh, leafy texture. Between these two main ingredients are small piles of white salt and black pepper. Beneath the cheese, a hint of a yellow egg yolk is visible. The layers are separated but clearly meant to be combined. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wilt and Prep the Spinach

Start by heating 1 tablespoon of olive oil in a large pan over medium heat. Add half of your fresh spinach and cook until it wilts down—don’t rush this, as it helps release moisture. Then add the remaining spinach and cook a few more minutes until fully wilted. Transfer it to a bowl, let it cool, then squeeze out any extra water tightly. This keeps your spanakopita from becoming soggy. Finally, chop it coarsely and set aside.

Step 2: Sauté the Aromatics

Wipe out your pan and heat the remaining olive oil. Toss in the finely chopped onions and cook until soft and fragrant, about 3-4 minutes. Then add the green onions, garlic, parsley, and dill—cooking just 30 seconds to let those herbs bloom without burning the garlic.

Step 3: Combine the Filling

Mix the sautéed onion mixture with your chopped spinach, crumbled feta, and a lightly beaten egg. Season this filling generously with salt and pepper—don’t be shy here, because the phyllo dough will mellow the flavors. Stir everything until it’s well combined, then get ready for some fun assembly.

Step 4: Prepare the Phyllo and Assemble

Unroll your thawed phyllo dough carefully on a flat surface, covering it with plastic wrap or a damp towel to keep it from drying out. Lay one sheet lengthwise in front of you and brush it with melted butter. Add another sheet on top, brush again, then cut the layered sheets into 3-inch wide strips.

Place about 1 ½ teaspoons of filling on one end of a strip. Fold the corner over the filling to form a triangle, then continue folding the strip over itself like a flag until you reach the end. Brush the top with more melted butter and lay the triangle on a parchment-lined baking sheet.

Repeat until all your filling and dough are used up—this folding takes practice but gets easier the more you make it. I remember the first batch I folded was a little wonky, but still tasted amazing!

Step 5: Bake to Golden Perfection

Bake one tray at a time at 375°F for 18-20 minutes or until your spanakopita triangles turn a beautiful golden brown. You’ll know they’re ready when the phyllo is crisp and flaky. Serve them warm—fresh from the oven is when they really shine!

Top Tip

Over the years, I’ve found a few tricks to make this Delicious Spinach and Feta Spanakopita Recipe foolproof and absolutely delicious every time.

Drain the spinach well: Excess moisture is the enemy of flaky phyllo, so squeezing the spinach until almost dry keeps the triangles crisp.
Keep phyllo covered: Phyllo dries out incredibly fast. Cover the sheets with a damp towel or plastic wrap while you work to prevent tearing.
Butter each layer generously: Don’t skimp on the butter between phyllo layers—this is what gives spanakopita its golden, flaky texture.
Work with smaller batch sizes while folding: Folding can be tricky at first. Take your time and do fewer strips at once to avoid frustration.

How to Serve Delicious Spinach and Feta Spanakopita Recipe

Garnishes

I love serving spanakopita with a sprinkle of fresh lemon zest and a dusting of chopped dill on top—that little brightness alongside the buttery triangles is just heavenly. A dollop of tzatziki or plain Greek yogurt on the side is perfect too, especially for dipping!

Side Dishes

This recipe pairs wonderfully with a crisp Greek salad or a light cucumber and tomato salad dressed with olive oil and red wine vinegar. For something heartier, I like to serve it alongside roasted potatoes or a simple bowl of lentil soup to round out the meal.

Creative Ways to Present

For gatherings, I’ve arranged the folded spanakopita triangles in a circular pattern on a large platter, adding fresh herb sprigs and lemon wedges around for an inviting, festive look. It turns this humble appetizer into an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the pastry crisp, I place a paper towel under the spanakopita pieces to absorb moisture. When ready to eat, I reheat them in the oven rather than the microwave to maintain that crunch.

Freezing

I’ve frozen these triangles both before and after baking. If freezing before baking, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, just adding several extra minutes to the baking time. This is a great way to prep ahead for busy days or unexpected guests.

Reheating

For reheating, I pop the spanakopita in a preheated 350°F oven for about 10-12 minutes. This brings back that flaky texture much better than microwaving. I’ve learned the hard way that soggy phyllo can spoil the experience, so oven reheating is really worth the extra few minutes.

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?

Using fresh spinach is ideal because it wilts better and retains texture without excess water. If you use frozen, be sure to thaw it fully and squeeze out as much moisture as possible to avoid soggy filling.

How do I prevent the phyllo dough from drying out?

Phyllo dough dries out very quickly when exposed to air. Keep the sheets covered with plastic wrap or a damp kitchen towel while you work, only uncovering the sheet you’re ready to brush and fold at a time.

Can I prepare spanakopita ahead of time?

Yes! You can assemble the triangles and freeze them before baking, or bake them in advance and reheat in the oven. Both ways keep your prep flexible and let you enjoy spanakopita whenever you want.

What sides go best with this spanakopita recipe?

Classic Greek sides like salads with feta and olives, tzatziki sauce, or lemon roasted potatoes complement spanakopita beautifully. I also love it with lighter vegetable dishes or a simple bowl of soup.

Final Thoughts

This Delicious Spinach and Feta Spanakopita Recipe is one of those gems that’s become a favorite in my home for quick, tasty meals and impressive entertaining alike. Trust me, once you get the hang of folding those triangles and balance the filling just right, you’ll want to make this again and again. Share it with friends or keep it all to yourself—you owe yourself a slice of crisp, cheesy happiness.